Tag Archives: Pumpkin

Vegan pumpkin pie smoothie

pumpkin pie smoothie

Guess who’s not cooking all week because she has to cook on Thursday!?!? This girl. So, it’s smoothies and egg sandwiches for dinner until Thursday. Also, I spent like a bazillion hours at the grocery store yesterday just getting things for Thursday, so there’s no way I’m going back. Ain’t nobody got time for that, as they say.

I do have my Thanksgiving menu all planned out. I’m following this New York Times article, just to make sure I don’t forget anything:

Until then, let’s make something that doesn’t involve a dozen burn marks up my arms from the oven racks. 


Pumpkin Pie Smoothie, serves 1, adapted from Dr. Lipman’s newsletter

-1 1/4 cup milk of choice (I used unsweetened coconut)
-1/2 cup canned pumpkin
-about 1/4 of an avocado
-1 T protein powder of choice (I used Sunwarrior vanilla)
-2 medjool dates
-1 T flax seeds (use 1 T ground flax seeds if you don’t have a high speed blender)
-1 t molasses
-dash cinnamon
-dash nutmeg


Place all ingredients in a high speed blender for about 1-2 minutes or until flax seeds and dates are liquified.

Pour into a glass and top with a little extra cinnamon and nutmeg for garnish.


Enjoy with your feet up in preparation for Thursday!

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Pumpkin farro faux-sotto


This recipe is to risotto like: Britney is to Jennifer Aniston. Like a paper plate is to Wedgewood china.

You get the idea.

I invented this recipe when all we had in the cabinet was a huge bag of farro I picked up at Costco and a couple cans of pumpkin puree. You can go two ways with this recipe –  make it sweet by adding cinnamon and nutmeg, or make it savory by adding sage and Parmesan. I went with the latter.

Pumpkin farro faux-sotto, serves 2
-1 cup pearled farro
-1 cup almond milk (any milk will work)
-1 cup water
-1 15 oz can pumpkin puree
-1/4 cup walnut pieces

mix-ins to make it savory:
about 2 T fresh sage
about 3 T shaved parmesan
salt & pepper


Start by adding your farro to a saucepan.
I like to use a shallow pan – not sure if the increased surface area makes it cook faster or not, but it sure seems like it. Cover the farro with water and almond milk.
Add the pumpkin and set to medium heat. Stir with a whisk to break up the pumpkin.


Cook for about 25-30 minutes at medium heat, stirring often. Liquids will start to absorb. In the meantime, chop your walnuts and sage.


When the liquids are fully absorbed, remove from heat and stir in walnuts, sage, and salt & pepper to taste.

Top with Parmesan and enjoy!


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Pumpkin cranberry oatmeal cookies


So I’m back on the ol’ Whole Foods recipe app (picture me tying a rubber band around my upper arm and tapping the veins on my forearm). Some of my longtime readers might recall a time when I was a liiiittle bit obsessed. This past weekend I started “starring” recipes on the app like there’s no tomorrow.

I’m gonna be straight with you, readers, because I like you. This particular recipe is more of a muffin-thingy than a cookie. It’s not super sweet. The Huz likes it this way, but if it were up to me, I’d add about 40 cups of dark chocolate chips to this recipe and call it a day. Or, more appropriately, I’d “call it an hour” because I’d stuff my face for an hour and then take a nap.  Who’s with me?

Pumpkin Cranberry Oatmeal cookies, adapted slightly from this recipe

2 c. old-fashioned rolled oats
1 c. whole wheat flour
1 T. pumpkin pie spice
1 t. baking powder
1/2 t. salt
10 T. unsalted butter, softened
3/4 c. packed brown sugar
1 1/2 c. canned pumpkin
2 large eggs
1 teaspoon pure vanilla extract
2 c. dried cranberries (note, I got these great soft cranberries from Trader Joe’s, but if yours are a little tough, soften them in some warm water for a few minutes so they don’t make your cookies all nasty)

Let’s do this:
Preheat oven to 375.

Combine oats, flour, pumpkin pie spice, baking powder, and salt in a bowl and stir together with a whisk.

In another bowl, combine butter and brown sugar and beat with a hand mixer for about 2-3 minutes. Add pumpkin, eggs, and vanilla and beat for another minute. Stir in the flour mixture with a spoon until combined.

Stir in your cranberries.

I used a 2 T scoop to make small disks of cookies and placed them on a parchment-lined cookie sheet. Feel free to place them close together because they don’t spread much when they cook.

Bake for about 18-20 minutes. Seems like cooking times vary a lot based on the comments on the Whole Foods site, but I checked mine after 18 minutes and ended up keeping them in an extra minute.

Whole foods says these end up being about 100 calories each (if you make 3 dozen). Whee! Plenty of room for chocolate chips.

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Cheater’s pumpkin spice glazed doughnuts


This might come as a surprise to my readers, but I have some friends in high places*. They have come in really handy lately.

Incident #1: I saw on pinterest that there are candy corn M&Ms in the world. I searched for them mercilessly. Then, I made a call (ok, actually a text) to my friend at Wrigley, and bam. Candy corn M&Ms. Best day ever.

Incident #2: Get this: there is a Wilton tent sale. I got the heads up on this from my friend who works there (hi, Denise!). This tent sale is complete madness. People (read: me) fighting old ladies in puffy paint sweatshirts for $3 doughnut pans. Luckily, I emerged with said doughnut pan underarm.

The doughnut pan has been waiting months for its debut on the blog. I searched for a lot of doughnut recipes and they all seemed so… complex. I knew I needed to break into doughnut-ing with a simple recipe, or else this baby would end up collecting dust in the microwave cabinet. So I made cheater’s doughnuts. They are easy and delicious!

Cheater’s pumpkin spice glazed doughnuts, makes about 16 doughnuts depending on your doughnut pan
-One box Trader Joe’s pumpkin bread mix
-1/2 cup vegetable oil
-1 cup water
-2 eggs
-cooking spray


For the glaze:
-1/4 cup powdered sugar
-1 T milk (I used almond milk)
-1/2 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Mix the oil, water and eggs with a whisk. Add the bread mix.

Spray your doughnut pan. Pour some of the pumpkin mix into a plastic bag and cut off one of the edges to make a piping bag.

Fill up your doughnut pan about half way with mix.


Bake for about 14 minutes (this varies based on your pan – mine holds 6 doughnuts but if yours is bigger or smaller, cook times should be adjusted).

While doughnuts are cooking, mix the glaze ingredients together in a shallow bowl with a whisk. Once the doughnuts are done, allow them to cool for about 5 minutes before transferring to a wire rack.


Allow to cool another 5 minutes. Dip the doughnuts one at a time into the glaze and then return to the wire rack.



Wrap these up and bring them to your hungriest friends in high places.


*by high places, I mean food-related places. They get me food and food accoutrements. I love them.

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