I recently have been using up my fresh pumpkin puree by making soups,
however, any hard squash puree will do for a soup base.
Also, there was posted a question about the beef-not coming out spongy. I
have it happen that way, too. Here is how I handle that: I approach it
the same way I dealt with soy milk not tasting/looking/pouring exactly like
cow's milk. I let it stand on its own as a product that is not a perfect
copy of the product I don't want in my diet. As for beef-not, I forget
about trying to find anything that will be just like beef. The beef-not is
a terrific way to get the filler of meat in a dish while maintaining the
protein-rich properties of meat. It will not be exactly like meat, have
good nutrition without the cholesterol, no fat and still taste just like
meat. I got used to it and after a while, it is just another part of my
food. If someone can tell us how to make it be just like the real stuff,
please do!
Pumpkin-Potato Curry
3 garlic cloves, minced
1/4 cup onion, minced
3 tbsp soy sauce for saute
1 tsp curry powder
1/2 tsp fenugreek
1/2 tsp garam masala
Three cups fresh pumpkin or squash puree
Two cups vegetable broth
Two Medium white potatoes, chopped in small cubes
3 cups fresh pumpkin chunks
2 pounds fresh or frozen peas
salt & pepper
Saute garlic & onions in soy sauce 'til they release their aromas, about
three to five minutes.
Add spices, cook until their aroma is released, two to three minutes.
Add the puree and broth, chunks of one potato and all pumpkin chunks.
Cook 'til potato
chunks are tender, about 15 minutes, then puree the whole pan. Put back
in pan. Add more broth
if needed.
Add the chunks from the second potato, cook 'til tender.
Add the peas right before serving, just to warm them.
Pumpkin Lentil Wild Rice
3 garlic cloves, minced
1/4 cup onion, minced
3 tbsp soy sauce for saute
Three cups fresh pumpkin or squash puree
Four cups vegetable broth
One cup Beef-Not chunks
Two Medium white potatoes, chopped in small cubes
3 cups fresh pumpkin chunks
1 cup lentils
1/2 cup wild rice
1/2 cup brown rice
Saute garlic & onions in soy sauce 'til they release their aromas, about
three to five minutes.
Use two cups vegetable broth to reconstitute the beef-not. Keep it aside.
Add the puree and broth, chunks of one potato and all pumpkin chunks.
Cook 'til potato
chunks are tender, about 15 minutes, then puree the whole pan. Put back
in pan. Add more broth
if needed.
Add rice and lentils and cook about 1/2 hour.
Add the Beef-Not and the chunks from the second potato, cook 'til tender.
Salt & Pepper to taste.
You got soup!
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