MAKES: ABOUT ½ CUP
TIME: 55 MINUTES
Slow-roasted hemp seeds kissed with lemon and miso create a tangy, satisfyingly fatty topping for all of the Caesar salads in this book, or simply for raining down on sliced avocado, juicy tomatoes, or even pizza!
½ cup raw, shelled hemp seeds
3 tablespoons freshly squeezed lemon juice
1 tablespoon water
2 teaspoons white (shiro) miso
1 teaspoon dried oregano
¼ teaspoon salt
1 Preheat the oven to 325°F. Pour the hemp seeds into a shallow metal or ceramic baking dish.
2 Whisk together the remaining ingredients, pour over the hemp seeds, and stir to coat the seeds in sauce. The mixture will resemble a chunky paste. Spread the seed paste in a thin layer across the bottom of the pan and roast for 15 minutes. Remove from the oven and stir with a fork to break up clumps of seeds. Return to the oven and roast for another 20 to 25 minutes.
3 Occasionally check on the seeds, stirring them around with the fork to break up the clumps. Once the marinade has been absorbed and the seeds no longer look moist, roast for a few minutes more, and use the fork to fluff the seeds until they are dry, crumbly, and golden. Remove from the oven and stir occasionally until cool. Store in a tightly covered container in the refrigerator. Use within 2 weeks.
RAW READY
Coat the seeds with marinade and spread in a single layer on a solid dehydrator sheet. Dry for 8 or more hours as per manufacturer’s directions.