This month’s menu features hearty recipes that fill the belly as the days get shorter and cooler. I’m featuring pumpkin again this month, one of my favorite vegetables and a super food.
This recipe is easy to make on your own, especially if you have a lot of spices in your cupboard. It is needed for the recipes below but you can always buy this one pre-made too.
Making your own pumpkin purée means you get a fresher, more flavorful product, and you know where the pumpkin came from – and that it was grown organically.
Combine all the nut mix ingredients in a bowl. Next, process the Raw Cashew Vanilla Cream ingredients in a Vitamix until smooth and creamy.
My pumpkin stew is made with mellow spices for a flavorful and healthy mid-day meal. This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.
Pumpkin Lasagna & Rosemary “Ricotta”, incorporates some pumpkin into the ‘cheese’ and is so yummy with the pumpkin sauce and gluten-free noodles. A family favorite – for even the pickiest eater!