Let us give thanks to the GREAT pumpkin!
Pumpkin has always been one of the foods I associate most with the holiday season. And here on St. Croix we are blessed with the Caribbean pumpkin which grows almost year-round. Many of our local farm stands and markets sell freshly cut pumpkin for cooking and Caribbean pumpkin is used in a variety of traditional stews, cakes, and candies.
Personally, I love using pumpkin in savory dishes….balancing out the smooth sweetness of this earthy and filling vegetable with ground spices and herbs.
With the Thanksgiving holiday just around the corner, I thought it would be a good time to share two of my recent pumpkin creations with you. Both are options for main courses or side dishes and meet vegan and gluten-free criteria, giving you and your loved ones options for healthy delicious yum!
Cheers to the GREAT PUMPKIN!
And Enjoy. Because every day is a day to give Thanks!
Smoked Gouda Pumpkin Galette
Mix flour and chilled butter (cut into pieces) in a mixer or with a fork- add sour cream and vinegar and combine well. Form into a ball of dough and refrigerate.
Cut the pumpkin into chunks and coat with oil, salt, and pepper. Roast on a baking tray in the oven for approximately 20 minutes at 375 degrees. Flip pieces once to twice during baking.
Combine tofu, garlic, lemon juice, pepper, nutmeg, and flour in a blender or food processor. Add one cup of cooked pumpkin and blend well.
Meanwhile, sauté the onion slices in oil over medium-low heat. When soft and starting to brown add in the vinegar and syrup and turn heat to low...cooking until soft and sweet.
Roll dough out on a floured surface or a piece of parchment paper. Pour filling into the middle of the dough and place cubed pumpkin, chunks of vegan cheese, and thyme over the filling. Sprinkle with onions and top with salt and pepper.
Fold the sides of the dough up around the filling to form an open-faced ‘galette’.
Bake at 400 degrees for 30 minutes or until brown. You may brush the crust with soy or nut milk to ‘glaze’ it if you wish.
Enjoy with a side salad for a delicious meal, or serve as an appetizer or first course at your net holiday gathering.
Ingredients
Directions
Mix flour and chilled butter (cut into pieces) in a mixer or with a fork- add sour cream and vinegar and combine well. Form into a ball of dough and refrigerate.
Cut the pumpkin into chunks and coat with oil, salt, and pepper. Roast on a baking tray in the oven for approximately 20 minutes at 375 degrees. Flip pieces once to twice during baking.
Combine tofu, garlic, lemon juice, pepper, nutmeg, and flour in a blender or food processor. Add one cup of cooked pumpkin and blend well.
Meanwhile, sauté the onion slices in oil over medium-low heat. When soft and starting to brown add in the vinegar and syrup and turn heat to low...cooking until soft and sweet.
Roll dough out on a floured surface or a piece of parchment paper. Pour filling into the middle of the dough and place cubed pumpkin, chunks of vegan cheese, and thyme over the filling. Sprinkle with onions and top with salt and pepper.
Fold the sides of the dough up around the filling to form an open-faced ‘galette’.
Bake at 400 degrees for 30 minutes or until brown. You may brush the crust with soy or nut milk to ‘glaze’ it if you wish.
Enjoy with a side salad for a delicious meal, or serve as an appetizer or first course at your net holiday gathering.
Miso Pumpkin Soup
Preheat oven to 375 degrees. Toss pumpkin and peeled garlic with 2 tbsp oil, salt and pepper to taste, and roast in oven on a baking tray or parchment paper for 30 minutes or until tender.
Heat the remaining oil in a soup pot. Sauté the ginger and shallots until tender then add the miso and stock and finally the roasted pumpkin. Simmer for 10-15 minutes then turn off the heat and let the soup sit for a few moments. Blend in a blender or use an immersion blender until smooth.
Serve warm topped with chives and sesame seeds to taste.
Enjoy this soothing, savory, and healthful pumpkin soup!
Ingredients
Directions
Preheat oven to 375 degrees. Toss pumpkin and peeled garlic with 2 tbsp oil, salt and pepper to taste, and roast in oven on a baking tray or parchment paper for 30 minutes or until tender.
Heat the remaining oil in a soup pot. Sauté the ginger and shallots until tender then add the miso and stock and finally the roasted pumpkin. Simmer for 10-15 minutes then turn off the heat and let the soup sit for a few moments. Blend in a blender or use an immersion blender until smooth.
Serve warm topped with chives and sesame seeds to taste.
Enjoy this soothing, savory, and healthful pumpkin soup!
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