The easy way to make pumpkin puree

If you are like me, the though of cutting up the pumpkin and avoiding chopping your own fingers, is like being invited to be on “Survivor” – thanks but I’ll just sit here and watch. But there IS an easier way to get to the yummy pumpkin goodness.

Here ya go:

Now you can take advantage of all those wonderful pumpkin recipes, and use fresh pumpkin as well!

Home-made pumpkin pasta

What if I told you that you don’t need fancy equipment to make delicious pasta. And further that you can do it with only two ingredients – AND it will be totally vegan!? Well I’m telling you now!  And this is a great way to use your pumpkin after it is done decorating your table! It can decorate your plates as a fabulous meal.

Here’s the recipe:

After cutting fresh pasta, you can cook it immediately or refrigerate it. If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests. Let dry for about 30 minutes more, then wrap and refrigerate for up to 2 days. The pasta may be frozen for up to 2 weeks.

Easy, budget-friendly recipes for students

School, like the rest of adult-hood requires some budgeting, and often students scrimp on the food budget to be able to afford books etc. Here are ten easy and CHEAP recipes that are also healthy – so you can focus on what you are trying to learn. While two of the recipes include meat (chicken and tuna respectively) – you can easily substitute a vegetarian protein instead.