LOCALadk
51
Pumpkin seed "Parmesan"
• 2 cups raw pumpkin seeds
(Stonybrook Farm)
• ¼ cup nutritional yeast
• 2 Tbsp. Fire Cider (Radiant Earth
Botanicals) or apple cider vinegar
• 2 Tbsp. sunflower oil (Reber Rock)
• 2 Tbsp. black bean shoyu
(Red Oak Food Co.)
• 4 large cloves garlic, pressed
(Fledging Crow)
• 1 tsp. smoked paprika
• ½ tsp. Celtic salt
Directions
Combine all ingredients in a medium
bowl and mix well. Spread seeds evenly
on a baking sheet lined with parchment
paper or a silicone sheet. Bake at 425°
for 6 minutes. Remove from oven and
allow to cool on the sheet pan.
Pizza Toppings
• 4 leaves kale,
stems removed, finely chopped
(Wild Work Farm)
• 1 bunch chives, chopped (Wild
Work)
• 1 bunch wild ramps, thinly sliced
(Red Oak Food Co.)
• 2 Tbsp. each fresh thyme,
marjoram
and basil, thinly sliced (Wild Work)
• 1 cup wild mushrooms, thinly
sliced (Red Oak)
Directions
Combine all ingredients in a medium
bowl and mix well. Spread seeds evenly
on a baking sheet lined with parchment
paper or a silicone sheet. Bake at 425°
for 6 minutes. Remove from the oven
and allow to cool on the sheet pan.
