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Pumpkin Green

Healthy Pumpkin Recipes

Once you've learned all the benefits on the pumpkin, we like to share some delicious recipes and easy to a variety of dishes based pumpkin.

Thailand Pumpkin curry with citrus notes (vegan / gluten free)

This vegetarian curry offers range of colors – orange, yellow and red – infused with citrus accents. You love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, sweet potatoes, carrots, yellow peppers and cherry tomatoes. Recipe makes a perfect vegetarian Thanksgiving, but it is equally delicious any time of year. Enjoy!

Preparation time: 20 minutes

Cooking time: 10 minutes

Total Time: 30 minutes

Ingredients:

* 1 / 2 small pumpkin (or substitute 1 acorn squash, or any other orange juice, except spaghetti)

* 1 small potato or 1 / 2 large yam or sweet, peeled and cubed

* 1-2 medium carrots, thickly sliced

* 1 pepper yellow, cut into bite-size pieces

1 cup cherry tomatoes

* 1 / 2 can of chickpeas, drained

* 2 tbsp. orange zest

CURRY SAUCE:

* 3-4 cloves garlic

* 1-2 fresh red chillies (or substitute fresh green chilies, or 1-2 teaspoons Thai chile sauce)

1 can coconut milk

* 1 tsp. tamarind paste (or substitute 1 tbsp. lemon juice)

* 2 1 / 2 tbsp. soy sauce (use wheat-free soy sauce gluten diets)

* 1 Tbsp. brown sugar

* Juice of 1 / 2 lemon

* Juice of 1 medium orange

* 1 / 2 tsp. turmeric

* 1 Tbsp. rice vinegar (or substitute the apple cider vinegar)

* 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin and 1 tsp. fennel seeds

* 1 / 3 red onion, sliced

* LINING:

* Handful of fresh basil leaves

* Optional: 1 tbsp. roasted pumpkin seeds and flowers nasturium few (or edible flowers)

Preparation:

1. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you have a processor). Process well. Set aside.

2. Prepare pumpkin or squash cut open and scoop the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin / squash into cubes, cut the skin. Is likely to use only 1 / 3 to 1 / 2 squash for this recipe (except the rest in the refrigerator for cooking later.)

3. Prepare the remaining vegetables over the orange peel.

4. Place the pumpkin (or squash), yam and carrots in the wok / pan together with the curry sauce over medium-high heat. Stir well.

5. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer simmer for 6-8 minutes, or until vegetables have softened.

6. Add the peppers, tomatoes, chickpeas and orange zest, stirring to incorporate. Simmer for 2 minutes.

7. Do a taste test for salt and spices. If not salty enough, add a little soy sauce. If not spicy enough for your taste, add more fresh chile (or chile sauce). If too tart, add a little more sugar.

8. To serve, spoon in a large serving bowl or individual dishes out party. Sprinkle with fresh basil leaves and pumpkin seeds, then cover with flowers nasturium number (if used). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!

No Pumpkin Pie Grandma (RAW)

Crust:

2 C Almond

1.2 C dates, pitted and soaked

1 / 4 teaspoon cinnamon

Pulse almonds in a food processor until ground. Do not over-process or end up with almond butter. Add dates and process in a pasty consistency. Press mixture into a greased 8-inch cake ceramic that has been greased with cocoa butter. Place in freezer while preparing to set the fill.

Filling:

2 C cubed pumpkin

a young coconut meat (reserve water)

1.2 C walnuts, soaked

1.2 C almonds soggy

1 / 2 C dates, soaked

1 teaspoon cinnamon

1 / 4 teaspoon nutmeg

1 / 2 teaspoon ginger

1 / 2 teaspoon cloves

Start the pumpkin mixture and coconut in a food processor until a smooth paste. Add meat coconut, walnuts and almonds, mix again until smooth. Add the dates and spices and process a little more.

Pour the mixture into the top of the almond pie crust and spread evenly. Refrigerate for several hours before serving.

Pumpkin Oatmeal Cookies (Vegan)

Prep time: 15 minutes | Cooking time: 32 minutes | makes 4 dozen cookies

These are out of the oven soft, but as they cool are nice and chewy. This is a serious crowd pleaser, for crowds with the taste buds.

Ingredients

2 cups flour

1 1 / 3 cups rolled oats

1 teaspoon baking soda

3 / 4 teaspoon salt

1 teaspoon cinnamon

1 / 2 teaspoon nutmeg

1 2 / 3 cups sugar

2 / 3 cup canola oil

2 tablespoons molasses

Mash cooked pumpkin

1 teaspoon vanilla

Optional: 1 tablespoon ground flax seeds

1 cup finely chopped walnuts

1 / 2 cup raisins or chocolate chips

Directions

Preheat oven to 350. Have two greased baking sheets.

Mix flour, oats, baking soda, salt and spices.

In another bowl, mix sugar, oil, honey, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in nuts and raisins (or chocolate chips)

Drop by spoonfuls on greased baking sheets. They do not spread much so you can put just an inch away. Flatten the tops of the biscuits with a fork or fingers to press in the form of cookies. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, turning halfway through the leaves for baking. You'll have enough dough for 4 trays.

Remove from oven and get cookies on a cooling rack. They taste better when they have had some time to cool and fix. They taste even better the next day!

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Delicious Pumpkin Recipes
If not spicy enough for your taste, add more fresh chilli (or chili sauce). squash into cubes, slicing off the skin.