Hey there, fellow art and food enthusiasts! Robert Kline here, and today, I’m thrilled to share a simple recipe that marries my love for crafting with my passion for healthy, delicious food. It’s time to ditch the store-bought, pre-packaged condiments and embrace the art of making your own vegan protein gomasio. Trust me, your taste buds will thank you!
My Journey to Gomasio: A Fusion of Art and Ayurveda
My fascination with gomasio blossomed during my yoga teacher training back in 1994. It was a transformative period where I delved into the world of Ayurveda, the ancient Indian system of holistic well-being. This journey ignited a spark within me – a passion for mindful cooking and nourishing my body with wholesome, flavorful foods.
Gomasio, a simple yet powerful condiment, quickly became a staple in my kitchen. This sesame salt blend, originating from macrobiotic cooking, perfectly embodies the principles of balance and nourishment.
Why Homemade Gomasio Triumphs Over Store-Bought
While you can find gomasio in stores, nothing compares to the vibrant flavor and nutritional punch of the homemade version. When you make it yourself, you control the quality of ingredients and ensure maximum freshness. Plus, the act of grinding the sesame seeds releases their natural oils, resulting in a richer, more aromatic flavor.
Crafting Your Own Vegan Protein Gomasio: A Step-by-Step Guide
Ready to embark on this culinary adventure? Here’s what you’ll need:
Ingredients:
- 2 cups raw sesame seeds
- 1 tablespoon Celtic sea salt
Tools of the Trade:
- 9-inch cast iron skillet
- Suribachi (Japanese mortar and pestle) or a regular mortar and pestle
- Glass container for storage
Instructions:
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Toasting the Sesame Seeds:
- Place the sesame seeds in your cast iron skillet over medium heat.
- Roast for about 10 minutes, stirring constantly to ensure even browning. The aroma of those toasting seeds is simply divine!
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Grinding and Blending:
- Transfer the toasted sesame seeds and salt to your suribachi or mortar and pestle.
- Grind the mixture into a coarse meal. I find this step incredibly therapeutic – it’s like creating a work of art with your hands!
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Storing Your Masterpiece:
- Once you’ve achieved the desired consistency, transfer your gomasio to a glass container.
- Store it in the refrigerator for up to 3 weeks.
Tips from Robert Kline:
- Embrace the Ritual: Making gomasio is a mindful practice. Engage all your senses – feel the texture of the seeds, inhale their nutty aroma, and savor the satisfying crunch as you grind.
- Get Creative with Flavors: Experiment by adding other spices like dried garlic granules, onion powder, or a pinch of chili flakes for a customized kick.
Enjoying Your Culinary Masterpiece
Sprinkle your homemade gomasio on salads, steamed vegetables, rice dishes, or even soups. Its nutty, savory flavor adds a delightful depth and complexity to any dish.
This recipe is so simple and satisfying that even children can join in the fun. It’s a wonderful opportunity to teach them about healthy eating and the joys of creating something delicious from scratch.
So, are you ready to unleash your inner artisan chef? I encourage you to try making your own vegan protein gomasio and share your experience in the comments below. And remember, at Robert Kline Art, we believe that art comes in many forms, from painting and sculpting to crafting delicious, homemade food!
Looking for more handmade inspiration? Explore our website for unique handcrafted gifts and art pieces that are sure to spark joy.