Fall’s Fruit: Alternative Pumpkin Usage.

 What better way to celebrate the season than with Fall’s most memorable fruit,veggie,squash, the pumpkin! Lately, I have become bored with the usual fall pumpkin recipes that include breads, pies, soups, etc. You get the idea. So, I am posting two recipes (one vegetarian and one vegan) that are alternative ways to use pumpkin this fall. 

Baked Pumpkin Oatmeal

Prep Time: 15 mins    Cooking Time: 40 mins to 1 hour

Ingredients
2 sugar pumpkins
1 tablespoon melted butter or canola oil
1 teaspoon baking powder
1/2 cup unsweetened apple sauce
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 cups old fashioned oats
1 egg
3/4 to 1 cup lowfat milk (depending on how milky you like your oatmeal)
1 granny smith apple (peeled + diced small)
extra brown sugar for sprinkling
extra milk for splashing (optional)

Preheat oven 375 degrees. Start by carefully cutting the top off your pumpkin and cleaning the insides out. 
Combine all remaining ingredients (except the sugar for sprinkling and milk for splashing) in a large bowl. Stir well and divide batter evenly between the two pumpkins.  Sprinkle lightly with brown sugar.  Place both pumpkins on a cookie sheet and bake for 45 mins  to an hour or until pumpkin is soft enough to scoop and oatmeal is done.  After it was done, we added a splash of milk. Remember: When doling out scoops be sure to scrape up some of that baked pumpkin goodness with the spiced oatmeal. Makes 4 servings.

We cooked the pumpkin with the top off for the first 20 mins and then put the top on loosely (allowing for steam to come out) for the rest of the baking time. If you choose to cook with top on, make sure that the stem soaked in some water and that it is far enough away from the heat source. You can also cook it with the top off the entire time – the oatmeal will still come out tasting great.

from: http://www.cookingwithmykid.com/recipes/baked-pumpkin-oatmeal/

Pasta-free Pumpkin Lasagna

Ingredients:

  • 1 small-med. pumpkin
  • 1 & 1/2 cups soy yogurt
  • 1/2 cup mixed nuts chopped
  • 3 tablespoons nutritional yeast
  • 1 teaspoon mustard powder
  • 50 grams soy cheese grated
  • 2 teaspoons vegetable bouillon powder
  • pinch onion powder
  • pinch garlic powder
  • pinch nutmeg
  • pinch sage
  • splash cayenne

Directions:

  1. Cut the pumpkin, remove the seeds and if it’s not an organic pumpkin, remove the outer skin.
  2. Cut the pumpkin in “sheets” so as to make lasagna layers.
  3. Place the pumpkin in a steamer and cook until al dente.
  4. Make the soy ricotta by’ draining the soy yogurt in a cheese cloth to remove the excess water.
  5. Place the drained soy yogurt in a bowl add the seasonings- nutritional yeast, mustard, vegetable bouillon powder, onion and garlic powders, nutmeg, sage and cayenne
  6. Season to taste with additional salt and pepper as desired.
  7. Chop the nuts and add to the soy ricotta mixture.
  8. Pre-heat the oven to 350 F / 177 C.
  9. Place one slice of pumpkin on a plate, as the bottom slice of lasagna.
  10. Spread some of the ricotta mixture over the pumpkin.
  11. Add the second slice of pumpkin, and repeat with the ricotta mixture.
  12. Add the third slice of pumpkin, top wit a bit of ricotta and grated soy cheese.
  13. Place in the oven to warm and melt the soy cheese on top.
  14. Serve garnished with a few baslil leaves or rosemary.

from: http://www.vegalicious.org/2010/02/19/pasta-free-pumpkin-lasagna/


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