Thanksgiving Pumpkin Yeast Bread

THANKSGIVING PUMPKIN YEAST BREAD

This yummy, vegan and gluten free bread is so good, it may just start a new tradition at your house!

1 cup plain soy or almond milk, room temperature

1 cup baked fresh pumpkin, mashed

1 cup EACH Amaranth flour, brown rice flour, almond flour/meal, ground flax meal

1 cup walnuts, chopped

1 cup raisins, soaked in rum overnight and drained

2 tablespoons pumpkin pie spice

2 tablespoons walnut oil

2 teaspoons salt

1 package bread machine active dry yeast

In bread machine pan, combine milk and yeast, allowing to rest for 20 minutes. Add pumpkin, flours, oil, and salt, selecting Whole Wheat and Medium color loaf. Process as normal, adding raisins and walnuts when the bread machine signals for them.

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Roasted Pumpkin Seeds

'Tis the season for roasted pumpkin seeds! Don't forget to bake up a batch when you're getting pumpkins for Halloween/Samhain, or pies for Thanksgiving.

It's simple as can be.

Preheat oven to 350. Thoroughly wash and dry pumpkin seeds. In a medium bowl, combine seeds, 1 tablespoon of olive or your favorite nut oil (hazelnut, walnut, etc.) and a teaspoon (or more) of your favorite seasoning blend. Today, we used McCormick's Grill Mates Mesquite for a smokey flavor. Scatter on a cookie sheet and bake for 35-45 minutes, or until crispy golden brown.

Enjoy!

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Pumpkin Curry Soup

PUMPKIN CURRY SOUP

2 tablespoons olive oil

1 cup onion, chopped

2 cloves garlic, crushed

1 tablespoon yellow curry paste

1/2 teaspoon pink Himalaya salt

1/2 teaspoon pepper

1/2 teaspoon fresh ginger, grated

3 cups vegetable broth

2 cups pumpkin, baked and mashed

1 1/2 cups plain soy milk

In a medium dutch oven, saute onion and garlic over medium high heat. Stir in curry paste, salt, pepper and ginger, cooking for 5 minutes. Add pumpkin and soy milk, stirring to combine thoroughly. Simmer over medium heat for 20 minutes. Garnish with plain greek yogurt and cilantro if desired.

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