Happy November!

I hope everyone had a Happy Halloween.

Tis' the season for pumpkin, so I thought I would share some of my favorite pumpkin recipes.

First up, pumpkin oatmeal.

Bring to a boil 1 cup of water, 1/2 cup of oatmeal, 3 TBS pumpkin puree, dash of nutmeg,1/2 tsp cinnamon and 1/4 cup of raisins.  Simmer for just a few minutes. Turn off heat, stir in 1/4 cup of coconut milk and transfer to a bowl to serve.

Next,vegan pumpkin pancakes.

2 cups of flour, 1 tsp baking soda, 1 tsp baking powder, 2 cups non-dairy milk (oat, rice, almond or soy), 2 TBS vegetable oil, 2-3 TBS pumpkin puree, sprinkle of cinnamon, handful of chopped pecans.  Stir until just mixed.  Make the pancakes in a frying pan coated with cooking spray.

I ate mine with cashew butter and jam.

The pancakes freeze well.  In the morning, I just pop them in the toaster a couple of times then put them in a plastic container and take them to school to eat at my desk, always with fruit on the side. 

Two mornings last week I received pumpkin gifts from a co-worker.

Lightened up raw pecan pumpkin butter that I immediately put on the fruit salad I had brought for breakfast.

The recipe is from a vegan blog called Oh She Glows. 

 And pumpkin macchiato.

I drank half by itself and put the other half in my coffee.  Yum!

(Thanks, Lissa!)

 Finally, pumpkin hummus.

I have been making a lot of this and everyone loves it.

 Place in a blender 1 can of chickpeas with liquid, 3 cloves of minced garlic, 1/2 cup of pumpkin puree, 1 tsp of cumin, s&p to taste, juice of 1 lemon, 1/4 cup of good olive oil.  Blend til smooth. Serve with spicy pita chips (pita bread coated with olive oil then sprinkled with New Orleans seasoning blend and placed under the broiler til crispy, turning once).  It's also good with fresh veges.

Happy November everyone!