Fall is here and while I’m slightly in denial because of recent 90 degree days here in Pittsburgh, there’s no denying that Pumpkin Spice has made it’s grand return to the foodie scene.
Here’s my quick & tasty contribution to Fall flavours.
1 cup Annie’s Organic Pancake Mix
1 cup pumpkin purée
1 tbsp homemade vanilla extract – MY RECIPE HERE
2 tbsp homemade pumpkin spice – MY RECIPE HERE
1/4 cup carob chips
Water as directed
5 oz soft tofu
1/2 cup aquafaba
1 tbsp liquid stevia
1 tsp ginger powder
2 tbsp maple syrup
1/4 cup water
1 cup oats
1/8 cup pumpkin seeds
1 tbsp cinnamon
1 tbsp coconut oil
1 tsp maple syrup
Cakes: Mix pancake batter powder with all wet ingredients, slowly adding lukewarm water until batter consistency is thick on the VERGE of runny….set aside. Once toppings are created heat pan to medium/medium-low temps and pour out 3″ pancakes & drop in carob chips. Allow to bubble on one side, then flip.
Cream: Place all cream ingredients in hand blending vessel OR small mixer and mix for 2-5 minutes to achieve whipped topping consistency. Variance will be noted on kitchen temperature as related to aquafaba.
Granola: In pan on medium low heat add coconut oil with maple syrup & mix, add oats and toast for 3-5 minutes and at last moments add pumpkin seeds and toast for 1 minute or so. Sprinkle with cinnamon at very end.
Lastly, top pancakes with cream & sprinkle with spiced oat mix.
Makes approximately twelve 3″ pancakes.
Food Medicine Fact: Pumpkin
- The potassium contained within pumpkins can have a positive effect on blood pressure.
- The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
- Avoid canned pumpkin pie mix, as it typically contains added sugars and syrups.
- Uncut pumpkins should be stored in a cool, dark place for up to 2 months.
- Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.
Soy free, gluten free, dairy free, cruelty free….GUILT FREE (sort of)…seasonal FUN pumpkin cheesecake. Unfortunately, this recipe is about 8 years old and I couldn’t find an image of it…haven’t made it in quite some time SO please enjoy the image from Fat Free Vegan…this is about as close as a picture I could find.
You’ll need a 9-inch spring form pan for this recipe.
1 cup superfine sorghum flour
½ cup arrowroot powder
½ cup pecans, finely ground
1 to 2 teaspoons Sasha’s homemade pumpkin spice (link below)
¼ teaspoon sea salt
4 tablespoons coconut oil (room temp)
5 tablespoons water
1 tablespoon maple syrup
½ cup quinoa
2 cups water
1 cup canned pumpkin
½ cup raw sprouted/soaked cashews
½ cup maple syrup
1 tablespoon lemon juice
1.5 teaspoons Sasha’s homemade PUMPKIN SPICE
Cook quinoa & rinse in a fine mesh strainer under running water for a minute. Then place quinoa and 2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from heat.
CRUST: Preheat oven to 350 degrees. Line spring form pan with parchment paper.
In mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, pumpkin spice, and sea salt. Add coconut oil and cut in with your fingers or a pastry cutter. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.
Bake for about 15 minutes. Let cool completely.
To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. Then add the cooked quinoa and blend again until ultra smooth. Pour filling into cooled crust.
Let cheesecake set at room temp for 1 hour, cover and transfer to the fridge at least 3 hours or overnight.
This recipe is in honour of Fall, camping, crisp nights, frosty mornings with piping hot black coffee, dogs, love and real food.
As we are shutting down our “rooted” life in Pittsburgh, I’m looking forward to being able to wake up with exciting new sights, sounds and opportunities for this life on the road.
Camping was always a family favourite of ours and now we will be living a life where campfires and stargazing will be the norm every day.
How amazing is that?
This is an old, but great camping french toast recipe we love to indulge in.
8 slices “little big bread” by Macks Flax
1/2 cup pumpkin puree
3/4 cup almond milk
1.5 tbsp ground flax seed
1/2 tsp cinnamon
1 tsp vanilla extract
2 tbsp earth balance soy free spread
1/4 cup raw, organic, granulated sugar
1 cup water
4 small pears
2 cups strawberries
To prepare your vegan batter add bananas, milk, flax seed, almond milk, cinnamon, vanilla extract and pumpkin puree into hand blender vessel & blend well. If your mix is looking too thick or dry, add more almond milk a few tablespoons at a time.
Let mixture sit for at least 30 minutes to thicken up.
In small pot add peeled (or not) and sliced pears. I do not peel mine. Add water and sugar, heat until rolling boil achieved. Turn heat down to simmer and stir often until liquid is reduced.
In frying pan on medium heat add 1/2 earth balance until melted. Dip bread slices into liquid mixture and transfer to frying pan. Cook until browned on both sides. Avoid soaking for too long as bread will become too soggy.
