31 Pumpkin Recipes To Get You Through October

pumpkins // gratitude and greensThis past weekend, I visited Café Osage within Bowood Farms in St. Louis’ Central West End. It was a sunny day, and we enjoyed a breakfast of granola and steel-cut oats over our brooks. I was nearing the end of Orange Is The New Black, by Piper Chapman, while Lewis was beginning The Name Of The Rose by Umberto Eco. While I was there, I stumbled upon a stunning array of squashes and pumpkins, with gourds in all shapes, sizes, and colours. Seeing pumpkin and squash displays pop up around town got me excited to begin making pumpkin recipes, and inspired me to compile a list of recipes I plan on making. Here are 31 pumpkin recipes to help me, and you, get through October. I’ve cheekily included some of my own recipes in there: pumpkin bread; baked pumpkin oatmeal; pumpkin spiced fall granola; and how to make your own pumpkin purée. Enjoy!

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  1. Pumpkin Pie Sundaes – Oh, Ladycakes
  2. Autumn Apple and Pumpkin Galette – A Local Choice via Food52
  3. Whole Wheat Pumpkin Spice Waffles – The Kitchen Paper
  4. Pumpkin Ravioli with Sage Butter – Williams-Sonoma
  5. Ginger Roasted Pumpkin + Quinoa Salad W/ Mint, Chilli + Lime – My Darling Lemon Thyme
  6. Pumpkin Pie Amaranth Porridge – My New Roots
  7. Pumpkin Bread – Gratitude and Greens
  8. Warm Pumpkin and Coconut Muffins – Green Kitchen Stories
  9. Spiced Pumpkin Halwa – Easy Food Smith
  10. Coconut Curry Pumpkin Soup – Love & Lemons
  11. Pumpkin Spiced Fall Granola – Gratitude and Greens
  12. All-Natural Pumpkin Butter From Scratch + Many Ways To Use It! – Oh She Glows
  13. Pumpkin Mac & Cheese – Naturally Ella
  14. Pumpkin Black Bean Patties - Sprouted Kitchen
  15. Mini Pumpkin Empanadas – What’s Cooking Good Looking
  16. Holiday Stuffed Pumpkin – Green Kitchen Stories
  17. Pumpkin Gnocchi – Happyolks
  18. Pumpkin Spice Cake with Coconut Vanilla Icing and Toasted Hazelnuts – My New Roots
  19. Saffron Pumpkin Seed Falafels – Happy Belly
  20. Pumpkin & Beet Salad with Carrot Ginger Dressing – What’s Cooking Good Looking
  21. Raw Pumpkin Pie – This Rawsome Vegan Life
  22. Vegan Pumpkin Pie – 84th & 3rd
  23. Raw Pumpkin Pie Cheesecake - Nutrition Stripped
  24. Pumpkin Pie Chia Seed Pudding Parfait – Fuss Free Cooking
  25. Baked Pumpkin Pie Oatmeal - Gratitude and Greens
  26. Holiday Hand Pies: Pumpkin and Cranberry Versions – A Baking Girl
  27. Pumpkin Biscotti with Cranberries and Almonds – The Tart Tart
  28. How To Make Your Own Pumpkin Purée – Gratitude and Greens
  29. Black Bean & Pumpkin Soup with Peanuts and Lime – Eat Your Greens
  30. Pumpkin Seed Pesto – Flourishing Foodie

What’s your favourite pumpkin recipe? Do you prefer canned pumpkin purée, or do you go the extra mile and make your own? Let me know in the comments below!

Wishing you much love and happy kitchen adventures,
Gen.

