These DIY toppings are as addictive as everything bagel seasoning—but fresher.
It’s no secret why everything-bagel seasoning has gone viral—it’s delicious. Plus, you can put it on basically everything.
But if you’re getting a little bit bored of that signature taste (hey, it happens), there’s good news: You can make these homemade, plant-based toppings at home to sprinkle atop all your foods. There’s a savory kale furikake, sweet and spicy raspberry dust, and tangy ginger scallion sauce. These three mixes are all super easy to make, and promise, you’ll be going back for seconds (and thirds) of whatever dishes you choose to sprinkle them on.
(Also read: Beware of These Unhealthy Local Vegetable Dishes)
Buttery avocado is the perfect match for this spice mixture, which contains gochugaru (Korean red pepper flakes) that adds a fruity, peppery note to the mix. If you’re sick of avocado, try sprinkling it on Asian dishes, rice, eggs, and fish.
Makes 3/4 cup of kale furikake
- 1 small bunch (about 8 ounces) Tuscan kale
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons bonito flakes
- 2 tablespoons toasted sesame seeds
- 1 sheet roasted nori
- 1 to 2 teaspoons gochugaru or other mild red chili flakes
- Heat oven to 350°. Toss 1 small bunch (about 8 ounces) Tuscan kale, ribs and stems removed, with 2 teaspoons extra-virgin olive oil on a rimmed baking sheet, and arrange in an even layer.
- Bake until crisp, 15 to 20 minutes (tossing halfway through). Let cool completely.
- Using your hands, crumble the dried kale into a medium bowl. Stir in 2 tablespoons bonito flakes; 2 tablespoons toasted sesame seeds; 1 sheet roasted nori, crumbled or cut into small pieces; and 1 to 2 teaspoons gochugaru or other mild red chili flakes.
- Refrigerate remaining kale furikake in an airtight jar for up to 1 week.
Sweet and Spicy Raspberry Dust
(Also read: Recipe: Fried Fish With Sweet & Sour Sauce)
Honeydew and cantaloupe have never been so flavorful. Sprinkle this dust on melon or on breakfast foods like yogurt and fruit salads. It’s also excellent on ice cream, apple pie, and other desserts.
Makes 1 cup of raspberry dust
- 1 cup freeze-dried raspberries
- 3/4 cup toasted coconut flakes
- 1 teaspoon Aleppo pepper flakes
- In the bottom of a medium bowl, crush and crumble 1 cup freeze-dried raspberries into a dust with your fingers.
- Add 3/4 cup toasted coconut flakes, and crush and crumble with your fingers until fine.
- Stir in 1 teaspoon Aleppo pepper flakes.
- Store raspberry dust in an airtight container for up to 1 week.
(Also read: Where to Buy Kombucha and Kefir in Singapore)
Crunchy Ginger-Scallion Sauce
This spicy sauce is delicious on chicken, beef, and seafood, but if you’re a strict plant-based eater who stays away from crustaceans, swap the meat for fresh veggies like bell peppers or roasted broccoli.
Makes 3/4 cup of ginger-scallion sauce
- 1/2 cup thinly sliced scallions
- 3 tablespoons minced ginger
- 1/3 cup neutral oil (such as avocado)
- 1/4 cup finely chopped apricots
- 1/4 cup roughly chopped toasted cashews
- 1 tablespoon rice vinegar
- 1 tablespoon reduced-sodium tamari or soy sauce
- In a medium heatproof bowl, combine 1/2 cup thinly sliced scallions and 3 tablespoons minced ginger. Set aside.
- In a small skillet, heat 1/3 cup neutral oil (such as avocado) over medium-high until hot and shimmering, about 2 minutes.
- Carefully pour hot oil over scallion-ginger mixture (it will sizzle), and stir to combine.
- Stir 1/4 cup finely chopped apricots, 1/4 cup roughly chopped toasted cashews, 1 tablespoon rice vinegar, and 1 tablespoon reduced-sodium tamari or soy sauce into scallion-ginger mixture.
- Refrigerate the ginger-scallion sauce in an airtight container for up to 1 week.
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