Posts tagged ‘pumpkin’

August 15, 2011

falling for meatless monday

In my mind, August is always unbearably hot and so humid you can almost see the water in the air.  Something is definitely different this year.  The mornings and the evenings are cool and crisp, making it seem more like fall than mid-summer.  I even had to forego my Tae-Bo dvd this morning for a walk outside to enjoy the outdoors!  Naturally, my fall taste buds have kicked into high gear.  Good thing we always keep a supply of pumpkin in our pantry!

Kinley actually came up with this recipe – we didn’t even know what we were going to make until tonight and we had all the ingredients to pull this together.  Easy peasy.  Pumpkin in the sauce and pepitas on top.

Gluten Free Chickpea and Pumpkin Pasta

  • 1 can pumpkin (not pumpkin pie filling, just pure pumpkin)
  • 1 c water
  • 1/2 c vegetable broth
  • 1 1/4t italian seasoning
  • 1t onion powder
  • 1t garlic powder
  • 1t sucanat or organic sugar
  • 1/8t nutmeg
  • 1/4t cinnamon
  • 1/4t cumin
  • salt, to taste
  • red pepper flakes, optional
  • 1 can chickpeas, drained and rinsed
  • 8oz brown rice pasta
1. Mix together all of the ingredients except for the chickpeas and the pasta.
2. Simmer for 15-20 minutes, stirring occasionally, adding the chickpeas for the last few minutes.
3. Boil water and cook pasta according to directions.  Drain and rinse with hot water (helps the gluten free pasta not stick together.
4. Put the pasta back into the pot and add the sauce.  Stir to combine and heat through.

So simple.  So delicious.

I know Fall will be here before I know it and in some ways I’m excited.  Apple orchards, pumpkin fields, beautiful fall colors, and of course my birthday.  But Fall, I’m not quite ready for you yet.  Give me a few more weeks of summer, please.
Advertisements
June 28, 2011

it’s fall… somewhere?

I was looking for something to bake.  I was in the mood for some type of coffee cake, but came up short in the recipe department.  I was also in the mood for something made with pumpkin… yes, it’s currently June but pumpkin is not a seasonal ingredient for me :).  I found this recipe for gluten free pumpkin muffins, and thinned out the base to make it in a 9×13 pan and topped with some cinnamon oat pecan topping – yum!

*I used the measurement for honey listed below as I prefer my baked goods less sweet.  If you are looking for something a bit sweeter and more dessert like, you can add up to 1/3 cup honey in the base recipe and adjust the amount of honey (or possibly add some brown sugar) in the topping as you desire as well.  Even with the 1T listed below, these bars got a lot sweeter the next day and really turned out delicious!

Cinnamon Pumpkin Coffee Cake

Base

  • 1 cup oat flour
  • 1/2c millet flour
  • 1/2 cup (2T garbanzo bean flour + the rest sorghum flour)
  • 1/2 cup ground flax
  • 1t baking soda
  • 1t baking powder
  • 1t nutmeg
  • 1T cinnamon
  • 1/4t salt
  • 1/4 c unsweetened vanilla almond milk
  • 1 15oz can pumpkin (not pumpkin pie filling)
  • 1/3 c unsweetened applesauce
  • 1T honey
  • ~3/4c water

Topping

  • 1/2c oats
  • 1/2c crushed pecans
  • ~1 1/2 T honey
  • ~1T water

cinnamon to taste (lots for me!)

1. Sift together the flours and add the flax, baking soda, baking powder, nutmeg, cinnamon and salt.

2. Whisk together the almond milk, pumpkin, applesauce and honey.

3. Create a hole in the center of the dry ingredients.  Add in the wet mixture and mix until combined.  You can add the water at this point to get your desired consistency.  (Since I was baking it as a coffee cake, I wanted it thinner than the original recipe made).  Pour into a 9×13 pan sprayed with nonstick cooking spray.

4. Mix together the oats and pecans for the topping.  Add in the honey and water to create a crumbly topping.  Sprinkle on top of the base batter.

