Thursday, November 7, 2013

all things pumpkin

Before I get started I would just like to express my gratitude to this beautiful day and these stunning flowers that I get to gaze at over my computer screen as I construct this blog post. I couldn't ask for a better situation. And as promised, here are some pumpkin recipes! If you missed the last post, I baked a pumpkin, and you can too, check it out here.

I am totally a hummus addict, classic hummus, black bean hummus, beet hummus, herbed hummus, you name it. So naturally, I made this:

Pumpkin hummus

  • 1 clove garlic
  • 1 can garbanzo beans
  • 2 Tbsp tahini
  • 1 Tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp cayenne
  • 1/2 cup pumpkin puree
Throw all ingredients into your food processor and whizz. It will be very thick so add water as needed to get the consistency you want, I added about 3 to 4 Tbsp. Top with pepitas and choose your dipper (sesame thins were my weapon of choice). 

Yes, there is more! Vegan pumpkin cookies! Every year for as long as I've been out of my parents house I have made pumpkin cookies for Thanksgiving. They are light and fluffy and cakey, mmmmm. I usually do a non-vegan version with white chocolate chips but the times are changing and the cookies have to change too. This year's pumpkin cookies are egg and butter free with pecans and vegan carob chips, and they couldn't have turned out better!!

Vegan pumpkin cookies

  • 2 1/2 cups all purpose unbleached flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup sugar
  • 1/2 cup maple syrup
  • 1/2 cup earth balance, at room temp.
  • 2 Tbsp flaxseed meal mixed with 6 Tbsp water
  • 1 cup pumpkin
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup vegan carob chips
First thing you want to do is mix the flaxseed meal with water and set it aside (this is your egg substitute). In a smaller mixing bowl combine all dry ingredients: flour, baking soda, baking powder, and pumpkin pie spice. In a larger mixing bowl combine the sugar, maple syrup, earth balance, pumpkin, and vanilla. Then add the flax mixture. Add the dry ingredients to the wet, a little at a time, until fully combined. Now mix in the goodies: pecans and carob chips. 

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and spoon out cookie dough onto trays. Cookies should be 1-2 inches apart. Bake for 15-18 minutes. Let cool for 2-3 minutes before transferring to wire rack or plate. Makes about 2 dozen cookies.

Yum! These are so dangerous! I baked them at my mom's house and ended up eating 4 of them before I even got them home! Ooops! 

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