Friday, October 26, 2012

Kick the Can This Holiday Season

It that time of year again... 
If you're in the US, it's time to stock up on...


THIS.

Living in Korea during the holidays never feels quite "right". You aren't bombarded with Christmas starting in October. No shops smell of cinnamon or clove. There is no snow. There aren't twinkling lights that flash to old Christmas tunes. There are no Christmas tree farms. There is nothing. 
Not even Pumpkin in a can. 

But how will you bake pumpkin pie? (assuming you even have an oven) How will you make your pumpkin rolls, pumpkin muffins or pumpkin cookies. Well, after living here (and going without) for TWO YEARS, I realized....

YOU CAN MAKE PUREE YOURSELF!

Such an obvious solution, but I think most Americans don't even give making pumpkin puree a second thought. Most would have no idea how to go about it.  I just so happened to make pumpkin muffins (recipe here) for a party tonight and I took some quick pics on my phone to show how easy it is to make the puree... even when you are in a hurry to get ready to host a party.

STEP 1: Preheat oven to 175ºC (350ºF) 

 

STEP 2: Get pumpkins. You will need about 1 pumpkin per cup of pumpkin needed in recipe. We  got these beautiful pumpkins from our great friends Emily and Gunoo! Thanks, guys!



STEP 3: Cut in to quarters and scoop out seeds. 



STEP 4: Place in a roasting pan and cover with water. Leave about 1/2 centimeter of water in the pan.

                                                                                      


STEP 5: Roast in oven for around 35- 40 minutes.



STEP 6: Let cool for around 10 minutes, and scoop out the orange insides with a knife or a spoon.   Then place in blender. Use some left over water in the pan to help get the blender going. Blend
until smooth. Depending on the strength of your blender, you may need to add a little 
more water to help.  

If you don't have a blender, keep your pumpkin in the oven about 10 minutes longer but just make sure it stays moist- add more water to the pan if needed.  After it cools you can mash it up with a fork! To ensure it stays moist, cut the pumpkin in half and bake it orange side down in the water.



STEP 7: You're finished! Wasn't that easy!? Now taste the difference and share with all of your 
friends and family! Use as needed in all of your holiday dishes! 

*This also makes a great baby food for your little guests :) Baby Marion loved it tonight!





Sometimes you are forced to learn something new out of necessity. I am so glad to have lived in a different country and be pushed out of my comfort zone. On so many levels, this has expanded my mind to things that I would not have learned or experienced otherwise. I will always be grateful for my time spent here.

Coming upon a difficulty in life and finding your own way around it- then finding the new path to be more pleasing than the first....

Now THAT is living life "The Empowered Way"!

Pumpkin dreams,


Meg


Don't forget to like "The Empowered Way" on Facebook for daily tips and inspiration.
    www.Facebook.com/TheEmpoweredWay


PS- If you are in the US and you want to try this recipe, go to your local farmer's market and ask for one of these pumpkin varieties: Sugar Pie, Baby Bear, or Cheese Pumpkin. They are all small, round and very orange. Let me know which variety you choose and how to it works for you!

PSS- Halloween pics coming in next week's post! You won't want to miss them!

6 comments:

  1. Meg, I just called Aaron, who's at Home Plus right now, to tell him he needs to pick up a pumpkin! Eeek! So excited to make some muffins with this! :) Thanks for the recipe!

    ReplyDelete
  2. Awesome! Let me know how it turns out! :)

    ReplyDelete
  3. You make pureeing pumpkin look so easy! I definitely want to try it this year. As for vegan pregnancies, I recommend this book: http://www.amazon.com/Everything-Vegan-Pregnancy-Book-pregnancy/dp/144052551X - it's packed full of useful info. While I'm eating more of a vegetarian diet throughout my pregnancy, I think it can be safely done if you do your research ahead of time. If you're looking for links to the stuffed acorn squash and DIY Halloween decorations on my site - I added a link beneath each picture. Just click on the descriptions. :) I look forward to following your site!

    ReplyDelete
  4. I am convinced that the vegan diet is the healthiest and I know with lots of research, it will make for a wonderful pregnancy! I mainly wanted the book to show family and friends. People seem to believe something if they can read about it in their own time. :-) I can't wait to see pics of your little angel! You look stunning! :)
    Checking the stuffed squash recipe now!!!

    ReplyDelete
  5. Your Pumpkin pie is perfect!!!
    I don't like too much sweet things. But yours pie is so delicious!!!
    My families also like yours. Especially Aurora :)
    Thank u!!!

    ReplyDelete
    Replies
    1. Hey, Emily! Here is the muffin recipe that I made for you! You can make them easily! :) http://empoweredway.blogspot.kr/2012/10/my-secret-recipe-vegan-pumpkin-muffins.html
      I am so happy Aurora liked them too.

      Delete