I TOLD YOU I COULDN'T GET ENOUGH..

OF PUMPKIN!!

TGIF Everyone!

I told you I love all things pumpkin and VegNews hit up my inbox with another tempting recipe to try out!  It comes to them courtesy of executive chef Eric Tucker of Millennium Restaurant in San Fran!  I've been hearing so much about that place, I can't wait to take a trip up to check it out!  Take a look at the recipe!

SWEET AND SPICY PUMPKIN BUTTER

INGREDIENTS:

1 cup pumpkin purée
1/2 cup caramelized onions
1 cup firm tofu, crumbled
2 tablespoons white miso
1 tablespoon maple syrup
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
Salt to taste

DIRECTIONS:

In a blender or food processor, combine all ingredients except salt and purée until smooth. Stir in salt.
Store in an airtight container in refrigerator for up to 2 days.

This sounds bananas!  Yum!

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