Pumpkin Butter

All Things Pumpkin!
PUMPKINS, PUMPKINS, EVERYWHERE, there are pumpkin displays in every grocery, so this weekend I picked up a pumpkin and made some homemade Pumpkin Butter.

Pumpkin Butter

3 cups pumpkin puree (I used one pie pumpkin)
1 granny smith apple
2 large carrots
2 tsp vanilla extract
1/2 cup spiced apple cider(apple juice can be used if you have no apple cider)
1 1/2 tsp pumpkin pie spice
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
3/4 cup sugar
1/2 tsp salt

After cutting off the top cut the pumpkin in half, scooped out the seeds, saved the seeds for roasting later.   Place the pumpkins halves cut side down on the baking pan and place in a 350 degree oven, bake until tender, about 1 and 1/2 hours.  While the pumpkin is baking in the oven, bring one peeled apple along with two peeled carrots to a boil in a saucepan on stove top, cook until tender.  Allow both the pumpkin and apple carrot mixture to cool.  Scoop out flesh of pumpkin and process in food processor along with the apple carrot mixture until smooth.

Place mixture in a large saucepan with the remaining ingredients, bring to a boil, reduce heat and simmer, stirring frequently, until mixture thickens. About 30 minutes.

                                                                  It turned out great!!

Pop Some Fun

I see fall decor going up all over.  Fall and winter are by far my favorite seasons of the year, the weather is cooler and I get to pull out my cold weather clothing and dress in layers.  I think everyone is ready for cooler weather and decorating for the holidays ahead.  While at Calloway's Nursery the other day I saw so many pumpkins, I never knew there were so many varieties.





Jarrahdale



 



Cinderella

 

Fairytale

 

 

Knucklehead

Peanut

 

Cheddar

 

Pie

 

Tri-colored corn is also used a lot in fall decor, but did you know you can pop it for a fun snack.





Cut off the husk  first and clean. Brush with oil or softened vegetable oil spread and season with salt and spices. Place in a paper bag fold down, put in microwave on regular setting for one and a half to two minutes.

Remove from oven,tear open bag, enjoy!



Fun activity to do with children.

Happy Popping!! 

I've Been Converted

When people find out that I am vegan they naturally assume I eats lots of tofu, but I don't, or I should say I didn't until now.  I never really liked the texture of tofu, but someone told me to give extra firm tofu a try. I purchased some from Whole Foods prepared foods bar and was surprised, I liked it, I liked it a lot.  It was prepared in a hot and spicy sauce and I like hot and spicy!  I was inspired, I purchased a package of Nasoya organic super firm tofu and I got creative. I fried it, sauteed it, baked it and wrapped it, I am  tofu convert.

Here are two of the dishes I prepared.

I cut the tofu in a 3x3 square seasoned it with salt, pepper and chipotle chile seasoning and pan fried.
Served the fried tofu on top a bed of baby kale and chard, topped it off with onions ans mushrooms sauteed in Trader Ming's General Tsao stir fry sauce, drizzled the pan drippings on top and sprinkled it with nutritional yeast. 

 

It was soooooo good!

My second recipe was baked tofu bites.

I dredged them in a wheat germ, panko crumb, nutritional yeast mixture with salt, pepper and crushed red pepper.

 

I served it with some chunky tomato sauce and

 Trader Joe's Mango Ginger Chutney.

The Mango Ginger Chutney was my favorite.

 

I would love to know how some of you prepare your tofu.

Let me know, so I give it a try.

  



Raw Energy!

 

 

Eating fresh whole fruits, veggies, raw nuts, seeds and sprouts is eating raw.

Foods that have not been heated above 118 degrees, however, some raw foodies say they shouldn't

be heated above 104 degrees are considered to be raw.

When eaten in their raw state our bodies benefit from all the nutrients still in the foods that have not been destroyed from the heat of cooking.

 

 

 

The most popular of all raw foods is of course a salad. But there are other foods that can be prepared raw. 

 

 

 

 

I prepared this delicious pasta sauce and served on top of zucchini pasta.

 

These Cacao Bites are so good I have to make a batch just for myself.

