Pumpkin Thai Curry | Pumpkin Palooza | Fermented Homestead
I hope you enjoy this delicious Thai Pumpkin Curry recipe part of the #pumpkinpalooza collaboration! I found the recipe here:
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3 Easy Pumpkin VEGAN Recipes | Pumpkin Miso Soup | Pumpkin Curry | Best Cinnamon Pumpkin Cake 2020
3 Easy Pumpkin VEGAN Recipes | Pumpkin Miso Soup | Pumpkin Curry | Best Eggles Cinnamon Pumpkin Cake 2020. Easy recipes you can make at home! ???? Subscribe for more recipes:
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In celebration of pumpkin season, I am posting three recipes, vegan 3 ways pumpkin, pumpkin recipes vegan pumpkin recipes, in quarantine using this versatile vegetable. And this vegan pumpkin miso soup if the first!
Miso in this pumpkin ginger miso soup is optional. But if you have it, add just a small amount. It will add very discreet umami flavor and more interest to the soup!
This easy pumpkin soup vegan is, as the name says, very easy to make.
I used butternut squash for this vegan pumpkin soup with ginger, but any pumpkin/squash you prefer will do.
There is very little oil in this vegan pumpkin soup recipe healthy. If you want it even healthier or with less calories, just use water instead.
You can get creative with toppings for this vegetarian pumpkin soup fresh pumpkin, vegan pumpkin soup recipe healthy, vegan pumpkin soup with fresh pumpkin. This time I used simple coconut yogurt and chopped parsley.
Another must for me, is serving this vegan pumpkin soup with miso paste with freshly baked bread. It is such a good combination!
I am discovering more and more how easy and DELICIOUS vegan recipes can be. This vegan pumpkin curry is just one example! It is rich, filling and light at the same time. And it makes for great leftovers too.
As a base, for this vegan curry with pumpkin I used coconut oil. For me this is irreplaceable ingredient. It adds richness you can’t get from other oils.
And if you want, you can serve some coconut chips on top of this pumpkin coconut curry vegan. They will help tell a story of how it was made. ????
And for the main ingredient, I used butternut squash for this pumpkin curry vegan. But use any pumpkin you prefer. You can also broil the chunks to get deeper flavor if you like.
This is also one of those vegan pumpkin recipes healthy. And if you want to make it healthier, replace the oil with water.
Since I am not a fan of fresh coriander, I used parsley for serving of this pumpkin curry with coconut milk. However, most of the time I like to use arugula. And I like to add lime wedges. Freshly squeezed lime juice brightens the flavors and lifts the whole dish. So, it’s a must! And for the crunch, don’t forget to add some roasted cashew nuts.
This vegetarian pumpkin curry recipe is incredibly creamy! This time I served it with steaming hot rice but it goes perfect with some naan bread too. And if you like it spicy, don’t forget to serve some raita on a side. It help cool down the heat!
From my videos and posts I think you can guess that I really like desserts. And I have tried and made many! :D For research purposes and pure indulgent too. So, believe me when I tell you that this VEGAN Pumpkin Cake With Cinnamon Buttercream Frosting is, at least in my top five best desserts, if not the number one. It is crazy how good this cake is! It is rich and moist while still being very light at the same time. And it is so light, that it makes you wander how did it make to the plate in one piece!
For the start ingredient in this vegan pumpkin cake recipe, vegan pumpkin cake I used butternut squash. But any pumpkin you prefer will do!
I would also recommend to sift the flour for this vegan pumpkin cake best recipe. It helps make the cake light and airy. And that is one of it’s best characteristics.
For the frosting, for this best ever pumpkin cake, best vegan pumpkin cake with buttercream frosting, eggless pumpkin cake with buttercream frosting, eggless pumpkin cake with frosting, pumpkin cake with cinnamon buttercream frosting, pumpkin three ways, vegan pumpkin cake with buttercream frosting, vegan pumpkin cake with cinnamon frosting, pumpkin cake with buttercream frosting I used vegan margarin. But you can use vegan butter too.
This pumpkin cake no eggs, vegan pumpkin cake with icing, vegan pumpkin recipes, pumpkin cake is very sweet. So, if you want it less sweet you can reduce up to 30% of sugar in the batter.
To make the lax egg for this no egg pumpkin cake recipe I had to ground flaxseeds. And that took forever! 20 minutes at least! So, if you can, buy ground flaxseeds to save some time.
How To Make Scones | Jamie Oliver | AD
Crumbly, rustic, simple fruit scones served with a dollop of clotted cream and strawberry jam. So wonderfully British, so delicious, the taste of Summer! This is a paid ad.
