Pumpkin Maple Hummus & Cinnamon Sugar Chips

I know what you’re thinking. ANOTHER pumpkin recipe?? Sorry I’m not sorry, this might be my favorite one yet.

Hummus Ingredients:

  • 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

Chip Ingredients:

  • whole wheat tortillas
  • coconut oil
  • cinnamon
  • sugar (white or brown)

Steps:

  1. 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.
  2. Slice the tortillas into quarters, and then into eighths.
  3. Lay on a greased or foil-lined cookie sheet, and brush with coconut oil. Sprinkle with cinnamon and sugar, to taste.
  4. Bake at 400 for 8 minutes, then remove the tray.
  5. 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.

Kale Baked Beans & Toast

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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.

Ingredients:

  • 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)

Steps:

  1. Add the baked beans and kale to a pot and cook over medium heat.
  2. While the beans are cooking, toast your bread.
  3. Stir the beans and kale occasionally, until the beans are heated through and the kale begins to wilt.
  4. Serve with toast!

Note: Adding veggie sausage, black tea and roasted potatoes or hash browns makes this the perfect English brunch.

New Grounds Food: CoffeeBars!

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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.

a Rafflecopter giveaway 

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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.

Guest Post: Summer Squash and Sweet Corn Chowder

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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!

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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.

Serves 4-6 

Ingredients:

  • 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
  • Salt
  • Pepper

Steps:

  1. 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.
  2. Dice the second potato, no need to peel, into small cubes and set aside. 
  3. 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.
  4. 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.

Pumpkin Sage Penne

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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!

Ingredients:

  • 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

Steps:

  1. Boil water on the stove and cook your pasta.
  2. 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.
  3. Combine onion/garlic mixture in a blender with the pumpkin puree and almond milk. Blend until smooth.
  4. Return sauce to the pan over medium heat, adding nutmeg, salt, pepper and fresh sage leaves.
  5. Stir constantly, until heated through.
  6. Combine with cooked pasta and enjoy!

What’s your favorite pumpkin recipe so far this season?

Do you have any tips for going vegan and not falling under the pressure from your non-vegan friends and roommates?!

- Asked by Anonymous

Offer to cook dinner for your friends or roommates! Always have good vegan snacks handy! Make yourself really delicious food so you’re not tempted!

But most importantly remember why you chose to start eating this way in the first place. If you want to make eating healthy and plant-based a priority in your life, your friends should respect that. If you have friends shoving meat in your face, I suggest you get better friends because they sound pretty disrespectful.

Hi! I'm a senior in high school applying to Northeastern (for nursing) and I'm a bit stressed about how expensive it will be to live in a big city. Any tips for combating this or would you suggest I direct my interest elsewhere? By the way I love your blog, thank you for being such a delightful inspiration!

- Asked by Anonymous

Hi! So I love Northeastern and while I am not in the nursing program, I know a lot of people in that major who are extremely happy because of the work experiences available to them.

As far as the expenses of living in a big city, I can’t deny that. Cities, especially Boston, are expensive. But there are ways to budget your food, bills and other expenses so that you can afford to live here. I’m not going to tell you where to live because I don’t know what’s important to you. But I will tell you that in my personal experience, living in Boston has been worth every trade-off I’ve had to make in order to afford my costs of living.

Check out my exclusive interview with Northeastern University’s College of Arts, Media and Design! #goNU 

northeasterncamd:

Known online as the “The Collegiate Vegan” thanks to her popular blog of the same name, senior Communication Studies major Madeline Heising recently published her debut cookbook, FIVE: 50+ Plant-Based Recipes, Five Ingredients or Less, which focuses on easy-to-make, plant-based recipes.

We asked Madeline about her new favorite recipes, why she embraced digital publishing, and who has inspired her during her time at Northeastern.

I got your book and it's been super helpful :)

- Asked by unmilleloups

YOU ARE TOO KIND AND BEAUTIFUL.

