Vegan MoFo, Day 16
So easy! And a great way to grab some protein. You can sub in pecans if you’d like—I’m just not a big fan. These are for an artist reception at the Northern Colorado Writers Association that is tonight. I’m also bringing my favorite hummus. The artist happens to be my mother-in-law, watercolorist-extraordinaire.
4 Tbs Earth Balance margarine, melted
1 Tbs garlic salt
1/2 tsp cayenne, or more for taste
1 C raw, unsalted cashews
1 C raw, unsalted walnuts
1 C raw, unsalted almonds
1/2 C sunflower seeds
Preheat oven to 300 and line a baking sheet with foil. In a medium bowl, combine the nuts, garlic salt and cayenne. Add the margarine and thoroughly combine. Layer onto the lined baking sheet and bake for about a half an hour. Stir and flip over the nuts. I know, that’s not easy, but you’ll be able to tell which side is which since the cooked side will be dry-looking. Bake another 20-30 minutes. Let cool, then transfer to an air tight container if not eating right away. Enjoy!