NB. The edit gremlins are back and somewhere along the lines the 2 eggs that should have been added with the milk are missing!! Or you can add 150ml of milk if you don't want to add eggs. Check out full recipe here.
Top tip - make an extra big batch and freeze the cut out dough. Then whenever you’re feeling peckish pop in the oven and cook until golden and warm.
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How to make raspberry and ginger scones – a vegan recipe from the National Trust
At the National Trust, we love food and we’ve got some great recipes to prove it – including these vegan raspberry and ginger scones. If you’re looking for a delicious twist on the traditional fruit scone, follow our recipe video to learn how to make these raspberry and ginger scones at home. These scones are light and fluffy, bursting with raspberries and have a spicy warmth from the ginger that’ll fill your kitchen with delicious aromas.
You can serve them at an afternoon tea, or enjoy them as part of a tasty breakfast, brunch or afternoon snack. Top the raspberry and ginger scones with raspberry jam and clotted cream (or a vegan cream alternative) – we’ll let you decide which way round you layer on your jam and cream.
To try our signature dishes, plus some seasonal snacks and a variety of hot and cold drinks, visit a National Trust café:
If you enjoy cooking tasty meals or baking indulgent treats at home, there are lots more quick and easy recipe suggestions on our cookery pages:
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Pumpkin Spice Scones! | A Fall Favorite | Copycat STARBUCKS Scones!
First time making these copycat Starbucks Pumpkin Spice Scones and they were soooo good! It's a very simple and easy recipe to follow. They didn't take vary long to make or bake! I highly recommend these yummy delicious treats!
#Starbucksscones
#pumpkinspicescones
#cookwithme
Ingredients:
2 1/4 cups all-purpose flour (scoop and level to measure)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup packed light-brown sugar
3 Tbsp granulated sugar
1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
1/2 cup + 1 Tbsp canned pumpkin puree , chilled (don't chill in can)
3 1/2 Tbsp buttermilk
1 large egg
1 tsp vanilla extract
1 Tbsp honey
1 Tbsp half and half
Glaze
1 cup powdered sugar
2 Tbsp half and half , then more as needed
Pumpkin Icing
3/4 cup powdered sugar
1 Tbsp pumpkin puree
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 Tbsp half and half
425 degrees for 13-15 minutes.
Music by Epidemic Sound
Pumpkin Coconut Curry | The best SAVORY pumpkin recipe | Indian cooking made easy
A super delicious pumpkin coconut curry recipe. This easy Indian curry recipe makes the perfect fall recipe, and the perfect SAVORY pumpkin recipe...for when your bored with pumpkin bread!
As a gal with an Indian background, they're times when I am just so over the whole process behind Indian cooking. Don't get me wrong, it tastes INSANEEEE, but sometimes you just need an easy version of a curry. Which is this recipe right here. This curry recipes couldn't be easier or quicker. Simply baked the veggies, simmer the sauce and mix everything together. It is that easy. Plus, a lot of the veggies are frozen, so you can make this recipe whenever you like.
Recipe:
Veggies:
1/2 Red bell pepper, thinly sliced
3-4 heads Baby Bella mushrooms, sliced
2/3-1 cup frozen Green beans
1 cup frozen Cauliflower
1/4 cup frozen Peas
1/3 cup frozen Kabocha squash
Salt, pepper and oil to preference
Curry Base:
3-4 Tbsp Coconut cream of full fat canned coconut milk
1/2 cup Water
2 tsp Fennel seeds
1 tsp Salt
1 tsp Cumin
1/2 tsp Black pepper
1/2 tsp Turmeric
1/2 tsp Cayenne pepper
1/2 tsp Onion powder
2 cloves Garlic, minced
2 cm piece Ginger, minced
Toss the veggies (except the peas and squash) in the salt, pepper and oil and roast in the oven at 450 F for 30 minutes.
While the veggies roast, combine all of the curry ingredients into a pot and bring to a gentle simmer. Everything will slowly start to combine, and the kitchen will smell wonderful.
Once the veggies are done and the sauce is gently simmering (not boiling), dump the veggies, now adding the peas and kabocha squash.
Let this simmer for 10 minutes on medium-low heat to let everything mingle. You can throw in some arugula or spinach at this point if ya want for some greens.
Serve up with some white rice (or a rice blend like I did). Another option would be flatbread like lavash, pita, or roti.
????????Be sure to tag me if ya make it (which ya should)
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#easyindianfood #veganindianfood #savorypumpkinrecipe
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