Celebrate the season and help us spread shark love, NOT FEAR this October.
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BONUS: need some sharky inspiration for pumpkin carving this year? Scroll down to print off one of our templates!
PRINTABLE PUMPKIN CARVING TEMPLATES:
Prep and Roast Pumpkin Seeds:
(tips from ALLRECIPES.COM)
SAVE YOUR SEEDS! Have you ever tried roasted pumpkin seeds?
Here's how to make a easy and delicious seed snacks to share with your own shark crew:
1. Wash your seeds:
For best results, do it just after you've scooped out the seeds from the pumpkin and before the pulp has dried. Put the pulp and seeds into a large bowl of water, and rub the pulp with your fingers, picking out the strings and clingy pumpkin bits.
2. Boil seed in salted water:
Pumpkin seeds don't roast evenly — the insides tend to get done faster than the shells, and they can burn in the middle before the shells are nice and toasty. To solve this problem, simmer them first in salty water for about 10 minutes.
3. Dry seeds:
Drain the seeds in a sieve or colander, and dry thoroughly with towels. Drying the seeds before roasting helps them bake up crunchier.
4. Oil and season to taste:
Add a bit of oil to the seeds in a large bowl then stir in seasonings (can be whatever you want, sweet or savory flavorings) to coat the seeds evenly.
5. Place seeds on a baking sheet to bake:
Line a baking sheet with parchment paper or foil (this makes cleanup so much easier) and spread out the seeds in a single layer. The less the seeds overlap the crispier they'll bake up.
Roast at 325 degrees F (165 degrees C) about 20 to 25 minutes. Check on your seeds every 10 minutes, removing the baking sheet from the oven, stirring, and spreading them out again. Start testing for doneness at about 20 minutes. Let them cool a moment, then break into a few to ensure they're not burning on the inside. If they're crispy on the outside, tender and golden on the inside, your work is done.
6. Let seeds cool and store in an air-tight container:
Stored in an airtight container, your pumpkin seeds will keep for 1–2 months in the refrigerator, or at room temperature for up to a week.
CLICK the links below to see more yummy pumpkin treats!
These are all vegan recipes, use simple ingredients and are super easy to make: