Thursday, October 19, 2017

Pumpkin Polenta, Pumpkin Chili, Pumpkin Recipes, Pumpkin Coconut Soup, Recipe(s) of the Week, Pumpkin Pie Crumb Bars, Pumpkin Cobbler, Pumpkin Cinnamon Rolls, Pumpkin Spice Doughnuts, Pumpkin Chocolate Chip Cookies

PUMPKIN POLENTA WITH WILTED SPICED GREENS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE POLENTA:

  • 3 cups water
  • 1 vegan vegetable bouillon cube
  • 1/2 cup pumpkin purée
  • Good pinch of salt
  • 1/2 teaspoon herbes de Provence
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup polenta

FOR THE WILTED SPICED GREENS:

  • 1 head of kale, ribs removed and torn into bite-sized pieces
  • Pinch of salt
  • Zest of 1 small lemon
  • 1/2 teaspoon garam masala
  • Safflower oil or other oil of your choice

PREPARATION

  1. Combine the water, bouillon cube, pumpkin purée, salt, herbes de Provence, and nutmeg in a pot over high heat.
  2. Whisk to combine, then bring the mixture to a low boil.  Once the liquid boils, add the polenta, whisking it in.
  3. Immediately drop the heat to a simmer and continue whisking until the polenta has thickened (about 5 minutes). Taste the polenta and adjust the seasoning if necessary.
  4. Heat a pan over medium heat and add a bit of oil.  Add the kale, salt, garam masala, and lemon zest and toss to coat. Cook until the kale is just wilted, then remove from the heat.

NUTRIONAL INFORMATION

Total Calories: 707 | Total Carbs: 140 g | Total Fat: 4 g | Total Protein: 22 g | Total Sodium: 1496 g | Total Sugar: 5 g

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AUTHOR & RECIPE DETAILS


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It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.
 





PUMPKIN CHILI WITH WILD RICE [VEGAN, GLUTEN-FREE]

COOK TIME

20

INGREDIENTS

  • 2 cups vegetable stock
  • 1 1/2 cups wild rice
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 16 ounces whole white mushrooms, stems removed and chopped into large chunks
  • 15 ounces beans of your choice
  • 1/2 teaspoon black pepper
  • 5 pinches salt (more to taste)
  • 14.5 ounce-can fire roasted diced tomatoes
  • 1 tablespoon tomato paste
  • 16 ounces canned pumpkin
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon cinnamon
  • 5-6 stalks kale
  • Pumpkin seeds, for garnishing
  • Approximately 2 tablespoons olive oil

PREPARATION

  1. Boil the rice in the vegetable stock, lower the heat, cover and simmer until all the broth is absorbed.
  2. While the rice is cooking, dice your onion and mushrooms and drain and rinse your beans.
  3. In a medium soup pot over medium heat, add your olive oil and sauté your onion until it starts to turn translucent. Add the garlic and stir together.
  4. Add the mushrooms, tomatoes, beans, salt, and tomato paste. Stir to combine and let those flavors cook together for a few minutes.
  5. Turn the heat down just a bit and add the pumpkin and the rest of the spices. Stir to combine and let the chili simmer until you’re ready to serve.
  6. In a large pot, bring water to a boil (for blanching your kale). Turn the heat off and then add the kale and boil for 2 minutes. Rinse with cold water.
  7. Serve the rice, top with the chili, kale, and pumpkin seeds.

NUTRIONAL INFORMATION

Total Calories: 2078 | Total Carbs: 380 g | Total Fat: 36 g | Total Protein: 93 g | Total Sodium: 4274 g | Total Sugar: 55 g

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 AUTHOR & RECIPE DETAILS

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Plant-based recipes ready in 30 minutes or less. GINA FONTANA is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten-free + dairy free + plant-based dishes that take 30 minutes or less to prepare. Here she lives with her husband Ben, baby boy Read, and two fur babies Boomer + Mickey. Gina works full-time as a mommy, and in her “free time” she develops fun, fresh, unique recipes by pairing different flavors together to create one magical dish. You can find her recipes on her Healthy Little Vittles blog.
 


