Pumpkin Spice Almond Treats

October is here and I am happy!  October is my favorite month because I love fall, halloween, and everything pumpkin spice flavored/scented. To celebrate the start of fall, yesterday I made raw vegan pumpkin spice almond treats. These almond treats have all the sweet flavors of fall and are full of healthy fats, fiber, and vitamin E.  I made this and ate 2 for breakfast along with pumpkin spice banana nicecream (frozen bananas, pumpkin puree, and pumpkin spice flavors) but you can eat them as is for a snack or dessert.

Pumpkin Spice Almond Treatsimg_0907

Ingredients:

  • 10 pitted, medjool dates
  • 1 cup raw almonds
  • 1/2 tsp. ground vanilla bean or vanilla extract
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/8 tsp. ginger
  • optional- you can also add 1 tbsp. pumpkin spice “butter” spread from Trader Joe’s (its vegan!) and adds a bit more sweetness

Directions:

  • Add all ingredients to a food processor, and process until the mixture is sticky and moldable
  • Mold into balls, bars, or squares and enjoy or refrigerate. These treats taste best at room temperature, so when you’re ready to enjoy them, take them out of the fridge 30 minutes-1 hour before.

P.S.- to make the pumpkin spice nicecream, see my earlier post on “the best vegan breakfast” and combine frozen bananas and canned pumpkin puree in a food processsor. Add the spice mixture above (cinnamon, nutmeg, cloves, ginger) and enjoy.

-Jess

 

Fall in Love with Pumpkin Bread

Fall is my favorite season, partly because I love crisp, cool weather, but partly because there is just so much pumpkin-flavored food to enjoy! Last fall I made pumpkin spice muffins, which were good, but I needed to tweak the ratio of spices. This time I think I’ve mastered it, however, I made a pumpkin bread instead of muffins because I wanted to change up the recipe a bit more.

Pumpkin Bread

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Ingredients:

  • 1 15.2 oz can of pumpkin puree (not pumpkin pie mix–the two can look similar)
  • 2/3 cup dark agave syrup
  • 1/3 cup dark maple syrup
  • 1 cup of unsweetened apple sauce
  • 3.5 cups whole wheat flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1.5 tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 3/4 cup unsweetened, plain almond milk
  • 3/4 cup safflower oil
  • 1 tsp. vanilla extract

Optional Icing Ingredients:

  • 2-4 tbsp. almond milk, or any non-dairy milk of your choice
  • 2 cups powdered sugar
  • 2 tbsp. earth balance spread
  • 1 tsp. vanilla extract

Directions:

  • Preheat the oven to 350°F
  • In a large bowl, measure and mix together the pumpkin, oil, applesauce, and liquid sweeteners (agave & maple syrup)
  • Add vanilla extract
  • In a separate bowl, measure and mix the flour, baking soda, baking powder, and spices
  • Add the wet ingredients into the dry, and as you’re mixing, mix in the almond milk until the mixture is uniform
  • Grease a baking pan (I used a square pan, but you could use whatever shape you want)
  • Transfer the mixture to the pan and put in the oven
  • Allow to bake for 35-40 minutes
  • Cool sufficiently before icing
  • To make the icing: mix non-dairy milk, earthbalance , and vanilla on low heat, add powdered sugar and mix with a whisk. Remove from heat when uniform and allow to cool. Refrigerate if necessary.
  • Using a spoon, transfer a thin layer of icing to the pumpkin bread. You can either cut each piece individually and then put the icing on, or put it on the entire bread and then cut. It’s up to you.
  • Enjoy!

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-Jess

Falling for a Fall Recipe

I think fall is officially my favorite season in terms of seasonal produce. If you’ve read previous posts, you know that I love pumpkin. I also love kale, spaghetti squash, and tofu seems to be my go-to source of protein as of late. So what better way to enjoy my favorites than combine them in an incredibly nutritious, seasonal recipe. The following recipe is high in protein, healthy fats, fiber, vitamin A, vitamin C, vitamin K, and doesn’t take too long to cook either. If you don’t have fresh pumpkin, feel free to use canned (just make sure you’re using pure pumpkin puree).