Brioche bread works the best…FRESH sourdough is also amazing.
Plate with sliced strawberries, top with pear reduction – who needs syrup????? If you’re feeling extra saucy, add Tofutti cream cheese with pear reduction and “stuff” between two slices of french toast. Top with fresh fruit & cinnamon.
Serves 2-4 depending on how much you love it – I say it serves two.
Loafing around one Friday night my step-daughter and I decided it was high time to make some goodies for school again. It’s always important that we do our best to make 100% organic, GMO free, Vegan and DELISH.
When we were still in her life we made food a central theme for our health goals. Sadly we had a hard time in our family being able to bring healthy alternatives to others (at school and even to her mother at home) without sideways looks.
Since my days of teaching kitchens in Vancouver I have always proclaimed that the best way to introduce non-believers, is with dessert. This one hits the mark, spot on!
1 cup softened earth balance (soy free)
2 cups raw, organic, unbleached sugar + 1 cup for rolling
1.5 cups pumpkin puree – shelling out your jack-o-lanterns and processing is a real treat if you can
just over 1/2 cup of molasses
2 heaping tablespoons of egg replacer with 8 tbsp of water mixed until smooth
2 tsp vanilla extract (get my homemade recipe HERE)
5 cups unbleached, organic all purpose flour
4.5 tsp baking soda
1.5 heaping TBSP pumpkin spice (get my homemade recipe HERE)
3/4 tsp salt
My oven is a bit of a pain in the *&& so I preheat the oven for 360. If your oven heats true, preheat to 350.
Either by hand or in a mixer beat butter, and sugar together until creamy. I use a hand blender for this.
Add pumpkin, molasses, egg replacer and vanilla extract mixing until fully combined.
Next, mix all dry ingredients together in another larger bowl – flour, baking soda, pumpkin spice, salt.
Combine all ingredients until thoroughly mixed – your arms are going to get a workout here as you add in flour.
Refrigerate batter for 1.5 hours minimum.
Remove from fridge, roll into bit-sized balls (smaller than a Timbit), dust in bowl with your reserved sugar, place on a non-stick or greased/parchment tray and bake for 12-14 minutes or until the sides of your cookies begin to firm up. Again, you need to start keeping an eye on them after 10 minutes dependent on your oven.
Allow to cool for 5 minutes before removing from baking sheet. Transfer to flat surface or rack to finish cooling.
Makes approximately 60 cookies depending on sizes you roll.
Who says it has to legitimately be fall to start using all things pumpkin? Probably the same guy who says you can’t wear white after labour day – fuddy duddies. I find that the rush of needing to clean out my pantry has made me a little more creative of late. My husband, Jeff, loves pumpkin pie. And ice cream. And cinnamon.
So, when I had a shelf full of my pre-mixed spices and a cupboard full of canned goodies I came up with this vegan delight.
This is a two-part recipe that requires you to pre-make your own condensed “milk”. I didn’t measure out my own recipe so please use this one here that I found online. Let me know if you like it and if not, I’ll whip up mine and post it here for you.
You’ll make the recipe above and chill before setting out to finish the rest so please don’t forget and stress yourself out…..you just might eat all the ice cream before any one else has the opportunity.
- 1 full recipe of vegan condensed milk
- 1 large or two small cans of un-spiced pumpkin puree OR your own lightly baked pumpkin processed with a little water.
- 3/4 cup Vegemoo / Nut mylk
- 1 tbsp of my pre-mixed Pumpkin Spice
- 3 frozen bananas
Place all ingredients in high powered blender (Blend-Tec or Vitamin) mix until smooth. Place in freezer for 4-5 hours to serve as ice cream or serve immediately as pudding/topping.
I dressed with vegan, gluten free ginger cookies – also Jeff’s favourite.
Makes 4 servings
I adapted this recipe heavily after trying to find something mainly raw, definitely vegan and definitely quick. This recipe will take you about 30 minutes to complete however, ** there is a setting time of a few hours** for the pudding/pie filling. Please make sure you leave yourself with at least a few hours before chowing down.
3/4 lg can pumpkin filling
5 tbsp cornstarch
3/4 tsp pumpkin pie spice * try my homemade recipe
1/8 teaspoon sea salt
1 3/4 cup coconut almond milk
3/4 tsp vanilla extract *try my homemade recipe
2 1/4 cups soaked & pitted dates * soak for 45 minutes
2 1/2 cups pecans
1/2 cup unsweetened coconut flakes
1/2 tsp pumpkin pie spice *try my homemade recipe
Create crust first by placing all ingredients in food processor and pulsing until well mixed and doughy. Mixture should form an easy ball when rolled.
Press into pie pan (greased with coconut oil if not teflon) and place in fridge.
Next, create your filling.
