- 2C gluten-free rolled oats
- 1C roughly chopped walnuts
- 1/4C dried cranberries
- 2T sugar
- 1/4t sea salt
- 1t pumpkin pie spice (or cinnamon)
- 2T coconut oil (or olive/grapeseed oil)
- 1/4C maple syrup
- 1/4C pumpkin puree
- Combine rolled oats, walnuts, cranberries, sugar, sea salt and pumpkin spice in a large mixing bowl.
- In a skillet over medium heat, stir together pumpkin puree, maple syrup and coconut oil. Stir constantly until the ingredients blend together.
- Pour pumpkin mixture over the oat mixture, using a large spoon or spatula to fold everything together until evenly coated.
- Lay granola mixture evenly on a foil-lined cookie sheet.
- Bake at 350 for 30 minutes, taking out to stir halfway through.
- Let cool before servings.
This is a very simple vegetarian bean chili, but the pumpkin puree adds a creaminess that is to die for.
- 1 onion yellow, diced
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1T chili powder
- 2t paprika
- 1/4t cayenne pepper (optional)
- 1C vegetable broth
- 1 15oz can pumpkin puree
- 1 28oz can diced tomatoes
- 1 15oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- Saute the diced onion in a layer of water for 3 minutes, until translucent. Add the garlic, saute two more minutes.
- Add spices and stir to coat, add the veggie broth and simmer 2 minutes.
- Add everything else (AKA all the canned goods) and stir together.
- Bring to a boil, reduce heat and then simmer for 45 minutes.
Note: It’s almost a crime to serve this chili without cornbread.
Popcorn is easily my favorite snack. I usually stick to simple buttery spread and salt, but this brown sugar and cinnamon combo is to diet for.
- 8 cups popcorn, popped
- 2 tablespoons melted buttery spread
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves
- Combine sugar and spices.
- Drizzle 1 tablespoon of melted buttery spread over popcorn, sprinkle with half of the sugar/spice mix. Toss to coat.
- Drizzle remaining buttery spread and sugar/spice mix over popcorn/
- Toss until even.
IT IS FINALLY FALL AND I AM A HAPPY CAMPER.
Get ready for lots of a new fall recipes from me over the next few weeks, but for now I’ll kick off the season with a classic from the Minimalist Baker— Pumpkin Chocolate Chip Muffins. I want to personally thank Minimalist Baker for making my life more delicious.
Hey! I just wanted to say I really really appreciate your blog. I'm a vegan and a freshman at Lesley University in Cambridge, MA. I'm new to your blog and don't know if you've posted something like this before, but do you have any tips for vegans specifically in the Boston area? Do you have favorite restaurants? Is it ever hard for you to eat well when there's a lot of good take-out options in the area? Thanks for taking the time to blog, you rule :)
Hi just found your blog and it is exactly what I needed. I became vegetarian about a month ago and I want to become vegan, but I'm struggling so badly. I try to eat healthy, but lately I'm strapped for time and money. Your five and under helped me so much, I'm going to go to the store and buy some of these items! For vegetable broth, it has a lot of sodium, what kind do you get?
I’m partnering with the lovely people over at Forks Over Knives to giveaway one free copy over their new book, The Forks Over Knives Plan. Most of you have probably seen the Forks Over Knives documentary, or maybe even own their first book. But let me tell you a few more reasons why “Plan” belongs on your bookshelves.
- It provides a plan for a 4-week, meal-by-meal makeover that is great for new plant-based eaters, or anyone who could use a kickstart to get back into healthy habits.
- It emphasizes transition. Nobody is perfect, and the plan they provide leaves a lot of room for flexibility.
- It’s not just recipes! This book is a wealth of nutritional information and problem/solution guides dispersed throughout the book. It’s your one-stop-shop on the science behind what’s on your plate.
- And the recipes are great. Curried twice-baked potatoes? Yes please.
The giveaway is open until Saturday, September 27th. The winner will be chosen randomly by Rafflecopter, and the folks at Forks Over Knives will send the winner his or her book.
It was finally chilly enough this morning for me to wear a jacket, which means it’s officially fall cooking season. And I’m kicking off fall this year with a sneak peak of one of my favorite recipes from my new eCookbook “FIVE: 50+ Plant-Based Recipes, Five Ingredients or Less” which is available October 1st. Get the recipe below, and check back on the blog October 1st to download FIVE.
- 1 apple (my favorite are gala!)
- 1 tablespoon peanut or almond butter
- 1 teaspoon cinnamon
- Using a knife, slice off the top of the apple and core.
- Fill the crater with peanut butter, and sprinkle with cinnamon.
- Bake at 400 degrees for 15 minutes.
What’s your favorite fall recipe?
I tend to disregard traditional recipe boundaries and put avocado on anything and everything. I have a 100% success rate.
- 1 crusty baguette
- 2 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 avocado
- 2 tomatoes
- salt and pepper, to taste
- Slice the baguette into rounds and lay on a cookie sheet.
- Use a broad knife to crush garlic cloves, and rub garlic cloves on baguette rounds. Alternatively you can sprinkle with garlic powder.
- Sprinkle 1 tablespoon of olive oil over the baguette rounds, and then broil them in the oven until toasty, keeping a sharp eye on them so they don’t burn. Remove from oven and let cool.
- Mash the avocado and spread on the toasts.
- Seed and chop tomatoes finely, tossing in a bowl with the remaining olive oil and salt and pepper.
- Top toasts with the tomato mixture.
Note: You can’t go wrong with adding a fresh basil leaf on top of each piece of bruschetta.