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Asante
Mage


Registered: 02/06/02
Posts: 86,795
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Asante's Peculiar Pumpkin Peanut Pea Prepper Pastasauce (P6)
#26463273 - 02/01/20 09:15 AM (3 years, 11 months ago) |
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I was confronted with 10 pumpkins and and empty freezer, as well as certain prepping supplies, so I went with the following expedient P6 pasta sauce:
Recipe:
Peculiar Pumpkin Peanut Pea Prepper Pastasauce (P6)
6-7 lbs of pumpkin 1 pint of water 1 pound of unsalted peanuts 1 pound of chick pea flour (Gram Dal) 3 oz elderberry juice broth cubes to 1/2 soup strength
Put the peanuts, broth cubes and water in a large pot, chop up the pumpkin, dump on top and then steam the pumpkin until it can be puree'd with an immersion blender, about 35min. Turn off the heat, Blend into a smoothie, then dump in the chick pea flour, stir in then add some water if needed and then blenderize through and through.
I prefer not to add seasoning at this point as its for freezer storage and different use of spices makes it a dramatically different flavor. It tastes good on its own.
When done, fill up 6 1 quart freezer containers.
What does a quart container hold, nutritionally?
1 quart P6 sauce (serves 2)
1+lb pumpkin - 2 servings nutritious vegetable 2.7oz peanuts - 19gr protein - 38gr fat 2.7oz chickpea flour - 14gr protein - 33gr carb 0.5oz elderberry juice (superfood) ================================================== ~35gr protein, 38gr fat, 33gr carb (per quart) ~18gr protein, 19gr fat, 17gr carb = 315kcal (serving)
Add pasta or rice to that and you're good to go, spice to taste.
There! I've processed 20lbs of organic pumpkins into 18 quart containers of 2 servings each of P6
Before putting it in the freezer, make sure to congeal it properly
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Asante
Mage


Registered: 02/06/02
Posts: 86,795
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Re: Asante's Peculiar Pumpkin Peanut Pea Prepper Pastasauce (P6) [Re: Asante]
#26466651 - 02/03/20 11:14 AM (3 years, 11 months ago) |
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Today was the moment supréme: testing the P6.
Yesterday I put 1 quart in the fridge to warm up to fridge temperature.
I prepared .75 lbs of Basmati rice as per instructions, throwing a broth cube in the water for extra flavor.
In a big pot, I melted some (cow) butter, dropped in the quart of pasta sauce, added a cup and a half of water and a good dash of Ras El Hanout spices mix, I tossed in a 4oz cup of tomato concentrate and stirred it to a good sauce consistency.
Leached and steamed off the rice, then I put 2 and 2 together and voila: a sweet rice dish, capable of providing 4 helpings.
It tasted delicious, the Ras El Hanout spices mix, as predicted, turned something nutritionally sound but bland into something positively tasty.
It gripped the tummy, you notice right away that the nutrients are well balanced in this!
Another helping later this evening, and the other two are for tomorrow.
SCIENCE!
I'm glad I've made 18 quarts, these definitely will get ate.
Thanks to the protein % I didnt miss the meat in this. Had I not used cow butter but olive oil it would have been 100% vegetarian!
-------------------- Omnicyclion.org higher knowledge starts here
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