Spaghetti Squash with Pumpkin-Crusted Tofu and Kale (serves 2-3)photo-47

Ingredients:

  • 1 large spaghetti squash (if you’re unfamiliar with what it looks like, it’s yellow and kind of football-shaped)
  • 3 cups kale
  • 6 oz. firm tofu
  • 1/2 cup onions
  • 1 cup pumpkin (softened and then pureed using a food processor/blender. Alternatively, use canned pumpkin. Honestly, I used canned pumpkin and it worked well)
  • juice of one lemon
  • juice of one orange
  • 1 tsp. rice wine vinegar
  • 2 tablespoons tamari or regular soy sauce
  • 2 tablespoons olive oil
  • fresh or dried ginger (about 1-2 tsp.)

Directions:

  • Cut the spaghetti squash in half (the long way). Take a sharp fork or piercing device and poke holes to aerate the squash during cooking.
  • Place the squash halves (soft side facing up) in a microwave safe dish and add  1 cup of water, dividing half of the water beneath the squash and the remaining water poured into the exposed soft sides of the squash. Cover with either a piece of paper towel or press and seal wrap.
  • Heat in the microwave for 12 minutes
  • As the spaghetti squash is cooking, cut, drain, and dry tofu into smaller pieces (the size of the tofu depends on your preference)
  • Combine measured, soft pumpkin with tamari/soy sauce, olive oil, lemon and orange juices, vinegar, and ginger
  • Spread the pumpkin mixture over the tofu so that each piece if saturated in the mixture. You can also marinate the tofu in this mixture overnight for more flavor
  • As you let the tofu sit in the pumpkin mixture for a few minutes, cut the kale and onions into smaller pieces
  • In a large saucepan, spray the bottom with a little spray oil or lightly oil the pan and then add the tofu/pumpkin mixture, kale, and onions. Cook on a low-medium heat setting, just so the tofu is lightly browned and the kale and onions have softened
  • After the squash has finished cooking, remove from the microwave and allow to cool. *Important to keep in mind: the squash is going to be extra hot, especially as you remove the squash “innards” (my weird little name for the spaghetti-like insides). Take this time to taste the tofu-pumpkin/kale combo and feel free to adjust any spices, oils, or accompaniments that you feel would complement the dish.
  • After the squash has cooled a bit, take a fork and remove seeds. The rest of the spaghetti-like strands should be easy to remove. Place on a plate and top with the pumpkin-tofu, kale, and onions.
  • Serve immediately and enjoy!

 

-Jess

 

 

Vegan Pumpkin Spice Coffee

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One of my favorite things about fall is pumpkin-flavored everything. I’ve always wanted to try Starbuck’s pumpkin spice latte but the pumpkin spice mix that they use is not vegan, so I’ve decided to make my own pumpkin flavored coffee treat. Here is my first attempt at a soy pumpkin spice coffee (it’s not a latte because I don’t have an espresso machine, but feel free to use espresso if you have the equipment).

Ingredients & Directions (serves 1)photo 1.PNG

  • Make unflavored coffee using whatever method you normally use
  • In a mug, add 1/2 cup soy milk. (I use unsweetened, plain flavored but vanilla flavored soy milk could also work)
  • Add 1 tbsp. trader joe’s pumpkin butter OR add 1 tbsp. pumpkin pie mix + 1 tbsp. brown sugar
  • sprinkle a little bit of cinnamon
  • add just a drop of vanilla extract
  • Finally, pour coffee over the mixture and stir well

A final note- this coffee is significantly less creamy than what I imagine a pumpkin spice latte would taste like, so feel free to use a higher-fat soy milk than normally, or adjust any of the ingredients according to your tastes. You may also want to steam the soy milk but this is what I did. Enjoy!

-Jess