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Pumpkin Spiced Fall Granola


I love fall. I love the arrival of September, and with it the abundance of apples, pumpkins, and squash. I love seeing the leaves change, and I love returning to soups and stews that warm you up from head to toe. Fall is the season of sweaters, pumpkin lattes, caramel apples, and Halloween. Fall is the season of Thanksgiving, my favourite holiday. Fall is what it means to be cozy. “Fall,” as Lauren DeStefano writes, “has always been my favourite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”

pumpkin spiced fall granola // gratitude and greens

Last week I was bundled in a sweater, sipping a pumpkin latte while taking the dog for a walk through the park. Today, I am back in a summer dress and sandals. Although the weather in St. Louis has been swaying between warm and cool, my mind is already in fall overdrive. I’m making apple crisps, acorn squash, and this weekend, I made a fall-inspired granola. I used oats as the base for the granola, with red quinoa, dried cranberries, goji berries, and pumpkin seeds that stand out like jewels among the browned, toasted oats and pecans. Smothered in a maple pumpkin puree, this granola not only looks like fall, but also tastes like fall. Hurry up, sweater weather. I’m waiting for you.

(Note: the pumpkin latte was made with real baked pumpkin and maple syrup. No gross syrup here- just the good stuff!)pumpkin spiced fall granola // gratitude and greens

Why eat pumpkin? The orange colour of pumpkin comes from its carotenoid and beta-carotene content, which your body converts into vitamin A. The antioxidant qualities of beta-carotene have been shown to prevent cancer, and the carotenoids and vitamin A, C, E in pumpkin help to prevent your skin from aging by fighting off toxins and free radicals. Pumpkin is furthermore extremely high in potassium, with a whopping 564 mg compared to the banana’s 422 mg per cup! In addition, the high zinc content of pumpkin is helps to boost your immunity and is beneficial to prostate health.

If you need anymore convincing, pumpkin seeds are also full of heart healthy phytosterols that help to reduce LDL cholesterol levels and are teeming with the amino acid trytophan. Trytophan helps your body produce serotonin, a chemical crucial in regulating and balancing your mood. Pumpkin seeds are also a great plant-based source of omega-3 fatty acids and protein. 1 oz alone will provide you with 8.5 grams of protein!

pumpkin spiced fall granola // gratitude and greens

Pumpkin Spiced Fall Granola
*yields 6 cups

INGREDIENTS

  • 3 cups oats
  • 3/4 cup red quinoa
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/2 cup apple chips
  • 1/4 cup goji berries
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup coconut sugar
  • pinch of salt
  • 1 1/4 cup pumpkin purée
  • 1/3 – 1/2 cup maple syrup
  • 2-3 tablespoons coconut oil
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

pumpkin spiced fall granola // gratitude and greens

INSTRUCTIONS

  1. Preheat the oven to 175 degrees celsius. Line a baking tray with baking paper.
  2. In a large mixing bowl, blend the oats, red quinoa, pumpkin seeds, dried cranberries, goji berries, spices, coconut sugar, and salt. I found that adding the apple chips in with the granola and pumpkin purée in the oven made them soggy, so set them aside for after.
  3. Pour the granola mixture into the baking tray.
  4. In a small saucepan over medium-low heat, whisk the pumpkin purée with the coconut oil, maple syrup, almond milk, vanilla extract, and cinnamon.
  5. Remove the pumpkin mixture from the heat, and pour over the dry granola mixture.
  6. Using a spatula, spread the pumpkin purée over the dry granola, spreading it evenly and coating as much granola as possible.
  7. Bake for 20 minutes. Remove the baking tray from the oven every ten minutes to flip and stir the granola. Once it has been in the oven for 20 minutes, mix it every few minutes to make sure the granola is evenly toasted.
  8. Remove from the oven, and allow to cool. Once cool, add the apple chips and mix well.
  9. Enjoy as it is, or with your milk of choice.

pumpkin spiced fall granola // gratitude and greens

What’s your favourite thing about fall? What kind of granola do you like? Let me know in the comments below!

Wishing you much love and happy kitchen adventures,
Gen.

