KnittingOpera

So, you know how pumpkin-everything has become a "thing" now? Well, I had a pumpkin to make some recipes and I ended up using canned pumpkin instead... So what am I doing with all this pumpkin? Look down below for some ideas! 1. Pumpkin seeds! You can put anything you want on pumpkin seeds, bake them in the oven, and they will taste amazing! 2. Pumpkin chocolate chip cookies  Recipe can be found at Two Peas and Their Pod 3. Pumpkin pasta  Recipe can be found at  Vegan Richa 4. Pumpkin chili ramen Literally chili ramen with huge chunks of pumpkin (seasoned with garlic powder and Cavender's Greek seasoning ) 5. Pumpkin mexicano wrap Pumpkin,  Amy's Kitchen Sonoma veggie burger,  olives, and salsa verde 7. Pumpkin peanut tomato stew (See previous post for recipe) The first picture is the stew by itself. The second is served on rice cakes! I hope you have enjoyed this post about everything pumpkin! I'll be updating it as t...

Yes, you read that correctly! I've got all this pumpkin I don't know what to do with and I'm trying to come up with yummy ways to eat it. The best way? Throw things in a pot together and hope it comes out great! I love the combination of salsa and peanut butter, thanks to a college room mate, and I thought, what if I use pumpkin ? No, this doesn't actually use salsa, but it does use tomato paste and onions, so that's close. Don't worry about being exact in measurements... I usually just eyeball it as I throw it into the pot. Ingredients: 2 cups water 2 cups pumpkin chunks (bite sized, cooked, mine were baked) 6 tbsp pb2 (powdered peanut butter) 2 tbsp chunky peanut butter 3-4 tbsp tomato paste 2-3 green onion diced 1/2 vegetable bullion cube 1/2 tsp onion powder 1/2 tsp garlic powder 1/2-1 tsp sriracha (optional) Directions: You will be cooking in a large pot on medium heat. Place all ingredients in the pot in the listed order, rese...

Hello everyone! If you are here, you probably came over from my Instagram page. Awesome! It's great to see you again. If you didn't, welcome to the world of Marjorie! A little background on me and blogs. I have had a blog before and gave up on it around the time I started using Instagram. I was in need of a community of feedback, which that amazing platform has provided. Now, I need a place to post my recipes because I get more and more requests for those every day. Any sort of recipe book is a huge undertaking that I find incredibly daunting at the moment, so I decided a blog would be much more manageable. My plan is to post a new recipe about once per month. I'm a 27 year old singer and ballet dancer. I'm the alto section leader in my church choir and I am a Teacher's Assistant at a ballet studio, where I work with all ages of girls and boys. I became a vegan over 3 years ago and I transformed my sad little  Instagram into a food post page and the res...