2 cans black beans, drained and rinsed
1 quart pureed tomatoes (14oz can diced will work)
1 green pepper, chopped
2 medium onions, chopped
3 cloves garlic, minced1 zucchini, chopped
2 medium carrots, chopped
1 medium butternut squash, cubed
4c chicken broth
cumin to taste
oregano to taste
In a stockpot, sautee onions, garlic and squash with a bit of olive oil until squash is soft. Set aside. In same stock pot, sautee the rest of the vegetables in a bit of olive oil. Add cumin and oregano (about 1tsp each) . Add tomatoes and chicken broth. Bring to boil then simmer on medium-low for 40min, add squash/onions and cook about 10min longer. Garnish with cilantro and sour cream!
coconut oil instead of canola http://www.food.com/recipe/pumpkin-hazelnut-tea-cake-117721
Sumedha's Zesty Pumpkin Soup
http://www.food.com/recipe/zesty-pumpkin-soup-80992
Jen's Pumpkin Spice Granola
http://lovelylittlekitchen.com/pumpkin-pie-spice-coconut-oil-granola/
Another version of Steph's Bean Salsa
http://allrecipes.com/recipe/heathers-cilantro-black-bean-and-corn-salsa/
Pumpkin Cinnamon Bun Muffins
ReplyDeleteIngredients
• 1 cup (96 g) almond flour
• 1/4 cup (26 g) coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 4 eggs
• 1/2 cup (160 g) maple syrup or honey
• 1/2 cup coconut milk (or other milk)
• 1/2 cup (120 g) pumpkin purée
Cinnamon Topping Ingredients
• 2 tablespoons ground cinnamon
• 2 tablespoons honey or maple syrup
• 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)
• 1/4 cup chopped walnuts (optional; or other nut) I used pecans
Combine all the ingredients in a bowl and whisk until well-blended.
Method
1. Preheat your oven to 350°F (175°C, or gas mark 4).
2. Prepare a baking pan with muffin liners.
3. Combine the flours, baking soda, salt, and spices and blend well.
4. Add the eggs, milk, pumpkin purée, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
5. Fill muffin liners about 1/3 of the way with batter.
6. Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, to about 3/4 of the way filled.
7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
8. Bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
9. Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months.
Servings: 10; Calories: 223; Fat: 13 g; Carb 24 g ; Fiber 4 g; Protein 6 g; Sugar 19 g; Sodium 159 mg; Cholesterol 81 mg.