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more granola recipes:
superfood granola + almond macadamia milk by dolly & oatmeal
high protein + high fibre cereal by oh she glows
grace’s granola of nuts and fruits by happy belly, written by my lovely friend maria

sources: [1] [2] [3] [4]

Recipe Redux: The Kale Tortilla Chip


Recipe Redux September 2014: Get Your Dehydrator On

“Whether it’s extra garden bounty or a sale at the supermarket- dehydrating food is a budget-friendly way to stock up for later. You can use a food dehydrator, a low slow oven, or natural sunshine to preserve natural healthfulness. Show us how you like to dehydrate, or a healthy recipe for how you enjoy using dehydrated fruits, veggies or other bounty.”

I don’t remember exactly when kale achieved superfood status, but I do remember that its rise towards its position as “King of the Land of Leafy Greens” spurred a sensation: kale chips. Kale chips are delicious, easy, and cheap to make, not to mention the fact that they are actually good for you. The arrival of kale chips meant, for many, a goodbye to store-bought snacks laden with grease and trans-fat. (And snacks pretending to be good for you. Kraft, Tyson, Nestle, General Mills, PepsiCo… I’m looking at you.) Kale chips became the answer to my hungry, late-night sessions in the library, long car rides, and lazy evenings at home.

Although I’m a bit of a health nut and I love kale chips, I, too, get a craving for crunchy, no-good-for-you snacks every once in a while. When I was in high school, my roommate Rebeca (note: not a spelling mistake. Her name actually only has one ‘c’) and I would finish a family size pack of tostitos in an hour, pausing from our homework only to reach for the bag of chips and the jar of salsa. It was a sinfully delightful habit for the both of us. I haven’t attempted to create tostitos at home, but I have found a way to reconcile my love for both kale and tortilla chips. Since this month’s recipe redux theme is to ‘get your dehydrator on’, I experimented with making a kale tortilla chip. I was inspired after I tried a pack of kale and chia chips from SuperEats. This recipe is in no way an attempt to share their ‘secret recipe’, as their chips are very good and I’m not sure if I am capable of doing their chips justice. Since I don’t own a dehydrator (yet!), I decided to bake these kale chips low and slow at 90 degrees celsius for around four hours. They were solid when they came out, but definitely could have used an additional hour or two in the oven. Feel free to season with whatever spices your heart desires. These kale tortilla chips are raw, vegan, and gluten-free, and are super easy to make. All you need is a food processor and an oven! I know these chips don’t look particularly attractive, but I’d say they turned out pretty well for my first try.

raw, vegan, gluten-free kale tortilla chips // gratitude and greens
Why eat kale? As I mentioned in this post, kale is full of cancer-fighting antioxidants, anti-inflammatory compounds, and vitamin K. In addition, kale’s high fibre content makes it a heart healthy food that helps to lower cholesterol. Per calorie, kale has more iron than beef and more calcium than milk, making it an ideal vegetable for individuals who suffer from anemia or osteoporosis. One cup of kale alone has 206% of vitamin A, 134% of vitamin C, and 684% of vitamin K. If kale doesn’t sound like a true superfood to you, I don’t know what will!

raw, vegan, gluten-free kale tortilla chips // gratitude and greens
Kale Tortilla Chips
yields around 1 1/2 cups of chips

  • 2 cups de-stemmed kale
  • 1 1/2 cups corn, fresh or frozen
  • 1 cup black beans, cooked
  • 2 tablespoons chia seeds
  • 1-2 tablespoons olive oil
  • chilli powder, to taste
  • sea salt, to taste
  1. Preheat the oven to 100 degrees celsius.
  2. In a food processor, blend the kale, corn, and black beans.
  3. Add the chia seeds, and slowly drizzle in the olive oil.
  4. Season with chilli powder and sea salt.
  5. Pour the mixture onto a lined baking tray and smooth out with a spatula (the kind for frosting and scraping, not the kind used for frying!)
  6. Shape the chips now, or crack them into smaller pieces after they are done.
  7. Bake for five to six hours, flipping halfway to make sure both sides cook evenly.

Wishing you much love and happy kitchen adventures,
Gen.

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