Ingredients with Measurements:
- 1 cup pumpkin seeds
- 2 cups water
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chopped mixed vegetables (such as zucchini, carrots, bell peppers)
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Toast the pumpkin seeds in a dry skillet over medium heat until lightly browned and fragrant, stirring frequently.
2. In a blender or food processor, grind the toasted pumpkin seeds with 1 cup of water until smooth.
3. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the chopped mixed vegetables and sauté for another 5 minutes.
5. Add the ground pumpkin seed mixture, vegetable broth, salt, cumin, cinnamon, cloves, and black pepper to the pot. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
6. Stir in the chopped cilantro and lime juice. Adjust seasoning to taste.
7. Serve hot with rice or tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 650mg
Carbohydrates: 16g
Fiber: 5g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- Pumpkin seeds can be substituted with sesame seeds or almonds.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add cooked chicken or shrimp to make it a heartier meal.
- Use beef or chicken broth instead of vegetable broth for a meatier flavor.
- Add a can of drained and rinsed black beans for extra protein.
Tips and tricks:
- Make sure to toast the pumpkin seeds well to bring out their nutty flavor.
- Use a high-powered blender or food processor to ensure a smooth sauce.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, lime wedges, diced avocado
Pairings:
Rice, tortillas, quinoa
Suggested side dishes:
Mexican-style rice, roasted vegetables, black beans
Troubleshooting advice:
If the sauce is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the vegetables until tender and the sauce until thickened to ensure they are cooked through.
Food history:
Pipian de Verduras is a traditional Mexican dish that originated in the state of Oaxaca. It is a vegetarian version of Pipian, which is usually made with chicken or pork.
Flavor profiles:
Nutty, savory, slightly sweet, with a hint of spice
Serving suggestions:
Serve as a main dish with rice or tortillas, or as a side dish to complement a meat-based meal.
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Region: Mexican