How to use a pumpkin to its fullest:
Pumpkin Puree (for cookies, biscuits, pancakes, etc.)
1) preheat oven to 350
2) cut your beautiful pie pumpkin in half, scoop out seeds and set them aside to dry on a towel
3) put the pumpkin halves face down on a baking sheet
4) pour a bit of water on the baking sheet, just enough so the pumpkin will stay moist while sitting in the water
5) bake for about an hour until the skin is soft and you can poke through it with a fork
6) remove from oven and scoop pumpkin out of skin. mash or blend depending on your needs
Roasted Pumpkin Seeds
1) preheat oven to 325
2) sprinkle seeds with olive oil and salt
3) bake for about 10-20 minutes or until brownish, and keep an eye on them
Here's a good website for more detailed directions and other things you can sprinkle seeds with.
And now for a few inspiring pumpkin recipes:
1 Cup White Flour (I used barley flour)
1/2 Cup Buckwheat or Spelt Flour (again, barley flour)
2 Tsp Baking Powder (I used the the baking powder substitution: 1/2 tsp baking soda, 1 tsp cream of tartar)
1 Tsp Baking Soda
1/2 Tsp Cinnamon
1/2 Tsp Salt
1 1/4 Cup Rice Milk (I used hemp milk)
1 Tbsp Maple Syrup, plus extra for serving with pancakes
1 Tbsp Vegetable Oil, plus extra for greasing the pan
1/2 Cup Pumpkin Puree, canned (I used fresh pumpkin!)
I also added dried cranberries and sunflower seeds, which were delicious and gave the pancakes a good texture.
1. Mix the dry ingredients in a bowl.
2. Mix the wet ingredients in a separate bowl.
3. Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
4. Heat a griddle or large saute pan over medium heat and lightly grease with oil.
5. Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
6. Flip the pancakes and cook another 2 minutes.
7. Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
7. Serve with maple syrup and enjoy. (I also like to put almond butter on my pancakes.)
Source: http://weelicious.com/2008/11/26/vegan-pumpkin-pancakes/
This picture is not super-flattering, I think because the biscuits are in irregular shapes, but these biscuits were a really good breakfast treat. They are not too sweet, but they have this really nice moist pumpkin taste. In retrospect I bet these would have been good with raisins too. The original recipe says that they would be good for Thanksgiving dinner, which I think is true. Oh, isn't it great to find a food that works for breakfast AND dinner!?
Vegan Pumpkin Biscuits
source: http://www.care2.com/greenliving/pumpkin-biscuits-recipe.html
2 cups barley flour
1 tablespoon baking powder (or 1/4 tablespoon baking soda plus 1/2 tablespoon cream of tartar)
3/4 teaspoon salt
1/2 teaspoon ground allspice (I used cinnamon and a bit of nutmeg)
3/4 cup canned pumpkin (I used fresh pumpkin!)
1/2 cup regular milk, or soy milk (or hemp milk)
3 tablespoons vegetable oil
1 tablespoon maple syrup
1) Preheat oven to 450F. Lightly oil a baking sheet.
2) Combine all ingredients. Stir just until the mixture holds together; avoid over mixing, or biscuits will be tough.
3) If you used oil (which I did), your dough isn't going to be rollable, so you'll want to just make drop-biscuits. To do this, using a spoon, scoop up a generous amount of dough and plop it onto your baking sheet. Press down slightly so that it flattens out a little.
Bake in the center of the preheated oven for 12 to 16 minutes, until tops are golden brown. Serve hot. Makes about 20 biscuits.
No comments:
Post a Comment