Combine all dry ingredients in a saucepan and whisk. Add pumpkin puree and slowly whisk in milk.
Place over medium heat and whisk continuously. Once bubbles start and the mixture thickens use a spatula to ensure your mix does not stick to the bottom or sides of the pan.
Remove from stove top and add vanilla, whisk and let set for 5 minutes. Pour into glass bowl.
Add Saran wrap to touch the surface of the pudding to prevent “skin” from forming.
Refrigerate for at least 2 hours.
Once set pour mixture into pie shell and let set for another 30-60 minutes.
Serve with Luna & Larry’s coconut bliss ice cream or a whipped topping of your choosing.
Reference: The minimalist baker
Fall is definitely here, Canadian Thanksgiving weekend has passed and in the US it’s just a few more weeks away. Are you ready with your recipes? If not, stay tuned for some great meat-free recipes that will last all fall & winter.
For today, here’s an easy, at home, pumpkin spice recipe that you can use for pies, pastries, breakfasts, smoothies, coffees, and pretty much anything you want to have this robust flavour accompany.
It takes 5 minutes and saves you the hassle of buying store-bought pre-mixes.
8 tbsp cinnamon
7 tsp nutmeg
8 tsp ginger
2.5 tsp allspice
Add to glass jar, shake and voila! Makes enough to last all fall, or more.
My good pal who is not a vegetarian or vegan gave me this recipe. I think I’ll try it out this weekend, she said it was DELICIOUS beyond words and said I just had to try it. Send me your comments if you end up making it before I do, otherwise I’ll update the post as soon as I can – including pictures!!
The recipe SHOULD turn out something like the picture I found here above.
If you have a great vegan meatloaf ingredient, please feel free to post your ideas in the comments below. I just love having options for comfort food that’s high in protein and delicious. Any ideas for subs on this recipe would be welcome as well.
NUT LOAF INGREDIENTS
* 2 large onions, finely chopped
* 1 cup chopped fresh mushrooms
* 1/4 cup finely chopped green pepper
* 2 tablespoons butter
* 3 cups grated carrots
* 1 1/2 cups chopped celery
* 1/2 cup chopped walnuts
* 1/4 cup unsalted sunflower kernels
* 1/2 teaspoon salt
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon pepper
* 3 cups soft whole wheat bread crumbs
Egg substitute: Use either 5 TBSP of ground flax with 15 TBSP water, mixed, and sit so the flax can absorb or… egg replacement. (I’ve used both)
1. In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, eggs substitute or flax mixture, walnut, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs:
2. Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan.
Bake at 350 degrees F for 1 hour or until a meat thermometer reads 160 degrees F Let stand for 10 min before slicing.
If you follow my recipes you know that I’m not a dessert creator however, yesterday was a bit of a change up. Movers arrived in the cold and I was doing my best to stay out of the way of the pandemonium of unloading our Canadian container into our house here in Pittsburgh. I though, well, I’ll put on some hot french press black coffee to start…then I thought “gee, some deliciously chewy/crunchy/oven fresh cookies would be nice to offer up”….I think I was channelling some 1950’s housewife for a minute.
After scouring my cupboards I thought I had what I needed to put some vegan cookies together. Lo and behold, after googling around for inspiration I found a baking time that I thought would work with the ingredients I had and – voila! Delicious, oatmeal cookies with very little effort.
Enjoy these and feel free to recreate the recipe to suit your own tastes or ingredients.
You could add cranberries, chocolate chips, raisins, coconut, walnuts…go nuts!
- 1 .5 cups quick oats
- 1 cup All Purpose Flour
- 3/4 cup slivered almonds
- 4 tsp baking powder
- 1/2 tsp Salt
- 2 tsp cinnamon
- 1 cup raw turbinado sugar
- 1/2 cup soy free earth balance
- 3 Tbsp maple syrup
- 1 tsp Vanilla Extract try my homemade version HERE
- 2-4 Tbsp nut milk
- Preheat the oven to 350°F (180°C). If you don’t have a true 350 please try to find it or bump up your temps. My cooking time here is based on 360 degree oven temp.
- In large bowl mix oats, flour, coconut, baking powder, salt and cinnamon and mix together.
- In a smaller bowl cream earth balance and sugar together then add syrup and vanilla.
- Combine dry ingredients into the wet ingredients. Stirring until the mixture is crumbly.
- Add 1 tsp of nut milk at at time. If you can roll into balls while still a little dry this is perfect. If the mix is still too crumbly, keep adding small amounts milk until you can make balls that stick.
- Place the rolled balls onto a silpat on a large baking tray
- Bake for 20 minutes. Edges will be firm and the cookies lightly browned. They will be softer than you think is ok but they will “set” while cooling.
- Remove from the oven and allow to cool.
- Dust with cinnamon
These are truly the nicest chew/crunch factor ever. I adapted this recipe heavily from one I found online.