Pumpkin Recipes for food that isn't Pumpkin Pie
In this video Registered Dietitian Abbey Sharp explores some new and interesting pumpkin recipes using the left over puree from your favorite pumpkin pie recipe.
Her first pumpkin recipe is for vegetarian quesadillas. Spread a layer of pumpkin puree down evenly across one tortilla. Add a fair amount of black beans followed by some chopped red bell peppers. Red bell peppers tend to have a sweeter flavor than green so they are a natural choice when it comes to adding any type of pepper to a pumpkin recipe. The next crucial ingredient is corn, and after that you're going to want to add some fresh avocados. Finally top this all off with some cheddar. As many of you know from prior quesadilla experiments the cheese is essentially the glue that holds your tortillas together. Once you've added the cheese put the other tortilla on top and fry your quesadilla on medium heat adding just a bit of oil to the pan. As it's frying be sure to check it often and flip it after one side is adequately browned. When it's done simply slice it into 6 equal parts and you now have a pumpkin recipe for a delicious quesadilla that makes good use of the leftover pumpkin puree from your pumpkin pie.
Abbey's next pumpkin recipe is one that some of you may have already experimented with in the past. She recommends adding a half a cup of pumpkin puree to your next batch of pancake mix along with some pumpkin pie spice. Mix these into the batter until you have a smooth, even consistency. After that simply cook your pancakes as you normally would. When their done serve them up with your favorite toppings, Abbey prefers fresh walnuts and real maple syrup with a dollop of high quality butter.
Her last pumpkin recipe is a bit more adventurous. For those of you that enjoy the unique, and many would say delicious, flavor of curry Abbey suggests you add a few tablespoons of pumpkin puree to your favorite curry as it's cooking prior adding in your other ingredients. Once your curry is looking good add shrimp, broccoli, cauliflower, peas, or any other vegetable you find to be a good fit for your curry. Let the mixture cook until you've reached the desired consistency and pour it over some all natural long grain wild rice, or really any rice you prefer. The beauty of this pumpkin recipe is that it's meant to augment the flavors of an already delicious dish. Adding the pumpkin puree to your curry gives it a new dimension of flavor and thickens the consistency a bit. This essentially creates a new experience for curry lovers world-wide and really makes good use the leftover pumpkin puree from your pumpkin pie recipe.
These are just 3 examples of how leftover pumpkin puree from any pumpkin pie recipe can be used, but if you put your mind to it there are many more dishes a bit of pumpkin puree can take to a whole new level. Don't make the mistake of letting those leftovers from your pumpkin pie recipe go to waste.
For more tips on staying healthy, recipes, and information fit for consumption by foodies everywhere stop by Abbey’s blog, and by all means don’t forget to subscribe to the YouTube channel.
Abbey's Kitchen - Official Blog
00:03 Pumpkin Recipes for food that isn't Pumpkin Pie video begins
00:18 Pumpkin Recipes for food that isn't Pumpkin Pie intro
00:32 Pumpkin Recipe is for vegetarian quesadillas explained
00:43 Pumpkin Recipe for pumpkin pancakes explained
00:54 Pumpkin Recipe for pumpkin shrimp curry explained
01:01 Don't let your Pumpkin Pie Recipe leftovers go to waste
01:23 Pumpkin Recipes for food that isn't Pumpkin Pie wrap-up
01:49 Pumpkin Recipes for food that isn't Pumpkin Pie final thoughts
02:01 Pumpkin Recipes for food that isn't Pumpkin Pie end
How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
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How to make raspberry and ginger scones – a vegan recipe from the National Trust
At the National Trust, we love food and we’ve got some great recipes to prove it – including these vegan raspberry and ginger scones. If you’re looking for a delicious twist on the traditional fruit scone, follow our recipe video to learn how to make these raspberry and ginger scones at home. These scones are light and fluffy, bursting with raspberries and have a spicy warmth from the ginger that’ll fill your kitchen with delicious aromas.
You can serve them at an afternoon tea, or enjoy them as part of a tasty breakfast, brunch or afternoon snack. Top the raspberry and ginger scones with raspberry jam and clotted cream (or a vegan cream alternative) – we’ll let you decide which way round you layer on your jam and cream.