PUMPKIN COCONUT SOUP WITH WALNUT GREMOLATA [VEGAN, GRAIN-FREE]

THIS RECIPE IS :

CALORIES

180

SERVES

4

COOK TIME

40

INGREDIENTS

  • 2 tablespoons coconut oil
  • 1/2 onion diced
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, freshly grated
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon garam masala (or replace with more cinnamon)
  • 1 pound of red kuri or kabocha pumpkin
  • 1 cup coconut milk
  • Pinch of salt
  • 2 cups of water
  • 1/2 cup walnuts toasted
  • 1/4 cup toasted coconut
  • 1 garlic clove

PREPARATION

  1. Sautée the onion in the coconut oil for a few minutes until it’s soft.
  2. Add the minced garlic, ginger, cinnamon, garam masala, coriander, and turmeric and stir for a minute.
  3. Add pumpkin pieces and 2 cups of water and bring to a boil.
  4. Reduce heat and let it simmer for 20-30 minutes until pumpkin is fork tender.
  5. Add coconut milk and remove from heat.
  6. Blend in a food processor or blender until creamy, and adjust seasoning if necessary
  7. Toast the walnuts and coconut in the oven at 250°F for 10 minutes, watching them closely.
  8. In a mortar, crush the garlic clove, and add the coconut flakes and garam masala.
  9. Crush until they release their aroma, then add the walnut pieces and crush some more until you get a bread crumb consistency.
  10. Sprinkle the gremolata on top of the soup, and serve.

NUTRIONAL INFORMATION

Per Serving: Calories: 180 | Carbs: 12 g | Fat: 15 g | Protein: 3 g | Sodium: 19 mg | Sugar: 6 g

NOTES

If you have some left over mini pumpkins from Halloween, you can re-purpose them as serving bowls. Put them in the fridge so they can last a little longer, and make this soup a festive dish – definitely worthy of your Thanksgiving table!

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Wholesome, seasonal ingredients in simple, delicious meals. Viktoria Radichkova is a passionate health food lover, creative recipe developer, and food photographer at Viktoriastable.com. In her recipes, Viktoria focuses on combining real, wholesome and seasonal ingredients into simple, and delicious meals.
 

PUMPKIN CINNAMON ROLLS [VEGAN]

THIS RECIPE IS :

CALORIES

809

SERVES

7 large or 14 small

COOK TIME

15

INGREDIENTS

FOR THE ROLLS:

  • 3/4 cup almond milk, warmed
  • 1 tablespoon yeast
  • 1/2 cup pumpkin purée
  • 1/4 cup vegan butter, softened
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 3 1/2 cups flour
  • 1 tablespoon pumpkin spice
  • 1/2 tablespoon cinnamon
  • 1 cup toasted pecans, chopped

FOR THE FILLING:

  • 2/3 cup vegan butter, melted
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 tablespoon pumpkin spice

FOR THE FROSTING:

  • 2/3 cup vegan cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla (optional)
  • 1 tablespoon almond milk, as needed

PREPARATION

  1. Preheat the oven to 200°F. Dissolve your yeast in your warmed almond milk in a large bowl for about 3 minutes.
  2. Add in your pumpkin, butter, brown sugar, salt, pumpkin spice, and cinnamon into your milk. combine. Gradually add flour mixing between each pour. Mix everything together.
  3. When the dough starts to pull from the edges, knead for 5 minutes until a large ball is formed.
  4. Remove your dough ball from the bowl and drizzle oil in the bowl to prevent it from sticking. Put your dough back into the bowl and cover your bowl with a towel. Turn off oven and leave it to rise in there for at last 45 minutes until it doubles in size.
  5. Lightly flour your counter top and roll your dough into a rectangle, about 1/4-inch thick and about 16×22 inches.
  6. Preheat your oven to 400°F.
  7. Coat your dough with your melted butter, then brown sugar, cinnamon, and pumpkin spice, covering it completely. Sprinkle toasted pecans.
  8. Roll your dough from the top edge to the bottom edge (so the roll is 22 inches).
  9. Carefully cut your roll into 1-inch slices for small cinnamon rolls and 2-inch for large and place them in a lightly greased baking pan.
  10. Bake in preheated oven for 14-15 minutes.
  11. While they are baking combine your ingredients for the frosting. Add a little more powdered sugar or a little more milk if you need to change the consistency of your frosting.
  12. Remove the rolls from the oven when their done and allow them to cool for a few minutes before applying the frosting generously. Top with additional pecans, optional.

