Last time I showed you how to make your pumpkin purée, which will work wonderfully in your usual pumpkin pie, pumpkin cookies, pumpkin cheesecake, pumpkin muffins. But today I’m going to show you a completely different way to use it that is super delicious and also super simple. And completely from scratch.
I was never a fan of winter squash growing up. I can’t really explain why. But 2 years ago, I was asked by a friend to teach a little class on pumpkin recipes for a group of women at my church, and I was apprehensive but accepted the challenge. I hadn’t really considered that there was a whole lot more to those Autumnal flavors than pumpkin pie and overly brown-sugared butternut squash. But as I researched and experimented, I discovered a whole world of varieties and flavors beyond the tried and true cinnamon, clove, ginger, and nutmeg combo and was completely smitten.
Here’s another idea on how to use those beans you soaked, cooked, and froze for quick meals.
I love soup. It’s such a great one-bowl meal. You often find your carbs, your veg, your protein, lots of flavor, and it’s hydrating on top of all of that. This recipe comes from me scrounging through my pantry and fridge, not knowing what to make for dinner, and having a lightbulb moment. But more importantly, it comes from knowing some crucial soup-making basics.
Wait, did that title just scare anyone away? Please, no! Come back! It’s so good! And I won’t talk (write? type?) your ear off today. I’ve pretty much covered the whole how to cook your beans thing, so let’s just get excited about what we can do with those nutrient-packed beauties.
Last week I showed you how to cook beans properly to maximize nutrient absorption and eliminate the awkwardness that comes as a result of eating beans. And it seriously works! So this week I want to show you a few easy ways to use those beans that you spent so much time properly soaking and cooking. And we’re going to start with hummus.
Beans. Don’t we all have a love-hate relationship with them? The love because they are so good for you! Depending on the specific type you eat you can get varying amounts of soluble fiber, protein, antioxidants, copper, folate, iron, magnesium, manganese, phosphorus, potassium, zinc, just to name a few. And the hate because, well, how do I approach this delicately? We all know the end result problem with beans, right? [cough, cough]