Tag Archives: pumpkin puree

One recipe? Two pumpkin products!

It is that time of year again! Autumn. My absolute favorite time of year. When leaves change color and pumpkin spice takes over! This recipe creates two pumpkin spice products when it is finished. Two for the price of one!! A simple syrup for using in chai, coffee or anywhere else you want a hint of pumpkin spice and a pleasantly sweet pumpkin purée for use in baking.

 
Isn’t it beautiful? Now imagine the smell!! The ingredients of the pot are as follows: four cups of water, two cups raw cane sugar, one small sugar pumpkin-peeled and chopped, and eight cinnamon sticks. Also add nutmeg, ginger and allspice to taste.

Bring to a boil, then reduce heat to low and simmer for at least an hour. The longer you simmer, the more flavorful the simple syrup will be.

  

Allow to cool. Once cooled, strain. The liquid is your sweet and savory simple syrup. This recipe yielded one quart jar and one pint jar. Use this to add the flavor of the season to coffee, chai, smoothies, or whatever else makes you happy. I had some in my oolong tea this morning and it was delicious.

  
Don’t throw away the solids in the strainer!! Remove the cinnamon sticks, then put the pumpkin to the blender and purée. This is your slightly sweet pumpkin purée. This recipe yielded one pint jar. Use this for baked goods. I plan on making pumpkin granola bars. Watch for the recipe in a future blog.

  
This was my first concoction. A clean out the blender smoothie for breakfast on the go. I added twelve ounces of water, one scoop of vanilla protein powder, one-quarter cup of rolled oats, a handful of spinach, and a few generous dashes of cinnamon. Blender is cleaner and the belly is happy!


Pumpkin Manicotti

I promise! This is my last pumpkin post for a while. The remainder of our humongous pumpkin has been cubed and is waiting for future use, resting nicely in the freezer.

To start, coat about six cups of cubed pumpkin in olive oil, salt and pepper. Place on a cookie sheet and roast at 350* for about an hour.

Once the pumpkin is nicely roasted, puree it in the blender. Be careful using the blender with hot ingredients. They tend to splatter. It should puree down to about four cups. Divide the pumpkin into two cup portions.

Into the blender with two cups of the pumpkin puree, one package of soft tofu. Also grate in a generous helping of nutmeg.

Blend until it takes on the consistency of ricotta cheese. This will be the filling for the manicotti.

Meanwhile, get a pot of well salted water on the stove and bring to a boil. Once the water is boiling, in goes one package of manicotti shells.

Cook the manicotti shells according to package directions. Once done, strain and place onto a wax paper lined cookie sheet until you are ready to fill.

Next whisk together two cups of plain almond milk, three tablespoons of flour, three tablespoons of nutritional yeast and one cup of low or no sodium vegetable broth.

Mince three cloves of garlic, and saute them over medium heat in two tablespoons of butter substitute or butter if you prefer. Just until it starts getting golden.

Add in the almond milk mixture, the remaining two cups of the pumpkin puree, salt to taste, nutmeg, and parsley. Whisk to combine.

Whisk constantly until it reaches the desired consistency. You are looking for alfredo sauce consistency.

Coat bottom of a nine by thirteen baking dish with the pumpkin alfredo sauce.

Fill the manicotti shells with the tofu pumpkin mixture. We used a gallon sized zip lock bag with a small hole cut in the corner. Of course, a pastry bag would work well. Line the baking dish with the manicotti.

Cover the manicotti generously with the pumpkin alfredo sauce. Sprinkle with parsley and cover with aluminum foil. Bake in a 350* oven for about forty-five minutes until nice and bubbly.

We served simply with some garlic bread that went in the oven for the last twenty minutes or so of the cooking time. This deliciously rich dish is earthy and reminiscent of Autumn.


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