What I Ate This Week + My New Favorite Kitchen Tool

By Kiersten | Last Updated: March 24, 2014

The last time I was at Fresh Market, I spotted a pomegranate deseeder sitting next to a box of pomegranates in the produce section. I didn’t understand how it was supposed to work, but I figured that if it didn’t work, they wouldn’t be selling it, right? (Which reminds me, I need to go buy some toning shoes and diet pills…)

So I decided, hey, I’m going to spend $4 on this plastic thing! Because I love pomegranates but I hate standing over a bowl of water for 40 minutes picking them apart.

60 Second Pomegranate Deseeder
The deseeder is basically a stand that you put over a plate or cutting board to hold the pomegranate while you whack the heck out of it. And you really need to hit it hard. At first, I didn’t realize how hard it needed to be whacked and I thought it didn’t work. But then I took a heavy spoon and really went at it. I have been in a funky mood lately, and let me tell you, this helped immensely.

Seriously guys, this thing is awesome. Because it actually takes 60 seconds(-ish)! It does what it says! If they don’t sell these at a grocery store near you, you can buy the Seed Out on Amazon.com, although it seems to be more expensive online. (And yes, that’s an affiliate link.)

Here’s what I ate this week:

Fried Cauliflower with Tahini & Pomegranate SeedsFried Cauliflower with Tahini and Pomegranate Seeds from Cooking Light // And this is what I did with my pomegranate seeds. This has to be one of my favorite recipes of the year. Really, it’s that good. I knew this was one of those combinations that would either be amazing or appalling and luckily it ended up being amazing.

Baked Sweet Potato with Tahini SauceBaked Sweet Potato with Tahini Sauce // I was so enamored with the tahini sauce from the cauliflower recipe that I thought I’d try it on a sweet potato. And then I added kalamata olives too. I won’t lie to you, this was weird. I can’t decide if I liked it or not. Which I guess is better than hating it?

Sesame-Crusted Tofu with Lemongrass-Orange ReductionSesame-Crusted Tofu with Lemongrass-Orange Reduction from Vegetarian Times // Okay, so let me explain this photo. My tripod broke and it was stuck in one position and it was too dark for me to take a photo without it. This was delicious, though. I’m growing lemongrass, so I was happy to finally have a recipe to use it in. I served the tofu and sauce over rainbow quinoa cooked in vegetable broth.

Green Bean & Mushroom TartGreen Bean Mushroom Tart from A Spicy Perspective // How perfect would this be for a holiday get-together? It’s like green bean casserole, but all classy-like and served on a puff pastry crust. The husband won’t eat blue cheese, so I used parmesan instead and it was so good!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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what a funny gadget! I am freaked out by crunching up all the little pits inside the pomegranate seeds so I still haven’t come around to eating them on salads etc. They are so pretty though, and I love pomegranate juice. PS I am definitely going to have to make that tahini sauces asap.

Yeah, the first time I had a pomegranate, I thought you were supposed to spit out the hard seed in the center–ha! I think it must have taken me about 3 hours to finish that pomegranate…

Haha… if I had that new toy, I’d be playing with it all day. Not dissimilar to how I like to make a biscuit crust (whacking it in a Ziploc bag with a rolling pin… feels good). Also, I’m loving the sesame tofu! What a flavour combination.

Haha, I tried whacking a pomegrante without the deseeder today. I must’ve been whacking too hard–a bunch of the seeds got broken and juice started squirting out when I opened it up!

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