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Old October 26, 2012   #31
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Roasted Pumpkin with Mushrooms and Scallions

Talk about comfort food! This makes a lot of food. If you want to cut things down, use a butternut squash in place of the pumpkin.
Ingredients:
1 pumpkin, peeled and cubed with seeds removed
12 large scallions, diced
16 ounces of mushrooms, cut into large chunks
1/4 cup olive oil
1/3 cup olive oil
2 tablespoons rice wine vinegar
1 teaspoon dried sage
salt and pepper to taste
Directions
1. Preheat the oven to 425 F.
2. Toss the veggies with the 1/4 cup olive oil in a large baking dish. Roast for one hour, until the squash is soft, tossing every 20 minutes to make sure everything cooks evenly.
3. While the veggies cook, whisk together the 1/3 cup olive oil with the vinegar, sage, salt, and pepper. When the veggies are ready, toss them with the dressing. You can serve this up hot or cold.


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Old October 26, 2012   #32
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Pumpkin Bean Stew

This is an easy crock pot meal for a chilly evening.
Ingredients
1 15 ounce can pureed pumpkin (or 2 cups cooked pumpkin)
1 15 ounce can chick peas (or 2 cups cooked)
1 15 ounce can pinto beans (or 2 cups cooked)
1 sweet onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons coriander
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 chili in adobo sauce, minced with seeds removed (for more heat, leave in all or part of the seeds)
1 tablespoon brown sugar
salt and pepper, to taste
2 cups veggie broth
sliced Haas avocado, optional
Directions
1. Toss everything except for the avocado into a crock pot and cook on high for 2 hours.
2. Serve topped with avocado and a little more diced onion. This is great on its own or over your favorite cooked grain.



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Old October 28, 2012   #33
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Cornbread-Stuffed Pumpkin w/Greens & Walnuts
Cait Johnson
December 8, 2002

In this luxurious vegetarian feast dish, a gorgeous orange pumpkin overflows with golden cornbread stuffing lightly moistened with broth and studded with healthful chopped greens and omega-3-rich walnuts. So impressive and beautiful, it is sure to win gasps of admiration from your family and friends. And just wait until they taste it! The surprise is how easy it is to make: flavors this complex and delicious make it seem as though you slaved for hours.

Cooking with corn and pumpkin at this time of year becomes a timely reminder of the Native American people; when we make this dish, we show our respect for the indigenous ways that sustained the early settlers. Cornbread-Stuffed Pumpkin is heart-warming food for body and spirit.

INGREDIENTS
1 medium pumpkin, about 10 inches in diameter
1 recipe cornbread, baked, cooled, and chopped into 1-inch cubes
4 tablespoons olive oil or butter

1 medium yellow onion, chopped

1 garlic clove, minced

6 cups fresh autumn greens, such as kale, collards, turnip greens, beet greens, or chard (or a combination), washed and coarsely chopped

1/2 cup walnuts, chopped

1 egg or egg replacer

1 teaspoon dried crumbled sage

1 teaspoon dried thyme

salt and freshly-ground black pepper, to taste

Vegetable broth to moisten
DIRECTIONS
1. Preheat oven to 350F. Cut the lid off the pumpkin and scoop out seeds and fibers. Place cleaned pumpkin on a lightly-oiled baking sheet and bake for around 45 minutes, then remove from oven and keep warm.
2. In a large skillet, heat olive oil or butter over medium-high heat and add onion and garlic, stirring to coat with oil. Cook, stirring occasionally, until vegetables are slightly softened and golden, about 5 minutes.
3. Add greens and cook, stirring, until wilted and coated with oil.
4. In a large mixing bowl, place cornbread cubes, wilted greens, walnuts, egg, herbs, salt, and pepper, stirring to combine. Add enough broth to moisten.
5. Place stuffing in pumpkin and cover with foil. Replace pumpkin in preheated oven and bake 35 or more minutes, until stuffing is cooked and pumpkin is tender.
6. Transfer pumpkin to a pretty platter and remove foil. Serve warm, being sure to scoop bits of cooked pumpkin on to everyone’s plate along with the stuffing.
Serves 6.
Read more: Food, All recipes, Entrees
Inspired by Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).


