Sentences with phrase «roasted pumpkin because»

My late lunch was a pita pocket stuffed with cauliflower coleslaw, greens and some roasted pumpkin because it was just before grocery day and we didn't have much else.

I made it with roasted pumpkin because that's what I had.

Not exact matches

(It could definitely be because I used canned instead of fresh roasted pumpkin — perhaps the fresh roasted has more flavor.)

I decided to use simple ingredients, roasting my own pumpkin pure, because that's the way I like it.

Clearly, because we've eaten it every recipe this week in form Slow Cooker Roast Beef and Gluten Free Pumpkin Cheesecake Bars.

I used only 1/2 cup of sugar in this recipe because of the intensely sweet flavor kuri squash develops when it's roasted, but I've added 3/4 -1 cup of sugar when using pumpkin.

I've recently been making this salad (because our farmers market, until this week, still had sweet potatoes and very minimal spring produce) that includes mixed greens, roasted sweet potatoes, avocado, pumpkin seeds, and a fried egg.

I always roast my own pumpkin because canned pumpkin is blah!

I can see how the «from scratch» would undoubtedly taste better, but if it means I can't have some today because I can't roast a pumpkin, then Ima gonna try me some with the canned & see how it works out!

The other thing I did was add ground cardamom which was nice and added some chai flavouring, as well as roasted salty pumpkin seeds just because I like nuts / seeds in my pudding.

I halved the recipe for 4 people but used the full amount of spices and used fresh pumpkin roasted and pureed - just because I had some on hand.

I've got ta roast up a pumpkin this weekend and get down to business, because as an expat I seriously paid $ 10 for a can of pumpkin puree yesterday.

I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.

I used butternut squash puree because in a country that doesn't celebrate thanksgiving finding canned pumpkin puree is basically impossible (believe me I've tried)-- so needless to say I have been roasting a lot of gourds lately.

This roasted cauliflower soup came to be because I was craving a creamy pureed soup and was out of zucchini (for my vegan zucchini soup), pumpkin (for my creamy vegan pumpkin soup) and red peppers for my vegan roasted red pepper soup.

I substituted roasted pecans for the pumpkin seeds because I was worried my 5 and 6 year old granddaughters might not be able to swallow pumpkin seeds.

And because I finally let go of my weird artist anxiety and the need to be good for a two - year - old, I had pumpkin seeds to roast this year.

And though I strongly encourage you in the roasted cauliflower and toasted pumpkin seed topping direction (because: roasted cauliflower), there are a literal million directions you could go with this.

This pumpkin pie is almost raw because I made my own pumpkin puree, and that required some roasting action in the oven.

Also catching my eye this week is this Vegan Lentil Loaf with Roasted Carrots and Portobellos (except without the mushrooms, because, yuck) from Veganosity, this Shaved Brussels Sprouts and Kale Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed «Parmesan» from The Full Helping, and this Wild Rice Stuffing with Butternut Squash, Pears, and Pecans from The Roasted Root.

It's because I wanted the recipe to use the entire can of pumpkin purée for those of you who are using canned pumpkin, which I suspect is most of you (power to you if you're roasting your own pumpkin).

I always roast my own pumpkin because canned pumpkin is blah!

Just made a great big batch of lasagna in that All Clad Lasagna pan that you are using to roast pumpkin... all because of your post.

I use a different recipe currently for my roasted chickpeas as a snack, but I'm going to try yours next time I make them because I love the fact you've added pumpkin pie spice!

I like to roast my pumpkin before making the soup, just because it brings out the natural sweetness and enhances the flavors that are in the pumpkin.

But when Fall rolls around, we can't let those pumpkins go to waste because the seeds are way too delicious when roasted.

I totally still use the canned stuff sometimes because one thing you will find if you attempt to roast a pie pumpkin is that they can sometimes be hard to find.