11/5/16

Pumpkin lemon-aide



Pumpkin lemon-aide
5 1/2 cups water 
1 1/2 cup lemon juice, fresh squeezed
1 cup organic pumpkin puree
1/4 cup maple syrup
1/2+ teaspoon cinnamon 
Pour lemon juice into blender
Add water, maple syrup, pumpkin. Pulse to a pulp!
Pour over ice to enjoy a little taste of wintery heaven. YUM!

Pumpkin Chili

  


Pumpkin Chili      Serves 12
1 T. Avocado or grape seed oil
1 Large onion
6 Cups pumpkin (or other squash) diced, (cone 3 on Salad Master)
8 Cups cooked beans and/or lentils
4 Cups pureed tomatoes (fresh or canned)
Just enough water to cover beans and veggies so they can cook fully without burning at the bottom of the pot, but not enough to make it too soupy.
1 Tbsp. Chili powder
1 Tbsp. Ground cumin

1/2 tsp. ground cloves
Zest of 1/2 lemon 1 Tbsp. (or to taste) molasses  (the Treat!) 
1/2 cup sherry or other alcohol (the optional Trick ;-))
Salt and hot sauce to taste
Heat oil in large pot and grill onions till browned. Add all other ingredients. Salad Master ~ Cook on medium till clicking then low until squash is tender, or longer. Mortal pots ~ cook on medium until boiling for about 10 mins then low till squash is tender, or longer. Even better the second day so for a party, make it a day ahead. Also freezes great. Perfect served over polenta or rice!  Recipe by Kai



Pumpkin Mac & Cheese





Pumpkin Mac & Cheese
1/2 small pumpkin cone #3 about 4 cups
Salt and pepper
3 cloves garlic, coarsely chopped
6 cups almond milk + 2 Tsp Garlic powder
1 package gluten free pasta
Optional: 1 cup vegan cheese

1⁄2 cup nutritional yeast
1  teaspoon smoked paprika
2 tablespoons freshly squeezed lemon juice
1 tablespoon white miso
Pour all ingredients into the MP5 crockpot or EOS skillet, start at medium heat, turn to low cook 30 min
toss and sprinkle with herbs and serve.