For the last month, we have been eating everything zucchini, thanks to our amazing garden for providing such an abundance. Zucchini season is slowing down, and now we are delighted to have been gifted with many many pumpkins. They are so perfect (nature is great at that!) and the Shanti kitchen is enjoying finding new and delicious pumpkin inspired recipes.

Pumpkin Peanut Soup

Ingredients

4 cups vegetable broth

1 tsp Thai red curry paste

2 tbsp extra virgin olive oil

1 tbsp fresh ginger root, grated

1 tbsp garlic, chopped

1 onion, diced

2/3 cup natural peanut butter

2 cups fresh pumpkin puree

1 cup coconut milk

salt and pepper, to taste

Directions

Over medium heat, combine oil with onions, garlic and ginger in a soup pot. Sautee for about 5 minutes.

Add curry paste and combine well.

Add vegetable stock, peanut butter, pumpkin puree and coconut milk. Simmer for 20 minutes. Add salt and pepper.

Pumpkin Chocolate Chip Cookies

This past weekend, we also made pumpkin chocolate chip cookies inspired from the recipe on the website two peas and their pod. We substituted the whole wheat flour for Gluten-Free flour and used fresh pureed pumpkin from our garden.

We also made our favorite pumpkin spiced hotcakes. Recipe can be found on our blog.

We love these cookies so much…and so do you! They are simple, chewy and delicious. Enjoy them as dessert or an afternoon treat with a herbal tea. The fresh ginger root really makes a different, so that little bit of  extra “work” is so worth it.

Ingredients:

4 cups spelt flour (or gluten-free flour)

2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

2 flax eggs (2 tbsp ground flax mixed with 4 tbsp warm water)

1 cup coconut oil

2/3 cup molasses

1 cup brown sugar

4 tsp fresh ginger root, grated

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Prepare flax eggs by combining ground flax seed with warm water in a small bowl, and let sit.

In a large bowl whisk together flour, baking soda, cinnamon, salt. In a separate bowl, combine ginger, molasses, oil, sugar and flax egg.

Mix the wet ingredients with dry until just combined.

We use a large trigger ice cream scoop, but you can also use a tablespoon or roll balls. Place cookies on prepared baking sheets 2-3 inches apart.

Bake 7-8 minutes for smaller cookies, and 12-14 minutes for larger ones.

Balsamic sweet potatoes with blue cheese and toasted pecans

Yes, we agree, it is a very long title for a dish, but it is delicious! This recipe is actually from the magazine Food & Drink (summer 2012) and has been hanging out in the Shanti kitchen files since that time. We all have those recipes that look so delicious in the magazine, so we tear them out and have the intention of making them…Well 2 years later, we finally did! ……WHY did we wait so long??

Everyone loved this simple dish. It is very filling and packed with a lot of nutrients.

Sweet potatoes are high in antioxidants since they are a rich source of vitamin A (beta carotene), vitamin C, as well as a good source of B vitamins and minerals (manganese).  Sweet potatoes are also a good source of  fiber (especially with skin on).

Pecans are an excellent source of vitamin e, essential fatty acids as well as vitamins and minerals like manganese, magnesium, copper and zinc.

As for the blue cheese, a little goes a long way:)

Food always disappears so fast, sometimes we cannot capture it. Photo from recipe in Food & Drink magazine summer 2012.

Ingredients 

2 large sweet potatoes

3 tbsp balsamic vinegar

1/2 cup coarsely chopped red onion

1/4 cup coarsely chopped pecans

3 tbsp parsley

2 tbsp olive oil

1/2 tsp salt

1/4 tsp cayenne (optional)

1/2 crumbled blue cheese (or feta if you’re not a fan!)

salt and pepper to taste

Directions 

Preheat oven to 350.

1. Place pecans on a baking tray and toast for 5-6 minutes, stirring half way through. (Careful not to burn them)

2. Peel sweet potatoes (optional, depends whether organic or not) and cut into 1 inch chunks. (The recipe called for boiling the potatoes, but we decided to roast them.) Roast in a baking dish for about 40 minutes with balsamic vinegar, olive oil, and a dash of salt and pepper.  Test with a fork to see when they are ready(tender), be sure not to overcook..it’s not mashed potatoes!

2. Once sweet potatoes are cooked, in a bowl, toss with pecans, red onions, cayenne, and additional salt and pepper if you like.

3. Top with crumbled blue cheese and parsley.

Enjoy!