Seed & Spice Blend

By Forks Over Knives

This spice blend is a great all-purpose blend to sprinkle on salads, rice and beans, and entrées for an added kick of flavor. This spice blend will last for a few months in the cupboard, in a properly sealed container.

Servings: 2 Cups

Step 1: Toasting the Seeds

  • 1 cup sesame seeds
  • 1 cup sunflower seeds


To toast the seeds, bring a dry fry pan to medium–high heat. Add the sunflower and sesame seeds.

Toss gently until the seeds begin to pop and become aromatic. They should acquire a nice golden color.

Step 2: Adding the Seasonings

  • 1 Tbs. Chili Powder
  • 1 1/2 Tbs. ground cumin
  • 2 Tbs. granulated onion
  • 1/4 cup nutritional yeast


Before adding the seasonings, turn off the heat, and while the pan is still hot, add the nutritional yeast and spices and toss well to combine.

Note: Depending on the spiciness of the chili powder used and how spicy you like your food, you want to adjust the amount of Chili powder.

Allow the mixture to cool and place in a sealed container.