Pumpkin Everything!

So, you know how pumpkin-everything has become a "thing" now? Well, I had a pumpkin to make some recipes and I ended up using canned pumpkin instead... So what am I doing with all this pumpkin? Look down below for some ideas!

1. Pumpkin seeds!
You can put anything you want on pumpkin seeds, bake them in the oven, and they will taste amazing!

2. Pumpkin chocolate chip cookies

Recipe can be found at Two Peas and Their Pod

3. Pumpkin pasta

Recipe can be found at Vegan Richa

4. Pumpkin chili ramen

Literally chili ramen with huge chunks of pumpkin (seasoned with garlic powder and Cavender's Greek seasoning )

5. Pumpkin mexicano wrap

Pumpkin, Amy's Kitchen Sonoma veggie burger, olives, and salsa verde

7. Pumpkin peanut tomato stew

(See previous post for recipe)
The first picture is the stew by itself. The second is served on rice cakes!

I hope you have enjoyed this post about everything pumpkin! I'll be updating it as the fall continues and I figure out other things I can do with pumpkin.

Comments

Vegan Red Beans and Rice

This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty. Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy! Variation 1: the easy way Ingredients: 2 cans no salt added red kidney beans, drained 4 stalks celery, chopped 1/2 red bell pepper, chopped 1-2 tbsp olive oil 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp onion powder 1 tap kosher salt flakes Directions: Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice. Variation 2: the long version Ingredients: 1 package ...

Salsa Peanut Butter Tofu Mash

Time for another tofu mash recipe! I made this the other day and I had a pretty awesome response to it, so I thought I'd post the recipe. Ingredients: 1 block extra firm tofu, drained 1/4 cup powdered peanut butter (I prefer PB2) 1/4 cup Medium salsa 1 tbsp hot sauce (I used taco bell hot sauce) 1 tsp sesame oil 1 tbsp sesame seeds Optional: a sprinkling is nutritional yeast Directions: Throw everything into a large mixing bowl and mash it with a fork until thoroughly mixed. Serve on top of rice cakes (as seen above), on a sandwich, or with pita chips as a protein rich chunky dip. Makes 4 sandwiches.

Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge...

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