NUTRIONAL INFORMATION

Per Large Roll: Calories: 809 | Carbs: 108 g | Fat: 38 g | Protein: 9 g | Sodium: 653 mg | Sugar: 54 g

PUMPKIN COBBLER [VEGAN]

THIS RECIPE IS :

CALORIES

347

SERVES

6-8

COOK TIME

45

INGREDIENTS

FOR THE CAKE:

  • 1 cup and 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin spice
  • 3/4 cup pumpkin purée
  • 1/4 cup almond milk
  • 1/4 cup melted coconut oil
  • 1 1/2 teaspoons vanilla

FOR THE TOPPING:

  • 1/2 cup coconut sugar
  • 1/2 cup chopped pecans
  • 1 1/2 cups very hot water

PREPARATION

  1. Preheat oven to 350°F.
  2. In a medium-sized bowl, stir together flour, baking powder, salt, and spices. Set aside.
  3. In a smaller bowl, stir pumpkin, room temperature milk, melted coconut oil, maple syrup, and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  4. In a separate bowl, stir coconut sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire dish without stirring and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vegan vanilla ice cream.

NUTRIONAL INFORMATION

Per Serving: Calories: 347 | Carbs: 37 g | Fat: 18 g | Protein: 12 g | Sodium: 322 mg | Sugar: 29 g

AUTHOR & RECIPE DETAILS


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Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com
 





























AIP Pumpkin Pie Crumb Bars (paleo, vegan, refined sugar-free, gluten-free) via Food by Mars
Print
AIP Pumpkin Pie Crumb Bars
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Allergen-friendly, refined sugar-free and perfect for fall, these AIP Pumpkin Pie Crumb bars are tasty and a smart choice to keep you off a sugar roller coaster if you're craving a baked treat!
Course: Dessert
Cuisine: American
Servings9 people
AuthorAlison Marras
Ingredients
Base
  • 1/3 cup coconut flour
  • 1/3 cup tigernut flour
  • 2 Tbsp arrowroot powder
  • 1.5 tsp baking soda
  • 3/4 cup pumpkin puree
  • 1 tsp apple cider vinegar
  • 1/3 cup coconut oil
  • 1/2 cup coconut milk
  • 1 Tbsp maple syrup
  • 1/2 tsp ground ceylon cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground ginger
Crumb Topping
  • 1/2 tsp ground ceylon cinnamon
  • 1/4 cup tigernut flour
  • 2 Tbsp coconut flour
  • 3 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • pinch sea salt
Coconut Butter Glaze
  • 2 Tbsp coconut butter
  • 1 Tbsp maple syrup
  • 2 Tbsp coconut milk
  • 1 Tbsp coconut oil
Instructions
For the base:
  1. Pre-heat the oven to 350f degrees. Line an 8x8 or 9x9 baking dish with parchment paper.
  2. Mix dry ingredients together (flours and baking soda). Separately, mix the wet ingredients together (puree, maple syrup, apple cider vinegar, oil, and milk). 
  3. Add the wet into the dry and mix well, then sprinkle in the seasonings.
  4. Place mixture into the baking dish and spread evenly, bake for 5 minutes while you make the crumb topping.
To make the crumb topping:
  1. Mix all ingredients with a whisk by hand or in a food processor until crumbs form.
  2. Take the baking dish out of the oven and evenly pour the crumbs over top. Place back into the oven for 40 minutes.
  3. When done baking, remove from the oven and let cool in the dish for a few minutes and then you can grab the corners of the parchment paper and transfer it to a drying rack.
For the Glaze:
  1. While the crumb bars are cooling, heat all glaze ingredients in a small saucepan over low while stirring until you have a thick icing. Place the icing in a squeeze tube or anything you would use for icing so it can pour evenly.
  2. Drizzle over the crumb bars and slice! (I didn't use all the icing, I stored for later use).
AIP Pumpkin Pie Crumb Bars (paleo, vegan, refined sugar-free, gluten-free) via Food by Mars
AIP Pumpkin Pie Crumb Bars (paleo, vegan, refined sugar-free, gluten-free) via Food by Mars
AIP Pumpkin Pie Crumb Bars (paleo, vegan, refined sugar-free, gluten-free) via Food by Mars
AIP Pumpkin Pie Crumb Bars (paleo, vegan, refined sugar-free, gluten-free) via Food by Mars
Pumpkin Spice Doughnuts With Maple Glaze 

