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.
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 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 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 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 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!
New Recipes Every Week!Get email updates from Oh My Veggies