Pumpkin Seed Cream

Galapagos inspired meal! This was a meal that we had at Muyu Galapagos, the restaurant that was in the hotel we stayed at (in Isle St Cristobal). The restaurant was extremely accommodating to our vegan diet. ‘Muyu’ means ‘seed’ in Quechua language and the restaurant has their own organic farm on site where they get all of their fruit, vegetables, and herbs. Muyu is a Farm, Forest, & Sea to Table Restaurant and I loved it so much!

This dish reminds me of a risotto, just healthier. The pumpkin seed cream is similar to a cashew cream, and at the restaurant the vegetables were grilled (so good), but we have to wait until Spring to start grilling here! *Instead I roasted the eggplant + red onion, + snap peas and then sautéed the pepper and tomato*

Muyu Galapagos

inspiration ^


-1 shallot, chopped (or 1 Cup onion)

-3 cloves garlic, minced

-1/4 Cup raw pumpkin seeds

-1/2 Cup water, divided

-3 Tablespoons nutritional yeast

-1/4 teaspoon thyme

-1/4 teaspoon basil

-1/4 teaspoon oregano

-Pink himalayan salt & black pepper to taste

-2 teaspoons fresh lemon juice

-1/2 teaspoon white vinegar

-1 Tablespoon flour (I think I used either chickpea or oat flour – whatever is on hand!)

-2 teaspoons extra virgin olive oil

-1 Cup unsweetened non dairy milk (I always use almond when cooking)


-Heat oil in a skillet over medium heat. Add shallot & garlic & cook until translucent, 3 – 4 minutes

-Add pumpkin seeds & 1/4 Cup water to a pot & bring to a boil. Boil for about 4 minutes & then set aside until ready to use

-Add nutritional yeast, herbs, salt, pepper, lemon, vinegar, flour, oil, & milk to food processor or blender. Add the sautéed shallot & garlic + the pumpkin seed / water to the food processor. Blend until smooth

-Return to the skillet over medium heat. Add another 1/4 Cup water. Bring to a boil. Stir frequently to avoid clumps. The mixture will thicken. Cook for an additional 3 – 4 minutes

*Served with rice of your choice, pepper, tomato, eggplant, snap peas, & red onion*

*Also added a few dashes of Liquid Smoke to the Pumpkin Seed Cream to get a “grilled -like” flavor that was so great in the original dish*

*Topped with sauerkraut*

Pumpkin Seed Cream Insta


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