Pumpkin Spice Smoothie
Ingredients:
1/3 cup pumpkin puree
3-4 frozen banana chunks
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1 cup almond milk
1 scoop vanilla plant protein powder ( I use Jay Robb egg protein)
2-3 ice cubes
Preparation:
Add everything to a blender starting with almond milk. Blend until smooth. If the smoothie is too thick, add a touch more almond milk or a little water.
***Gluten and dairy free. Vegans use vanilla flavored plant based protein.
Pumpkin Pancakes
Ingredients:
1 cup brown rice flour
3-4 drops liquid stevia
1 Tbsp gluten free baking powder
1/4 tsp sea salt
1 cup coconut milk
1 Tbsp coconut oil
1 and 1/2 tsp pumpkin pie spice
1/3 cup organic pumpkin puree
Preparation:
1. In a mixing bowl add brown flour into a mixing bowl and add the sugar, baking powder and salt and mix together.
2. Pour in the coconut milk and add the coconut oil, pumpkin pie spice, and pumpkin puree and whisk to mix properly and remove lumps.
3. Heat a frying pan with a tsp of coconut oil.
4. When the pan is very hot, pour in some batter (smooth batter with a spoon).
5. When little bubbles appear on the top, flip the pancake over.
6. Continue to flip the pancakes regularly, pressing down with your spatula to ensure no wet batter remains in the center.
7. When cooked, repeat the process until your batter is finished.
8. Serve the pancakes hot with pure maple syrup.
***Gluten and dairy free, vegan.
Spiced Pumpkin Latte
Ingredients:
1 cup almond milk
1 tablespoon pumpkin puree
1 to 3 drops 100% liquid stevia (depending on how sweet you like it)
1 teaspoon Madagascar pure vanilla extract
1/2 teaspoon pumpkin pie spice, plus more for garnish
1/2 cup strong hot coffee or espresso (1 Tbsp Dandy Blend for caffeine free)
Preparation:
Add milk and pumpkin puree to a saucepan over medium heat. Whisk together until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, stevia, and the coffee/espresso, or Dandy Blend.
***Gluten and dairy free unless using Dandy Blend which is not gluten free.
Sweet and Spicy Pumpkin Chili
Ingredients:
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 teaspoon salt
1 green pepper, cored and finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1 (15-ounce) can pumpkin puree
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can diced tomatoes with their juices
1 cup frozen corn kernels
1/2 cup vegetable broth
avocado and cilantro for topping
Preparation:
In a large deep pot, warm the olive oil over medium heat. Add the onion with 1 teaspoon salt and cook for about 3 minutes, until translucent. Add the green pepper and garlic then continue to cook for 2 more minutes.
Next add the spices and tomato paste. Stir together and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn and vegetable broth. Bring to a low boil and cook for about 10 minutes, until heated through. Add salt to taste, if desired.
Serve warm and top with avocado and cilantro, if desired.
***Gluten and dairy free, vegan.
Creamy Vegan Pumpkin Soup
Ingredients:
1 Tbsp coconut oil
1 medium onion, chopped
2 cloves garlic, minced
1 tsp minced ginger
1 tsp thyme
1/2 tsp cayenne pepper
9 cups (about 2 pounds) pumpkin, peeled and cubed
1 14oz can coconut cream
1 and 1/2 cups vegetable stock
salt and pepper to taste
pumpkin seeds for garnish (optional)
Preparation:
1. Add the coconut oil to a pot with the chopped onion, garlic and ginger and sauté.
2. Then add the thyme and cayenne pepper and sauté until the onions are softened.
3. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil.
4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 minutes).
5. Use an immersion blender to blend it smooth inside the pot. If you haven’t got an immersion blender, then transfer to a blender jug in stages and blend until smooth.
6. Add salt and pepper to taste.
7. Serve with some pumpkin seeds as garnish (optional).
***Gluten and dairy free, vegan.