Which is pretty much normal here at Debby Eats.
I have two new pumpkin things to share with you and a little something green too.
First the pumpkin. We know I love baking bread, so I tried making a carrot pumpkin yeast bread. It came out really really good. (I was about to put a link in here so I wouldn't have to type up a recipe cause I'm lazy like that but I looked back at my posts and realized I never put the recipe up in the first place, sad face, so I didn't take step by step pictures.)
Pumpkin Carrot Whole Grain Bread
1 cup 10 grain mix (I use Bob's Redmill mix)
1/2 teaspoon each- ginger, allspice, nutmeg, salt
1 teaspoon cinnamon
1 teaspoon honey (I used my raw cinnahoney)
1 cup boiling water
1/2 cup raisins
1 teaspoon caraway seeds
1/2 cup pumpkin
2 1/4 teaspoon yeast
1 cup grated carrots
2-3 cups whole wheat white flour
Preheat the oven to 375 degrees.
Mix the 10 grain mix with the spices and honey and the boiling water. Let it sit for a little to cool down. Sprinkle with the yeast and then mix it in. Let it sit to activate the yeast for about 5 minutes.
Add in the pumpkin, raisins, and carrots.
Start to add in the flour. Once you can't stir the flour in any more, take it out of the bowl and start to kneed the flour in. Kneed until the dough isn't sticky.
Now you can shape it how ever you want, rolls, a round bread or two loaves like I did.
Put the dough on a parchment lined pan, cover, and let it sit for about 40 to 50 minutes.
Bake it for about an hour or until the bottom of the bread sounds hollow when tapped.
I've been eating it with Cinnamon Molasses Cashew Butter my parents bought me when we where in Williamsburg (I must say the best nut butter ever) and
topped with pears or apples.
Next pumpkin thing I have for you is hummus.
1 can chick peas, rinsed
1/2 cup pumpkin
1 tablespoon tahini
1 teaspoon cumin
1/2 teaspoon coriander and nutmeg
salt and pepper about 1/4 teaspoon each
2 tablespoon fresh parsley
Put everything in the food processor and let it go until it is smooth.
(I added the parsley in last and mixed that so it doesn't get too fine.)
Lastly something green. I wanted to use up all the last of the parsley from my garden so this is what I came up with:
Parsley Arugula Pesto
1/2 bag of fresh arugula
about 2 bunches of parsley
8oz toasted pine nuts
1/4 cup olive oil
salt and pepper about 1/4 to 1/2 teaspoon each
optional 1 tablespoon nutritional yeast
I started by pulsing the arugula in the food processor,
then added the parsley, oil, and pine nuts and just let it go. Then I added in the salt and pepper (to taste).
I did add the nutritional yeast to give it a "cheesy" flavor. But you could add in some Parmesan cheese if you like.
Use this as you would any pesto. It has a really nice fresh "green" taste.