VEGAN PUMPKIN GINGERSNAPS

I made pumpkin gingersnaps for our annual Thanksgiving weekend reunion.  Everyone LOVED them!  I reduced the sugar, changed a few things and veganized this recipe:

http://www.twopeasandtheirpod.com/pumpkin-gingersnap-cookies/

If you would like to try my vegan version here it is! 

Vegan Pumpkin Gingersnaps

Ingredients:

1 flax egg
2 1/2 c flour
1 Tbsp pumpkin pie spice

2 tsp baking soda
1/4 tsp sea salt  
1/2 c organic coconut oil (or Earth Balance)
3/4 c coconut sugar
1/2 c pumpkin puree
1/4 c molasses
1 tsp vanilla
1 Tbsp fresh finely grated ginger

Directions:
1.  Preheat your oven to 350 F. 
2.  Make a flax egg.  Put 1 heapingTbsp ground flax and 3 Tbsp warm water in a small bowl.  Set aside for 5 minutes.  Whisk it before adding it to the rest of the ingredients.  
3.  In a medium sized bowl, measure your flour (I used 1 1/2 c organic whole red fife plus 1 c organic white but you could experiment), pumpkin pie spice (buy or make your own-see another post) and sea salt.  Stir everything together and set aside.  
4.  In a blender, add your sugar and coconut oil and blend until smooth.  Add the pumpkin, molasses, whisked flax egg, fresh grated ginger and vanilla and blend until everything is incorporated.  
5.  Pour the wet ingredients into a large bowl and gently mix until just combined.  
6.  Refrigerate for 1 or more hours.  
7.  Roll small balls and put onto a greased or parchment lined cookie sheet.  (Roll in extra sugar if you want!)














8.  Bake for 12-13 minutes or until they start to look dry on top and brown on the edges.

HOMEMADE PUMPKIN PIE SPICE

Yesterday I decided that since I'm doing so much pumpkin baking I would make a batch of HOMEMADE PUMPKIN SPICE MIX!  It was really easy.  All I did was put all the spices in my coffee grinder (that I actually only use for grinding flax and spices!) and grind away! 

Here is the mix I made:  2 small cinnamon sticks broken up into pieces or 5 teaspoons (tsp) ground cinnamon
2 small nutmeg seeds or 2 tsp ground nutmeg 
2 tsp ground ginger (or omit ginger if you prefer to use fresh ginger)
1 level tsp ground cloves or 1 rounded tsp cloves
4-5 allspice seeds or 1 tsp ground allspice
Hmmm....perhaps this would smell nice in a bar of homemade soap or a homemade candle?!  I think I may do some testing!  
I think I may sprinkle some of this on a batch of pumpkin seeds before I stick it in the dehydrator! 

PUMPKIN MAPLE CHIPOTLE SOUP

#Pumpkin #Maple #Chipotle #Soup
Yesterday I baked a couple #sugar_pumpkins.  So far I've made some pumpkin soup and pumpkin chia pudding.  I'm also going to make some vegan pumpkin pie and vegan pumpkin muffins. 

INGREDIENTS:
3 lbs baked pumpkin chopped (I had two 1 1/2 lbs pumpkins)
1-3 T olive oil
1 1/2 bulbs garlic, roasted and chopped finely
3 large tomatoes, roasted (~2 c before roasting)

1 large onion, chopped small
1 T chili powder (I used ancho chili powder)
1 t coriander, ground
10 c fresh water
1 c red lentils, rinsed

1 apple, quartered and stem/core removed
juice of 1 large lime
1-3 T chipotle puree ( I LOVE spicy food so 
I use lots)
1 T  (or more) maple syrup
1-3 t sea salt
1/4 - 1/2 t fresh ground pepper

DIRECTIONS: 
1. Preheat your oven to 350 degree F.  
2.  Break the stem off your pumpkin(s).  Put your pumpkin on a cookie sheet on the middle rack in your oven.  Bake it for 30 minutes or more depending on the size of it.  A sharp knife should easily puncture the pumpkin if it is cooked.  Take it out and place it on a rack to cool.  
3.  Prepare the tomatoes and garlic for roasting.  Wash, core and cut the tomatoes in quarters.  Place the garlic on tinfoil, drizzle with a bit of olive oil and wrap.  Place the tomatoes in a preheated 400 degree F oven for about 30 minutes. 
4.  Fry the onion in a large soup pot on med-hi.  When the onion is soft and translucent add the coriander and chili powder.  Fry for a minute and then add the water and cleaned lentils.  Bring to a boil and then turn down to simmer. 
5.  Peel and remove the seeds and pulp from the pumpkin.  Chop up the pumpkin into bite sized pieces and add it to the pot of soup. 
6.  When the tomatoes and garlic are finished roasting, chop up the tomatoes and peel and chop the garlic.  Add them to the soup along with the apple.  
7.  Let the soup simmer for 20-30 minutes or until the lentils are cooked.    When everything is cooked add the remaining ingredients.  Ladle about half the soup (including 1/2 the apple) into your blender.  Making sure the lid is secure, puree until smooth and then add it back to the soup pot.  Taste and adjust lime, chipotle, S & P to taste.  

Serve with your favourite bread and salad!

      

PUMPKIN COCONUT CHIA PUDDING

#Pumpkin #Coconut #Chia #Pudding
I've been experimenting with pumpkin a lot in the past few weeks.  Over the next week, I'll try to add a few of the recipes.  This one I created a couple of weeks ago.  I made the mistake of writing the recipe on a scrap piece of paper and then I promptly lost it.  Today I found it in the recycling!  Yahoo!  

I love chia pudding because it is nutritious, gluten-free, vegan and could be served for everything from breakfast to dessert.  If you have an almond allergy you could substitute some other non-dairy milk such as brown rice milk.  

INGREDIENTS:
5 T chia seeds
1 c raw almond milk
1 c coconut milk, preferable fresh
1 c pumpkin puree
3-5 T pure maple syrup (depending on how sweet you'd it!)
1 t cinnamon
1/4 t each nutmeg and allspice
1 T fresh grated ginger (or 1/4-1/2 t dried)
1 t vanilla
pinch of cloves and sea salt

DIRECTIONS:
Put everything except the chia seeds in your blender.  Blend until smooth.  Add the chia seeds.  Pulse for a few seconds if you like a "tapioca' type consistency and blend if you prefer a smooth pudding.  Pour into a container with a lid (I like to use a large canning jar) and refrigerate for at least 4 hours.  I have to hide it behind the kale or it is gone before it has set!  Drizzle a little extra maple syrup on top of each individual serving before eating!