Posts tagged ‘pumpkin’
Along with the rest of the blog world, I was on a huge pumpkin kick in the early fall. I was loving pumpkin oatmeal and pumpkin pancakes, and stocked up on canned pumpkin whenever my grocery store had it on sale. As I was searching for an idea for a vegan muffin to bring to my Bible study last week, I stumbled upon the last lonely can of pumpkin in my cabinet. I decided on making pumpkin muffins, knowing that pumpkin and banana based quick breads are the easiest to make vegan! After a quick Google search and a lot of recipe comparisons, I decided to try out a recipe from Post Punk Vegan Kitchen. After being the self-proclaimed best, it was a no brainer! I made some adaptations from the original recipe: using some whole wheat flour, less sugar, subbing some of the oil with applesauce. The result – a really flavorful, dense vegan muffin! I was really happy with how these turned out, so give them a try! The recipe is pretty fool-proof.
The only problem: it doesn’t use up a full can of pumpkin! Maybe there is a pumpkin quinoa breakfast bake in my future…
Question: Where do you find most of your new recipes?
Vegan Pumpkin Muffins
adapted from Post Punk Kitchen, makes 16 muffins
3/4 cups all-purpose flour
1 cup whole wheat flour
3/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup pureed pumpkin
1/2 cup soy milk
1/4 cup vegetable oil
1/4 cup apple sauce
2 tablespoons molasses
In two bowls, mix wet and dry ingredients together; then combine. Spray muffin tins with cooking spray. Fill cups 2/3 full. Bake muffins at 400 degrees for 18 minutes. Allow to cool slightly in pan, then use a knife to loosen the edges. Remove from pan to cool completely.
Since most of our family lives in Florida, we usually find friends to share Thanksgiving with. Our camping family friends often join us for Thanksgiving dessert, and their daughter is an excellent baker. However, their plans changed last minute this year, and so we were left to recreate her beloved Pumpkin Gingerbread Trifle on our own! I did not plan ahead for this dessert and had to improvise, but it came out pretty well! It has all of the traditional pumpkin pie flavors, but is a fun and beautiful way to showcase your dessert. This trifle has three layers: pumpkin gingerbread, pumpkin mousse, and a whipped cream layer. The pumpkin gingerbread is super simple to make, and the recipe I used is at the end of this post. You could also make this bread on its own, serving it for weekend brunch or frosted or with ice cream for dessert. To make the pumpkin mousse, I whipped pumpkin, evaporated milk, and brown sugar together with pumpkin pie spice. However, my mousse never took on the pudding consistency I wanted. This pumpkin mousse recipe is a safer bet if you are going to make this for friends and family! Lastly is the whipped cream layer. You may have figured this out when I substituted evaporated milk for cream in the mousse, but I forgot to buy cream! Instead, I mixed together greek yogurt and the rest of the evaporated milk with vanilla and honey to create a sweet yogurt layer. I really enjoyed this, but my sister missed the sweet whipped cream. Depending on your preferences, choose the creamy layer that works best for you!
To assemble the trifle, choose a large, clear dessert bowl. Cut the pumpkin gingerbread into cubes, and then layer half of it in the bottom of the dessert bowl. Top with half of your pumpkin mousse, and then half of your whipped cream or sweetened yogurt. Repeat these layers, then top with chopped walnuts and a sprinkle of cinnamon. It is best to assemble this dessert close to the time you will be serving it, since the layers stand out best and make this dessert look really elegant!
Question: What dessert did you enjoy most this Thanksgiving?
Vegan Pumpkin Gingerbread
1/2 tsp baking powder
1 tsp baking soda
2 cups whole wheat flour
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp vanilla extract
2 tbsp pure maple syrup
1 cup brown sugar
2 cups pumpkin puree
1/4 tsp lemon juice
1/4 cup milk of your choice
Mix all dry ingredients in one bowl and wet ingredients in another. Combine wet into dry ingredients until well combined. Coat a loaf pan with cooking spray and pour batter into pan. Cook for 1 hour in a 350 degree oven, or until knife comes out clean. Allow to cool slightly before removing from pan, slicing, and serving. Serve as is for breakfast, with ice cream or whipped cream for dessert, or use in a pumpkin gingerbread trifle.
I am a bad liar… Some say it is because I am “innocent at heart” or too nice, but really I am just not creative enough to cover my tracks. It is hard for me to keep surprises a secret but, hopefully, I have just pulled off one of the most epic of birthday surprises! I caught a ride with friends to Pennsylvania, and hitchhiked my way to Philly with my sister’s boyfriend (and my co-conspirator) all to do two things…
Give my sister a birthday hug in person!
Share a 21st birthday drink with her!
I will be back with updates of our Philly adventures on Sunday, but until then, surprise someone you love with this bowl of pumpkin pie for breakfast this weekend. I have been playing around with some oatmeal flavors, and have found a way to eat pie for breakfast! Even oatmeal haters should try this recipe – who wouldn’t want pie for breakfast?
