Food and Recipe of the Month: Pumpkin Gnocchi

Care of Andrea Howe, of glowingongreens.com  When we think of pumpkins, we usually picture it as an October staple served at Thanksgiving, or on our porches for Halloween. However, pumpkins in November are just as acceptable before we make the transition to winter months. Pumpkins are part of the winter squash family, along with spaghetti, acorn, and butternut squash. Its hearty and rich flavour can be used in a variety of recipes including sauces, lattés, or blended into doughs. This versatile vegetable is not only good for autumn recipes, but for its exquisite nutritional profile. Pumpkins get their bright orange colouring from a nutrient called beta-carotene. Our bodies convert beta-carotene to vitamin A, which is an antioxidant that plays a role in reducing the risk for cancer, Alzheimer’s, and heart disease. Vitamin A is also famous for its benefits to our skin. It can fight free radicals which can contribute to aging, skin damage, and fine-lines. Pumpkin is also low in calories and high in fibre. This means that it is a staple ingredient to be used when trying to lose weight. Fibre helps the body feel full for longer while maintaining healthy blood sugar levels. Fibre also plays a… Read More

Filed under: Eat Veg elifelines Nutrition Uncategorised Vegan & Vegetarian Recipes

Food & Recipe of the Month: Pumpkin Ravioli

Care of Andrea Howe of glowingongreens.com  I bet you thought pumpkin season was over, but not yet! Pumpkins are such a versatile vegetable and are packed full of beneficial nutrients. They are a great fall staple to incorporate into your diet. Pumpkins are known for their rich orange colour. This comes from the powerful antioxidant beta-carotene which our body converts into vitamin A. This antioxidant is able to stabilize free radicals from damaging our cells. Free radicals are toxins found in our environment from pollution, smoking, alcohol, and more. Free radical damage can cause advanced aging as well as certain diseases and cancers. Vitamin A is a fat-soluble vitamin that is essential for our bodies. It is known for maintaining adequate vision, as well as strengthening our immune system. Studies show that high amounts of vitamin A in our body can reduce risk for certain cancers including lung, bladder, and cervical. Additionally, pumpkins are rich in vitamin C, another powerhouse antioxidant. Vitamin C is known to increase white blood cell protection, strengthening our immune system as well as aiding in skin and bone repair. Pumpkins just may be the perfect food to give you all the nutrients needed to fight… Read More

Filed under: elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes

Pumpkin Dal

Pumpkin Dal (as posted on vegancookbookcritic.blogspot.com)   Ingredients 1 cup red lentils 2 cups water 1 large yellow onion 1 tbsp coconut oil 1 tsp mustard seeds (optional) 1 1/2 tsp cumin 3/4 tsp salt 1/2 tsp hot curry powder 1/4 tsp garam masala 1 cup pumpkin puree juice of 1 lime 2 tbsp shredded coconut 2 kale leaves, finely sliced Directions Rinse the red lentils in a fine mesh strainer until the water runs clear. In a small saucepan over medium heat bring the water to a boil. Add the lentils, cover and reduce the heat to simmer. Cook the lentils for 20 minutes. The lentils should be soft and most of the water should be absorbed. Add the coconut oil to a medium saute pan over medium-high heat. Once the oil has melted add the onion (and mustard seeds if using) and saute for 10-15 minutes until the onions are translucent and begin to brown. Add the spices and stir to coat the onions and cook for about 2 minutes. Stir in the pumpkin, cooked lentils and lime juice. Add the shredded coconut and kale. Continue cooking until the kale has softened. Serves 4-6. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Food of the Month: Pumpkin

Care of Amy Symington  Orange you glad it’s fall? It’s that time of year again for all vegetables orange – from sweet potatoes, to carrots to a litany of squash varieties. However, when it comes to the fall season, winter squash or more commonly pumpkin, in particular is the Cinderella of the vegetable ball. What is autumn without thirds of pumpkin pie and doorways chocked full of jubilant jack o’ lanterns? Not one that most Canadians celebrate that is for certain. With that said, and succulent desserts and carving fun aside, pumpkins are a versatile and healthy reason to raid a pumpkin patch this fall. Their nutritional benefits are scarily high. Pumpkin flesh isn’t just for carving blood chilling faces into, it is high in potassium, phytosterols, fibre, vitamin A and C, which in turn helps to reduce bad cholesterol levels in the blood and reduce hypertension, aid in digestion, reduce free radicals in the body and promote superb eye health. And don’t even think about throwing the seeds out with the innards! Pumpkin seeds contain essential omega 3 fatty acids that help to maintain healthy blood vessels and nerves as well as lubricate vital bodily tissues, like the skin… Read More

Filed under: Eat Veg elifelines Food of the Month

Flax Pumpkin Cookies

Care of Andrea Gourgy       Ingredients:  3/4 cup whole-wheat flour 3/4 cup all-purpose white flour 2 tbsp flax seeds 2 tsp allspice 2 tsp cinnamon 1 tsp ginger 1 tsp baking powder 1 tsp baking soda 1/4 tsp nutmeg 1/8 tsp sea salt 3/4 cup brown sugar 2/3 cup coconut oil 1/2 cup canned pumpkin puree 1/4 cup ground flax 1/3 cup water 1 tsp vanilla extract 1/2 cup raisins Directions:  Preheat oven to 350 °F (180 °C).  In a large bowl, whisk together whole-wheat flour, all-purpose white flour, flax seeds, allspice, cinnamon, ginger, baking powder, baking soda, nutmeg and sea salt. In a second bowl, whisk together brown sugar, coconut oil, pumpkin puree, flax meal, water and vanilla. Stir the wet ingredients into the dry ingredients until combined. Stir in raisins. Using your hands, form into balls and flatten on prepared baking sheets. Bake until cookies are firm and lightly golden (about 10 minutes). Makes about 30 cookies. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes