Halloween is over, and for the second year in a row I have not let my jack-o-lanterns go to waste. After chopping out their faces, morbid I know ;), I baked them, scooped out their flesh and bagged ’em up to be preserved in the freezer. Of course, I kept some in the refrigerator for me to use NOW and I’ve been puttin’ it in everything!
I have a whole lot of love for oatmeal, I mean, you couldn’t tell by all of the recipes I have for it, could you? It’s the perfect breakfast, in my mind, and so easily customizable. The fresh-baked pumpkin meat is amazing in this, you could use canned pumpkin if that’s all you have on hand, but if you haven’t baked up a pumpkin before I strongly recommend that you do so.
- 1/2 Cup Rolled Oats
- 1/2 Cup Cooked Pumpkin, chopped or pulled apart
- 1 tbsp. Maple Syrup
- 1 1/2 tsp. Pumpkin Spice
- 1/2 tsp. Earth Balance
- A pinch of Salt
- 3/4 Cup Water or Non-Dairy Milk
- Place all ingredients in a small pot over medium heat and stir together until evenly combined. Simmer until it’s the thickness you desire, I usually end up cooking it for around 5-7 minutes. Top with a little drizzle of maple syrup and a pinch of pumpkin spice and you have the perfect, fall breakfast!
One thing that I absolutely love about most vegan food, including this breakfast, is that it feels like indulging but without all of the guilt! Take one look at this oatmeal and you think that you could definitely bake it up and have it for dessert. But, with half of it made up of pumpkin, you have a low-calorie and filling dish that’s packed with Beta-Carotene, Fiber, Potassium and Zinc (which is a great mineral to feed your immune system with during cold/flu season!).
Also, I am participating in this month’s bloghop! It’s all about #squashlove and sharing many delicious recipes amongst the blogging community! Check it out and add your recipe to the bloghop, plus the widget.
It’s that time again, Raw Wednesday is here and I hope that you’ve had a terrific one so far. I haven’t had a whole lot of time for elaborate raw dishes, so lately I’ve been resorting to juices and smoothies which are some of my favorite meals/drinks. Carrots are one of my favorite foods to juice, they’re packed with Vitamin A and have some sweetness to them that goes great with many fruits.
- 2 Small Apples, Cored
- 2 Large Carrots, or 4 Stubby ones like pictured above
- 2 Cups Red Grapes
- 1 Nectarine, With Stone Removed
- Put all ingredients through a juicer and stir together, pour over ice if you’d like your juice to be chilled.
Not only did I make delicious sugar cookies for my friend’s get-together last Saturday, I also made these tasty Empanadas! Ever since reading about this traditional Chilean dish in my high school Spanish class, I’ve wanted to make a version of my own. I was inspired by the pastry crust folder-over thing (technical term, obviously) that I brought back from my grandmother’s house in Michigan and knew that I had to make something with it and I’m so glad that I did.
Before I get started with the recipe, I’d just like to wish you all a Happy Worldwide Vegan Day! Yay! Now, back to the dish. These pumpkin chili empanadas are filled with delicious black beans, baked shredded pumpkin, lots of spices and fresh produce. I served mine with salsa to really take it to the next level, and a little added heat from some Tapatio. I like my food to make me sniffle when I eat it, so sue me! 😉
Ingredients (makes 10-12 Servings, depending on how big you make them)
-For the Filling:
- 2 Tbsp. Olive Oil
- 1 Large Onion, Diced
- 3 Cloves of Garlic, Minced
- 1 1/2 Cup Red or Orange Bell Pepper, Diced
- 1 cup Tomato, Diced
- 2 Cups Cooked Pumpkin, Chopped
- 1 14 oz. Can No Salt Added Black Beans
- 1-8 oz. Can Tomato Paste
- 2 Tbsp. Pickled Jalapeño, Minced
- 2 tsp. Chili Powder
- 1 1/2 tsp. Dried Cilantro
- 1 tsp. Smoked Paprika
- 1 tsp. Cumin
- 1/2 tsp. Cayenne Pepper
- 1/2 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1 Cup Daiya Cheddar Shreds
- Heat olive oil in a large pan over medium. Once hot place onions and garlic in pan and cook until the onions are clear, making sure to stir almost constantly. Next, add the bell pepper, tomato and pumpkin to the onions; saute together for roughly 5 minutes. Drain the can of black beans and rinse them, then add them to the pan along with the tomato paste, jalapeño, and spices.
- Sprinkle the Daiya Cheddar Shreds throughout the pan and stir together so that everything is mixed well, and lower the heat of the pan to low-medium until the shreds are a little melted. We are not introducing extra liquid into the chili so that it does not make the crust soggy or hard to pick up once baked.
For the crust I used a recipe from Chow Vegan called “Super Easy DIY Pockets“, the only changes that I made to the recipe were that I quadrupled the recipe, used whole wheat flour (I would suggest using All Purpose instead) and added turmeric for the orange tint to the dough.
I rolled out the dough into 7″ circles that were about 1/8″ thick, then placed them into my little pastry folder-over and filled them with about 1/2 cup of the pumpkin chili. The one below is a bit too full!
I then proceeded to carve lil’ pumpkin faces into two of them and then I realized I was super short on time so I just punctured three holes in the top of the rest of them. I wish I would have been able to do all of them, look at how cute they are!
Mmm.. the filling. I’ll definitely be making these again, even if the innards are a bit different.
And here is the pumpkin that I carved for Halloween, last night! I got a few compliments from little kids and parents, so that totally made my day. I have a lot of pumpkin seed recipes coming your way in the next week or so!