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Pumpkin Thai Curry | Pumpkin Palooza | Fermented Homestead
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3 Easy Pumpkin VEGAN Recipes | Pumpkin Miso Soup | Pumpkin Curry | Best Cinnamon Pumpkin Cake 2020
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In celebration of pumpkin season, I am posting three recipes, vegan 3 ways pumpkin, pumpkin recipes vegan pumpkin recipes, in quarantine using this versatile vegetable. And this vegan pumpkin miso soup if the first!
Miso in this pumpkin ginger miso soup is optional. But if you have it, add just a small amount. It will add very discreet umami flavor and more interest to the soup!
This easy pumpkin soup vegan is, as the name says, very easy to make.
I used butternut squash for this vegan pumpkin soup with ginger, but any pumpkin/squash you prefer will do.
There is very little oil in this vegan pumpkin soup recipe healthy. If you want it even healthier or with less calories, just use water instead.
You can get creative with toppings for this vegetarian pumpkin soup fresh pumpkin, vegan pumpkin soup recipe healthy, vegan pumpkin soup with fresh pumpkin. This time I used simple coconut yogurt and chopped parsley.
Another must for me, is serving this vegan pumpkin soup with miso paste with freshly baked bread. It is such a good combination!
I am discovering more and more how easy and DELICIOUS vegan recipes can be. This vegan pumpkin curry is just one example! It is rich, filling and light at the same time. And it makes for great leftovers too.
As a base, for this vegan curry with pumpkin I used coconut oil. For me this is irreplaceable ingredient. It adds richness you can’t get from other oils.
And if you want, you can serve some coconut chips on top of this pumpkin coconut curry vegan. They will help tell a story of how it was made. ????
And for the main ingredient, I used butternut squash for this pumpkin curry vegan. But use any pumpkin you prefer. You can also broil the chunks to get deeper flavor if you like.
This is also one of those vegan pumpkin recipes healthy. And if you want to make it healthier, replace the oil with water.
Since I am not a fan of fresh coriander, I used parsley for serving of this pumpkin curry with coconut milk. However, most of the time I like to use arugula. And I like to add lime wedges. Freshly squeezed lime juice brightens the flavors and lifts the whole dish. So, it’s a must! And for the crunch, don’t forget to add some roasted cashew nuts.
This vegetarian pumpkin curry recipe is incredibly creamy! This time I served it with steaming hot rice but it goes perfect with some naan bread too. And if you like it spicy, don’t forget to serve some raita on a side. It help cool down the heat!
From my videos and posts I think you can guess that I really like desserts. And I have tried and made many! :D For research purposes and pure indulgent too. So, believe me when I tell you that this VEGAN Pumpkin Cake With Cinnamon Buttercream Frosting is, at least in my top five best desserts, if not the number one. It is crazy how good this cake is! It is rich and moist while still being very light at the same time. And it is so light, that it makes you wander how did it make to the plate in one piece!
For the start ingredient in this vegan pumpkin cake recipe, vegan pumpkin cake I used butternut squash. But any pumpkin you prefer will do!
I would also recommend to sift the flour for this vegan pumpkin cake best recipe. It helps make the cake light and airy. And that is one of it’s best characteristics.
For the frosting, for this best ever pumpkin cake, best vegan pumpkin cake with buttercream frosting, eggless pumpkin cake with buttercream frosting, eggless pumpkin cake with frosting, pumpkin cake with cinnamon buttercream frosting, pumpkin three ways, vegan pumpkin cake with buttercream frosting, vegan pumpkin cake with cinnamon frosting, pumpkin cake with buttercream frosting I used vegan margarin. But you can use vegan butter too.
This pumpkin cake no eggs, vegan pumpkin cake with icing, vegan pumpkin recipes, pumpkin cake is very sweet. So, if you want it less sweet you can reduce up to 30% of sugar in the batter.
To make the lax egg for this no egg pumpkin cake recipe I had to ground flaxseeds. And that took forever! 20 minutes at least! So, if you can, buy ground flaxseeds to save some time.