Did you know that pumpkins are an extremely versatile fruit? Yes, that is right… it is actually considered as a fruit (from a botanist’s perspective). However, in the culinary world it is considered as a vegetable as it is less sweet. We have shortlisted a few interesting recipes celebrating pumpkin season.
Ingredients – makes 10 slices
1 ¼ cups all-purpose flour
½ cup coconut flour
¼ cup dried cranberries
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice (if you don’t find it at the supermarket you can easily make your own with this recipe)
2 tablespoons chopped walnuts
2 tablespoons coconut flakes
1 tablespoon pumpkin seeds
½ cup brown sugar
½ teaspoon vanilla extract
1 cup pumpkin puree (follow the recipe for instructions how to make it
1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons of water, soaked for 5 minutes)
3 tablespoons almond milk
1 tablespoon melted coconut oil
- To make the pumpkin puree, preheat the oven to 175 °C. Cut the pumpkin into cubes and cook until tender. Then transfer it to a food processor and process until smooth.
- In a medium bowl, first combine the dry ingredients, then add the wet ingredients (vanilla extract, pumpkin puree, flax egg, almond milk, and melted coconut oil) and mix with a wooden spoon.
- Line a loaf pan with parchment paper and pour the batter into the pan. Bake for 40-45 minutes, depending on your oven. Or check by inserting a toothpick in the center of the pumpkin bread, it should come out clean.
- Cool completely before slicing. Enjoy!
Ingredient for the pumpkin hummus – makes 4 servings
2 cups canned chickpeas, drained
1 cup pumpkin puree (refer to previous recipe for instructions)
1 large clove of garlic
1 tablespoon tahini
1 teaspoon Italian seasoning
1 handful fresh parsley, chopped
1 teaspoon sesame seeds (regular and black)
red pepper flakes
1 teaspoon olive oil
- Put all ingredients in a food processor and process until smooth.
- Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil and serve with sesame crackers or veggie sticks.
Ingredients – Makes 8 portions
2 tablespoons extra virgin olive oil
1 large white onion, diced
1 ½ teaspoon fine salt
½ teaspoon ground black pepper
4 garlic cloves, minced
2 cups arborio rice
½ cup white wine
6 cup low-sodium vegetable broth
1 ½ cup homemade pumpkin puree
1 cup frozen peas
½ cup vegan, soy-free butter
3 tablespoons nutritional yeast (optional – this gives it a cheesy flavor)
garnish: fresh Italian-flat leaf parsley and freshly ground black pepper
- Heat oil in a large pot over medium heat. Add the onion, salt and pepper. Cook until the onion is translucent (but not browning), 5-7 minutes. Add the garlic, stir and cook for about 2 more minutes.
- Add the rice, mix it together with the onions so the dry rice toasts a little bit (about 1 minute). Add the wine, scrape up anything that’s sticking to the pan, and let the wine simmer down for another minute.
- Add broth and bring to a rolling boil. Then immediately reduce the heat to low and let simmer (stirring occasionally) for about 35 minutes until liquid is mostly absorbed.
- Add the pumpkin puree and stir to combine. Simmer on low for another 5 minutes.
- Stir in the peas, vegan butter and nutritional yeast if using. Simmer on low for another 5 minutes.
- Taste and adjust seasonings. Serve immediately. Top with fresh parsley and freshly ground black pepper.
- Store leftovers in an airtight container in the refrigerator. If storing leftovers in the freezer leave one inch at the top for expansion.
Ingredients – makes 4 cups
3 cups rolled oats
1 cup pecans (chopped)
½ cup pepitas (pumpkin seeds)
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
½ cup pumpkin purée
¼ cup melted coconut oil
⅓ cup maple syrup
2 teaspoons vanilla extract
- Preheat the oven to 150ºC. In a large bowl, combine all ingredients. Stir to combine evenly. Spread the granola in an even layer on a parchment-lined baking sheet.
- Bake for 50 to 60 minutes. About halfway through the baking time, use a large spatula to turn over the granola, breaking the pieces up as little as possible. Rotate the pan to ensure the granola bakes evenly. When it is browned and feels dry to the touch, remove from the oven. Sprinkle with chocolate chips if using and let the granola cool completely.
- Store at room temperature in an airtight container.
Sina, 2020, Vegan Pumpkin Bread, https://veganheaven.org/recipe/vegan-pumpkin-bread-with-cranberries-and-pumpkin-seeds/, [Accessed 14 October 2021]
Sina, 2018, Easy Pumpkin Hummus, https://veganheaven.org/recipe/pumpkin-hummus/, [Accessed 14 October 2021]
Gordon, Vegan Pumpkin Risotto, https://www.eatingbyelaine.com/pumpkin-risotto/, [Accessed 14 October 2021]
Rachael, Pumpkin Granola, https://www.bakerita.com/pumpkin-granola-gluten-free-vegan/ [Accessed 14 October 2021]
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