Halloween puts me in the mood for pumpkin. Packed with vitamins A, B6, and E and iron, this fall squash is good for more than just carving. If you want to save time, stock up on canned organic pumpkin (no, not the pie mix!) and use it for an assortment of dishes.
This entrée is delicious and makes a perfect side dish when you’re craving something hearty. Want to make it vegan? See alternatives below.
½ cup pure pumpkin puree
1 egg or 1 flax egg (2 Tbsp flax plus 3 Tbsp water)
½ tsp salt
¼ tsp nutmeg
¼ tsp baking powder
½ cup flour (choose gluten-free if you have an allergy)
3 Tbsp coconut oil
½ cup Parmesan or Daiya cheese
1. Whisk together the pumpkin, egg, salt, nutmeg and baking powder in a large bowl. Slowly add the flour to form a soft dough. Mix until well combined.
2. Boil a large pot of water and a bit of salt. With a wet spoon, carefully drop a teaspoon of the dough into the boiling water. Continue dropping teaspoons into the water.
3. Allow dumplings to boil for 10 minutes. Remove from water and drain in a colander.
4. In a large nonstick skillet, melt the coconut oil. Sauté the dumplings until golden and crispy, 7 to 10 minutes.
5. Sprinkle with Parmesan cheese or a vegan alternative. Pop on a salad or eat by themselves.
Rea Frey runs her own food blog, Clean Convenient Cuisine, hosted by Chicago Tribune. She also writes a vegan and relationship column for Cheeky Chicago and is the senior editor of Chic Galleria. As a certified personal trainer and nutrition expert, Rea has helped countless individuals reach their nutrition and fitness goals by simplifying their lifestyles and breaking that "diet" mentality. A regular contributer on WGN radio, she discusses food and relationships and hopes to help bring simple solutions to any lifestyle problem. Her book, The Cheat Sheet: A Clue-by-Clue Guide to Finding Out If He's Unfaithful (Adams Media) will be released this summer.