If anyone else would like to check out my debut eCookbook “FIVE”, you can here.  For just $2.99 per download, you will get:

  • A time and money saving guide
  • A “how-to” meal planning guide
  • A plant-based transition guide
  • 53 recipes with 70 photographs
  • 53 vegan recipes, 46 gluten free recipes
  • 43 recipes that take 30 minutes or less

Mulled Spiced Wine

As I’ve mentioned before, October is my favorite month of the year. One of the many reasons for this is mulled (or spiced) wine. It’s warm, it’s cozy, it makes your house smell great, and pairs really well with movie night. Plus you can get away with using the cheapest red wine from Trader Joe’s since you’re flavoring it.

Because this is a college blog, I can admit that I used a $2.99 bottle of wine without being judged, right?

Ingredients:

  • 2 bottles of red wine (I used cabernet sauvignon)
  • 6 cinnamon sticks
  • 12 cloves
  • 1 cup apple cider
  • zest of one orange, plus orange slices

Steps:

  1. Pour wine and apple cider into a large pot on the stove, add the orange slices.
  2. Combine spices in a cheesecloth/nutmilk bag, adding them to the pot.
  3. Warm over low heat for 20-30 minutes, DO NOT BOIL.
  4. Serve warm!

Note: If you don’t have a cheesecloth/nutmilk bag, you can add the spices directly to the pot, and the strain the wine through a sieve before serving. You can also add the spices directly through the pot, and use a ladle to serve, careful to avoid the floating cloves.

The day is finally here! I have released my debut eCookbook "The Collegiate Vegan Presents: FIVE, 50+ Plant-Based Recipes, Five Ingredients or Less." 
In the eBook you’ll find:
A time and money saving guide
A “how-to” meal planning guide
A plant-based transition guide
53 recipes with 70 photographs
53 vegan recipes, 46 gluten free recipes
43 recipes that take 30 minutes or less
Designed for a college lifestyle (or for anyone looking to save time and money while still eating healthy) FIVE is available as an eBook download for only $2.99 (PayPal or credit cards) and can be read on any PDF-compatible digital device.
Get your copy of FIVE here!
Eat your veggies,Madeline

The day is finally here! I have released my debut eCookbook "The Collegiate Vegan Presents: FIVE, 50+ Plant-Based Recipes, Five Ingredients or Less." 

In the eBook you’ll find:

  • A time and money saving guide
  • A “how-to” meal planning guide
  • A plant-based transition guide
  • 53 recipes with 70 photographs
  • 53 vegan recipes, 46 gluten free recipes
  • 43 recipes that take 30 minutes or less

Designed for a college lifestyle (or for anyone looking to save time and money while still eating healthy) FIVE is available as an eBook download for only $2.99 (PayPal or credit cards) and can be read on any PDF-compatible digital device.

Get your copy of FIVE here!

Eat your veggies,
Madeline

Tomorrow is October 1st, and you know what that means? IT’S OFFICIALLY FALL COOKING SEASON! (Oh yeah, and my debut cookbook "FIVE" is coming out too!) So anyways, here’s the annual Collegiate Vegan Fall Recipe Round Up:
Pumpkin Walnut Granola
Three Ingredient Baked Apples
Pumpkin Spice Popcorn
Chocolate Chip Pumpkin Muffins
Pumpkin Pie Oatmeal
Pumpkin Chili
Cheers to pumpkin and cinnamon and hot lattes and brown sugar and maple syrup and butternut squash and cable knit sweaters and scarves!!

Tomorrow is October 1st, and you know what that means? IT’S OFFICIALLY FALL COOKING SEASON! (Oh yeah, and my debut cookbook "FIVE" is coming out too!) So anyways, here’s the annual Collegiate Vegan Fall Recipe Round Up:

Cheers to pumpkin and cinnamon and hot lattes and brown sugar and maple syrup and butternut squash and cable knit sweaters and scarves!!