Pug Pumpkin Stencil
After you’ve learn all about pumpkin benefits, we would like to share a few delicious and easy recipes for a variety of Pumpkin-based dishes.
Thai Pumpkin Curry with Citrus Notes (Vegan/Gluten-Free)
This vegetarian curry offers an array of bright colors – orange, yellow, and red – infused with citrus accents. You’ll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
* 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
* 1 small or 1/2 large yam or sweet potato, peeled and cubed
* 1-2 medium carrots, cut into thick slices
* 1 yellow bell pepper, cut into bite-size pieces
* 1 cup cherry tomatoes
* 1/2 can chick peas, drained
* 2 Tbsp. grated orange rind
* 3-4 cloves garlic
* 1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
* 1 can coconut milk
* 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
* 2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
* 1 Tbsp. brown sugar
* juice of 1/2 lime
* juice of 1 medium orange
* 1/2 tsp. turmeric
* 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
* 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
* 1/3 purple onion, sliced
* handful of fresh basil leaves
* optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)
1. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don’t have a processor). Process well. Set aside.
2. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
3. Prepare the rest of the vegetables plus the orange rind.
4. Place the pumpkin (or squash), yam, and carrots in the wok/frying 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 for 6-8 minutes, or until vegetables have softened.
6. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
7. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar.
8. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!
Not Your Grandma’s Pumpkin Pie (RAW)
Pug Pumpkin Stencil
2 C almonds
1/2 C dates, pitted and soaked
1/4 tsp cinnamon
Pulse the almonds in a food processor until evenly ground. Do not over-process or you’ll end up with almond butter. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.
2 C pumpkin, cubed
meat of 1 young coconut (reserve water)
1/2 C walnuts, soaked
1/2 C almonds, soaked
1/2 C dates, soaked
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
Begin mixing pumpkin and coconut water in a food processor until you have a smooth paste. Add in coconut meat, walnuts and almonds, blending again until smooth. Add dates and spices, and process some more.
Pour mixture on top of almond pie crust and spread evenly. Chill for several hours before serving.
Pug Pumpkin Stencil
Pumpkin Oatmeal Cookies (Vegan)
prep time: 15 minutes | cooking time: 32 minutes | makes 4 dozen cookies
These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins or chocolate chips
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, oil, molasses, 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 walnuts and raisins (or chocolate chips)
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.
Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!
By Mary Dezfoli
Article Source: articledashboard.com