The pumpkin is the most iconic squash representing Fall in America. Fossilized pumpkin seeds found in Mexico can be dated back to 7000 BC. The name "pumpkin" comes from "Pepon" or "large melon."
Fun Pumpkin Facts:
Pumpkins are loaded with Vitamin A and potassium.
Pumpkins are 90% water.
Certain Native American groups traditionally dry strips of pumpkin to use as mats.
In colonial times, pumpkins were used to make dough for pies, not the filling! The classic "pumpkin pie" originated in the colonies but had a very different set up as we know the pie today. Colonists would cut off the tops of pumpkins, carve out the seeds, fill them with milk, spices and honey and would set them in hot ashes to cook.
In Chinese medicine they are used to dispel pathogenic wind to relieve pain and detoxify.
In Switzerland pumpkin and flour are used to make "gnocchi" instead of the classic russet potato.
You can also use pumpkins skin care, as Sarah will be explaining on our blog!
4-5 Corn Tortillas
2 Tbsp Canola Oil
Half of a medium pie pumpkin or starchy squash like kabocha
1 Tbsp Vegan Butter (we like Miyoko's Cultured Vegan Butter!)
1 Tbsp choice of plant-based milk (coconut, almond, soy)
Salt to taste
Cut your pumpkin in half and spoon out the seeds
Cut into equal size pieces and peel off outer skin
Place your pumpkin pieces in a steamer or metal colander over boiling water and let steam for 45-50 minutes or until pumpkin is tender
Remove from steamer pot and place in a bowl
While pumpkin is still hot, add remaining ingredients and mix well and set aside to cool
Cashew Cream Dream Sauce
1 cup raw cashews soaked overnight
1/4 cup brewers yeast
1/4 cup olive oil
1 clove of garlic
Juice from half of lemon
2 ounces Braggs' or Coconut Secret Aminos
2 ounces water
Dash of salt
Place all ingredients in a food processor and blend to a smooth consistency
Avocado Citrus Sauce
Use one large or 2 small avocados
¼ cup chopped cilantro
Juice of half a lime
1 Tbsp brewers yeast
1 Tbsp your choice of Liquid Aminos
1 Tbsp olive oil
Pinch of salt
3-4 Tbsp water (adjust if you need more)
Combine all ingredients in a blender or food processor and blend to a creamy smooth consistency
On a comal, or skillet, heat corn tortillas so they become soft. (Less than one minute, just enough for them to soften, do not let harden or begin to brown!)
Set aside under a kitchen towel to keep warm
Heat canola oil in a frying pan
While oil is heating up, take your pumpkin mixture and spoon a Tbsp or so onto a warm tortilla
Roll your tortilla into flauta shape and set aside. Continue making flautas, about 4-5 per batch
Place flautas into hot pan
With a pair of tongs, carefully turn flautas over and let each side brown
When flautas are done, remove from pan and onto a plate with a paper towel
To serve, take two flautas and place onto a serving plate
Spoon over creamy sauces
Add additional toppings: pomegranate seeds and/or roasted pepitas (pumpkin seeds) -- you can use Go Raw Snacking Seeds!