Pumpkin Recipe #4

Pumpkin Pudding

INGREDIENTS:

3/4 lb Firm Silken Tofu

1 Cup Brown Sugar (can substitute with ¾ cup Agave)

2 Cups Canned Pumpkin Puree, preferably organic

1 1/2 tsp. Cinnamon

1/2 tsp. Ginger

1/4 tsp. Nutmeg, preferably freshly grated

1/2 tsp. Salt

1 tsp. Vanilla (optional)

1 1/2 Tbs. Blackstrap Molasses

DIRECTIONS:

Blend in food processor.  Serve immediately.  Enjoy!

Yields: 4 cups


Serving size: 1/2-1 cup


Servings: 4-8

Pumpkin Recipe #3

Pumpkin Mochi

INGREDIENTS:

         2 1/2 Cups Mochiko (glutinous rice flour)

         2 tsp Baking Powder

         2 Cups Sugar ( I prefer Evaporated Cane Juice)

1 ½ tsp Pumpkin Pie Spice

½ tsp Cinnamon

4 Eggs, beaten

         1 (29 oz) can Pumpkin Puree (I prefer organic)

         1 (14 oz) can Sweetened Condensed Milk (I prefer organic)

         1 Cup Butter, melted (I prefer Earth Balance Butter)

         2 tsp Vanilla Extract

*Try the “preferred” where you can, but I do understand that organic can be expensive or unavailable at times.  I like to provide recipes that are yummy, easy, and may have somewhat of a healthy spin on them, but no need to make it a stressful situation by running around to every market in town or breaking the bank on expensive ingredients.

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

In a large bowl sift together the dry ingredients - Mochiko, Baking Powder, Sugar, and Spices. In a separate bowl, mix together the wet ingredients - Eggs, Pumpkin Puree, Condensed Milk, Butter, and Vanilla Extract. Stir the wet mixture into the dry mixture. Pour into the prepared dish.

Bake in preheated oven for 1 hour. Allow to cool before serving.  It’s even a good idea to let it sit for a couple of hours.  Cut to desired serving size and ENJOY!!!

Pumpkin Recipe #2

Vegan Pumpkin Spice Bread Recipe

INGREDIENTS:

3 Tbs Ground Flaxseed

1/2 Cup Water

1 1/2 Cups Turbinado OR Evaporated Cane Sugar (can substitute with Agave, measure just shy of 1 ½ Cups)

1/2 Cup Applesauce

1/2 Cup Canola Oil

2 Cups fresh Pumpkin Puree, preferably organic

3 Cups Whole Wheat Flour OR Spelt Flour

1 tsp each Cinnamon, Nutmeg, and Ground Ginger

1 tsp Baking Soda

1/2 tsp Baking Powder

3/4 tsp Salt

1 Cup chopped Walnuts (Optional)

Sprinkles of Oats and Sugar for garnish

DIRECTIONS:

Preheat the oven to 350 degrees.
Mix together the Flaxseed and Water until thickened.
Combine Flax Mixture in a large bowl with Sugar, Applesauce, Oil, and Pumpkin.
In a medium bowl, stir together the Flour, Spices, Baking Soda, Baking Powder, and Salt.
Stir the Dry ingredients into the Wet.  Fold in the Walnuts in using Walnuts.  Lightly grease loaf pans.  Divide into two regular 8-inch loaf pans or four mini loaf pans.  If you'd like, sprinkle on some Oats or Sugar to garnish.  Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes.  Let sit for 20 minutes before removing from pan.

Pumpkin Recipe #1

Pumpkin Soup

This recipe was passed down to me by my dear friend Leah Stewart, owner of Live Life Pilates.  For a few years now it has been a tradition of ours to get together to make and enjoy this cozy heart-warming soup every Fall.  Now I share it with you.

INGREDIENTS/DIRECTIONS:

1/4 Cup Butter (I prefer Earth Balance)

1 Cup chopped onions

1 Clove Garlic, chopped

=saute until tender

1tsp Curry Powder

1/2 tsp Salt

1/4 tsp Corriander

1/8 tsp Crushed Red Pepper

=add and saute for 1min

3 cups Chicken Broth, preferably free-range organic

=boil 15 min

1-16 oz can Pumpkin, preferably organic

1 Cup Half & Half, preferably organic

=simmer 5 min

Enjoy!

YUMMMMYYYYYY!!!!!!