Rich and creamy and so simple to make, pumpkin seed dressing is one of my favorite dressings. This is probably true for many people since I've never met anyone that does not like it. It is super versatile too. In the summer time, I like adding some fresh basil and tossing it with cooked pasta and blanched carrots, broccoli, summer squash to make a salad.
In this version I added dulse flakes to give the dressing a bit of a twist. The mild flavor of the sea vegetable makes it taste kind of like Caesar dressing. If you want to go all out, add some lemon juice, garlic, nutritional yeast and black pepper. Go wild.
Pumpkin seed dressing
makes 1 1/4 cups3/4 cups raw pumpkin seeds
3/4 cups water
1/2 TBS ume paste
2 tsp dulse flakes (OR 1/3 sheet of toasted nori, torn into small pieces)
- Wash the pumpkin seeds and drain. Heat up a frying pan on medium high flame and add the pumpkin seeds. Stir while toasting. If the seeds start to pop, lower the flame. Continue to toast them until they start to puff up and the green color turns slightly golden. The whole process should take about 7 to 10 minutes. Let the seeds cool.
- Place the roasted pumpkin seeds, water and ume paste in a high-speed blender. (Add torn nori too if using nori instead of dulse flakes.) Blend until smooth.
- Pour the contents into a bowl and stir in the dulse flakes.
I love this dressing with steamed greens or some green rolls. Not much of a recipe but here's how to make the rolls...
A few leaves of collard greens, destemmed
A few leaves of napa cabbage
Carrot, cut in matchsticks
Avocado, peel, pitted and sliced
1/8 head of red cabbage, sliced thin
A little bit of pickled shiso leaves, rinsed
Blanch all the vegetables except for the avocado and shiso. Lay the collard greens on a sushi mat and place the napa cabbage leaves on top. Place carrot, avocado, red cabbage and pickled shiso leaves. Roll like you would roll a sushi roll. Cut and serve with pumpkin seed dressing.