I’ve been making these for years, and have forgotten where (if anywhere) I originally got the idea. They’re nice nibbly food for parties, or you can use them to give a bit of crunch to a salad or a softer-textured vegetable dish (mashed butternut squash, for example). You can increase the quantity of soy sauce if you want them a bit saltier. You probably want to avoid using your favourite really expensive non-stick pan for this, since the procedure and cleanup are a bit hard on the non-stick coating.
Makes 8 Tbsp (½ cup)
Heat a large, dry, heavy-based frying pan over medium heat, then add the sunflower seeds. Stir them around and let them toast and lightly brown; don’t let them burn.
Pour over the soy sauce and mix it in very quickly to coat all the seeds. Some of the soy sauce will stick to the pan, but that’s OK. Stir for a couple of seconds, no more than 10, to make sure all the seeds are coated and the liquid has evaporated. Serve hot or at room temperature.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 25 Sep 2006 - comments and questions to Kake L Pugh (email@example.com).