Pumpkin Pie Oatmeal
1/2 cup milk of your choice (I used vanilla coconut, but usually use almond milk)
1/2 cup water
1/3 cup oatmeal
1/3 cup pumpkin
1 tsp agave
1/2 tsp cinnamon
1 graham cracker, crumbled
In a small pot, bring milk and water to boil. Add oats and allow to cook for a few minutes. Stir in the pumpkin before the oats are fully cooked. Add agave nectar and spices and allow to cook fully until oats turn from liquid to pudding consistency. Serve in a bowl with a graham cracker “crust” sprinkled on top.
Time for another What I Ate Wednesday! Finding a healthy balance keeps getting harder as school keeps picking up. We have three exams before Thanksgiving (one is tomorrow!) and I have several other deadlines approaching for clinical shadowing, student groups, and volunteer commitments. Just taking one day at a time though, and trying to eat well for energy for my long days! Monday was not a good energy day. I was hungry almost all day despite eating normal meals, found myself reaching for coffee more often than usual, and was sluggish for much of the day. After putting together this post and comparing the two days, I realized why! Protein! Monday’s meals were significantly lacking in protein, and therefore I got hungry pretty quickly between meals. I sure made up for that on Tuesday!
My friend sent me a Facebook message describing a delicious breakfast porridge made with leftover quinoa. She simply let it soak in milk, added sliced apples and cinnamon, and enjoyed a wonderful fall breakfast. I chose to add pumpkin to mine instead, and the results were fantastic! I used 1/2 cup quinoa leftover from cooking, soaked in 1/4 cup coconut milk and 1/4 cup pumpkin with a dash of cinnamon overnight (or 2 nights in my case). In the morning, I re-heated it and served it with cinnamon and raisins for a great, filling breakfast. This kept me full through a long exam review session and a morning meeting or two!
Lunch and snacks: 12pm
I snacked on the clementine during my first meeting, and then finally got a real lunch break. I enjoyed leftover cranberry quinoa, with this portion being pretty heavy on the delicata squash! Didn’t plan too well to have quinoa two meals in a row, but again I was full and happy from this lunch! I enjoyed the apple for dessert, and saved my clementine for a mid-afternoon pick me up between scheduled clinical classes.
Panera is often my study spot of choice because of their free WiFi and bottomless cups of coffee. (Lesser known fact: I worked at Panera through my senior year and for the summer before medical school, and will always have a special spot in my heart for this place!) I have bought enough cups of coffee this year to get a free bowl of soup with my rewards card, so dinner was on Panera tonight! I love the black bean soup and enjoyed it with a piece of baguette for dipping. Told you my day was protein packed!
I must admit that I wasn’t hungry for dessert, but was craving something when I finally made it home from my long day. I made this in a similar way to my sugar-free apple crisp. I used up some leftover canned peaches sprinkled with cinnamon for the base, and then mixed some oats, flour, vanilla, cinnamon, ginger, and walnuts with the sweet peach juice. I let it all bake and enjoyed a single serve peach crisp in just a half hour! Followed by a handful or three of honey roasted peanuts and a lot more studying, I think I sure made up for my previous day’s protein deficit!
Question: What was the “theme” of your meals today?
I have recently done the opposite of what most of the healthy food blogging world attempts to do. Bake with pumpkin, twice? No, that’s still pretty much everywhere. I un-veganized a recipe, twice. Why, you might ask? (after wondering if that is a real word…) I made plans to bake with friends, and both times ended up traveling to their apartments. Since most of my friends do not regularly stock almond milk, flax/chia seeds, Earth Balance, and specialty flours, I had to change the recipes up a bit to make them more user-friendly. The results: fantastic. They are definitely indulgences, but the best part of baking with friends is that there are many people around to enjoy the results!
Baking date #1: Oh She Glow’s Pumpkin Brownie Pie. I saw this weeks ago and immediately called my friend to tell him about it. Pumpkin pie and brownie together? What’s not to love. Unfortunately, one of his roommates is allergic to pecans. In order for everyone to be able to enjoy the pie, we used slivered almonds in place of the pecans. You can find the original recipe here. The changes we made, besides the nut substitiution, were to use butter in place of coconut oil in the brownie, as well as to use regular milk and butter wherever vegan alternatives were called for in the recipe. The result was truly decadent. A splurge whether you keep the recipe vegan or not, but so worth every bite.
Baking date #2: Eat Live Run’s Pumpkin Cinnamon Rolls. M and I are in another discussion class together this semester, so of course we had to bake something delicious for our classmates! Remember those sinful brownies we made last time? Deciding against the chocolate coma this time, we experimented with these fall treats. We again used regular milk and butter, used a real egg instead of a flax one, and omitted a few of the spices that M didn’t have on hand. We also added a few big spoonfuls of pumpkin to the cinnamon sugar filling. The result: decadent, fall-spiced cinnamon rolls. Even with the un-veganizing, these are still on the healthier side of baked goods (not counting that amazing icing of course!) Our classmates enjoyed the treat during a long Wednesday afternoon discussion!
Switching between baking styles can be tricky, but whether you are cooking for a vegan recipe for non-vegan friends, or trying a new trick or two in vegan baking, remember to have fun! If the recipe changes you make don’t work out, just try again! Most of the time, however, your experimenting will result in something delicious!
Question: Do you ever modify recipes to suit your own or your friends needs/preferences?