 

 

 

 

Raw Sun-dried Tomato Pasta Sauce

 

2 pints of cherry or grape tomatoes

1 cup sun-dried tomatoes

2 cloves of garlic

5 pitted dates

2 cups red swiss chard leaves

1/2 cup fresh basil leaves

1 tablespoon chopped fresh rosemary

1 tablespoon fresh oregano

1 tablespoon fresh thyme

sea salt to taste and cracked black pepper to taste

2 tablespoons extra virgin olive oil

 

Put all ingredients in the food processor and process until smooth.

Taste and adjust seasoning as needed.

This recipe can be adjusted to suit your taste. Some like more of less garlic.

Simple quick and easy!!

 

 

 

 

I used a spiralizer, but a mandolin can be used or you can just chop in to thin slices.

Once the zucchini has been spiralized sprinkle with sea salt and toss with 1 tablespoon of extra virgin olive oil, allow to rest for about 15 to 20 minutes. They will soften and some of the water will be released.

 

Spoon the pasta sauce on top and serve.

 

 

 

 

 

These are sooo good. It's hard to just eat one.

 

 

Raw Cacao Bites

 

1 1/2 cups pitted dates

1 cup almonds

1/3 cup chia seeds

1/3 cup raw cacao powder (raw chocolate)

a few drops of water to bring mix together

 

Put all ingredients in food processor and blend.

Pour in a few drops of water, a teaspoon at a time to bring mixture together.

When the mixture is still somewhat dry but can be formed into a ball with your hands it is ready.

Form into bite size balls and enjoy.

 

Can you believe that how easy and it's good for the body.

Guilt Free Treats!

 

 



 

 





 

 

 





Zucchini Brownies

This is soooo yummy!!   Zucchini Brownies can you believe it. I tried this recipe by Monica Matheny from her site theyummylife.com. I modified the recipe slightly, I used an avocado instead of  yogurt to make it vegan.

I took them to work and everybody loved them. After they ate them all, I told them they were Zucchini Brownies. No one believed me.  You have to try these.  They are super moist and delicious.

Click here for the complete recipe.

Let me know what you think.

Panini Sliders

I purchased these little baby eggplants because I thought they they were so cute. I had no idea how I was going to prepare them.  And then there it was, the answer on SkinnyTaste.com. In her July 30th post she featured Eggplant Panini with Pesto sandwiches. 

I started a garden this year so I had loads of basil to use in the pesto.  I did make some changes however, because I am vegan I took out the Parmesan in the pesto and used 1/2 cup nutritional yeast and 3 tablespoons of sliced almonds.  The nutritional yeast gives it a cheesy flavor.

I used my George Foreman grill.

For the sandwich I used vegan rice mozzarella cheese to replace the traditional mozzarella.

I call them sliders beacuse they are small like sliders.

These little sandwiches were so delicious. Even my daughter who is a picky eater loved them.

For the recipes click here. 

Absolutely Not Boring!

Yum Yum Yum

Lots of people think that since I have become vegan that I eat a lot of tofu and beans. And my food is boring.  Yes I eat beans sometimes, but I do not like tofu. Being vegan doesn't mean you have to eat boring food or prepackaged processed foods. I made a whole foods cereal for breakfast that was loaded with flavor.

I used dates.

dried coconut, and sliced almonds

I used the food processor to chop the dates, coconut and almonds together.

Removed them from the processor bowl and chopped half of a large apple.

I put everything in a large bowl.

I added hemp seed granola, dried cranberries and cinnamon.

I topped it off with some fresh blueberries.

I used Good Karma Flax Milk.

This milk is great!

It's dairy free, gluten free and soy free.

And it has 1200 mg of omega-3 per serving.

It is so creamy!

I purchased it from Whole Foods.

For lunch I made a grilled vegetable Panini.

I used my George Foreman grill to prepare

green and yellow zucchini, baby bella mushrooms red onion and yellow onions.

All sprinkled with sea salt and drizzled with extra virgin olive oil.

After grilling the veggies, I sliced the mushrooms and assembled a sandwich using

whole wheat bread.

I sprinkled the sandwich with almond parm cheese.

(I mixed nutrition yeast with almonds and finely chopped them in a food processor)

It really has a cheesy flavor and it even melts like cheese.

Grill the sandwich on my George Foreman grill.

It was so delicious!

And here is my beet spritzer.

I juiced together one beet and a slice of ginger.

The ginger gives it a kick.

Mixed with sparkling water and I was done.

 Refreshing beverage.