OK so it’s Spring, but that doesn’t make the most fall-ish vegetable in the world, pumpkin, any less delicious or any less comforting on a chilly, rainy, lightning and thunder filled morning. PLUS it’s a ridiculously ridiculously (yeah, in Zoolander voice) easy way to add vegetables to dishes that call for some sweetness. I never knew that pumpkin was used in Chinese cooking but you can find it in any market, and in some restaurants they serve a steamed pumpkin concoction that is a welcome change from standard Chinese fare.
MMM Potassium!! Beta-Carotene!! Low calorie!! Pumpkin puree is SO useful and super easy to make. Just seed and chop a pumpkin, steam it for about 10 minutes or until it is nice and soft, then throw in a blender or food processor with some cinnamon (nutmeg and ginger is nice if you’ve got it), and maybe a tablespoon of brown sugar.
I didn’t photograph the puree because it looks kind of like baby food. But TRUST me it’s delicious. Especially when mixed into oatmeal or pancakes:
Complete breafast: Complex carb, protein, vegetable, fruit! Amazing!!!
Pancake recipe (makes about 4 pancakes) : .5 C flour, .5 C oats, 1 tsp baking powder, 1 C soy milk, 1 egg, cinnamon, 3 heaping spoons of pumpkin puree. Mix all ingredients in a bowl (NOT too much or you’ll lose some important fluffiness), pour 1/4 batter into pancake it up. Syrup recipe: 2 tbsp brown sugar, 1 C water. Boil water and sugar, stirring frequently until liquid thickens. Add sliced banana and simmer on low for a few minutes, checking to make sure it doesn’t burn!
Enjoy with a cup of (awesome Ecco) coffee out of your favorite mug from your favorite place in the world.