Hydro Veggies

Hydroponic Produce from Philippines


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Pumpkin Spice Warm Drink

pumpkin spice drink

We couldn’t help ourselves to continue with the “all-things-pumpkin” trend. But we have a good excuse, you should try this beverage! Or our cake or salad!

Ingredients

3 cups skim milk

1 cup pumpkin puree

2 tsp pumpkin pie spice

2 tsp vanilla extract

Optional: whipped cream, cinnamon or caramel

Serves: 4

Directions

Place all the ingredients in a blender. Place the lid; mix well. Pour over a saucepan over medium heat and stir constantly until it starts to simmer. Remove from the heat; pour into mugs.

Optional: top with whipped cream and sprinkle cinnamon or drizzle caramel sauce.

Variations:

To make it a latte, add a 1oz shot of espresso to each mug.

Slightly adapted from: Five Heart Home.

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Pumpkin & Spinach Salad

pumpkin spinach

It’s a warm salad with a trending ingredient: pumpkin. It has got great flavour. You may serve it alone, or as an accompaniment to a main course. You may also keep it vegetarian or add cooked chicken to include some protein.

 

Ingredients

1kg of Pumpkin or 1 medium butternut squash

3 tbsp butter

350g crimini mushrooms

40g almonds (optional)

1 tbsp balsamic vinegar

½ tbsp olive oil

juice of half a lemon

500g baby spinach

salt and pepper

Serves: 4

 

Directions

Remove the skin of the pumpkin and cut into 1cm chunks (or about half an inch). Melt the butter in a large skillet. Cook the pumpkin at medium-high heat. Season with salt and pepper until cooked through. Transfer to a bowl. In the same pan cook the mushrooms until done. Transfer to another bowl. If using almonds, heat them in the same pan and remove.  Pour the balsamic vinegar, olive oil, lemon juice and a dash of water. Mix well.

Wash the baby spinach and divide among the dishes. Place a layer of pumpkin, one of mushrooms, almonds (if using) and drizzle the dressing. Serve while it is still warm.

Source: Adapted from Cocina Vegetariana Paso a Paso, Parragon Books.


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Pumpkin Broccoli Salad

pumpkin-broccoli

This is a different way of using pumpkin for this time of year; it is a fulfilling salad or side-dish.

We have adapted the recipe to veggies that we produce.

Ingredients

1 kg pumpkin

5 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp coriander seeds

1 tsp fresh thyme leaves

3 tsp salt

1 tsp pepper

25g butter, cut into cubes

1 broccoli

Serves: 6

Directions

Preheat the oven at 200ºC.

Cut the pumpkin into quarts. Peel and with the help of a spoon remove the seeds. Cut each quart into bite size pieces. Set aside.

In a large bowl mix the olive oil, balsamic vinegar, coriander, thyme, salt and pepper. Add the pumpkin and toss well to coat. Transfer to a greased baking sheet and distribute butter cubes. Roast in the oven for 30 minutes, and turn them around every 10 minutes, until tender with a lightly toasted crust.

Cut the broccoli florets and blanch them, drain and transfer them to a platter, add the pumpkin, mix well and serve.

Source: Adapted from Cocina Vegetariana Paso a Paso, Parragon books.


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Pumpkin Waffles

Pumpkin Waffles

Here is something we have not posted before, veggies for breakfast! It has been proven that eating breakfast is beneficial to your health for many reasons, such as:  feel more energized, less tired, more likely to have good blood sugar levels, among others.[1] To us, having a delicious meal sets you in a good mood, and if that includes our hydroponic veggies, well, what better way to help you start off your day?

The recipe serves 8. Perhaps you do you not have a large family, and therefore, would consider reducing the quantity of ingredients; but we think you might want seconds, or thirds!

Ingredients

2 1/2 cups (288g) all-purpose flour

2 1/4 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp fresh-ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

4 eggs

2 cups buttermilk

1 cup fresh pumpkin purée

57g (1/2 stick) unsalted butter, melted

1/4 cup (55g) packed light brown sugar

1/3 cup (67g) granulated sugar

1 tsp pure vanilla extract

Serves: 8

Directions

Sift all the dry ingredients (flour, baking powder, baking soda, spices, and salt). In a large bowl whisk the eggs, buttermilk, and pumpkin purée. Add the brown and granulated sugar; pour the melted butter and vanilla. Stir well. Gradually add the dry ingredient mixture and stir until well blended and smooth.
Coat the waffle iron and cook the batter following the manufacturer’s instructions. Transfer the waffle to a rack to prevent them from getting soggy while preparing the rest. Serve with maple syrup.
Source: Adapted from Smitten Kitchen.


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Spiced Pumpkin Cake

Pumpkin Cake

“Wait a minute, did you say: ‘pumpkin’?”  Yes, we have heard that question many times after someone has tried a slice of this cake and we finally reveal the main ingredient: Pumpkin. People expect a funny taste if you mention it at the beginning and seem a bit reluctant to try; whereas if you mention it after they have enjoyed a slice or two, then they are amazed! As we like to say, we love how veggies can come in handy; and this time, for something sweet!

The original recipe calls for a can of pumpkin puree. But why buy a can when you could use fresh pumpkin puree? It is not so difficult to make, at all. Just pop it in the microwave (cut open, wrapped with cling film), cook for 10 minutes, discard the seeds, scrape the pulp and blend in a food processor and you are set!

The combination of spices gives it a zing and is not overpowering. The nuts add a little crunchiness to it. This cake makes a great accompaniment for coffee time or afternoon tea.

Ingredients

1 kg hydroponic pumpkin, ripe (bold orange color)

1 1/2 cups (300g) granulated sugar

230gr (2 sticks) unsalted butter

3 large eggs

3 cups all purpose flour

1 tsp ground cloves

1 tsp ground nutmeg

2 tsp ground cinnamon

1 1/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup coarsely chopped walnuts (or sliced almonds)

Serves: 2 loaves

Directions

Prepare 2 cups of pumpkin puree as indicated above. Transfer to a mixing bowl. Beat in the eggs one at a time. Mix in the sugar and melted butter. In a separate bowl sift the flour, spices, baking soda, baking powder and salt. Turn the mixer to slow speed and slowly incorporate into the mixture in three batches. Mix thoroughly. Turn off the mixer, take aside, fold in the nuts (if desired).

Preheat the oven at 300°C. Grease two 9x5x3-inch (23x13x8 cm) loaf pans. Divide batter equally. Bake for 1 hour, until tester comes out clean. Transfer to cooling racks.

Source: Adapted from Bon Appétit on Epicurious.