Flavor options to add after all coconut has been strained out: 1/2 tsp vanilla extract, or 1/2
cup pureed fresh or frozen strawberries, or 2 tsp cocoa powder + 1/2 tsp vanilla.
Not exact matches
To make the
fresh raspberry
puree: Place 1/3
cup raspberries in a small food processor or blender and
puree until smooth.
Start by
pureeing 1 1/4
cups of
fresh ricotta, 1/2
cup cane sugar, 3/4 teaspoon vanilla, 1 teaspoon orange zest and a pinch of coarse salt.
Place 1 - 2
cups cubed
fresh pineapple into a blender and
puree until smooth.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are
fresh I freeze them to work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry
puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin
puree 1
cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades
fresh chives, chopped or snipped, for garnish
3
cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground
fresh nutmeg 1
cup granulated sugar 1
cup dark brown sugar, firmly packed 1
cup canola oil 3
cups chilled pumpkin
puree 2 large eggs 1 tsp vanilla extract
Like others, I didn't get a strong pumpkin flavor (used 1.5
cups of
fresh puree), but also like others, I didn't care one bit.
1 Sweet Onion - Diced Oil for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato
Puree — Use the tube and save the rest 1/2
Cup wine — Optional 1/2
Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper
Fresh Basil to Serve — Optional
Puree 1
cup watermelon and 5
fresh mint leaves until liquefied.
1
cup unsweetened soy milk, divided into 1/4
cup and 3/4
cup 2 tablespoons arrowroot powder 2 to 2 1/2
cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4
cup packed brown sugar 2 sticks cinnamon 8 very thin slices of
fresh ginger, peel left on 1
cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
I used a
fresh mango as I couldn't find
puree, but it only yielded 1
cup.
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin
puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm
fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
For the Cheesecake Filling 8 oz cream cheese, softened 1 egg 1/3 c sugar 3 Tbsp flour 2/3
cup pumpkin
puree 1/2 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp
fresh nutmeg 1/3
cup salted caramel sauce (homemade or store - bought)
For the Filling: 8 ounces cream cheese (room temperature) 1 egg + 1 egg yolk 1 tablespoon yogurt 3 tablespoons sugar 1
cup fresh peaches, chopped and
pureed (reserve 1/2
cup for serving) 2 tablespoons flour 1 tablespoon vanilla extract
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can
puree) 3 sprigs
fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb
fresh spinach, stems included, coarsely chopped 6 chives, chopped
Fresh Strawberry Buttercream FrostingIngredients — 3 large egg whites — 1
cup granulated sugar — 1 1/2
cups unsalted butter, softened — 1 teaspoon vanilla extract — 4 to 6 tablespoons strawberry
puree (recipe to follow) 1.
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin
puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or
fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
Making
fresh pumpkin
puree the other day yielded 9
cups of potential.
1 box Barilla GF Penne pasta 13
Fresh sage leaves 2 Tbsp butter 1
cup pureed pumpkin 1
cup whipping cream freshly ground nutmeg grated parmesan cheese
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1
cup tomato
puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs
fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
Pumpkin Cookies 2
cups basic mix 1/2
cup raw almond butter 1/2
cup freeze dried carrots — ground 1/2
cup date paste 3/4
cup carrot
puree (2 carrots, 1/2
cup freshly squeezed carrot juice, 1/2 ″ piece
fresh ginger root — all
pureed in a high speed blender) 1/2
cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2
cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons
fresh oregano 2
cups red wine 2
cups tomato
puree 2
cups low - sodium chicken stock 2 bay leaves 1
cup fresh or frozen peas (if
fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch
fresh dill (finely chopped) 1/2 bunch
fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)
If using
fresh fruit, place 3/4
cup of
fresh fruit (e.g strawberries for pink / red layer) with 3/4
cup of water in your food processor and
puree.
1
cup mango
puree (
fresh or canned — if using canned try to get unsweetened or adjust the sugar accordingly)
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4
cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs
fresh thyme 1 28 - ounce can whole plum tomatoes in
puree 1/2
cup red or white wine 1/2
cup reserved bean cooking liquid, or additional wine 1/2
cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
To make the
fresh watermelon juice,
puree 3 to 4
cups of watermelon chunks in a blender or food processor.
sugar, preferably organic * 1 1/2 teaspoons ground cinnamon * 2 1/4
cups fresh pumpkin
puree or canned pumpkin * 6 tablespoons whipping cream, preferably organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably organic and free - range * 2
cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2
cup water * 1
cup heavy cream, preferably organic * 2 oz.
It took about 2 - 3
cups of
fresh berries to make 3/4
cup puree.