4.  Bake in at 350* for 35 minutes, or until a toothpick inserted in the center comes out clean.

Serve with butta!  (aka Earth Balance)

May 21, 2011

morning, muffin

There are two things I love in the world. Millet and pumpkin. Okay, that’s a lie, but they do rank high on my list of favorite foods. Weird, right? I actually think the first time I had millet was only a couple of months ago, I was skeptical because I had only seen it before as a treat for a pet bird… and I hate birds. But that’s yet another post…

I found this recipe quite randomly, I have had a nature muffin at Stone Creek Coffee (a Milwaukee-area coffee shop) quite a few times in the past because it is delicious. It is filled with different seeds (no nuts) and I just love the crunch that the millet, in particular, gives it. I haven’t checked with Stone Creek for the ingredient list of the muffin… I assume it contains dairy but I still think I might rather not know and still splurge on it once in awhile :). Although after tasting these I am not so sure I’d need to…

I decided to search for a recipe that could possibly replicate the taste, or at least the texture of the nature muffin and found this recipe for Pumpkin and Millet Muffins from Whole Foods. I decided to healthify it more, as well as veganize it.

Pumpkin Millet Muffins

  • 1/2 cup millet
  • 1 flax egg (1T ground flax + 2T warm water, let sit for 5 minutes and whisk together. Can also sub a real egg)
  • 3/4 cup unsweetened vanilla almond milk (or non-dairy/dairy milk of your choice)
  • 1/2 cup unsweetened, natural applesauce
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup agave syrup (could also sub honey or maple syrup, or leave it out altogether)
  • 1 cup spelt flour (whole wheat pastry could also work, or flour of your choice)
  • 60g (~1/3c) oat bran*
  • 60g (~2/3c) oat flour (blend up 1/2c or so old-fashioned oats)*
  • 1t baking powder
  • 1/2t baking soda
  • 1/2t salt
  • 1/2t cinnamon
  • 1/4t ground nutmeg
  • 1/4t ground cloves

*I changed up the flour in this recipe quite a bit. It called for 1 cup white and 1 cup wheat. I decided to go with 1 cup spelt flour (good to use if you have a wheat intolerance), and then for the second cup, I weighed out oat bran and oat flour to equal the weight of what a cup of normal flour would be (I read this tip somewhere and it seemed to work really well!). If you want to simplify it, you can just use 2 cups of flour, but it was really tasty this way!

Preheat your oven to 400*. I used by NEW silicon baking cups from Crate & Barrel for this – love them!

Toast the millet. Heat a skillet to medium-high heat, add the millet and stir every once in awhile to toast the millet until they just start to pop (3-4 minutes). Transfer the millet somewhere to cool.

In a large bowl, mix together the flax egg, almond milk, applesauce, pumpkin and agave. In another bowl, whisk all of the dry ingredients together and add the cooled millet. Fold the dry ingredients into the wet mix until it’s all incorporated. Scoop the mix into 12 muffin cups (it fills them up quite a bit!) and bake for 25-30 minutes or until a toothpick inserted in the muffin comes out clean. These are very moist muffins because of the pumpkin and applesauce, but you don’t really have to worry about them being underbaked a little since there are no unpasteurized ingredients in the recipe.

I am a firm believer that pumpkin should be eaten year-round (it’s not just a fall food people), but I have heard hints of a pumpkin shortage, so if you cannot find it in your local store feel free to substitute mashed butternut squash, sweet potato, a mashed banana, those sorts of things.

These were INCREDIBLE. I was a little skeptical since I changed so much of the recipe, but they turned out perfectly! I loved the little crunch the millet gave them and they were not heavy at all since there was NO added fat! I might cut down or even eliminate the agave next time. I don’t think they really benefitted from the sweetness, and you could always drizzle some on the top after they are out of the oven if you like the sweetness. I smeared a little bit of earth balance vegan spread on mine – so good!

I had to keep a close eye on the birds when photographing these… didn’t want them to get any ideas :/.