I know what you’re thinking. ANOTHER pumpkin recipe?? Sorry I’m not sorry, this might be my favorite one yet.
- 1 cup canned chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 2T coconut oil
- 1t cinnamon
- 1/2t nutmeg
- OR 2t pumpkin pie spice
- whole wheat tortillas
- coconut oil
- sugar (white or brown)
- Blend all the hummus ingredients in a food processor or blender until smooth. You may need to stop the blender and scoop the sides with a spoon if there are air pockets.
- Slice the tortillas into quarters, and then into eighths.
- Lay on a greased or foil-lined cookie sheet, and brush with coconut oil. Sprinkle with cinnamon and sugar, to taste.
- Bake at 400 for 8 minutes, then remove the tray.
- Flip the chips over, coat the other sides with coconut oil, cinnamon and sugar. Bake for another 8-10 minutes.
Note: Adapted from Food, Faith & Fitness.
I feel like I can barely call this a recipe since it’s three ingredients, but it’s perfect a perfect brunch/lunch/dinner to have on a chilly fall day.
- 1 can baked beans (double check the ingredients to make sure animal fats were not used)
- 2 cups curly kale, stemmed and torn into pieces
- 2 pieces of whole wheat bread
- Earth Balance buttery spread (optional)
- Add the baked beans and kale to a pot and cook over medium heat.
- While the beans are cooking, toast your bread.
- Stir the beans and kale occasionally, until the beans are heated through and the kale begins to wilt.
- Serve with toast!
Note: Adding veggie sausage, black tea and roasted potatoes or hash browns makes this the perfect English brunch.
I’m partnering up with New Grounds Food to give away TWO boxes of their Mocha Latte CoffeeBars! Somewhere between a Luna Bar and a Lara Bar, they’re vegan, soy free and gluten free, made with minimal, natural ingredients, and infused with enough espresso to pack in 102 milligrams of caffeine. Basically they’re everything I love in life, because now I can have my coffee and eat it too.
The company was founded by two of my fellow students at Northeastern (go huskies!) and they recently launched a KickStarter campaign so that they can package the CoffeeBars and share them with all of you lovely people! I donated to their KickStarter because the CoffeeBars are delicious, but also because my pledge level included a tote bag. I am physically incapable of resisting a cute tote bag.
Check out the giveaway below— there will be two winners and entries are open until Wednesday, October 22nd! You can enter on Twitter every day to increase your chances of winning these caffeine-infused pieces of heaven.
They’ve already met their first stretch goal, and are now able to source their fair trade coffee directly from the farmers through Project Alianza. Their next stretch goal would allow for new flavors, and I know I’m not the only one who is dreaming of a peppermint mocha flavor in the future.
I don’t push KickStarter campaigns often (or ever, actually) but I believe these guys have made something truly delicious and I want to support them 110%. I hope you do too!
Note: I am a decade-long caffeine addict, and eating one CoffeeBar kept away the dreaded caffeine headache. These guys are the real deal.
This week’s guest post comes from the lovely Laurel from Catching Seeds! After being diagnosed with Crohn’s Disease she took the kitchen by storm, creating delicious recipes from scratch with unprocessed whole foods. Her blog is truly a delight, with incredible gluten-free recipes like data caramel sauce, miso dressed soba noodles and sweet & tangy asian slaw. Make sure you check out her blog, and her recipe for summer squash and sweet corn chowder below!
This is my go to recipe to use up the last of my summer produce. This warm steamy bowl of soup is reminiscent of summer in flavor yet perfect for crisp fall days.
- 2 large red or gold potatoes
- 1 cup unsweetened coconut milk (or other non dairy milk)
- 3 tablespoons extra virgin olive oil
- 1 leek (white part only), halved and cut into 1/4 inch half-moons
- 2 carrots, cut into small cubes
- 2 stalks celery, cut into small cubes
- 1 zucchini, cut into small cubes
- 1 yellow crookneck squash, cut into small cubes (or use a second zucchini)
- 1 red pepper, cut into small cubes
- 3 cloves garlic
- 1/4 cup rice flour (or all purpose if gluten-free is not needed)
- 1 teaspoon oregano
- 4 cups vegetable stock
- 3 bay leaves
- 1 cup corn kernels
- 1/4 cup roughly chopped flat leaf parsley
- In a medium pot bring 4 cups of water and one tablespoon kosher salt to a boil. Peel one potato and cut it into large cubes. Once the water begins to boil add in the potato. Simmer for 7-10 minutes until the potato is fork tender. Drain off the water and mash the potato. Stir in the coconut milk and set aside.
- Dice the second potato, no need to peel, into small cubes and set aside.
- Heat the olive oil in a large Dutch oven or soup pot. Add in the leeks and sauté for 5-7 minutes until the leeks are tender and almost transparent. Add in the carrots, celery, and second diced potato. Add in a pinch of salt and sauté for 5-7 more minutes. Next, add in the zucchini, yellow squash, and red pepper with another pinch of salt and sauté for 3-5 minutes until all of the vegetables have started to soften. Add in the garlic and sauté for 1 minute until the garlic is fragrant.
- Next add in the rice flour and oregano. Stir in the flour so that all of the vegetables are coated with the flour. Cook for an additional minute or two in order to cook out the raw flour taste. Add in the vegetable stock, mashed potato and coconut milk mixture, three bay leaves, and corn. Bring the mixture to a simmer and cook, covered, for 10-15 minutes to bring all of the flavors together. Remove the soup from the heat and stir in the parsley. Serve.
A really neat tip for any of your followers who like to make your flatbread pizza: make your own sundried tomato hummus. Combine 1/4 cup tahini, 1/4 cup sundried tomato (undrained) 3 cloves of garlic, 2T white vinegar, juice of half a lemon, 1/4 cup olive oil and two cans of chickpeas in a blender or food processor. It makes an awesome pizza base and provides plenty of leftovers to freeze for future use for more pizzas or as a dip :)
And the pumpkin recipes just keep on rolling. Can’t stop, won’t stop. Make this the next time you want to feel fancy without actually putting a lot of work into something!
- 2 servings whole wheat penne pasta
- 1/2 yellow onion, diced
- 1T garlic powder
- 1C almond milk
- 1C pumpkin puree
- 1/2t nutmeg
- 6-8 fresh sage leaves, slivered (appx. 2-3 tablespoons) OR 1 1/2t dried sage
- salt and pepper, to taste
- Boil water on the stove and cook your pasta.
- While the pasta is cooking, dice your onion, coat in garlic powder and saute for 3-5 minutes over medium heat. Add olive oil or water to keep it from sticking.
- Combine onion/garlic mixture in a blender with the pumpkin puree and almond milk. Blend until smooth.
- Return sauce to the pan over medium heat, adding nutmeg, salt, pepper and fresh sage leaves.
- Stir constantly, until heated through.
- Combine with cooked pasta and enjoy!
What’s your favorite pumpkin recipe so far this season?