I think it has already become obvious about my love for pumpkin! I love how versatile it is and warm flavor it exudes makes it perfect for the cold season!
INGREDIENTS:
2 tsp Onion Powder
1 Tbsp Unsalted Butter
2- 15oz Cans Of Pumpkin Puree
3-1/2 Cups Homemade Vegetable Broth or Organic Store Bought Low Sodium Vegetable Broth
1/4 tsp salt
1/2 tsp Curry Powder
1/4 tsp Coriander Powder
1/4 Ground Cumin
1 Tbsp Pure Maple Syrup
1 Cup Ripple Original Half & Half
DIRECTIONS:
Melt the butter in a large sauce pan, lightly stir onion powder and the rest of the spices. Whisk in Pumpkin, broth and maple syrup, until well combined. Bring mixture just to boiling; reduce heat. Stir in the cream or half & half and heat through. If desired garnish with a teaspoon with half & half and any herb leaves.
Makes 6 servings. Serving size is 2 cups.
This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!
INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.
DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!
