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Just in Time For Halloween: Delicious Pumpkin Recipes to use up all those carving leftovers 10-17-08
Carved a bunch of pumpkins and have seeds and pumpkin all over? These delicious recipes will help you use up the extra or left over canned from last year. All have been changed to healthy and gluten or grain free and sugar free as possible. You need to use sugar when it calls for it. The very small amount we use will very certainly be undone by the stevia. Sugar sweetens the foretaste and stevia sweetens the aftertaste. This is the secret to cooking with stevia and no one will be able to tell.
And of course you can just substitute 1 cup pumpkin for carrots in the Namaste Gluten Free Spice Cake Mix for muffins or cake that will be out of this world!
Recipe: Pumpkin Soup with Curried Pecans
A delightful crunch of nuts tops this sweet and spicy soup.
Recipe courtesy of the Quick-Fix Vegetarian cookbook by Robin Robertson.
SERVINGS
4
INGREDIENTS
1 tablespoon Organic extra-virgin olive oil
1/4 cup chopped organic onion
2 tablespoons organic curry powder
1 (15-ounce) can organic pumpkin puree
2 cups organic vegetable broth
3 tablespoons organic grade b maple syrup
Salt and freshly ground black pepper
1/4 cup organic raw pecan pieces
1 (14-ounce) can unsweetened organic coconut milk
PREPARATION
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add
the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the
curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2
tablespoons of the maple syrup and season to taste with salt and pepper. Simmer
for 10 minutes to allow flavors to develop, stirring occasionally.
2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
3. Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.
Pumpkin Quinoa Muffins
If the quinoa for this recipe is too moist and sticky, wrap the grains in several layers of paper towels and press out any excess liquid.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved. Recipe has been changed to healthier and gluten free by Dr. Beth Dupree
SERVINGS
Makes 12 muffins
INGREDIENTS
1 1/4 cups Pamela's Baking Mix
1 tbsp Organic Blackstrap molasses
1 teaspoon organic pumpkin pie spice
7 packets
stevia
plus 1tsp sugar
3/4 cups organic quinoa, cooked and drained
2 organic cage free eggs
3/4 cup unsweetened canned organic pumpkin
1/2 cup buttermilk or yogurt
4 tablespoons organic butter, melted and cooled
1 teaspoons
singing dog vanilla extract
1/4 cup shelled pumpkin seeds
PREPARATION
1. Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line
with muffin tin liners.
2. In a large bowl, combine the baking mix, sugar, stevia , pie spice, and . Add the quinoa, separating the grains with a fork to distribute evenly.
3. In another bowl, beat the eggs, then add the pumpkin, buttermilk, molasses, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
4. Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 15-20 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
Ginger Pumpkin Flan
Expand your pumpkin horizons beyond pie this holiday and include these creamy flans served in a pool of caramel sauce.
SERVINGS
6
INGREDIENTS
3/4 cup Grade b Maple Syrup
1 tsp Kailua Coffee Liquor
2 large organic cage free eggs
4 large organic cage egg whites
10
Stevia Packets
1 cup organic pumpkin puree, unseasoned
1 teaspoon grated fresh gingerroot or- 1 drop
Bella Mira
gingerroot essential oil
1 teaspoon
singing dog vanilla extract
3/4 cup organic raw milk
3/4 cup organic evaporated skim milk
PREPARATION
1. Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath.
2. Carefully pour Maple Syrup and Kailua into 3/4 cup ramekins and tilt to coat insides evenly. Set aside.
3. In a mixing bowl, whisk eggs, egg whites and stevia until smooth. Add pumpkin puree, ginger and vanilla; whisk until smooth. Stir in milk. Pour into prepared ramekins. Skim off any air bubbles.
4. Place a folded kitchen towel in a roasting pan. Place ramekins on towel. Add enough boiling water to the pan to come halfway up the outsides of the ramekins.
5. Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean. Remove ramekins from water and let cool on wire rack. Cover and refrigerate until chilled, at least 2 hours. (The flans will keep, if covered, in the refrigerator for up to 2 days.)
6. To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.
NUTRITION
(based on individual servings)
Calories: 150
Total Fat: 2 g
Cholesterol: 73 mg
Sodium: 112 mg
Carbohydrates: 18 g
Protein: 9 g
Crudités with Pumpkin Sage Pate
Here's a strictly Vegan recipe you can enjoy with family and guests.
SERVINGS
8
INGREDIENTS
1 pound winter squash, such as red kuri, pumpkin, butternut or buttercup
1/2 cup ionized water
1/2 cup organic sun-dried tomatoes (dry pack)
4 tablespoons organic extra-virgin olive oil
1 large organic yellow onion, diced
2/3 cup organic eaw walnuts, coarsely chopped
3 cloves organic garlic, chopped
2 tablespoons chopped fresh organic sage or 1 drop
Bella Mira Sage Oil
1/8 teaspoon red pepper flakes
Sea salt and fresh ground black pepper to taste
PREPARATION
1. Preheat the oven to 350 degrees. Peel the squash, cut open and remove the seeds. Cut the squash into 2-inch chunks.
2. In a large pot over high heat, add the water, squash and a pinch of salt. Bring to a boil then lower the heat, cover and simmer for 15 minutes, or until tender. Drain the pumpkin and reserve the cooking liquid.
3. In a small saucepan over high heat, add the tomatoes and enough water to cover. Bring to a boil then turn off the heat and set aside for 10 minutes to soften.
4. In a saute pan over medium heat, warm the oil. Add the onions and saute for 4 to 5 minutes, until they soften and begin to brown. Add the walnuts, garlic, sage and red pepper flakes and saute gently for 5 to 7 minutes.
5. Drain the plumped tomatoes and transfer them to the bowl of a food processor. Add the sauteed vegetables and pumpkin chunks. Puree until creamy, adding the reserved pumpkin water if needed, until the desired consistency is reached, season with sea salt and fresh ground black pepper. Serve chilled with favorite crudites and chips or crackers.