Place 1 cup of cleaned pumpkin seeds in a saute pan and cook over medium high heat until they are light brown in color (approximately 5 minutes). Place the seeds onto a cutting board and allow them to cool. Coat a mixing bowl with a mixture of 1 tablespoon corn oil and 1 teaspoon of Kosher Coarse salt or sea salt. Add the pumpkin seeds to the mixing bowl and coat them with the corn oil and salt mixture (add more salt if desired). Place the seeds onto a parchment paper covered baking pan and bake them in a 300 degree (F) oven for 10 minutes, stirring them twice.
Robert's Most Yum Polenta with Pumpkin and Pecans
Ingredients 1 cup yellow cornmeal 1/2 cup cold water 1 teaspoon salt
2 cups water and 2 cups rice milk
Additional liquid: 1/2 cup water and 1/2 cup rice milk
1 sixteen ounce can of pumkin 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg
1 cup slightly toasted pecans, chopped
a drizzle of warm maple syrup or molasses
Procedure Combine and stir the cornmeal, cold water, and salt.
In a sauce pan, bring the mixture of 2 cups water and 2 cups rice milk to a boil. Gradually add the cornmeal mixture. Cook and stir over high heat for 2 minutes. Simmer the mixture for 5 minutes.
Meanwhile, in a mixing bowl, combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and toasted chopped pecans. Add this mixture to the polenta and continue to simmer it for 10 more minutes (gradually adding the mixture of 1/2 cup water and 1/2 cup rice milk to keep it soft).
Add salt to taste. Serve warm with a drizzle of warm maple syrup or molasses.