Waste-free production: Drinks and pumpkin dishes
Text: Olga Antonova
Halloween is coming - a common cause for costume parties and experiments with pumpkin, carefully grown in the country or bought in the store. Experiments can be not only decorating, but also culinary: options for dishes from this vegetable are not limited exclusively to the usual soup and porridge, although among our recipes there are also them. If you plan to decorate the house with a pumpkin with a grin, do not throw away its insides - it is better to let them go. We chose ten non-boring dishes, among which for everyone there is something to their liking, strength and resources. Trick or treat!
Warm salad with spicy pumpkin, lentils and goat cheese
Pumpkin is beautiful and cold and hot. This fleshy sweetish vegetable is an ideal ingredient for warm salads. To diversify the recipe, experiment with spices, different herbs and cereals, try adding fried mushrooms.
Ingredients:
Cooking:
Soak the lentils for ten minutes in warm water, then cook until done, drain the water and leave to dry in a colander.
Preheat oven to 220 ° C. Peel the skin and seeds from the pumpkin, cut into cubes and put on a baking sheet in a single layer, sprinkle with jeera and paprika, pour with olive oil and salt. Each piece should be covered with oil and spices. Bake until bright golden brown, stirring occasionally.
Fry pumpkin seeds in a dry frying pan until golden brown.
Tear the mint and place it in a large salad bowl with arugula. Dice the cheese and add to the leaves. Put the pumpkin and lentil in turn. Then cook the sauce by mixing 20 milliliters of olive oil with red wine vinegar.
Pour over dressing and mix gently so that the mixture does not stick together. Sprinkle the salad with pumpkin seeds and serve warm.
Pumpkin Baked with Pork
Unusual spicy dish is suitable as a hot and nourishing snack. It can also be supplemented with a suitable wholesome side dish - porridge or any vegetables that can be baked simultaneously with pumpkin and meat.
Ingredients:
Cooking:
Pork rinse and dry, cut into long, thin strips and repel a little. Season with salt, pepper and coriander.
Wash and peel the pumpkin, cut into long strips and season with paprika, salt, thyme and ground pepper.
Form grease with butter. Wrap strips of meat around the pieces of pumpkin, put in shape and grease with olive oil.
Bake in the oven at 180 ° C until the pumpkin is soft. Willingness to check a toothpick - pumpkin should be easily pierced.
Pumpkin soup with shrimp
Pumpkin soups have long become a familiar seasonal dish in any restaurant menu, but you can also take a fresh look at them. Pumpkin goes well with seafood: mussels and squid can be used with shrimps.
Ingredients:
Cooking:
Fry chopped onion in sunflower oil for five to seven minutes, stirring constantly. Peeled pumpkin, carrots and potatoes cut into slices, put in a saucepan, add fried onions and pour a little water so that it slightly covers the vegetables.
Boil until tender, add salt, pepper, turmeric and minced garlic.
Beat the prepared vegetables with a blender, add cream and mix thoroughly. Serve warm soup with peeled boiled shrimps.
Pumpkin Pasta with Pumpkin Cheese Sauce
This oil is not quite oil: the shades of taste are very peculiar. You can use ready-made pasta by adding pumpkin sauce to them, and you can make pumpkin paste with any other filling. For those who are ready for the ultimate concentration of taste, we still recommend trying the original recipe.
Cooking:
Add salt, eggs and pumpkin puree to flour. Mix thoroughly and add water if needed. Spread the dough with flour and leave it under the cling film for 30 minutes.
Roll out the dough thinly and cut into strips of desired width. Boil the pasta for one or two minutes in boiling salted water, stirring constantly.
For the sauce, chop the onion and garlic. Fry, stirring constantly, in olive oil in a large frying pan. Then add flour, pour in milk, pumpkin puree, salt, black and red pepper in a minute. Mix thoroughly and dilute the mixture with the right amount of water.
Add half the parmesan to the sauce and grind until smooth using a plain or dip blender.
Serve pasta with pumpkin sauce, sprinkled with the remaining parmesan, fresh thyme and paprika.
