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Posts Tagged ‘pumpkin’

Apple version
3 cups sliced apples
2 tablespoons sugar
2 teaspoons cinnamon

Dry Ingredients
1/2 cup sugar
pinch of salt
3/4 cup rice flour (brown or white)
1/4 cup sweet rice flour
1/2 teaspoon baking powder

Wet Ingredients
3 eggs
1 1/2 cup milk of choice (dairy, rice, soy, almond, hemp)
1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Grease a 9-inch deep-dish pie pan and line it with sugar-tossed apple slices.
3. Mix dry ingredients together.
3. Add wet ingredients to dry ingredients and mix until smooth, about one minute.
4. Pour 1/3 batter over apples and bake for 15 minutes, just until edges are set.
5. Add remaining batter and bake another 45 minutes or until done.

Time Saving Tip
Put all the dry ingredients in a ziploc bag and store it in the refridgerator until ready to use.

Banana version
3 cups sliced bananas
2 tablespoons coconut
2 tablespoons sugar

1. Follow instructions for Apple version above.

Pumpkin version – Like eating pumpkin pie
1 1/2 cup pumpkin meat, drained
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1. Drain pumpkin in fine-mesh colander for about 1 hour.
2. Add spices to dry ingredients and stir.
3. Add wet ingredients to dry ingredients.
4. Add drained pumpkin to batter.
5. Pour 1/3 batter in greased pie plate and bake for 15 minutes, just until edges are set.
6. Add remaining batter and bake another 45 minutes or until done.

Blueberry / Cherry / Raspberry / Blackberry version
3 cups raspberries
2 tablespoons sugar
2 teaspoons cinnamon

1. Add cinnamon to dry ingredients.
2. Follow instructions for Apple version above.

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cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk

In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.

Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Asparagus
3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg

Broccoli
3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed

Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed

Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg

Carrots
2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed

Cauliflower
3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder

Celery
2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed

Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed

Mushrooms
5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry

Onion
2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced

Peas
2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed

Potatoes
3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

Pumpkin
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Spinach
16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg

Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg

Zucchini
3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg

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