PUMPKIN SPICE DOUGHNUTS WITH MAPLE GLAZE [VEGAN]

THIS RECIPE IS :

CALORIES

194

SERVES

12

INGREDIENTS

TO MAKE THE DOUGHNUTS:

  • 1-3/4 cups whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup pumpkin purée, canned
  • 1/2 cup applesauce
  • 1/2 cup brown sugar
  • 2 tablespoons melted vegan butter
  • 3/4 cup unsweetened almond milk
For the glaze-
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter
  • 2-3 tablespoons unsweetened almond milk
  • 1/4 teaspoons ground cinnamon
  • 1/4 cup toasted walnuts, finely chopped (topping)

PREPARATION

  1. Preheat oven to 350°F and grease a donut pan with vegan butter.
  2. In a medium bowl, combine the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Set aside.
  3. In a separate, large bowl whisk the pumpkin puree, applesauce, brown sugar, vegan butter, and almond milk. Fold the flour mixture into the wet ingredients with a rubber spatula until combined.
  4. Fill the donut pan with batter and bake for 10-12 minutes. When the donuts are finished baking, remove the donuts from the pan and onto a cooling rack.
  5. While the donuts are cooling, mix together the ingredients for the glaze: powdered sugar, maple syrup, almond butter, unsweetened almond milk, and ground cinnamon. Dip the cooled donuts into the glaze and top with toasted walnuts.

NUTRIONAL INFORMATION

Per Serving: Calories: 194 | Carbs: 37 g | Fat: 5 g | Protein: 3 g | Sodium: 38 mg | Sugar: 23 g

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Hi there! I’m Jess. I’m a baker, blogger, and highly caffeinated barista with an affinity for exploring the grand outdoors, growing my food, and living minimally. One day you’ll find me on the road with my traveling confectionary. Until then, I’ll be making food and playlists to share with the world from my little apartment in Los Angeles.
 

PUMPKIN CHOCOLATE CHIP COOKIE DOUGH CUPS [VEGAN, GRAIN-FREE]

CALORIES

280

SERVES

12

COOK TIME

20

INGREDIENTS

FOR THE PUMPKIN COOKIE DOUGH:

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup pumpkin, canned
  • 1 tablespoon coconut oil
  • 2 tablespoons mini vegan chocolate chips

OTHER:

  • 1 cup vegan chocolate chips
  • 1/2 teaspoon coconut oil
  • Pumpkin pie spice

PREPARATION

  1. Line a mini muffin tin with liners. Set aside.
  2. In a bowl, beat together the pumpkin, coconut oil, vanilla, and coconut sugar until smooth. Add the almond flour, tapioca flour and sea salt and mix until no lumps remain. Stir in chocolate chips.
  3. Microwave 1/2 cup chocolate chips with 1/4 teaspoon coconut oil for 30 seconds or until melted. Stir until smooth.
  4. Add 1 teaspoon of melted chocolate to the bottoms of each muffin cup. Using the back of a spoon, push the chocolate up the sides of the cups slightly. Set tin in the freezer to harden for 10 minutes.
  5. While chocolate is setting, roll cookie dough into balls 1 teaspoon at a time. You will need 12 total. Cover remaining cookie dough and set in the refrigerator for another use.
  6. Once chocolate has set, press one cookie dough ball into each muffin tin. Melt remaining chocolate chips with coconut oil and pour over the tops of each cup, covering completely. Sprinkle with pumpkin pie spice, if desired.
  7. Set cups in the freezer to firm, roughly 10 minutes. Remove from freezer and store in the refrigerator until ready to eat.

NUTRIONAL INFORMATION

Per Serving: Calories: 280 | Carbs: 39 g | Fat: 14 g | Protein: 4 g | Sodium: 48 mg | Sugar: 19 g

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 AUTHOR & RECIPE DETAILS

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Gluten-free and simple, healthy recipes that inspire better choices in the kitchen. Kat Condon is the health coach and gluten-free recipe developer behind Katalyst Health. A fitness fanatic and self-proclaimed burpee lover, Kat uses her passion for healthy living to inspire her readers to make better choices in the kitchen with her simple healthy recipes.