Sweet pumpkin porridge
You will not spoil the pumpkin porridge: you only need to find your ideal variant, having tried various combinations, because pumpkin is not only a pleasant taste bonus to croup, but also a source of vitamins A and B, fiber, protein and iron.
Ingredients:
Cooking:
Bring the water in a small saucepan to a boil. Pour the cereal, raisins and cook, stirring constantly, for 10-12 minutes or according to the instructions on the package.
Two minutes until cooked, add pumpkin puree, maple syrup, salt and spices to the pan. Mix thoroughly.
Add the preferred amount of milk to bring the porridge to the desired consistency.
Serve with nuts, seeds and syrups to taste.
Sweet Pumpkin Mousse
We have already written about the methods of cooking delicious and healthy raw food desserts. You can eat this sweet pumpkin paste in its pure form, or you can turn it into raw food biscuits or sweets, add your favorite sweeteners, nuts and dried fruits.
Ingredients:
Cooking:
Crush together beans, dates, raisins and oats until smooth. Add pumpkin puree, cinnamon, salt, maple syrup, vanilla extract and cocoa, mix thoroughly. If necessary, add water to obtain the desired consistency.
Gently stir in the chopped almonds, oats and raisins. Serve with bread or as an independent dish.
Pumpkin Gingerbread
Pumpkin pastry is not limited to the well-known traditional cake: do not lose sight of the gingerbread, pancakes, cupcakes, cheesecakes and waffles. The choice depends only on your imagination, taste preferences and available products.
Ingredients:
Cooking:
Preheat oven to 180 ° C. Grease the form with butter and sprinkle with flour.
Sift flour, baking powder, ginger, cinnamon, nutmeg and salt into a large bowl.
In a separate bowl, beat together the softened butter, pumpkin puree, sugar and eggs. Add flour mixture and mix thoroughly.
Put the dough in the form and bake for 45 to 50 minutes, periodically checking the readiness of a toothpick. Cool the gingerbread for 15 minutes, remove from the mold and allow to cool completely before serving.
Pumpkin stuffed with meat, mushrooms and pearl barley
Stuffed pumpkin does not need any additions or a separate dish: it acts as a container itself. For individual (and very cute) filing, you can use small pumpkins.
Ingredients:
Cooking:
Carefully cut off the top of the pumpkin, which will act as a lid, clean the seeds and lubricate the inside and outside with vegetable oil. Put the top in place and put the pumpkin in the oven, preheated to 200 ° C, for 30 minutes.
While the pumpkin is baking, boil the barley, chop the meat and mushrooms in small pieces and chop the onion.
Fry the onions in vegetable oil to a transparent state, add the mushrooms and fry for another five to seven minutes, stirring constantly. Remove from heat and let cool. Separately fry the meat.
Combine meat and mushrooms with onions and add salt and pepper to taste. Then add the finished barley porridge.
Put the stuffing in the pumpkin, put a piece of butter on top, cover with a lid and put in the oven for 30-40 minutes. Let the pumpkin cool for five minutes before serving.
Hot Pumpkin Spice Drink
Spicy pumpkin latte is experiencing a surge of popularity every fall, and we offer an equally tasty option for those who do not drink coffee. You can add syrup to your drink to taste, use a variety of toppings and berries, or even pour in a little bourbon for a warming effect.
Ingredients:
Cooking:
In a small saucepan, warm the milk, pumpkin puree, brown sugar and spices. While stirring often, bring the mixture to medium to a boil over medium heat.
Pour the pumpkin drink into cups, garnish with whipped cream and sprinkle with spices to taste.
Pumpkin Cocktail
Alcoholic pumpkin cocktails are rare in bars, but they are fairly easy to make at home. In our recipe, pumpkin is caramelized, but for drinks you can also use pumpkin juice or mashed potatoes.
Ingredients:
Cooking:
Melt the butter in a saucepan, then add the sugar and pumpkin. Fry the pumpkin, stirring constantly, until it softens and caramelized.
Add apple juice, cloves, star anise and cinnamon and heat the mixture over low heat.
Strain and add rum and calvados as desired. Pour the cocktail into heated glasses and sprinkle fresh nutmeg in them.
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