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Pumpkin Spice

April 17, 2010

OK so it’s Spring, but that doesn’t make the most fall-ish vegetable in the world, pumpkin, any less delicious or any less comforting on a chilly, rainy, lightning and thunder filled morning. PLUS it’s a ridiculously ridiculously (yeah, in Zoolander voice) easy way to add vegetables to dishes that call for some sweetness. I never knew that pumpkin was used in Chinese cooking but you can find it in any market, and in some restaurants they serve a steamed pumpkin concoction that is a welcome change from standard Chinese fare.

Pumpkin, Seeded

Chopped and Steamed

MMM Potassium!! Beta-Carotene!! Low calorie!! Pumpkin puree is SO useful and super easy to make. Just seed and chop a pumpkin, steam it for about 10 minutes or until it is nice and soft, then throw in a blender or food processor with some cinnamon (nutmeg and ginger is nice if you’ve got it), and maybe a tablespoon of brown sugar.

I didn’t photograph the puree because it looks kind of like baby food. But TRUST me it’s delicious. Especially when mixed into oatmeal or pancakes:

Egg White Oatmeal with Pumpkin Puree and Raisins

Complete breafast: Complex carb, protein, vegetable, fruit! Amazing!!!

Pumpkin Pancakes with Banana Caramel Syrup

Pancake recipe (makes about 4 pancakes) : .5 C flour, .5 C oats, 1 tsp baking powder, 1 C soy milk, 1 egg, cinnamon, 3 heaping spoons of pumpkin puree. Mix all ingredients in a bowl (NOT too much or you’ll lose some important fluffiness), pour 1/4 batter into pancake it up.  Syrup recipe: 2 tbsp brown sugar, 1 C water. Boil water and sugar, stirring frequently until liquid thickens. Add sliced banana and simmer on low for a few minutes, checking to make sure it doesn’t burn!

Enjoy with a cup of (awesome Ecco) coffee out of your favorite mug from your favorite place in the world.


One Comment leave one →
  1. Laura permalink
    April 19, 2010 1:26 am

    I want this breakfast now! So delish! My mouth is watering and I’m inspired! Thank you!

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