Pumpkin Soup and roasted seeds

Today was our last day at the Farmers market with the boys' pumpkins. We brought several home and the remaining were given to a farmer to feed his pigs. We used a Marina pumpkin for the soup and roasted pumpkin seeds.

Soup ingredients:

Roasting Pumpkin
Pumpkin, sliced and seeds removed
spray oil
salt
pepper
Spray the pumpkin slices with oil, sprinkle with salt and pepper. Roast at 400 for 45 minutes. Scoop out the pumpkin meat and place in the blender.

1 onion, large diced
4 garlic, large diced
Broth saute the onion and galic until soft. Add to the blender.

Add the following to the blender
1 14.5 oz can garbanzo beans, drained and rinsed (save the aquafaba for later use)
1 tsp cumin
1 tsp corinander
1/2 tsp nutmeg
2 cups vegetable broth
salt and pepper to taste.

Heat until warm. Top with a cream (animal or cashew based) to serve.


Pumpkin Seeds
Ingredients:

pumpkin seeds from the above pumpkin
garlic salt
worcestershire sauce
Preheat the oven at 350. Remove all the pumpkin from the seeds. Rinse the seeds and then boil in water for 5-7 minutes. Drain the seeds. Combine 2-3 TBS worcestershire sauce with 1-2 tsp of garlic salt in a bowl. Stir in the pumpkin seeds. We used the same pan that we roasted the pumpkin without washing it. roast for 20 minutes stirring every 5 minutes.

November 2018 Potluck

This month's theme is "Holiday Dishes".  Everything was OUTSTANDING!!!!
December 1st's gathering will meet in front of Juice Vibes (Cary) at 1 PM. If the group is small, we will eat there. If it is large, we will eat at Sassool's (Cary). We will have our annual White Elephant gift exchange at this gathering.

White Bean Pumpkin Hummus

Salad with a Basil Tahini Dressing

Basil Tahini Dressing

1/2 Cup Apple cider vinegar

2 Tablespoons tahini

2 Tablespoons tamari, low-sodium

1/2 teaspoons garlic

1/2 teaspoons basil

Cranberry Sauce
Ingredients
2 cups of raw cranberries
1/4 cup of dates dates 
1/2 cup apple juice
Directions: Place everything in the food processor. After well chopped, add 1 orange and 1 apple to pulse until well mixed. We also added the juice of one orange. 

Italian Bean Salad

Page 102, Dr. Neal Barnard’s Cookbook for Reversing Diabetes

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 tablespoon pure maple syrup

1 ½ teaspoon Dijon mustard

¼ teaspoon sea salt

½ teaspoon dried oregano

¼ teaspoon garlic powder

Freshly ground black paper to taste

1 can (15 ounces) chickpeas, rinsed

1 cup chopped red, yellow, or orange bell pepper

½ cup chopped tomatoes

1 – 1 ½ roughly chopped artichoke hearts

¼ cup chopped or sliced dry-pack sun-dried tomatoes

¼ cup sliced green portion of green onion, chives, or onions

1/3 cup sliced Kalamata olives

¼ cup chopped fresh basil leaves

3 tablespoons raisins or ¼ cup sliced grapes (optional)

In a large bowl, combine the lemon juice, vinegar, syrup, mustard, salt, oregano garlic powder, and black pepper.  Whisk to thoroughly combine. Add the beans, bell pepper, fresh tomatoes, artichoke hearts, sun-dried tomatoes, onion, basil, and raisins or grapes (if using).   Mix well to fully coat with the dressing. Serve, or refrigerate for up to 4 days.

Mushroom Gravy

Stuffed Blaze Pumpkin

Stuffing Ingredients:
Quiona cooked in instant pot (or on the stove top)
1 cup quiona
2 cup vegetable broth (for stove top - 3 cups broth)
Place in instant pot using manual setting for 12 minutes.

(for the stove top - boil, cover and reduce to medium heat for 40 minutes)
While the millet is cooking, broth sauté the onions, celery, herbs and garlic
2 stalks celery, diced
2 onions, diced
6 cloves garlic, minced
1/3 cup vegetable broth

4 TBS fresh sage, rolled and chopped
2 TBS fresh thyme

1 apple, cored and diced
1/4 cup apple sweetened cranberries, minced

mix everything in a large bowl to finish stuffing

Stuffing Pumpkin

remove top as for a Jack-a-lantern and removed seeds

stuff the quiona stuffing into the pumpkin

make 4 slits in the outside of the pumpkin to vent while cooking

place top on pumpkin

oil the outside of the pumpkin

place on a baking rack with tray underneath to catch the juices.

Bake at 350 for 1 hour