Sentences with phrase «of toasted pumpkin»

But recently I have found if we carve one this way, as you showed above, we could used them long past Halloween and still get the benefit of toasted pumpkin seeds without acknowledging Halloween.

The brew has a smooth, sweet, nut - like flavor that is slightly reminiscent of toasted pumpkin seeds.

For the truly pumpkin obsessed, this pumpkin seed oil has all of the flavors of toasted pumpkin seeds, in a form ready to drizzle on salads or grain bowls.

additional / optional toppings: a drizzle of coconut cream or olive oil, a handful of toasted pumpkin or sunflower seeds

You can also hack sad salad bars by bringing along an avocado, a jar of toasted pumpkin seeds, and a few packs of Patagonia's new smoked black pepper pink salmon.

Ice the cakes, then drizzle with a little caramel sauce and a sprinkle of toasted pumpkin seeds.

Remove from heat and mix with 1/4 cup of the toasted pumpkin seeds, a small drizzle of olive oil and a generous pinch of sea salt.

Ingredients 280 - 300 g cooked semi-whole rice 100 ml coconut milk, unsweetened and unflavoured 100 ml almond milk, unsweetened and unflavoured a few pinches of vanilla powder 2 handfuls raspberries, cleaned maple syrup, to taste a handful of toasted pumpkin seeds Makes 2 servings.

Thinly slice 1/2 of a red onion and add on top of the lettuce, then sprinkle 2 tablespoons of toasted pumpkin seeds throughout the salad

Filling, topping, and garnish of your choice (I like vegan sour cream, cashew cream or a jam / chutney for the filling, maple syrup over the top, and a garnish of toasted pumpkin seeds or nuts, but the sky's the limit!)

Serve with sour cream, cashew cream, chutney, etc., a generous drizzle of maple syrup, and a sprinkle of toasted pumpkin seeds or nuts.

I topped with a handful of toasted pumpkin seeds and some chopped chicken breast.

Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple of handfuls of toasted pumpkin seeds.

Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic.

Add in the mango - curry sauce and reserved 1/2 portion of toasted pumpkin seeds.

Before serving, add a diced avocado and a half cup, give or take, of toasted pumpkin seeds; or, a hard boiled egg, chopped.

Dress with the dressing and add pomegranate seeds and the remaining 1/2 cup of toasted pumpkin seeds.

Well that was the most novel way of toasting pumpkin seeds that I have tried!

Not exact matches

I switched the recipe a bit as I didn't have pine nuts or coriander leaves so I put in 1/2 tsp of ground coriander and I was going to toast pumpkin seeds for an added crunch, but I forgot to make them.

At the moment your roasted squash, olive (though without the olives) avocado and rocket salad, (for anyone who wants to try it page 145 of Book 1)(which we have had again tonight) is our favourite, my husband has it with slices of cooked chicken and I also add toasted sunflower and pumpkin seeds.

The mix of crunchy coconut chips with pumpkin seeds and toasted oats with maple syrup, vanilla, cinnamon and fresh orange juice is just a dream.

Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.

I lightly toasted the cubes of pumpkin bread just as I did with the french toast bake, and the bread really holds up well and adds the perfect amount of sweet, warm spices.

In a change from my regular Almond French Toast, I thought I'd try something new and mix some of my leftover pumpkin puree into the batter.

This salad is all about this stellar creamy dressing made of tahini and toasted pumpkin seeds.

This simple spiced carrot soup gets added crunch from toasted pumpkin seeds and a mellow flavor from a drizzle of creamy yogurt.

Your notes on bulking this up made me remember a salad I invented a couple of summers ago — couscous, a crunchy veg or two, diced peaches or other fruit, well - toasted slivered almonds or pumpkin seeds, and mint or parsley or basil or some other herb.

Thinking of skipping the cream cheese drizzle and making them «Pumpkin Cinnamon Sticky Bun Pancakes» topping them with toasted pecans and maple syrup!!

1 cup whole barley (hulled) 3 cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1 cup daikon sprouts fresh basil leaves for garnish (optional)

You can dress this up in many ways, including adding a dollop of foie gras mousse with truffled toast points, as mentioned, or drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds).

1/4 toasted / activated pumpkin seeds * For a richer and more traditional aioli, replace 1/4 c of your water measure with 1/4 c olive oil - decadent and delicious!

Baking them, and later toasting one, filled my whole apartment with the subtle aroma of pumpkin and cinnamon.

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

The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went.

For those of you who are staying in to carve more pumpkins, toast more seeds, watch something scary I will refuse to watch with you, I have a recipe for you!

I recommend pumpkin spice muffins frosted with this Totally Terrific Toasted Pecan Butter (featured in the photos), the taste is out of this world!

1 1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted

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Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Flakes of toasted nori mixed with amaranth, sweet potato and / or pumpkin has proved extremely popular with the bubs:)

They taste like the season — of freshly made apple pie, scented with cinnamon and vanilla, and enriched with buttery caramelized apples and toasted pecans; or a fragrant pumpkin pie, with a warm spicy kick of nutmeg, cloves and maple.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

The chunky cubes of pumpkin are lovely in this autumn kale salad, and with beans, toasted nuts and a simple dressing, you've got a substantial meal.

Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)

This first Zen Den dish is the Sumac Attack ($ 18.5) which consists of sumac roasted pumpkin, tahini yoghurt, labne, dukkah, poached eggs and rocket on toast.

toppings: fresh mint, toasted sesame and / or pumpkin seeds, plain yogurt (seasoned with a bit of salt)

Simply slit two vanilla beans down the middle, drop them into 375 ml of vodka (I used the red Smirnoff) and within a few weeks you will have infused pure vanilla extract that someone can use in all sorts of recipes like granola, pumpkin bread, French toast, and oatmeal.

I seem to have run out of pecans inexplicably, so I garnished it with toasted pumpkin seeds instead.

In a small skillet, toast the pumpkin seeds in a little bit of coconut oil with a sprinkle of salt over a high heat.

This chicken protein bowl is packed full of protein, including spicy chicken, savory sweet potatoes, black beans, toasted pumpkin seeds, and then drizzled with a cashew lime crema.

Sweet Potato Bread Pudding with toasted Marshmallow Fluff for a decadent and rich sweet or, for those avoiding copious amounts of sugar and gluten, Pumpkin Pie Glow Bars with a coconut seed crust.