Sweet Potato Apricot Salad with Green Beans and Pistachios
Early summer brings the joys of fresh apricots. Orange colored things seem to go well together, and green brings out a great contrast. We enjoyed the sweet flavors of apricots and sweet potatoes, contrasted with the spicy sweet dressing and watercress. The pistachios added a tasty crunchiness. Serving Size: 4 Ingredients: 2 large sweet potatoes [...]
Pumpkin, Pear, and Shallot Soup
This is a lovely smooth soup. The sweetness comes from the pears and the fact that the vegetables are roasted. Serving Size: 4 Ingredients: 2 lbs. of pumpkin or butternut squash, seeded and cubed 2 ripe pears, peeled, cored and cubed 3-4 shallots, peeled and cut into slices 2 cloves garlic, minced 2 tablespoons oil [...]
Review: Warm Butternut Squash and Chickpea Salad with Tahini Dressing
Smitten Kitchen is one of my favorite blogs to visit. Although it is an omni blog, the photos are always inviting and sometimes the recipes are vegan. We saw this salad a few weeks ago and have been looking forward to making it ever since. It was delicious and we will enjoy it more often [...]
Spicy Pumpkin Soup
This is one of our favorite soups. The grainy brown mustard is not as a strong a flavor as the yellow Dijon mustard. It is mild and almost sweet and nutty in it’s flavor. Serving Size: 4 Ingredients: 1 (200 grams) fresh pumpkin, de-seeded and cut into bite sized pieces 1 potato, peeled and cubed [...]
Pasta with Pumpkin and Pistachios
We really enjoyed this colorful recipe. Pumpkin puree makes a really nice pasta sauce and the nuts added a nice crunch. Serving Size: 2 Ingredients: 1/2 onion, chopped fine 1/2 red bell pepper, chopped fine 1 tablespoon oil 2 cloves garlic, minced 1 cup pumpkin puree 1 vegetable bouillon cube 1 teaspoon ground nutmeg dash [...]
Review: Stir-Fried Tofu, Red Cabbage and Winter Squash
We recently came across this nice recipe from the New York Times. As we still have a couple of pumpkins from last year’s harvest to eat up, we were happy it find it. This makes a very tasty dish. We served it as a main meal, but without rice or pasta. We had so much [...]
Pasta-free Pumpkin Lasagna
We enjoyed this lighter version of lasagna which uses thin slices of pumpkin instead of pasta. Ingredients: 1 small-med. pumpkin 1 & 1/2 cups soy yogurt 1/2 cup mixed nuts chopped 3 tablespoons nutritional yeast 1 teaspoon mustard powder 50 grams soy cheese grated 2 teaspoons vegetable bouillon powder pinch onion powder pinch garlic powder [...]
Pumpkin, Avocado, Mango Salad with Thai Chili Vinaigrette
This light and refreshing salad really hit the spot tonight. Serving Size: 4 Ingredients: 1/2 small hokkaido pumpkin, deseeded 1 avocado, peeled and sliced 1 mango, peeled and sliced or cubed for the vinaigrette: 1 small red onion, minced 3 tablespoons sweet Thai chili sauce 2 tablespoons white balsamic vinegar 2 tablespoons tomato juice 1 [...]
Review: Roasted Pumpkin and Parsnip Soup
While we are still deep in winter’s cold grip, we enjoyed this warm and hearty soup from Mihl of Seitan is My Motor. Roasting the vegetables gave the whole house a wonderful aroma, which continued when we enjoyed eating the soup. The recipe is simple to make and luckily I had all the spices on [...]
Orange Pumpkin Soup
This cheerful soup brought lots of sunshine to our table on a cold winters day. The blends of orange and cardamom were a tasty compliment to the pumpkin. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, minced 4 cups cubed pumpkin (med. hokkaido or red kuri) 2 cups vegetable [...]
Pumpkin and Chestnut Soup with Balsamic Sauteed Pears
What a wonderful blending of flavors this soup offers. Mildly spice and pleasantly sweet with a hint chestnuts. Serving Size: 4 Ingredients: 1 leek (white and light green parts only (or 1 med. onion) 2 tablespoons oil 1 med. red kuri pumpkin or 2 butternut squash, de-seeded and cut into large chunks 1-2 cup chestnuts, [...]
