Thanksgiving is a memory and sadly for most people anything pumpkin will not be considered again until sometime next October. Pish! Pumpkin isn't just for Pie, as I proved in my class "Perfectly Pumpkin" - it's for the entire season.
This recipe, created by VeggieGirl Dianne Wenz, uses Pumpkin Puree to create a vinaigrette that is similar in consistency to that wonderful Gingered-Miso dressing we all love at the Japanese Restaurants.
Here's one of the great things about Pumpkin Puree : that wonderful orange stuff from the can is freezable, so if you are only planning to use a bit of it to make this recipe, portion out the rest in freezer bags and reserve for later use.
◦1/2 cup pumpkin puree
◦1/4 cup apple cider vinegar
◦1/2 cup olive oil
◦3 or 4 fresh sage leaves, minced
◦1 garlic clove, minced
◦1/2 teaspoon sea salt
◦1/4 teaspoon black pepper
Combine all ingredients in a blender, or use an immersion blender, or whisk like crazy, and viola! A vinagrette that will impress all winter long. It's great on spinach with apples, mushrooms, and of course toasted pumpkin seeds.VeggieGirl for great Vegetarian Recipes that are so good, you (and your guests) will not realize you are eating vegetarian unless someone let's them in the secret!