Pumpkorn and Black Bean Casserole

1 Can of black beans (organic)

2 slices of potato bread or your favorite, torn into small pieces

1/4 tsp. of Mrs. Dash (I like the Garlic flavor)

2 tbsp of honey

12 Club crackers or similar substitute

1/4 c. of parmesan cheese

1 bag of Pumpkorn (or 2 are better if you dare)

    Nuke black beans until hot, about 3 minutes.  Stir in Mrs. Dash, honey and bread.  Fold into a small casserole dish or individual ones.   Cover with Pumpkorn.  Crush crackers in a bowl, sprinkle over bean mixture.   Sprinkle parmesan cheese and more Pumpkorn over top, and if desired, spray with margarine.  Bake at 350 until browned on top.

                                                                            -- Crystal Knight, Arlington VA

 

Two Pumpkorn Sandwiches

TOFU SANDWICH:                                                 VEGGIE SANDWICH:

2 slices of tomatoes                                                     2 slices of tomatoes

sliced tofu (firm)                                                          Yellow squash

Pumpkorn                                                                   Cheese

Mayonaise                                                                  Mayonaise

                                                                                 Pumpkorn

Both best on whole grain bread.                                   -- Carmen Fabian, Ellenwood, GA

 

Pumpkorn Polenta

Polenta (home-made or store-bought)

Original Pumpkorn

Black beans marinated in olive oil, garlic & fresh thyme

Fresh beet greens or other greens

Place a square of polenta in a nest of greens. Drizzle over the square of polenta, original flavor Pumpkorn and the marinated black beans.

 

-- Shanna Byrne, Larchmont NY

 

 Egg Salad

Make your favorite egg salad recipe and add � -1 cup of Pumpkorn seeds. This is the only seasoning needed.

Recipes contributed by Stacy Davis of Blairsville, Georgia

 

 Cajun Caesar Salad

1 head of Romaine lettuce

� cup parmesan cheese

� cup croutons

Caesar dressing

Adobo Chili flavored Pumpkorn

Mix all ingredients in a bowl and toss. The chili flavored Pumpkorn gives the salad that extra "kick"

Recipe contributed by Ira Nyouvich of Acworth, Georgia.

  

 Pumpkorn Lasagna

Cook lasagna noodles and sauce as usual

Layer pan with noodles, sauce, and Original Pumpkorn then cheese

Mix three cheeses and Pumpkorn and sprinkle over the top

Absolutely mouth watering according to Barbara Gaynor of Roseville, Michigan

   

Pacific Rim Salad

3 tbsp Pumpkorn

1/2 c. vegetable oil

1 bunch watercress (use tops & upper stems only)

2 med. tomatoes

1 Maui onion

1/2 lb Ahi (yellowfin tuna)

2 to 4 cloves chopped garlic

1 block firm tofu

1/8  c. (or to taste) shoya (soy sauce)

Dice tomatoes and cut ahi and tofu into cubes.   Take a bowl or pan and layer with tofu, watercress tops and stems, tomatoes and finally with the Maui onions.  In a pan, heat 2 tbsp oil and saute garlic until brown.  Add cubed ahi, toss in hot oil for one minute.  Remove from stove and add soy and stir.  When cooled, pour over salad and toss.  Finally, sprinkle Pumpkorn over salad and serve.  This is ono-licious! (Ono means good in Hawaiian).

                                                                                            -- Kookwees, Paia, HI

  

 Lemon Pumpkorn Salmon

Combine for a marinade:

Juice of 3-4 lemons

1 clove minced garlic

1/4c. fresh chopped cilantro

Place 1 – 2 lb. salmon filet into marinade for one hour. Place marinated filet into broiler pan, sprinkle top of filet (liberally with Original Pumpkorn and broil for around 10 minutes.

-- Mick Rast, West Chester PA

 

 Pumped Rice

To 2 cups cooked brown rice, add the following to taste:

Spirulina powder

Cayenne

Bragg’s Liquid Aminos

Cold-pressed olive oil

Pumpkorn (Original or Adobo Chili)

Diced onions and garlic (optional)

 

Mix and eat, hot or cold. Hard to stop. Serves 1-4, depending. You may experiment with other items for texture and flavor. For example, sometimes I quickly cook a few frozen vegetables, like peas or corn or string beans or oriental mixed, and add them in, or I add sesame or sunflower seeds.

-- Nadine Kachur, Phoenix AZ 

 

  

Pumpkorn Popcorn

   Combine Pumpkorn and popcorn half and half.  Get a really good movie.

                                                                                -- Georgia Beckman, LeRoy IL

 

Veggie Pate

1/2 c. Original Pumpkorn

1/2 c. sunflower seeds

1/2 c. wholewheat flour

1 tbsp. yeast

2 tbsp lemon juice

1 large onion, chopped

1 medium carrot, shredded

1 medium potato, shredded

Thyme, basil, sage, salt & pepper to taste.

    Grind Pumpkorn and sunflower seeds in food processor.  Mix in rest of ingredients and process.  Place in greased loaf tin.  Bake for 1 hour at 350 degrees.

                                                                                    -- Gary Holden

 

Some Other Pumpkorn Recipe Ideas

Add Pumpkorn to your soups, salads, rice and other grain dishes.

Pumpkorn in veggie burritos, in stirfries and in stuffed peppers.

The Honey ’n’ Flax or Dark Cocoa Pumpkorn is great in yogurt, rice or bread puddings and on ice cream.

Try adding Pumpkorn to enhance your chicken salad, tuna salad, tabouli, and potato salads.

Erika Garvey of Bird-in-Hand, PA, puts our seeds on top of her pumpkin bread.

Anne D. Auer of Bloomington, IN uses a handful of Original Pumpkorn on top of her buttered baked potato.

Robert K. Seemel of Anchorage puts a handful of Pumpkorn in his omelets, as part of his low-carb, high-protein diet.