Pumpkin Fettuccine Alfredo

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This Pumpkin Fettuccine Alfredo recipe from Half Baked Harvest is serious business. While their post gives the option for a fried cheese, I skipped that part and focused on adding some greens to the dish as it’s already pretty stocked with dairy. I slightly modified the ingredients so feel free to view both versions. This is a great way to utilize a portion of canned pumpkin as I can never seem to use one can on one recipe.

I hope you enjoy this delicious meal as much as I did!

Ingredients

  • 4 tbls butter
  • 3 cloves garlic, minced
  • 1 1/2 c whole milk
  • 1 c cream
  • 3/4 c pumpkin
  • 2 c grated parmesan
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • 1 lb pasta noodle of choice – or keep it in the squash family and use the sauce over spaghetti squash!
  • 12-16 oz fresh spinach
  1. Melt the butter in a sauce pan, once browned, add the minced garlic
  2. Next, add the milk, cream and pumpkin. Whisk until everything is well combined. Simmer for 5-10 minutes, then add the parmesan (or other cheese of choice)
  3. While the sauce is simmering, cook the pasta/squash. *Note, spaghetti squash will take a pretty long time to roast in the oven. Either way, once preferred noodle is cooked, add this to the sauce
  4. Wilt spinach by setting in a strainer over the cooking pasta – or sauté spinach in olive oil
  5. Serve pasta in a bowl and top with spinach

Brown Butter Pumpkin Bread with Maple Glazed Cinnamon Walnut Filling

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In theory, this should be amazing. I mean, sugary, gooey, nutty filling? Freshly pureed pumpkin? Ok, well I used the canned stuff, but the organic canned pumpkin. Either way, this wasn’t a total success. I pulled the bread too early and it was very dense and chewy. I would suggest using cake flour instead of all-purpose flour. Also, be careful of over stirring. This can cause your breads to be tough and chewy.

What I love about this bread is the subtle sweetness from the maple syrup and walnut glazed filling; combined with the earthy and rich taste of pumpkin. I found it to be even more delicious sliced and toasted in the oven, then slathered with a generous layer of coconut oil.

I hope you have fun experimenting with this recipe! I will write the vegetarian version which I tested, along with the veganized parts.

ingredients
– 1 1/2 c pureed pumpkin
– 1 egg (1 flax egg, 3 Tbls water+1 Tbls flax)
– 2 tsp vanilla
– 1/2 c maple syrup
– 2 Tbls heavy cream (or non-dairy cream)
– 1/3 c brown butter (or 1/3 c oil)
– 1/2 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp salt
– 2 tsp baking powder
– 2 c flour (try cake flour, if possible)

for the filling
– 1 c roasted walnuts
– 2 Tbls maple syrup
– 2 Tbls dark brown sugar
– 1/2 tsp cinnamon

1. First, prep the filling by combining all ingredients, and set aside
2. Next, preheat the oven to 350. Whisk all of the wet ingredients in one bowl, set aside
3. In a large bowl, add the dry ingredients, combine with a whisk or fork. Then, fold the wet ingredients into the dry
4. With cooking spray, coat a loaf pan then pour half of the batter into the pan. Add the walnut filling and top with remaining bread dough
5. Bake at 350 for 45-50 minutes
6. Test bread with a knife or toothpick, if it comes out dry, it’s done! Let cook for 10 minutes before removing from the tin. Allow the bread to sit on a baking rack for 30 minutes before cutting

Pumpkins Gone Wild!

I currently live without a TV and at times I am very grateful for this. Tonight was one of those times. To unwind after a long day of work and class, I ate my dinner while getting caught up on the Facebook. Post after post was about this debate. I had yet to catch any of the debates, so I decided to tune into cnn.com. Wow. Big mistake. After a few minutes I was in need of foods from the top of the pyramid. I’ve been wanting to try out a pumpkin cookie recipe and dabbled with two recipes. The first is a plain pumpkin oatmeal chocolate chip and the second is a maple chocolate pumpkin. Enjoy!

Pumpkin Oatmeal Chocolate Chip

Ingredients

  • 1 1/4 c rolled oats
  • 1 1/4 c whole wheat
  • 1 c sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbls baking powder
  • 1/3 c water + 1 tsp flax seeds + 1 tsp chia seeds (flax/chia egg)
  • 1 tsp vanilla extract
  • 1 c pumpkin puree
  • 1 tsp apple cider vinegar
  • 2 tbls canola oil
  • 3/4 c vegan chocolate chips

Directions

  1. Preheat oven to 375 F
  2. Combine oats through baking powder
  3. Make the flax/chia egg
  4. Stir wet ingredients together, adding in flax/chia egg
  5. Add wet into dry. Fold in chocolate chips
  6. Let cookie mixture firm up in the fridge for 15 minutes (I usually let the oven preheat during this time)
  7. Form into tablespoon sized balls and cook for 12-15 minutes