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Old October 28, 2012   #34
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Slow-Roasted Pumpkin Seeds
a Care2 favorite by Annie B. Bond


When slow-roasted with a little salt and butter, pumpkin seeds make delicious snacks rich in nutritious minerals such as zinc. When I was growing up, carving pumpkins always meant that my mother would ask us to help her collect and wash the pumpkin seeds. She would then roast them in the oven until they were golden brown, filling the house with their rich, nutty aroma. I’ve never been able to make them as perfectly as she did, but this is her recipe:
pumpkin seeds from 1 or more pumpkins
1 tablespoon butter
salt
Wash the pumpkin seeds to remove all the pulp, and place in a bowl. Melt the butter in a pan and then pour, bit by bit, into the nuts, tossing while you go. They key is not to use too much butter, but just enough to lightly coat the seeds. Smaller pumpkins may require less than 1 tablespoon of butter, larger ones more. Add salt. Preheat the oven to 250F; spread the seeds out over a baking pan and bake, turning occasionally, until crisp and lightly golden browned. Overcooking causes the nuts to toughen and lose flavor.
American Indian Variation
Wash the pumpkin seeds thoroughly, and place them in a bowl. Cover with cold water to which just enough salt has been added that it is still drinkable, and let soak overnight. Drain the seeds, place them on a cookie sheet, and cook in a low oven—-250 F—-until they are crisp and golden brown.


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Old October 28, 2012   #35
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Creamy Pumpkin Fettuccini

Source: Heather Christo Cooks.

Ingredients
1 lb Fettuccini
1 cup roasted pumpkin puree
1 cup cream
2 cups shredded Parmesan cheese
pinch of nutmeg
Kosher salt
Roasted Pumpkin:
1 sugar pumpkin
2 Tbs butter
kosher salt

Instructions
For the Roasted Pumpkin Puree:
1. Preheat the oven to 400 degrees.
Slice a sugar pumpkin in half and scrape out seeds (I like to save for roasting!)
Place the pumpkin halves on a sheet pan, face up.

2. Top each pumpkin with 1 tablespoon butter, and sprinkle with kosher salt.
Roast the pumpkin for 1 hour at 400 degrees.

3. Let cool and then separate the flesh from the skin.
Put the pumpkin flesh in the bowl of a food processor and puree until pretty smooth.
Refrigerate until ready to use.

4. Bring a large pot of salted water to a boil.
Put the fettuccini in to cook to al dente according to manufacturers directions.

5. Pour the cream into a small saucepan and bring to a simmer with the pich of nutmeg, letting it cook and thicken slightly, about 3 minutes.

6. Whisk in the roasted pumpkin puree until the cream and pumpkin form a smooth sauce.

7. Whisk in 1 cup of the Parmesan cheese and stir until smooth.
Season to taste with kosher salt.

8. Drain the fettuccine pasta, reserving ½ cup pasta water, and put it back in the pot it was cooked in.
Toss the pasta with the creamy pumpkin sauce. If it feels to thick add a tablespoon at a time of the pasta water.

9. Transfer the pasta to a serving dish and top with the remaining Parmesan cheese.


Number of servings (yield): 4
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Old October 29, 2012   #36
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Harvest Pumpkin Soup
Annie B. Bond March 29, 2007 7:03 am



Pumpkins are one of our favorite harvest foods: Sweet, earthy and overflowing with health-promoting beta-carotenes. Here they are combined with leeks, apples and cider to make a spicy, hearty soup, perfect for gathering the family around a steaming tureen. Warm and nourishing, this harvest pumpkin soup makes us happy it is autumn.

