30 DAYS OF VEGAN

77 Просмотры

  • Спасибо! Поделитесь с друзьями!

    Вам не понравилось видео. Спасибо за то что поделились своим мнением!

wulkan
Издатель
Day 2 is a simple tip on how to make your own pumpkin puree! This is a fun thing to make during October while pumpkins are in season, to use in other recipes such as pumpkin spiced cookies, pumpkin soup or pumpkin hummus (coming later this month!)

Prep: 5 minutes
Cook: 45-60 minutes

1 small/medium pumpkin (1-3kg)


1. Preheat your oven to 200°C (40°0F).
2. Cut your pumpkin in half. Start at the top of the pumpkin next to the stalk and cut down one side, then do the same on the other. Don’t try to cut through the stalk as this is very tough. Once you’ve cut each side it should be easy to pull apart.
3. Scoop out the stringy pumpkin flesh and seeds. Set aside (and save for later to make roasted pumpkin seeds).
4. Place each half on a baking tray facing downwards, and the middle sections on their sides, and roast in oven for 45-60 minutes, until the flesh is soft.
5. Remove from oven and leave until cool to the touch. Scoop out the pumpkin flesh with a spoon into a high speed blender/food processor and blend until smooth.
6. Store in an air-tight container in the fridge for up to 1 week, or freeze for use for up to 3 months.

Make sure to follow for more recipes and pre-order my cookbook Make It Vegan for more easy and tasty recipes like this one: https://geni.us/makeitvegan

#vegan #vegetarian #autumnrecipes #recipeoftheday #recipetok #vegantok #vegansofig #pumpkin #pumpkinrecipe #octoberrecipes #howtomakepumpkinpuree #homadempumpkinpuree
Категория
веганские блюда
Комментариев нет.