Scoop 4
cups cooked pumpkin into the saucepan along with two cups of water.
1 can or 2
cups cooked pumpkin or butternut squash 1/2 cup raw honey (or 2/3 — 3/4 cup of sweetener like sugar or maple syrup) 1/2 cup coconut milk 1 Tablespoon melted ghee (or coconut butter) 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg -LSB-...]
• Some combo ideas: 3 cups chopped apricots, 3 cups chopped plums; 4 cups mashed bananas, 2 cups chopped pineapple, handful of dried coconut; 3 cups chopped apple, 3
cups cooked pumpkin purée, season with cinnamon, ginger, allspice, cloves; 4 cups chopped strawberries, 2 cups chopped cooked rhubarb.
2
cups cooked pumpkin puree 1/4 cup pure maple syrup 1/4 cup coconut oil, melted 2 tsp cinnamon 2 tsp ground ginger 1 tsp nutmeg 1 tsp allspice 1 tsp cloves 1/2 tsp himalayan pink salt 3 cups oats 2 cups coconut thread 1 cup cashews 1/2 cup pecans 1/2 cup pumpkin seeds
1
cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft.
Not exact matches
Watermelon & Halloumi Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1
cup good quality cherry tomatoes 1 can / 200 g / 1
cup cooked chickpeas 60 g / 1/2
cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g
cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g
pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
1/4
cup raw
pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount of
cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
In your mixing bowl, beat together 2
cups of solid - packed
cooked pumpkin, 1
cup sugar, 1
cup brown sugar, 1/2
cup extra virgin olive oil and 1/2
cup plain applesauce.
1 kg
pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g]
cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Print Vegan
Pumpkin Holiday Cookies Course Dessert Cuisine vegan Prep Time 10 minutes
Cook Time 15 minutes Total Time 25 minutes Author kacyhulme Ingredients 2 1/2
cups whole wheat pastry flour 1 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 2 tsp -LSB-...]
One
cup of
cooked pumpkin contains more potassium than a banana, which is an electrolyte that is eliminated through sweat during exercise.
11/2
cups quinoa (rinsed, toasted and
cooked like rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2 green onions thinly sliced 1/4
cup chopped fresh mint 1/3
cup of slivered almonds 1/3
cup of roasted
pumpkin seeds 2 ripes apricots diced 1/3
cup raisins or cranberries 1/2 tsp salt
Three 15 1/2 ounce cans black beans (about 4 1/2
cups), rinsed and drained 1
cup drained canned tomatoes, chopped 1 1/4
cups chopped onion 1/2
cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4
cup) unsalted butter 4
cups beef broth a 16 - ounce can
pumpkin puree (about 1 1/2
cups) 1/2
cup dry Sherry 1/2 pound
cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
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 1
cup canned
pumpkin or
cooked pureed
pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1
cup walnuts, finely chopped 1/2
cup raisins
With that said I like having a small slow
cooker for breakfast and a large 6 quart for
cooking pumpkins and giant batches of dry beans that I freeze in 1 1/2
cup portions.
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed
pumpkin 2
cups cooked chickpeas 1
cup coconut milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
Ingredients 3 medium sweet potatoes,
cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4
cups half - and - half 1/4
cup pure maple syrup 3/4
cups sugar 1 tsp
pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1
cup Smucker, s Caramel Flavored Spoonable Topping
Stir in the
pumpkin and seasonings with the last
cup of broth, and
cook until creamy and all liquid is absorbed.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces
cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed
pumpkin
1.25
cups canned
pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced fresh sage 1/4 tsp freshly ground black pepper 1/8 tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch
Cooking spray 1
cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2
cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
Falafels 1
cup / 150 g green peas, fresh or frozen (thawed) 1
cup / 150 g
cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp
pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
Add the
cooked vegetables and the chopped
pumpkin, along with 6
cups of water or vegetable stock (chicken stock could also be used, but then obviously, it's not vegetarian).
1
Cooking Pumpkin Or Winter Squash of Choice (See Note Above), Peeled, Seeds Removed, And Cut Into Wedges 2 Tablespoons Olive Oil 1/3
Cup Pure Maple Syrup
Blend together the following ingredients: 1 1/4
cup rolled oats or 1
cup oats and 1/4
cup cornmeal 4 tablespoons ground flax seeds 1/4
cup sunflower and / or
pumpkin seeds 2 tablespoons cornstarch or Ener - G Egg Replacer 2
cups water 1 tsp fennel seeds Vegetable
cooking oil for the waffle iron
We like to
cook our own
pumpkin to use in these muffins, and will usually do a whole bunch at once, and then freeze them in 2
cup portions for later.
WHOLE GRAINS RICE QUICK
COOK Slow -
Cooker Pumpkin Risotto Recipe from EatingRules.com INGREDIENTS 2 tablespoons olive oil 2 teaspoons dried sage 1 tablespoon crushed garlic 1/2 cup chopped onion 1-1/2 cups Arborio rice 4 cups vegetable broth (or water) 2 teaspoons salt 1 teaspoon pepper 2 cups roasted pumpkin -L
Pumpkin Risotto Recipe from EatingRules.com INGREDIENTS 2 tablespoons olive oil 2 teaspoons dried sage 1 tablespoon crushed garlic 1/2
cup chopped onion 1-1/2
cups Arborio rice 4
cups vegetable broth (or water) 2 teaspoons salt 1 teaspoon pepper 2
cups roasted
pumpkin -L
pumpkin -LSB-...]
ricotta cheese 1
cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2
cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg pinch of ginger pinch of cloves butter, oil or
cooking spray, for frying
To make 8 full servings,
cook 1/2
cup pumpkin purée with 2 teaspoons
pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2
cup granulated sugar.