INGREDIENTS
1 15-ounce can pumpkin puree, or 4 cups freshly-baked pumpkin chunks (if using fresh pumpkin, bake seeded pumpkin at 400F until tender, then peel and chop coarsely)

1 large leek, cleaned, white parts chopped

1 medium onion, chopped

1/2 celery root, peeled and chopped

2 tart apples, such as Granny Smith, peeled, cored, and chopped

7 cups good-quality vegetable broth

1 teaspoon peeled and grated fresh ginger

1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage

1 teaspoon dried thyme

Sea salt to taste

1/4 teaspoon ground turmeric

Dash of nutmeg

Freshly ground black pepper

1 cup apple cider

1/2 cup plain nonfat yogurt

1 cup grated sharp Cheddar (optional)

DIRECTIONS
1. Gently steam the leeks, onion, celery root, and apples in a large Dutch oven or soup pot with 1/2 cup of the broth until soft, about 10 minutes.

2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.

3. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. Soup should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar, if using.

Serves 8.


Read more: http://www.care2.com/greenliving/har...#ixzz2AcLNhsN8
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Old October 29, 2012   #37
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Coconut Pumpkin Black Bean Soup

An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.

Ingredients
3 sweet peppers, chopped
2 cups kale, chopped
2 tablespoons walnut oil (sesame oil will work too)
1 15 ounce can pumpkin puree
1 15 ounce can black beans, rinsed and drained
1 13.5 ounce can of full fat coconut milk
2 cups veggie broth
2 tablespoons ground ginger
1 teaspoon ground cardamom
1-2 tablepoon smoked pepper hot sauce
2 tablespoons brown sugar
toasted pumpkin seeds, optional
Cooking Directions
Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
Cook on high heat for 30 minutes.
Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
Serve with crusty bread and top the soup with some toasted pumpkin seeds!


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Old October 29, 2012   #38
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Volume 15 Number 199
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
_______________________________________

Pumpkin Corn Chowder

2 tablespoons butter or margarine
1 small onion, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half

• Melt butter in a Dutch oven; add onion, and saute until tender.
• Add corn, and cook, stirring occasionally, 2 to 3 minutes.

• Stir in pumpkin and next 5 ingredients; bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Stir in half-and-half, and cook until thoroughly heated (do not boil).
• Pack in a thermos.

Makes about 6 servings.
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Old October 29, 2012   #39
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PUMPKIN PANCAKES



The arrival of fall always brings pumpkin pancakes to our weekend breakfast menu. This recipe comes from Martha Stewart Living. It's easy and supremely satisfying.
Have a great weekend!

Pumpkin Pancakes
(makes 8 to 10)

1 1/4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/8 teaspoon ground nutmeg

pinch of ground cloves

1 cup whole milk

6 tablespoons canned pumpkin puree

2 tablespoons melted butter (+ more for pan)

1 large egg

Whisk dry ingredients together in a medium bowl. In a separate bowl, stir together the milk, pumpkin puree, melted butter, and the egg. Fold the wet mixture into the dry.
Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup.

Courtesy of the Urban Comfort November 2010 blog

\ http://urbancomfort.typepad.com/urba...-pancakes.html
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Old October 29, 2012   #40
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Mary's PUMPKIN STEW

one pumpkin chopped and peeled removing all seeds[save for roasting...[Sudanese love roasted seeds even watermelon seeds, roasted seeds are sold on the streets by Nigerian women on the way to Mecca].

INGREDIENTS
1 lb of chopped lamb or beef..[When I lived in Sudan, I used small pieces of lamb and bones left over from cooking some other dish...now I buy any beef or lamb on sale.
one large onion chopped
garlic at least one clove chopped, [I love garlic and used more]
cinnamon [1 to 2 teaspoons]
salt
oil....peanut or canola oil about one tablespoon [I don't use oil because of the meat used]
2 Tablespoons of tomato paste
2 cups of water
DIRECTIONS
sauteed onion and garlic until transparent but not brown; add meat and stir fry for a few seconds, add water bring to boil then turn to simmer; add tomato paste and

bring to boil; simmer add chopped pumpkin and simmer [add more water if needed] add cinnamon,salt... season to taste.. The dish should look like stew with potatoes.

