I have here one of those serendipitous recipes that just seemed like a simple idea to put together but exceeded all expectations. I was quickly reminded that cinnamon as a savory spice is unexpectedly fantastic. And guess what? Pumpkin puree makes a great marinade. Cinnamon and fresh herbs make a great air freshener. And as the chill in the air becomes more pronounced, this recipe is a great excuse to crank up the oven and celebrate the harvest.
P.S. This is already on my Thanksgiving menu.
Pumpkin Baked Acorn Squash with Cinnamon and Fresh Herbs
½ cup pumpkin puree
3/4 cup vegetable broth
2 tsp miso
2 cloves garlic, chopped
2 tbsp soy sauce (low sodium)
1 tbsp ground cinnamon
handful each of fresh sage leaves and fresh rosemary, chopped
1 cup white mushrooms, chopped
2 large carrots, chopped
1 acorn squash, sliced
In a small bowl, mix the pumpkin puree, broth, miso, garlic, soy sauce, cinnamon, and fresh herbs until combined.
Chop the mushrooms, carrots, and acorn squash and put them in a large bowl. Pour the pumpkin mixture over the vegetables and toss, so everything is evenly coated. Transfer the entire mixture to a baking pan, laying out as evenly as possible, sprinkle with pepper, and loosely cover with aluminum foil.
Bake at 400 degrees for about 30-35 minutes, checking periodically and stirring the mixture. Remove and serve.
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It’s a chilly afternoon- even a little blustery. It’s also the first day I noticed some leaves changing color. The first official day may have actually been a few days ago, but as far as I’m concerned, today is my first day of fall.
I love inventing and trying new recipes; so much so that I often forget some good ones I’ve made in the past. This slideshow may be for my benefit as much as yours. So let’s all reminisce and get re-inspired together, shall we?
And of course, there are plenty of other great recipes for fall- and all seasons- here.
Pumpkin and Earl Grey go great together. Who knew?
I whipped these up on a day that I was feeling the need to make something elegant. They’re so perfect for the season: gently spiced, but with a comforting pumpkin kick. And perfectly complimentary to a steaming mug of tea. Thick socks, blanket, and a good book are all recommended.
Pumpkin Earl Grey Tea Cakes
3/4 cup almond flour
¼ cup oat flour
2 earl grey tea bags
1 cup almond milk
¼ cup sugar
½ cup pumpkin puree
2 tbsp ground flax in 6 tbsp water
½ tsp orange zest
pinch of salt
1.5 tsp baking powder
2 tsp vanilla
Soak the ground flax in the water in a small bowl for about 10 minutes.
In a medium bowl, mix the almond milk with the pumpkin puree, sugar, vanilla, and the emptied tea bags.
Whisk together gently, and then add in the soaked flax, and then the remaining ingredients. Whisk gently until completely combined. Distribute evenly in a lightly greased but unlined muffin tin (the tins shouldn’t be filled to the brim, but halfway or less).
Bake at 350 degrees for 20-25 minutes, until a toothpick inserted in the middle of a cake comes out clean.
This next recipe is also kind of a happy accident. I set out with the intention of creating healthier Rice Krispie Treats that included pumpkin to be in the Halloween spirit. Instead I got a delicious, healthier version of a chewy bar. And it’s all spiced up for this time of year. No added sugar, gluten free, and absolutely vegan. Sticky, chewy, and delicious. For kiddies and grown-ups alike
Pumpkin Peanut Butter Chewy Bars
6 cups puffed cereal
1 tbsp cinnamon
½ tsp ground cloves
½ tsp ground ginger
1/2 cup canned pumpkin
1/3 cup brown sugar
½ cup date syrup* or agave
2 tbsp peanut butter
1 tbsp vanilla
Line a 13×9 inch pan with wax paper. Mix all of the dry ingredients together in a large bowl.
In a saucepan over medium heat, bring all of the wet ingredients except for the vanilla to a simmer, stirring to make sure it doesn’t stick to the edges.
Let simmer, stirring, for about 2 minutes. Remove from heat and stir in the vanilla. Pour over the cereal/spice mixture and stir until thoroughly combined. Scoop the mixture into the prepared pan and flatten with a spatula. Let cool completely, and then transfer to the freezer, covered, until completely firm. Slice and serve.
*To make date syrup, soak a container of pitted dates in water for a few hours or overnight. Puree in a blender or food processor until smooth.
Okay, maybe not so much. But she does love nature, if the fact that she is usually caked in mud is any indication. So that’s the case I’m making for her.
She is a little monster who loves getting into trouble. This includes stealing food off of the counter, upending trash cans, opening doors (we still can’t figure that out), and eating socks and dish towels (resulting in a $3000 surgery. But that’s a story for another time.).
The problem is, I still love her to death and spoil her rotten. So of course I had to make her some treats. And these are vegan! They also include one of her very favorite things, peanut butter. I’m just guessing this. She loves pretty much everything, including grass and dirt. The only thing she won’t eat is mushrooms. Don’t ask me why, because I definitely can’t figure it out.
Preheat oven to 350. Whisk the peanut butter, pumpkin, water, and oil. Add the cinnamon. Combine until smooth. Slowly add the flours and mix until well combined and thick enough to be rolled out with a rolling pin and not stick. Roll out on a floured surface, and use cookie cutters. Transport to an ungreased baking sheet, and bake for about 15-30 minutes total, depending on the size of the cookies, flipping halfway through. When done, the biscuits should be very crispy and slightly browned on each side.
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