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Celebrate the Season with Pumpkin

Pumpkins are a symbol of fall.  Jack-o-lanterns and pumpkin pie are just a few things you think about this time of year.  Pumpkin is traditionally a fall veggie, coming into season the end of August/beginning of September.  They are quite healthy–fat free, cholesterol free, sodium free, a good source of Vitamin C, and an excellent source of Vitamin A.  While we tend to think of pumpkin bread, pumpkin cookies, and pie, pumpkin can be really delicious in many other recipes.

 

Pumpkin Hummus is a creative spin on the original recipe.  It blends canned pumpkin puree, lemon juice, olive oil, tahini, cumin, paprika, garlic cloves, canned garbanzo beans, and salt.  Once blended until smooth, serve with pita chips or cut up veggies.  The addition of canned pumpkin makes this hummus extra creamy.

labeled-pumpkin-hummus-copy
Courtesy of High Heels and Grills

 

Roast Pumpkin with Feta and Honey is a simple dish that packs big flavor.  You’ll peel and cube fresh pumpkin, toss with olive oil, and bake for about 20 minutes in a 410 degree oven.  Remove from oven and toss with 2 tablespoons sesame seeds, then continue baking for another 10 minutes. When pumpkin is tender, remove from oven and drizzle with honey, balsamic vinegar, feta cheese, and a half teaspoon chili flakes.  Season with salt and pepper and serve.

__roast-pumpkin-7
Courtesy of Not Quite Nigella

 

Pumpkin Breakfast Cookies make a great on-the-go morning meal.  They’re packed with good stuff–honey, old fashioned oats, dried cranberries, pumpkin seeds, pumpkin puree, and flaxseed–so don’t be mislead by the term “cookie”.  Another bonus is these treats are gluten free and take a total of 25 minutes to prepare.

pumpkin-cranberry-breakfast-cookies
Courtesy of Leelalicious

 

Need more great pumpkin ideas?  Fruits & Veggies–More Matters have their Top 10 Ways To Enjoy Pumpkins (think soup and parfaits!).  I’ll be back next week to share some delicious vegan recipes.

 

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