Serve with rice and a salad..
a small bowl with shata should be on table...shata is like a Louisiana hot sauce..... mix the juice of two lemons,a little salt and hot cayenne pepper.

add small loaves of pocket bread or large slices of French Bread.
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Old October 29, 2012   #41
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Pumpkin Black Bean Enchiladas

Not all pumpkin dishes have to be sweet! Use pumpkin in place of sweet potatoes to make these awesome vegan enchiladas.
Ingredients
2 tablespoons olive oil
1 sweet onion, diced
1 poblano pepper, diced
2 cloves of garlic, minced or pressed
1 teaspoon each cumin and coriander
pinch of cinnamon
15 ounce can of pumpkin puree (or 2 cups fresh)
15 ounce can of black beans (or 2 cups cooked)
water, as needed
juice from 1 lime
2 cups enchilada sauce
about a dozen corn tortillas
1 Haas avocado, sliced
Directions
1. Heat the olive oil in a large frying pan on medium heat. Cook the onion, pepper, and garlic for a few minutes, until the onion turns translucent. Add the spices, pumpkin, and black beans and cook until heated through.
2. Remove the pan from the heat and stir in the lime juice.
3. Spread half of the enchilada sauce onto the bottom of an 8X8″ glass baking pan.
4. To roll up the enchiladas, put a few tablespoons of filling down the center of your tortilla, roll it up, then place it seam-side-down in the pan. Repeat until you have enough enchiladas to fill the whole pan, then top with the remaining enchilada sauce.
5. Bake for 20-25 minutes and serve topped with sliced avocado.


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Old October 29, 2012   #42
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Pumpkin Hummus


Pumpkin and a little olive oil replace the tahini in this seasonal hummus recipe! This is great with pita triangles or fresh veggies for dipping.
Ingredients
15 ounce can of garbanzo beans
2 cloves of raw garlic
1/2 cup of pumpkin
1 teaspoon cumin
juice of one lemon
1/4 cup olive oil + extra for drizzling
1/2 cup toasted pumpkin seeds
Directions
1. Throw all of your ingredients except the pumpkin seeds into your blender and process until smooth.
2. Transfer to a glass bowl with a lid, and chill until you’re ready to serve. Drizzle with the extra olive oil and top with the pumpkin seeds just before serving.
Image: jules:stonesoup / Flickr



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Old October 29, 2012   #43
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Pumpkin, Chickpea, and Red Lentil Stew
Bring out the savory side of pumpkin by combining it with tomato paste, lime juice, and spices in a bowl of hearty chickpeas and lentils.


Makes: 6 servings
Prep: 25 mins
Cook: 8 hrs to 10 hrs (low) or 4-5 hours (high)

Ingredients
1 
pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
1 
15 ounce can chickpeas (garbanzo beans), rinsed and drained
3 
medium carrots, sliced 1/2 inch thick
1 
cup chopped onion (1 large)
1 
cup red lentils, rinsed and drained
2 
tablespoons tomato paste
1 
tablespoon grated fresh ginger
1 
tablespoon lime juice
1 
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground turmeric
1/4
teaspoon ground black pepper
4 
cups chicken or vegetable broth
1/4
cup chopped peanuts
2 
tablespoons chopped fresh cilantro

Plain nonfat yogurt (optional)

Directions
1.
In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.
2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.

nutrition facts (Pumpkin, Chickpea, and Red Lentil Stew)
Servings Per Recipe 6, Calories 275, Protein (gm) 14, Carbohydrate (gm) 46, Fat, total (gm) 4, Cholesterol (mg) 2, Saturated fat (gm) 1, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 10, Sugar, total (gm) 8, Vitamin A (IU) 89, Vitamin C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 81, Sodium (mg) 1027, Potassium (mg) 795, Calcium (DV %) 81, Iron (DV %) 3, Percent Daily Values are based on a 2,000 calorie diet
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Old October 29, 2012   #44
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Moosewood Muffins (Pumpkin Apple Cinnamon variation)
from Moosewood Restaurant New Classics


Streusel Topping:
1/3 cup unbleached flour
1 1/2 tbsp cold butter, chopped into small pieces
1 1/2 tbsp brown sugar, packed
1/4 tsp ground cinnamon
pinch of nutmeg
pinch of salt