1
cup canned pumpkin
puree (if using
fresh pumpkin
puree, withhold 1 to 2 tablespoons of the required liquid and readjust before cooking)
First, you'll need to whip up a
fresh rhubarb
puree by stewing 12 - 13 stalks of the reddish - green wonder (diced into 1/2 inch cubes) in a pot over medium heat for 10 minutes along with 3/4
cup of sugar and 1/4
cup of water.
8 oz cream cheese, softened 1/2
cup butter, room temperature 1 1/4
cups sugar 2 tbsp lime zest 1 tbsp
fresh squeezed lime juice 1 tsp vanilla extract 4 eggs 1/3
cup strawberry
puree * ** 1/4
cup whole milk 2
cups cake flour 2 tsp baking powder 1/2 teaspoon salt
Ingredients 1 9 - inch pie crust 3 large eggs 2
cups fresh pumpkin
puree or 1 — 15 ounce can pure pumpkin 1/2
cup heavy whipping cream 1/2
cup light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 teaspoon nutmeg 1/2 teaspoon salt
Ingredients: 3/4
cup sugar, plus more for pan 1 1/2 pounds
fresh whole - milk ricotta cheese,
pureed in a food processor until smooth 6 large eggs, separated 1/4
cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature, for greasing pan Confectioner's sugar for dusting
Pumpkin Whoopie Pies (Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito as seen on Culinary Concoctions by Peabody) Ingredients 3
cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground
fresh nutmeg 1
cup granulated sugar 1
cup dark brown sugar, firmly packed 1
cup canola oil 3
cups chilled pumpkin
puree 2 large eggs 1 tsp vanilla extract
To make the icing, start by adding roughly 1
cup of
fresh blueberries to a food processor and blend until completely
pureed, about 30 seconds.
2 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 28 - ounce can plum tomatoes in
puree (undrained), chopped or squeezed with your hands 1 28 - ounce can crushed tomatoes salt and pepper to taste 1/4
cup chopped
fresh basil
Pin It Author: Stacey Serves: 2
cups Protein and fiber rich chia seed pudding layered with sweet coconut mango
puree,
fresh kiwi and topped with juicy cherries.
Mom's Traditional Pumpkin Pie Recipe 1 unbaked 9 - inch pie crust (I usually make this recipe from Better Homes and Gardens) 1/2
cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 large eggs 1 can (15 ounces) pure pumpkin or 1 3/4
cups fresh pumpkin
puree 1 teaspoon pure vanilla 1
cup evaporated whole milk
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow onion, chopped 1 rib celery, chopped 2 cloves
fresh garlic, minced 4
cups chicken stock 1 red bell pepper, chopped 1 poblano pepper or green bell pepper, chopped 1/2 jalapeño pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato
puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
Add 1
cup of
fresh water in with the soaked cashews and
puree them with an immersion stick blender... then set aside.
4
cups vegetable stock 5 tablespoons olive oil 1
cup diced onion (more than half a medium - size onion) 1
cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1
cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4
cups tomato
puree 1/2 teaspoon crumbled saffron (optional) 1/2
cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2
cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped
fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
Canned for
fresh puree is generally a 1 to 1 swap, so you should be fine - just pack it tight into the measuring
cup!
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive oil cooking spray PUMPKIN HUMMUS: 1
cup pumpkin
puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4
cup unsalted butter 1/2
cup fresh sage leaves (plus more for garnish, optional)
Grab 6
fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4
cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick
puree
Pumpkin syrup - 2
cups water 1
cup dark brown sugar 2 cinnamon sticks 1/2 oz
fresh ginger sliced 1/2 tsp whole cloves 1/8 tsp
fresh grated nutmeg 1 tsp whole allspice 1/2
cup pumpkin
puree 1/2 vanilla bean split open, seeds scraped out - Using whole spices, not ground.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3
cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4
cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not
puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped
fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Put 1/4
cup fresh lime juice, 1 small avocado, peeled and seeded, 1 garlic clove coarsely chopped, 2 scallions roughly chopped and 1/4
cup cilantro in a blender and
puree.
Here's the recipe; Ingredients: 2
cups onion 1
cup green bell pepper 1 tablespoon garlic 1
cup celery 1/4
cup olive oil 1/2
cup water 1 (14oz) can tomato
puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat,
fresh or frozen Oil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions: Finely dice and coarsely mix first four ingredients in blender.
1 teaspoon extra virgin olive oil 1/2 yellow onion, chopped 1 clove garlic, minced 1
cup strained tomato 1
cup pumpkin
puree 1 1/2
cups water 1 1/2 tesapoons salt 1/2 teaspoon cinnamon 1 tablespoon maple syrup 1 teaspoon
fresh minced sage, plus extra for garnish 1 teaspoon
fresh lemon juice 1/2
cup coconut milk