Pumpkin season has now officially begun, and we are in the throes of apple season. This couldn't be a better season, as far as I'm concerned!
I visited the Farmer's Market this morning, and was very disappointed that one of the ladies working at the booth selling pumpkins didn't know how to roast a pumpkin. Or toast the seeds. Or make a pumpkin pie without the cans. The cans are great. They are easy, tasty and available all the time. But... they are $1 to $3 depending on where you go, when you can roast and puree a fresh pumpkin for $.59 a pound (and I paid $1.18 for my pumpkin today, and I got the equivalent of about 5 cans of pumpkin. It's a no brainer to me..... And it's healthier, less processed, tastier, you also get the seeds (which are high in zinc) and roasting pumpkins make your house smell so gooooood!
Here's how:
Cut a pumpkin in half (sugar pumpkin, not the ones used to decorate)
Take the seeds out (set them aside. I will tell you what to do with them). Put pulp side down in a greased roasting pan, cover with tin foil.
Cook on 400 for 30-40 minutes, depending on the size.
It is ready when you can stick a fork easily through the skin.
Once it cools, you can scrape the pulp out of the skin, place it in the food processor, and there you have it......
Once you get them all out, you're gonna need to clean them off. So, put them in a strainer, get all the orange pumpkin strings out, and rinse them completely.
Fill a pot with water and salt at a ratio of 1 cup seeds to 3 cups water, 1 T salt.
Bring to a boil, add the seeds and simmer for 10 minutes or so.
Drain, do not rinse, and allow to dry off for a few.
Spread them out on an olive oil greased roasting pan, or lipped cookie sheet.Cook at 400 for 10-20 minutes, or until golden brown.
Cool completely before eating or covering.
(I leave the shells on the seeds because they help to maintain the level of zinc in the seeds. Plus, it's so hard to get the seeds out without making a huge mess, so, I just don't bother. Also, don't brown for more than 20 minutes, that is considered the threshold for maintaining the maximum amount of minerals in the seed.)
Now for the fun stuff! What do you make with all this pumpkin?!?
1. Mix a tablespoon of pumpkin into your oatmeal in the morning.
2. Add a cup of pureed pumpkin to tomato sauce in place of tomato paste.
3. Use as a substitute for eggs in most baked goods. Use 1 tablespoon pumpkin for each egg.
4. Add to meatballs or meatloaf
5. Stir into your favorite macaroni and "cheese" recipe
And tons of baked goods!!!!
For example: Breakfast cookies or Vegan Brownies
Here are a few:
Apple pie pancakes (the healthy way)
2 cups flour (I use Trader Joe's all purpose, but any kind is fine. GF even)1 T cornstarch (optional, but makes pancakes less dense)
1 T brown sugar
1 T baking powder
1 T olive oil (coconut would be good too, melted)
1 t salt
3 T pureed pumpkin
1 1/4 cups coconut milk (if using canned, 1/2 cup coconut milk: 3/4 cup water)
2 t cinnamon
(if using GF flour, use 1/2 t xanthan gum)
2 apples, cored, not peeled, diced
Wisk together everything but apples. Fold in apples.
Cook on medium heat on a griddle, or frying pan on high, sprayed with coconut or olive oil (coconut tastes better).
Once sides bubble flip (after about 2 minutes), cook for 3 more minutes, or until cooked through.
Serve with dairy free butter, or coconut oil and Grade B maple syrup
2 apples, cored, diced
1/2 cup Water
1/2 Cup Brown Sugar (I used light brown)
1 T cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/4 t ground cloves(you can also use pumpkin pie spice, and add extra 1/2 tsp cinnamon)
Crockpot Pumpkin Butter
Meat of 2 Sugar/Pie Pumpkins2 apples, cored, diced
1/2 cup Water
1/2 Cup Brown Sugar (I used light brown)
1 T cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/4 t ground cloves(you can also use pumpkin pie spice, and add extra 1/2 tsp cinnamon)
Peel and chop the pumpkin, removing the seeds (set aside for later).
In a large bowl, or using the Crockpot itself, toss the pumpkin, apple, sugar and spice.
Once combined, pour water over the top.
Set to medium or low for 8 hours. When soft enough, transfer to a blender or food processor and puree. Return to Crockpot.
Cook on high, uncovered, til no liquid remains. This typically takes me 4 hours or so, but keep an eye on it, so that it doesn't burn.
Allow to cool completely, and if you would like a smoother texture, blend a second time. I transfer mine to canning jars and refrigerate, but it can be canned as well. I've kept mine in the fridge up to 2 months without an issue.
Pumpkin Apple Pie Bars
Set to medium or low for 8 hours. When soft enough, transfer to a blender or food processor and puree. Return to Crockpot.
Cook on high, uncovered, til no liquid remains. This typically takes me 4 hours or so, but keep an eye on it, so that it doesn't burn.
Allow to cool completely, and if you would like a smoother texture, blend a second time. I transfer mine to canning jars and refrigerate, but it can be canned as well. I've kept mine in the fridge up to 2 months without an issue.
Pumpkin Apple Pie Bars
Crust Ingredients:
1 1/3 cup unbleached
white flour
1/2 cup brown sugar
8 tablespoons palm oil shortening,
coconut oil or dairy free stick butter
Filling Ingredients:
1 cup coconut cream
(cold, water removed. See below)
3/4 cup sugar
3/4 cup pumpkin puree
1 T coconut
flour
2 eggs, slightly beaten
1 1/2 T cinnamon
1 t pumpkin pie
spice
1 t vanilla
1 1/2 cup diced apple
(including skin)
Topping extras
2/3 cup crust mix
1/2 cup brown sugar
Cinnamon and sugar to
taste
Mix crust ingredients in
a food processor til crumbly. Set aside 2/3 cup for topping. Press into the
bottom of 2 8x8 pans (if using a 9x13 pan, cooking time will be longer, and the
results are really better in smaller pans). Bake at 350 for 15 minutes, and
allow to cool.
Mix filling ingredients,
except apple, with an electric mixer. Fold in apple. Pour into cooked and
cooled crust mix. For topping, add the remaining crust mix to the brown sugar.
Sprinkle on top. Sprinkle top with cinnamon and sugar. Bake for 30-40 minutes,
or until set.
Allow to cool before
cutting, and once cut, refrigerate to allow them to set completely.
There will be more. I promise. Just wanted to give you a good start!