Vegan Pumpkin Pie with Gingersnap Cookie Crust and Bourbon Sauce
This is a pumpkin pie for the big girls and boys. The spicy cookie crust and the bourbon sauce make a nice alternative to the traditional pumpkin pie. Yield: 1 pie Ingredients: For the crust: 2 cups gingersnap cookie crumbs (alternatively Speculaas) 1/4 cup sugar 1/4 teaspoon ground ginger 6 tablespoons vegan margarine, melted For [...]
Pumpkin Soup with Maple Syrup and Horseradish
Sweet but with a zing. This simple pumpkin soup was very tasty. The horseradish gave it a bit of a zing, while the maple syrup brought out the sweetness of the pumpkin. The other spices are also quite important to the flavor of the soup. We really enjoyed this soup. Serving Size: 4 Ingredients: 1 [...]
Pumpkin and Apple Soup with Toasted Seeds
This vibrant orange soup tastes wonderful. It has a mellow sweetness from the apples and that just about all it needs. The red kuri pumpkin is one of our favorites, as grown biologically, you can eat the skin as well as the flesh thus it imparts a vibrant color to any recipe. Serving Size: 4 [...]
Pumpkin and Apricot Soup
At the height of apricot season we were able to enjoy this tasty soup on a rainy evening. It was delicious. Luckily, we were able to use some of our pumpkin from last season which we had frozen. Serving Size: 4 Ingredients: 2 tablespoons oil 1 med. onion, chopped 2 cups pumpkin, cooked (or butternut [...]
Review: Penne with Squash & Wine Marinara
Joshua Ploeg’s new cookbook “In Search of the Lost Taste” is packed with delicious, enticing recipes. As our young pumpkin plants get bigger and bigger each day, I realize, we must use up the frozen pumpkins form this year, to make some space. This is a delicious pasta and marinara meal. The pumpkin gives it [...]
Raw Pumpkin Soup
We tried another raw recipe, this time a raw soup. We really enjoyed it, it was a blend of many of our favorite fruits and vegetables. Yield: 4 Ingredients: 2 cups pumpkin or butternut squash, chopped 1 banana 1/2 leek, white part only 1 clove garlic, minced 1 inch ginger, peeled and grated 2 pinches [...]
Pumpkin Tagliatelle with Beet Alfredo Sauce
Wow, this was delicious. I was especially pleased with the sauce, which really tastes great. I can’t wait until we get a spiralo and can have “proper” shaped vegetable pasta. But, in the meantime, we were very happy with the tagliatelle made by the vegetable peeler. Serving Size: 4 Ingredients: 1 med. butternut squash or [...]
Pumpkin, Red Lentil and Date Soup
This is a lovely, sweet thick soup to enjoy on a chilly day. It’s not particularly spicy, that’s up to you how hot you’d like it. The dates give it a nice subtle sweetness. Serving Size: 4 Ingredients: 100 grams red lentils 500 grams pumpkin, de-seeded cut in pieces 250 grams (1 can) crushed tomatoes [...]
Moroccan Pumpkin Soup
This is a sweet mild pumpkin soup that is quick and easy to make. The leeks give it a nice mild onion flavor and the chickpeas add a chewiness. Serving Size: 4 Ingredients: 1 cups chickpeas, cooked 3 tablespoons olive or vegetable oil 2 leeks (white and light green part only), chopped 4 cups vegetable [...]
Review: Roasted Pumpkin and Walnut Manicotti
As soon as we saw this posted we knew we had to have it! And man, was it yummy. Perhaps it had something to do with the fact that it was our own organic pumpkin and sage, but I believe most of the credit goes to Vegan Dad. This recipe is fantastic. It has a [...]
Medley of Roasted Vegetables with Balsamic Sauce
This is such an easy meal to make, and it taste so lovely, especially on a chilly fall or winter evening. Serving Size: 4 Ingredients: 2 med. carrots, peeled and sliced into med. chunks 2 med. parsnips, peeled and sliced into med. chunks 4-5 small red skinned new potatoes, cut in half 2 med. beets, [...]
Review: Pumpkin Waffles
Yesterday we enjoyed pumpkin waffles for our Sunday morning breakfast. These were lovely, I made half the recipe for just the 2 of us. I must admit, they didn’t rise as much as the usual ones. Perhaps my pumpkin puree (homemade) was a bit more liquid than a store bought one. Next time I will [...]
French Pumpkin & Sweet Potato Soup (Soupe Au Potiron)
We’re seeing the first signs of fall now. The leaves are beginning to turn and some of our pumpkins are already ripe. This lovely French recipe uses very simple ingredients but definitely belongs on the “gourmet” table as it tastes divine and an extra added bonus is that it is packed with vitamins and beta [...]
