Harvest Pumpkin Hummus with Harissa

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The hardest part of this recipe is to remember to soak the chickpeas the night before.

Then the next morning throw them in the slow cooker with fresh cold water. Turn on to high and let it do its thing for 4 hours. Cool in the water then drain and use.

You are going to have too much chickpeas from this recipes. So just freeze them in a ziplock bag and use them for curries, stews and salads. They are great to have on hand and much better than store bought. Cooking them in a crock pot gives you the perfect chickpea, they stay  whole and round with a tiny bite on the outside and soft on the inside, not mushy like the canned ones.

Harissa is a middle eastern paste made of roast chili peppers and some spices and herbs. Available at most super markets and otherwise online, which is where I get most of my special ingredients.

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Serves 6 – 8  as an appetizer

       

Ingredients;

3 Cups cooked Chickpeas from 1 lb. bag of dried chickpeas, soaked overnight and cooked, see above. Reserve 1/4 Cup of the cooking liquid.

1 C. fresh or frozen pumpkin cubes, cooked and drained

1 whole head of roast garlic, peeled

1/4 C. lemon juice

1/4 C. Extra Virgin Olive Oil

2 tsp. Ground Cumin

1/2 tsp. Coriander

3 tsp. Onion powder

1 – 2  tsp. Harissa

1  tsp. Pink Himalayan Salt

1/4 C. Tahini

2 tbsp. Peanut Butter

1 tbsp. Nutritional Yeast (optional)

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Method;

To roast garlic, preheat oven to 425° F / 220° C. Wrap in aluminum foil and roast for about 45 min to 1 hour until tender. Peel the cloves.

In the food processor, blend everything together until creamy starting with 1 tsp of the Harissa. Add more after you have tasted it. It’s very hot stuff.

Serve Hummus  with crackers, vegetables and pita.  Store in the fridge for up to 4-5 days in a sealed container.

Toppings:

Roast pumpkin Seeds,  for recipe see Spiced Pumpkin Soup with a twist…

tiny tomatoes

Olive oil

Herbs

sliced Jalapeño

crispy fried onions

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Spiced Pumpkin Soup with a twist…

…and with XXL Cheese Croutons and crunchy pumpkin seed topping!

Spiced Pumpkin Soup with a twist...This soup recipe will become one of your favorites, it's quick and easy to make. Smooth and comfort food at it's best.I thecookingspoon.org

I’ve been making this soup for at least ten years and it’s very very comforting and has a velvet like texture. When it’s raining outside this is the kind of soup you look forward to.

I was about to make it for lunch when I realized I didn’t have a enough onions. Yikes, that ment I had to go outside again and it was pouring with rain.

Thank goodness the supermarket is just across the street so I put on my raincoat and made a run for it! I came back a little soaked but hey, this soup’s worth it.

The soup only takes about 15 minutes to prepare at the most, plus 30 minutes of simmering.  During the simmering you can make the crunchy seed topping and prepare the croutons. It really is a meal in itself, but you could serve it as a first course too, just serve small portions since it is quite filling.

I’ve added a super delicious crunchy topping of spicey pumpkin seeds and some XXL cheesy croutons. YUM!

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Serves 6

Cane Sugar Free  Dairy Free   Egg Free   Gluten Free Vegan  Vegetarian  (vegan/vegetarian options)

Ingredients Soup:

2 tbsp. Butter (use coconut oil for vegans)

2 large onions, peeled and chopped fine

1 large garlic clove, peeled and chopped fine

2 tsp. Coriander , ground

1 tsp. Cumin, ground

2 lbs. peeled and cubed pumpkin, fresh or frozen

3 C. chicken stock made with 3 Bouillon Cubes (use vegetable stock for vegans/vegetarians)

3/4 C. Apple Juice without added sugar

1 ripe peeled banana, sliced

3 tbsp. Almond Meal

1 tsp. Sambal Oelek

 

Method;

In a large pan, melt the butter, add the onion and cook for about 5 minutes on medium low. Add the garlic, stir around and add the spices. Stir a couple of times. Add the rest of the ingredients. Bring to  medium simmer and leave to cook for thirty minutes until everything is very tender. Turn off the heat. Blend with a hand blender until completely smooth.

 

Ingredients Crispy Pumpkin Seeds:

1/2 C. Pumpkin seeds

1 tsp. coconut oil

1 tsp. cajun seasoning

1 tsp. honey (use coconut sugar for vegans)

Method;

Heat a small frying pan over medium high heat. Add the oil.  Add the seeds and toast tossing constantly for about three minutes. Add the remaining ingredients. Cook for an other minute. Transfer the seeds to a tray lined with baking parchment and let cool until ready to use.

 

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Ingredients for the XXL Croutons;

1 baguette

1 – 2 tbsp. butter softened  (use coconut oil for vegans/vegetarians)

4 – 6  slices thick cheese (use vegan or omit)

Method;

Preheat the grill of your oven.

Slice the baguette as diagonally as you can to get long slim pieces.

Butter the bottom of the slices and place on a lined baking tray. Cover with the cheese and grill in the middle rack of the oven until golden on top for about 5 minutes.

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Caramel Pumpkin Pie Baked Oatmeal

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This oatmeal bake is so comforting, it has the warm spices we typically associate with fall, and it warms you up from the inside. I usually make it in the weekends and it may or may not last for a day or two. You can heat up any leftovers the next morning adding a splash of milk. And since it’s “Pumpkin Season”, yes, it has lots of pumpkin in it, so nice and creamy with a slight caramel flavor, you’ll love it.

