MY FAVORITE FALL FOODS

PUMPKIN, PUMPKIN, PUMPKIN, OH MY!

It's finally fall, and since it's my favorite time of the year I could not be MORE excited!!! It's officially time for cozy sweaters, tall socks, cider mills, football season ,and PUMPKIN flavored everything!!! However, I personally don't like pumpkin spice, nor can I have it since it isn't vegan....so I like to add pumpkin to as many recipes possible... Below are a couple of my favorite fall pumpkin recipes!

VEGAN PUMPKIN PANCAKES

INGREDIENTS:

(makes about 10-14 pancakes)

-1 1/2 C flour

-1 1/2 tbsp sugar

-1 1/2 tsp cinnamon

-1/2 tsp salt

-3/4 tsp baking powder

-3/4 tsp baking soda

-1/4 tsp nutmeg

-1 to 1 1/4 C almond milk

-1 C pumpin puree

-3/4 tsp vanilla

-1 tsp vegan butter for pan

-1 tbsp apple cider vinegar

TOPPINGS:

-non-dairy chocolate chips

-maple syrup

HOW TO:

1. In a medium bowl, add all dry ingredients. Stir to combine.

2. add wet ingredients to the dry mixture and whisk together, make sure not to over mix.

3. melt tbsp of vegan butter in a large pan over medium heat.

4. scoop 1/4 C of batter and drop onto the frying pan. Let cook until bubbles start to form around the edges, about 1-2 minuets. Flip, and cook that side for another 1-2 minutes. Remove from pan.

5. Serve with maple syrup and chocolate chips.

VEGAN DIJON CHICK'N SANDWHICH WITH PUMPKIN SWEET POTATO SOUP & SWEET POTATO FRIES

(I got the sandwich recipe from Pinterest, go check out my boards!)

INGREDIENTS:

-1 Vegan Chick'n Scallopini- or simular vegan Chick'n/ patty

-1 Bun or Sandwich roll- I used a gluten free ciabatta bun

-1 slice of vegan cheese

-2 tsp honey mustard

-romaine lettuce leaves

-spinach (optional)

-2 thick slices of onion

-1 tsp. Extra Virgin Olive Oil

-1/2 avacado

HOW TO:

1. Warm skillet over high heat. Add 1 tsp. extra virgin olive oil.

2. Add the vegan chick'n to skillet on top of e.v.o.o. flip to coat both sides with the oil evenly.

3. Cover pan and let cook for 1 minute, then flip chick'n over and cook again for another minute.

4. Add onion. Let saute, check Chick'n...add cheese. Allow onion to get brown and cheese to melt.

5. Assemble- Toast the bread, slather mustard on one side, add vegan mayo on the other.

Sprinkle paprika on mayo side.

Add chick'n to the bottom half of bun, add onions on top of the chick'n then add avocado, lettuce and spinach.

PUMPKIN SWEET POTATO SOUP

INGREDIENTS:

-1/4 cup organic pumpkin puree

-1 sweet potato

-1 tsp cinnamon

-1/2 tsp nutmeg

- salt & pepper to your liking

-2 cups cocunut milk.

HOW TO:

1. Boil sweet potato till tender.

2. strain water from sweet potato, mash sweet potato. ( i leave little chunks)

3. in a bowl add pumpkin puree, mashed sweet potato, cinnamon nutmeg and coconut milk. STIR

3. In pot boil all together.

4. Serve

SWEET POTATO FRIES

INGREDIENTS:

-1 large sweet potato

-2 tbsp olive oil

-2 tsp paprika

-salt and pepper to taste

HOW TO:

1. Preheat oven to 400 degrees fahrenheit

2. Peel and cut sweet potato horizontly to make wedges.

3. In a large bowl, add sweet potato. Drizzle olive oil on top, sprinkle paprika, and stir till coated evenly.

4. on a non- stick baking tray make a single layer of sweet potatoes.

5. let cook for 15-20 minuets (I like my fries to be a bit crunchy so I leave them in the full time...it's up to you)

PUMPKIN PASTA

(from Liv's Healthy Life on YouTube)

INGREDIENTS:

-1/3 C pumpkin puree

-1 1/2 C tomato sauce

-1/2 cup almond milk

-1/4 tsp. garlic & onion powder

-1 tsp parsley & basil

- 1 tsp sugar

- salt and pepper

-1/2 C vegan beef

-1 C spinach

- pasta

HOW TO:

1. Boil pasta

2. in frying pan on medium heat with a little oil, cook vegan meat.

3. add spinach

4. cook for 5-6 minutes, put aside.

5. In same pan add pumpkin & tomato sauce till combined, then add almond milk, garlic & onion powder, basil, salt & pepper, and add pasta.

6. Stir together for a few mins then add beef and spinach.

7. SERVE

PUMPKIN CHOCOLATE CHIP COOKIES

INGREDIENTS:

-1/4 C vegan butter

- 1/4 C pumpkin puree

- 1 C brown sugar

-1 tbsp almond mild

-1 1/2 C flour

-1 tsp baking soda

-1 tsp baking powder

-1/3 C dairy free chocolate chips

HOW TO:

1. Preheat oven to 350 degrees Fahrenheit

2. In a bowl, add butter, pumpkin, brown sugar, then hand mix.

3. After mixing add almond milk, mix again. Then add in flour, baking powder, and baking soda. Mix until cookie dough consistency. Then add chocolate chips and stir.

4. roll into balls and place onto greased baking tray. Cook for 11-13 minutes.

*tip: get some dairy-free ice cream and make ice cream sandwiches.