Tag Archives: pumpkin

The Dog’s Baked Treats

14 Nov

The Dog’s Baked Treats

  • 1.5 c. flour (used spelt)
  • 0.5 c. cornmeal (used masa harina)
  • 0.25 c. ground flax seed
  • 2 eggs
  • 1/2 c. pumpkin puree/applesauce/banana
  • 0.25 c. peanut butter
  • bone broth or water (add enough for good dough consistency)

Preheat oven to 350 degrees F. Mix together the flour, cornmeal, and flax. In a separate bowl, whisk the eggs, then add to puree and peanut butter and mix. Combine everything and add the bone broth or water until the dough is moist (not too wet and not too dry). Roll the dough out flat on parchment paper on cookie sheets. Score with a knife to desired size and shape that will break off easily after baked. Bake ~15 minutes.

Pumpkin pizza sauce

12 Nov

Pumpkin pizza sauce (adapted from Chickpea Pumpkin Veggie Pizza at http://www.veganricha.com)

  • 1 c. pumpkin puree
  • 1/2 tsp. salt
  • 1/2 tsp. sugar (optional)
  • 1 tsp. dried oregano
  • 1 tsp. fresh thyme
  • 1 Tbs. fresh sage
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. cumin
  • pinch cayenne
  • 1 to 2 Tbs. lemon juice

Pumpkin smoothie

6 Sep

Pumpkin smoothie

  • ~1/2 to 1 c. pumpkin puree
  • 1 c. yogurt
  • 1/2 to 1 c. milk
  • 1 1/2 banana, frozen (bananas are kept frozen in halves)
  • 1 Tbs. sunflower lecithin
  • 1 1/2 Tbs. coconut oil
  • 5 to 6 ice cubes
  • ~1 tsp. vanilla

Pumpkin puree

30 Oct

Pumpkin puree (from foodnetwork.com – Alton Brown)

  • One 4 to 6 lb. baking pumpkin

Remove the stem.  Cut in half and remove the pulp and seeds.  Sprinkle the flesh with kosher salt and place cut-side-down on parchment paper.  Bake at 400 degrees F for 30 to 45 min. or until tender.  Let cool.  Remove skin and puree in food processor.

Pumpkin and black bean soup

4 Mar

Pumpkin and black bean soup

  • 1 to 2 Tbs. coconut oil
  • 1 red onion, chopped
  • 1 carrot, peeled and diced
  • 1 stalk of celery, diced
  • 3 to 4 cloves garlic, crushed and minced
  • 2 tsp. cumin seeds, freshly ground
  • 2 tsp. fennel seeds, freshly ground
  • 1 tsp. sea salt
  • 4 c. water (or broth or broth&water)
  • ~4 c. pumpkin puree (or two 15oz. bpa-free cans)
  • ~2 c. tomato sauce
  • 1 Tbs. fresh cilantro, minced
  • 1 Tbs. chicken bouillon (better than bouillon; optional)
  • ~4 c. black beans, drained
  • 1 to 2 c. whole kernel corn
  • ~2 c. kale, chopped (optional)

Saute the onion, celery, carrot in the coconut oil on med-low heat ~5 min.  Add garlic, fennel, sea salt, and cumin.  A minute later, add the water/broth, pumpkin puree, tomato sauce, cilantro, and chicken bouillon.  Puree the mix with an immersion blender.  Bring to a boil and reduce to a simmer ~30 min.  Add black beans, corn, and kale.  Heat until warm.

Optional toppings: parmesan, heavy cream, more cilantro