Wet ingredients:
6 tbsp butter, room temperature
1/2 cup to 1/3 cup sugar
1 egg
1/2 cup plus 2 tbsp milk
1/2 tsp vanilla extract
3/4 cup pumpkin puree
1 cup peeled, cored, chopped apples

Dry ingredients:
2 cups all-purpose or pastry flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon

Directions:
• Preheat the oven to 350.
• Prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.
• If you want a topping, mix together all of the streusel ingredients and blend with a fork until the butter is pea-sized or smaller.
• Set aside.
• IN a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy.
• With a rubber spatula, fold in the pumpkin puree and chopped apples.

• In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, and mix well.
• Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without overmixing.
• Spoon about 1/3 cup of teh batter into each muffin cup.
• Sprinkle each muffin with a scant tbsp of the streusel topping.

• Immediately place the muffins in the oven and bake for 30-35 minutes, until puffed and golden.
• After about 20 minutes, rotate the muffin tin in the oven to ensure even baking.
• Remove from the oven and place on a rack to cool for about 15 minutes.
• Serve warm or cool completely and store in a sealed container at room temperature.

Per serving: 167 calories


Recipe source: http://katinthekitch.wordpress.com/2...ewood-muffins/
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Old November 18, 2012   #45
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Pumpkin isn't just for sweets, it's for mac and cheese!

I absolutely adore pumpkin anything.

For the most part, however, my pumpkin admiration was mainly dedicated to sweets. I had never really tried any sort of savory dish with pumpkin, unless you count roasting the seeds and throwing some cajun or garlic spice on them.

So after drooling over recipe after recipe on Pinterest, I finally decided the first savory pumpkin dish I should try would most definitely be a macaroni and cheese bake. Seriously, it's macaroni and cheese, how can it ever go wrong?

Turns out, it doesn't, even when you do it in the crock pot and forego the whole following a recipe thing (I wasn't uber impressed by most of the ones I saw when thinking about translating them into veganism).

And besides, it's October, it's a little early for pumpkin pie, but I bet you've got a few cans of the pureed stuff laying around anyway.

<http://2.bp.blogspot.com/-b7uOHcUd-SM/UIS2YhlrYfI/AAAAAAAABbM/sGBnv6QT0rM/s1600/DSCN2803.JPG>

Pumpkin Macaroni and Cheese
(serves 8-10)

Ingredients:
1 16 oz box of your favorite pasta, gluten free
1 medium sweet onion
1 can pureed pumpkin
1 stick vegan butter, Earth Balance
1 container vegan cream cheese (I opted for Trader Joes brand, but you're more than welcome to make your own <http://www.chubbyveganmom.com/2012/09/vegan-cream-cheese-never-buy-it-again.html> !)
1 wedge of Daiya cheddar cheese
1 cup Daiya cheddar cheese shreds
1 cup Panko breadcrumbs, gluten free
Salt or pepper to taste

Directions:
Cook your pasta according to the box. Turn your crock pot on high, dice up your onion and add it and the pasta to the crock pot. Stir in pureed pumpkin, cream cheese (softened) and butter (softened).

Chop up your wedge of Daiya cheddar (I wouldn't recommend trying to use a grater, it's much too soft for this. Just cut it up as tiny as you can without wasting a ton of time. You WANT to use the wedge for this recipe because it's super creamy and adds the perfect texture.

Stir all of this together and add a dash of salt and pepper.

Allow this to cook on high for an hour and a half, stirring occasionally, then stir in the panko breadcrumbs (if you just put them on top they won't really cook much). Sprinkle the one cup of cheddar shreds on top and cook on low for another hour.

Serve with some sort of green vegetable, because this mac and cheese is SO rich you're going to want something healthy to go along with it!

<https://blogger.googleusercontent.com/tracker/5190608770586173880-4036101436570138581?l=www.chubbyveganmom.com>

View article... <http://www.chubbyveganmom.com/2012/10/pumpkin-isnt-just-for-sweets-its-for.html>
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