Purium’s Can’t Beet This

Food,Recipes 20 Oct , 2015  

4 of Our Favorite Recipes for Fall

Written by: Ally

Here’s a headstart for Thanksgiving.  Try these cozy recipes and let us know what you think!  Yum!

1. Crockpot Carrot Pudding

Try this spiced carrot pudding recipe, made in the crockpot.

CarrotPudding3

Ingredients:

  • 4 large organic carrots, cooked and grated
  • 1 small organic onion, grated
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • 1 tablespoon coconut sap sugar
  • 1 cup mylk (almond, hemp or coconut)
  • 3 organic, cage-free eggs, beaten

Directions:

Mix together the cooked carrots, onion, salt, nutmeg, sugar, mylk, and beaten eggs. Pour into greased slow cooker; cover and cook on HIGH for 3 to 4 hours.

2. Curried  Carrot Soup

Quick, easy, and light. You can garnish with golden raisins or a dollop of sour cream.  Ready in 40 minutes, start to finish.

curried carrot soup

Ingredients:

  • 2 tablespoons coconut oil
  • 1 organic onion, chopped
  • 1 tablespoon curry powder
  • 2 pounds organic carrots, chopped
  • 4 cups organic vegetable broth
  • 2 cups water, or as needed

1. Heat oil in a large pot over medium heat. Sauté onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.

2. Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

3. Parmesan Pumpkin and Spinach Quinoa

Here’s a healthy meatless dinner idea that takes 30 minutes, from start to finish. Light and fluffy quinoa in a sweet cheesy Parmesan pumpkin sauce with fresh baby spinach. You will love it!

main-parmesan-pumpkin-spinach-quinoa-recipe

Ingredients:

  • 1 cup quinoa, uncooked (3 + 1/2 cups cooked quinoa)
  • 1 large organic onion, finely chopped
  • 1 large organic garlic clove, minced
  • 1 tbsp coconut oil
  • 1 cup pumpkin puree
  • 3 cups organic chicken stock or veggie broth, low sodium
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 3/4 cup (1.5 oz) organic cashew cheese or organic Parmesan cheese, shredded
  • 4 handfuls organic baby spinach leaves

Directions

1.  Cook quinoa as per package instructions and set aside.

2.  In the meanwhile, preheat large deep skillet on low – medium heat and add olive oil. Add onion and garlic, sauté until translucent, stirring occasionally. Add pumpkin puree, chicken stock / veggie broth, sea salt, pepper and bring to a boil. Reduce heat to low and let the sauce simmer for 5 minutes uncovered.

3.  Stir in cheese until melted. Remove from heat and add quinoa and spinach. Stir gently to combine. Adjust thickness with extra chicken stock or veggie broth if desired. I like my quinoa saucy and hot. Because of cheese, liquid separation with time is normal. Just give it a good stir. Serve hot.

Storage Instructions: Refrigerate in an airtight container for up to 3 – 4 days.

4.  Pumpkin Chili with Black Beans and Garbanzo Beans

This is a delicious vegetarian chili. Makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people.

pumpkin chile recipe2

Ingredients:

  • 1 tablespoon coconut oil
  • 1 large organic onion, chopped
  • 4 organic garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup organic tomatoes, chopped in small chunks
  • 1 cup organic vegetable stock or water
  • 15 oz organic black beans, cooked (or 1 can)
  • 7.5 oz organic garbanzo beans or white beans (or ½ can)
  • 1 tablespoon cumin powder (start with half the amount, and add more, to taste)
  • 2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes and also on how spicy your chili powder is)
  • salt and pepper
  • green onion, chopped (as garnish)

Directions:

1. In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.

2. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.

3. Serve in soup bowls, garnished with chopped green onion.

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