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Thanksgiving Dinner

Usually I skip on Thanksgiving food when I can, for obvious reasons. But this time I got curious to cook up something purely with pumpkins that I picked up at the Farmers Market. I had a nice medium pumpkin and a spaghetti squash, so I had perfect ingredients for some spaghetti and a pumpkin pie.

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Both of them worked out really well, and all my food was yellow and orange along with the leaves outside and perfect for Thanksgiving!

Squash spaghetti:

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Ingredients:
  • 1/2 spaghetti squash
  • 4-5 average tomatoes
  • 1/2 sweet red pepper 
  • 1/4 yellow onion chopped
  • 1 large garlic clove chopped
  • 1/2 cup cold pressed oil
  • salt&pepper to taste
  • 1 carrot shredded
  • 1/2 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • some green onions to garnish
  • some broccoli or cauliflower separated into florets
  • 4-5 large oyster mushrooms, julienned
  • about 10-15 snow peas, cut
  • 1-2 tbsp pumpkin seeds
Preparation:

Preheat the oven to 190 degrees Celsius, and bake your spaghetti squash for about 1 hour. Once ready, take it out, and leave to cool.

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Then cut it open, remove the seeds, and then with a fork separate and take out the "speghetti", you'll see that the squash's pulp is separating into thin filaments. Place the "spaghetti" into bowls. 

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While the squash is cooking, prepare the sauce.

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In a large skillet, fry the onion, garlic and carrots on olive oil. Once the onion is golden, add mushrooms, snow peas, basil, parsley, salt&pepper, pumpkin seeds and keep sauteing. In a food processor with S blade blend tomatoes and sweet red pepper, and add the mix to the skillet, keep sauteing. Eventually add the broccoli and/or cauliflower florets, cover with lid, and let cook for about 5 minutes on medium low setting.

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Once ready, pour the mix over your spaghetti, and garnish with some green onions. 




Raw Pumpkin Pie

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Ingredients:

   Crust:
  • 1 1/2 cup walnuts
  • 1 1/2 cup almonds
  • 4 large dates
  • 1 cup coconut flakes
  • pinch of salt
Blend everything well in a food processor with S blade. Take out the mix onto the form and press with your fingers to form a layer.

   Cream:
  • 3 cups fresh pumpkin
  • 1 orange or 1 banana (I used orange, but banana probably would make it creamier)
  • 2 tsp ground cinnamon
  • 1 tsp ground vanilla
  • 5 large medjool dates
  • 1-2 tbsp maple syrup
  • 1 tbsp coconut butter
  • 1 tbsp almond butter
  • 1 tbsp cashews/cashew butter
  • 1-2 tbsp coconut flakes
  • juice from 1/2 lemon
  • pinch of salt


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Blend everything well in the same food processor, take out the mix into the form on top of the crust layer. Put in the freezer for about 1-2 hours to solidify. Serve with strawberries or any other berries. 

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