Serves 6

Needed: Baking Dish 8.1″ Square (2 quart)

 

Ingredients;

1 lb. peeled pumpkin cubes

1 tbsp. melted butter

1/4 tsp. Pumpkin Pie Spice

1 tbsp. Organic Coconut Sugar

2 tbsp. milk of choice, I use Unsweetened Organic Soymilk

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2  2/3 C. Breakfast Oats (gluten-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Pumpkin Pie Spice

1/4 tsp. Pink Himalayan Salt

1/2 C. Dark Chocolate Chips

2 C. milk of choice, I Use Unsweetened Organic Soymilk

2 large eggs

5 tbsp. Maple Syrup

1/2 tsp. Caramel Extract

1/2 tsp. Vanilla Extract

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Method;

Preheat oven to 350° F

Place the pumpkin cubes in a bowl, add the spice, melted butter and coconut sugar. Toss to cover. Line a baking sheet with parchment paper and place all the pumpkin on the sheet distributing evenly. Bake for 25 minutes until tender when pierced with a fork.

Let cool. Place the pumpkin in a food processor and blend until smooth with 2 tbsp. of milk. Set aside.

In a bowl, whisk the two eggs with the milk, extracts and maple syrup. Stir in the pumpkin mash. Mix well, but it doesn’t matter if there are a few little lumps.

In an other bowl combine, oats, baking powder, spice, chocolate chips  and salt. Stir to mix.

Add the wet ingredients to the dry and stir to combine. Grease an oven dish and add the mixture.

Bake in the oven for 20 minutes until set and slightly wobbly in the middle. Let sit for a few minutes before serving and pour over some Maple syrup.

Serve warm with some crème fraîche, sour cream or thick greek yoghurt and more maple syrup. Leftovers can be heated with an extra splash of milk.

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Not quite what you’re looking for? How about Fig & Walnut Whole grain Spelt Braid

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Harvest Pumpkin Salad, baked Halloumi and Chantherelles with Maple Balsamic Vinaigrette.

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I’ve got Pumpkin on my mind. Everywhere I look I see pumpkins, everything I read seems to be about pumpkins and now I can’t stop thinking about them So rather than fight it, I’d better embrace it.

No, in all seriousness I love pumpkins and I am very happy with the vast amount of Pumpkin recipes going around . In magazines, on tv and online. I have come up with a few myself and this is the first one. I had it for dinner tonight and it was so satisfying and delicious I couldn’t wait to share it. Usually I am not a fan of just having a salad for dinner because I get hungry after about an hour. But it has been two hours since I had my dinner and I think I am going to be ok until breakfast.

This salad does have a few steps to prepare but then again it is a dinner substitute so there is some work and cooking involved. But fun work….promise. And it is so pretty and delicious you could easily serve it for an informal dinner party with some freshly baked bread.

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Serves 4

   

Ingredients for the salad;

1 lb roast pumpkin cubes

2 bags of lettuce mix, about 8 oz.

4 oz. of canned lentils, drained

Traditional Halloumi Cheese, 7 oz

14 oz. Chanterelles, gently wiped clean

1 large red onion, peeled cut in half and into slivers

1/3 C. Parsley leafs whole

1/4 C.  dried Organic Cranberries, soaked for at least 30 minutes

1/2 C. Bacon in smallish dice, (omit for vegetarians)

1/2 C. Maple candied All Natural Roasted Pecans (Unsalted)

Maple Balsamic Vinaigrette

Roast pumpkin cubes;

Pre heat oven to 350 ° F/ 180 ° C

1 lb. fresh cubed Pumpkin, peeled and seeds removed

1/4 tsp. pumpkin spice mix

1/4 tsp. ground cumin

1/4 tsp. sweet smoked paprika

1/4 tsp. Himalayan salt

2 tsp. olive oil

Toss everything together and place on a baking tray covered with parchment paper. Roast for 20 minutes. Toss pumpkin half way thru cooking.

Remove from oven and let sit at room temperature.

Maple candied Pecans;

1/2 C. All Natural Roasted Pecans (Unsalted)

2 tbsp Maple Syrup

Toast the pecans in a dry frying pan for 2 minutes until pecans smell toasted. Add the maple syrup and cook for two more minutes, until syrup has reduced and all is sticky and deep golden brown. Transfer the pecans to a plate covered with parchment paper. Immediately separate the pecans with two forks. Let cool completely.

Warning: Caramel of any kind gets extremely hot so do not touch with your fingers or taste it!!!

Maple Balsamic Vinaigrette;

2 tsp. prepared Dijon mustard

4 tsp. Maple Syrup

3 tbsp. Thick Balsamic Vinegar

6 tbsp. olive oil

salt and pepper

Whisk the first three ingredients together until well blended and slowly add the olive oil until emulsified. Add a salt and pepper.

Before we start with the chanterelle and Halloumi it is time to prepare the salad plates first. Or salad platter, which ever you prefer. Place like this

1  Salad leafs

2 onion slivers

3 roast pumpkin cubes

4 lentils

5 parsley leafs

Now back to the chanterelle. Heat a frying pan over high heat and add the bacon dice, cook over moderate heat until really crispy, remove from pan and set aside in a small bowl.

Remove some of the fat from the pan if necessary and put it back on the heat. Add the chanterelle and cook on high heat for about four to five minutes until golden brown. Remove to a plate and put the pan back on the heat. Add the Halloumi slices and bake in a dry pan for about 1 and a half minutes on each side until crispy and soft.

Divide  the chanterelle carefully over the salad, scatter with the bacon and add the baked Halloumi slices. Decorate with the maple candies pecans and cranberries and serve straight away with the Maple Balsamic vinaigrette.

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Not quite what you were looking for? How about Endive Gratin with Baked Apples, Blue cheese and Thyme img_1181