ironamma

A new wave of vegetarian cooking!

Archive for the tag “halloween”

Pumpkin Cream Soup

We recently were gifted a Vitamix blender from Costco. After going through some of the Vitamix recipes, my daughter and I decided that since it’s the season of “pumpkin” that we would take the Butternut squash recipe in the book and remake it with pumpkin and put our own twist on the spices. It is fun to take a original recipe and turn it into a beautiful new one, except for things like Jalapeno corn bread – don’t TOUCH that recipe. (we’ll post that closer to Thanksgiving – if you are lucky!!)

The winter evenings are coming closer, and we are experiencing colder mornings and nights – Sopa is an excellent way to warm up and be satisfied. The way we mixed all the ingredients has a South American touch. South Americans use a lot of squash, and corn in their recipes so you guys can think of the Macchu Picchu mountains while surrendering to this soup. Perhaps you will think instead of a spooky Halloween where you are in a dark pumpkin patch and an evil witch is following you. Wherever your taste buds and imagination take you, I am sure you will enjoy this blend of vegetarian soup.

 INGREDIENTS: 

  • 2 cups chopped pumpkin – add 2 tbsp of water and microwave uncovered for 5 minutes
  • 1/4 cup of Pepperjack or Cheddar cheese
  • 1/2 cup of Organic 2% milk
  • 1/4 cup of V8 Juice Low Sodium
  • 1 Green Chile
  • 1/2 cup of chopped Onions
  • 1/2 cut chopped apple
  • 2 stalks of Green Onion
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of white pepper
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of rosemary
  • 1/2 teaspoon of blended Italian spices
  • 1 cup of Tortilla Chips
  • Top with Croutons as needed

PREPARATION:

  • Take all the ingredients above. Throw it in the Vitamix blender/ or other blender.
  • Slowly blend on low speed and ramp up to the highest speed.
  • Let all the ingredients get pureed into soup form.
    • (The Vitamix does take hot ingredients so after you heat the pumpkin in the microwave you can dump straight into the blender)
  • The soup should already be warm because of the cooked pumpkin, if not transfer soup from blender into a microwave friendly dish and microwave on high for 3-5 minutes.
  • Top with Croutons, or sliced apples.

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Ironclad Review #2! Krusteaz Pumpkin Spice quick bread!

In the spirit of October my daughter and I decided to rendezvous at a good friends place. As we walked in Ashwini Srivatsan had a plan up her sleeve. She had been in the kitchen planning to bake something delicious. 30 minutes after catching up we got a whiff of delicious pumpkin spice aroma from her kitchen. In another 30 minutes she pulled it out of her oven and settled it to cool. As soon as it was cool she cut it and it was a race to get a slice as we all hoarded the kitchen.

The Ironclad Review for the Krusteaz Pumpkin Spice quick bread is an even bigger 4 knives out of 4. You can use the batter as bread, cookies, or even pancakes. What’s wonderful is that the batter is not too sweet, and the spices are even keeled throughout. It cooks fast and slides right off the pan for a clean finish. This will be a great addition for a Halloween get together. Spread the aroma of Pumpkin Spice in seconds and enjoy!!

Pumpkin, Pumpkin and more Pumpkin (Pasta)

INGREDIENTS:

  • 10 0z/~250 g Gemelli spiral pasta (100% organic durum wheat semolina) – cook pasta in boiling water for about 11 min with 1/4 tsp salt, drain, but keep 1/4 cup of the liquid
  • 2 cups Brussel sprouts – cut in halves and microwave covered for 4 min in 2 tbsp water
  • 6 cups pumpkin scrap threads (looks like spaghetti) – microwave uncovered to reduce for 3 min
  • 5 garlic cloves – slice
  • 2 jalapeno – thin julienne cut
  • 4 tbsp fresh fenugreek leaves (methi) – finely chop
  • 2 tsp pasta seasoning blend (available at Traders Joe’s)
  • 3/4 tsp sea salt
  • 2 tsp red chile flakes or to taste
  • 1 cup cherry tomatoes – cut in halves (optional – if tartness desired)
  • 3 tbsp olive oil
  • 4 tbsp Parmigiano Reggiano cheese – grate or shave

PREPARATION:

  • Heat oil in pan on medium heat. Add garlic, jalapeno, fenugreek, red chile flakes and saute for 2 min.
  • Add Brussels sprouts and sear, then add pumpkin for few minutes.
  • Add pasta, salt, pasta seasoning and stir for few min – then add little of the pasta liquid.
  • Turn off heat and add cherry tomatoes.

Garnish:

  • Top it with Parmigiano Reggiano cheese.

*Note:

  • Vegan – Don’t add the cheese.

Halloween Pumpkin Pudding with Spooky Blackberries

Happy Halloween!

Don’t be a scaredy cat this holiday and settle for mere  mortal treats.  Tonight IronAmma dares you to find a new way to dine on the guts of pumpkins and raven eye blackberries!  BUT! Be wary the ghosts of boring pumpkin pies!  For this Hallow’s Eve your dessert beckons for new blood and tricks.  BOO!!!

INGREDIENTS:

  • 3 eggs
  • 1/2 cup ricotta cheese

  • 1 1/2 cup milk (can use cream or evaporated milk depending on how rich desired  – I used milk)
  • 2 cups cooked pumpkin scraps* (Preparation:*Scrape the inside of a pumpkin that has a fibrous texture to get pumpkin scraps. Then place 3 cups of the pumpkin scraps into the microwave covered with 4 tbsp butter and 4 tbsp honey for 4 min)
  • 2 cup caramelized pumpkin scraps* (Preparation:*Scrape the inside of a pumpkin to get 3 cups pumpkin scraps and then place in the microwave covered with 1/2 cup brown sugar for 4 min)
  • 1/2 cup frozen mixed berries
  • ~ 4  big slices of rustic sour dough bread, any baguette or 6 pieces of raisin bread

  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 2 tsp pumpkin pie spice (optional)
  • 1 /4 cup real maple syrup (use 1/3 cup for more sweet)

PREPARATION:

  • Whisk the eggs in a bowl.
  • Blend 2 cups cooked pumpkin+milk+maple syrup on medium speed and last pulse in the ricotta.
  • Mix pumpkin blend+spices with eggs.
  • Pour the mixture in the buttered or canola sprayed 3 quart casserole dish.
  • Break the bread into big pieces, place and soak them in the casserole dish.

  • Top it with the berries and caramelized pumpkin.
  • Cover with saran wrap and refrigerate for ~ 15 min to soak.
  • Preheat oven to 350*. Bake for 40 min. Insert a knife and when it comes out clean, the pudding is ready.
  • Cool and top with whipping cream.

*Note:

  • EGGLESS (Eegan) – Add ~3 tbsp of corn starch or use fruit pectin (Kraft brand). There are many egg replacers (egg substitutes) in the market that can be found in the aisle of allergen free products and mixes. Also, online!

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