1
cup canned
pumpkin puree (if using fresh
pumpkin puree, withhold 1 to 2 tablespoons of the required liquid and readjust before
cooking)
Yield: 8 servings Prep Time: 15 minutes
Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2
cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can
pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon
pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
Nonstick
cooking spray 1/2
cup pecan halves 1/2
cup dried apricots, roughly chopped 1/2
cup dried sour cherries 1/2
cup pumpkin seeds 1/2
cup ground almonds 1/4
cup sesame seeds 2-1/4
cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4
cup honey 1/2
cup granulated sugar
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown sugar 1
cup quick -
cooking rolled oats 1
cup unbleached organic all - purpose flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons
pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2
cup milk (I used unsweetened almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed
pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2
cups cooked chickpeas (from 1 (19 oz.)
* 4 tablespoons butter * 2 onions, peeled and chopped * 1 apple, peeled and chopped * 4
cups peeled and cubed
cooking pumpkin or sweet potato * 2 stalks celery, chopped * 1 bulb fennel, trimmed and chopped * 1
cup apple cider * 1 1/2 tablespoon fresh ginger, peeled and minced * 2 teaspoons coarse sea salt * 6
cups cubed («stale» or toasted)
pumpkin gingerbread muffins * 2 eggs, beaten lightly with a fork * 1
cup vegetable stock
To make a slightly denser, still VERY luscious pie, sub 1/2
cup cooked sweet potato for 1/2
cup of the
pumpkin.
Non-stick
cooking spray 1
cup salted roasted pistachios 1
cup unsalted roasted almonds 1/2
cup crispy brown rice cereal 1/2
cup chopped dried apricots 1/2
cup pumpkin seeds 1/4
cup unsweetened coconut flakes 1/3
cup brown rice syrup
Add onions, garlic, canela,
pumpkin seeds, oregano, salt, thyme, and pepper to the blender with about 1/4
cup of the pork
cooking liquid.
Pumpkins are jam - packed full of essential vitamins and minerals, just one
cup of
cooked pumpkin contains over 200 percent... Continue reading →
ingredients
PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING cooking spray 8 cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4 cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1 cup canned pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla
PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING
cooking spray 8
cups day - old bread (cut into 1 - inch cubes, toasted) 1/2 block (4 - ounces) cream cheese (softened) 1/4
cup confectioner's sugar 1 1/4 teaspoons vanilla extract (divided) 3 large eggs 1
cup canned
pumpkin 3/4 cup heavy cream 3/4 cup whole milk 1/3 cup dark brown sugar 1/2 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2 cup dark chocolate chips Whipped Cream: 1 cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla
pumpkin 3/4
cup heavy cream 3/4
cup whole milk 1/3
cup dark brown sugar 1/2
cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon Kosher salt 1/2
cup dark chocolate chips Whipped Cream: 1
cup heavy cream 2 teaspoons confectioner's sugar 1 teaspoon vanilla extract
Hoisin sauce 1/2
cup reduced - sodium soy sauce 1/2
cup mashed,
cooked sweet potato or canned
pumpkin purée 1/4
cup black bean sauce with garlic 2 to 3 tablespoons molasses 1 to 3 tablespoons dark brown sugar 2 teaspoons red wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese chili paste (or to taste) 1 to 2 tablespoons water, or as needed (optional)
ingredients
PUMPKIN CREAM CHEESE CHOCOLATE CHIP BREAD PUDDING
cooking spray 8
cups day - old bread (cut into 1 - inch cubes,...
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, op
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, op
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)
Quinoa, Nut and Cherry Bars adapted from Bon Appetit 1
cup coarsely chopped almonds 1/2
cup uncooked quinoa, rinsed and drained (it does not have to be dry before using) 1/4
cup raw
pumpkin seeds 1/4
cup raw sunflower seeds 1
cup dried cherries (unsweetened if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick
cooking spray.
Add 1/2
cup raw
pumpkin seeds and
cook, stirring frequently until toasted and starting to pop.
1
cup water 1
cup pumpkin puree /
cooked pumpkin 1
cup oats 1/2
cup nutritional yeast 6 sun dried tomatoes (I used tomatoes preserved in oil) 1 teaspoon himalayan sea salt 1 teaspoon white pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1
cup water
I
cooked and pureed the
pumpkin then froze it in 1
cup measurements.
1
cup of uncooked short grain brown rice,
cooked according to packet instructions 5 nori sheets 1
cup roasted
pumpkin, mashed 1 tablespoon wasabi 1/3 cucumber, sliced into strips 1/2 red pepper, sliced into strips 2 spring green onions, sliced into strips 1 avocado, sliced into strips (any other filling that takes your fancy) serve with the usual wasabi, pickled ginger + tamari
1 large onion (about 2
cups), diced 1 1/4
cups pumpkin seeds 3/4
cups of buckwheat flour 1/2
cup of brown rice flour 1/2
cup of almond flour 1/3
cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2
cups of full - fat canned coconut milk 1/4
cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for
cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2
cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4
cup of sunflower seeds (or more
pumpkin seeds if you prefer) for sprinkling on top
Boil 3/4 almond milk, 1/2 ripe banana, and a 1/4
cup pumpkin puree add oats, turn heat to low, add cinnamon and
pumpkin pie spice, keep stirring until the oats are
cooked.