3 cups fresh cooked and pureed pumpkin
(or 1 large can prepared pumpkin)
1 can coconut milk
2 T olive oil
1 T red pepper flakes
4 T vegetable broth powder
2 T curry powder
6 cups water
1/4 cup garbanzo (or other) flour
sea salt to taste
Saute onions in olive oil with ginger, red pepper, salt, and curry. When soft and somewhat carmelized, add flour and stir until smooth. Add vegetable broth powder and mix in. Slowly add water and bring to a boil, stirring frequently (it should start to thicken up). Let simmer for 5-10 minutes. Add pumpkin and stir smooth. Let simmer slowly until about 5 minutes before you are ready to serve. Add coconut milk and stir.
Serve with fresh bread. Delicious and has a nice bite!
My friend Erik shared with me a recipe he enjoyed from Vegetarian Times for sweet potato and lentil packets. It sounded good, so I picked up some of those two main ingredients at the grocery over the weekend. When I got ready to make it today, I realized that I was missing several other ingredients. Oops. So, as I normally do when cooking, I decided to fake it. I googled lentil and sweet potatoes, skimmed probably 15 recipes to stir my mind, and headed off to the kitchen and started pulling stuff out of cabinets and the fridge. This is what I came up with and it was pretty darn tasty!
1 lb lentils, rinsed and sorted
4 sweet potatoes (yams), cut bite sized
1 onion, diced
5 large leaves of kale, chopped without stem
2 stalks celery, diced
1 green apple, diced
3 cloves garlic, diced
4 -6 cups veg. broth or water and veg. powder
4 T curry powder
salt & pepper to taste
Heat olive oil over medium heat in large pan and saute onion and garlic until transparent. Add everything green and saute for 3-4 minutes. Add sweet potatoes and saute an additional 5-7 minutes. Add remainder of ingredients, lower to medium high and cook, stirring occasionally until lentils and potatoes are cooked through. Add additional broth or water as needed to prevent scalding. Serve with warm pitas.