Bulk Cooking – Winter Week 3: Using Extra Pumpkin, (Very) Hearty Split Pea Soup, Chill Patties to Form

Pumpkin Lasagna Ingredients - papillion sky photography

Pumpkin Lasagna

• Collard greens: My bunch was closer to 8 cups shredded; it’s fine (and works well) to use that entire amount.
• As I mentioned in my shopping notes, I used one can of pumpkin + one can of sweet potato puree. I was happy with results.
• 2 fulls cans of pumpkin (or mix with sweet potato puree) equals 3 cups; the recipe only calls for 2.  There are two good options: 1) you can simply use the extra cup in the lasagna, what it would add in macro servings throughout 8 servings would be insignificant; or 2) add the extra cup to your next batch of buckwheat pancakes.  I did this with mine and was excited about the results. I reduced both the buckwheat and the oats by 1/4 cup to account for the pumpkin, used the full tablespoon of cinnamon, and kept everything else per the recipe.  Great way to add more produce servings (and vitamin A) to the pancakes.
• I tested more cinnamon in this recipe, too (also used higher amounts in Wk 1 buckwheat pancakes).  I used 4 teaspoons to ensure ~1/2 tsp per portion.  This is the amount used to start having positive affects on blood sugar control.  If you like cinnamon, this amount worked well (but it is noticeable so might want to work your way up to the full amount).
• Noodles: when you are ready to start layering the lasagna and you’ve drained the noodles, it’s ok to give them a quick rinse with cold water to make them easier to handle (otherwise they are rather hot to the touch).
• Ricotta cheese: this would work equally well to have the ricotta cheese it’s own layer if you preferred it that way (rather than mixing with pumpkin).

Split Green Pea Soup

• As the soup cooks, you might want to add additional broth or water.  This is a very thick, hearty soup.  Add liquid as needed to match your taste preferences (it will also thicken as it cools).
• 3 cups is a very hearty portion.  If you find it too hearty, reduce the portion size to2 cups.  This would reduce one portion to 2C, 0F, ~1P.  As one customer requested, you could add a little nitrate-free ham to add additional protein + have a piece of fruit as a sweet finish.  Or a hard-boiled egg could be diced  on top of the Everyday Greens Mix for a little extra protein + clementine slices. Or simply enjoy as a lower protein evening meal with Everyday Greens with extra-virgin olive oil as indicated in the meal plan.
• Be sure to stir the soup as it simmers, this will help break down the peas.

Soy Patties

Soy Patties

• Making these for the first time can seem a little tricky, but you just need to find out what works best given what type of blender of food processor you have.  Two ways work best for me: 1) do as suggested in the recipe and mix all ingredients in a large bowl and then mix in small batches in a blender or food processor; or 2) mix in parts: cilantro first with salt and lemon juice, then everything except quinoa, then quinoa. Once you find what works best for you – they really are easy to put together.
• I use all of the ginger – including the peel.  I just give the ginger root a rough dice before putting it in the blender.
• Forming patties: chill the mixture well before trying to shape them. When the mixture is room temp or warmer, it will easily lose its shape.  If you brown them, you will also notice they can break apart if you don’t let each side brown thoroughly.
• Store by layering each patty between parchment paper (shown above).  Either place in freezer bag or in plastic container in the refrigerator.
• It was asked on Facebook whether these are to be enjoyed cold or warm.  They can be used either way.  I like them browned as indicated in the meal plan with fruit or I’ll break them up and put over a salad with fresh veggies.  The mixture is also good cold and used like hummus.
• And remember how incredible their nutrient profile is – these are one of those items that if I didn’t make them ahead of time, I wouldn’t get to take advantage of the variety of nutrients they provide.  I love when I know I’ve made these in a  bulk  cooking session and have them ready to go for a quick breakfast or lunch.

 Kale Chips

• Green or red curly kale works best – I tried using pre-washed baby kale but it was too tender of a leaf.  I like curly kale for chips and dino kale for salads.
• Have fun with spices, too.  Cumin, garlic powder, chili powder – many work great.

Hope you are continuing to enjoy your time in the kitchen bulk cooking!  Are there benefits you’ve noticed? Tips you’ve learned? Please always feel free to share! ~Teri