Maple Chocolate Pumpkin Cookie

(I basically halved the recipe above – to utilize one can of pumpkin, and added in cocoa)

Ingredients

  • 1/2 c whole wheat flour
  • 1/2 c oats
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tbls baking powder
  • 1/4 c cocoa powder
  • 1/6 cup water + 1 tsp chia
  • 1/2 tsp vanilla extract
  • 1 tsp maple extract
  • 1/2 cup pumpkin puree
  • 1/2 tsp apple cider vinegar
  • 2 tbls canola oil

Directions

  1. Add flour through cocoa
  2. Mix the chia egg. Stir into wet ingredients
  3. Combine wet into dry. Store in fridge for at least 15 minutes (preheat to 375 F)
  4. Roll into tablespoon sized balls and cook for 12-15 minutes

Carotene and Greens

I tried this soup at our last food club and fell in love! I made it tonight with a few adjustments, along with rapini that’s been slow cooked in oil and garlic. Mmm!

  • 1 cup canned organic pumpkin
  • 4 cups butternut squash cubes
  • 1 Tbsp ginger powder (I’d use less next time, maybe 2-3 tsp)
  • 1/3 cup agave
  • 2 Tbsp vegan buttery spread
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • dash of dried sage
  • 1/2 cup+ veg broth

Boil the cubed squash until soft. Blend in a food processor. Add all other ingredients. Return to pot. Heat through. Add other herbs/spices if necessary.

Sorry I was lazy with the photos and presentation…

A Fall Feast

Sautéed kale with sun-dried tomatoes and garlic, pumpkin cornbread and a chickpea loaf. If that isn’t the perfect fall menu, I don’t know what is! The sautéed kale is so simple, it does not even need a huge write-up. De-stem the kale, boil for 20 minutes (until very tender), drain and add to a pan with oil and garlic. Saute until fragrant, add more oil/kale stock as needed. Re-hydrate the sun-dried tomatoes for a few minutes in the kale water. Add to the pan. The kale should be super tender when it’s done.

Here are the rest!

Pumpkin Cornbread (modified from SwellVegan)

  • 2 c whole wheat flour
  • 1 c cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c non-dairy milk
  • 4 tsp apple cider vinegar
  • 1 c pumpkin puree
  • 1/3 c safflower oil
  • 1/4 cup maple syrup, plus extra to brush the top of the bread

1. Mix dry

2. Combine milk and vinegar, let curdle

3. Whisk together wet, add in milk mixture

4. Add wet to dry

5. Bake at 350F for 35 min in an 8×8 pan

6. Brush with maple syrup and broil for a minute or two (not five like me, unless you like burnt crust!)

Chickpea Loaf (modified from Growing Up Veg)

  • 2 cans of chickpeas (drained and rinsed)
  • 3/4 c bread crumbs
  • 1/3 c canola oil
  • 1 small onion
  • 2 tsp garlic powder
  • 2 tsp sage
  • 1 tbls parsley
  • 1/2 tsp salt
  • 1 tbls tamari
  • 1/2 jar pasta sauce
1. Blend all ingredients (minus the sauce) in a food processor until smooth
2. Form into a patty and bake at 325 F for 30 minutes
3. Pour sauce over loaf, bake for another 10-15 minutes

Happy Halloween!

I made Isa’s Pumpkin Pie Brownies for Advocates for Animals and the Environment’s potluck tonight. I think it may have been better in a springform pan. I feel like the 9×9 just didn’t cut it, but sometimes you just have to work with what ya got. I snuck a little piece out of a corner, just for precaution…turned out pretty well. A bit cakey though, boo that. Again, pan difference may have effected it and I did leave it in a bit longer than 30 minutes. The chocolateyness is outstsanding though.

I am too lazy to type the recipe out, but you can find it on the Post Punk Kitchen page. Trick or Treat!

Pumpkin Mania: Part One

I came across this recipe the other day for pumpkin cookies and have been looking forward to getting these in the oven. I did modify a few things. It calls for chocolate chips but the thought of chocolate and pumpkin didn’t do it for my taste buds. Instead, I added in some raisins. They turned out pretty good. The consistency is quite cakey and fluffy. It would have been nice to get some crunch in there, walnuts would be a great addition. next time.

I still have a bunch of pumpkin left over so stay tuned for the next installment of Pumpkin Mania!!

Pumpkin Cookies

  • 1 c all-purpose flour and 1 c whole wheat flour
  • 1 tsp bak­ing pow­der
  • 1 t­sp bak­ing soda
  • 1 tsp cin­na­mon
  • 1/8 t­sp. salt
  • 1/2 c earth balance, soft­ened and 1/2 c veg shortening
  • 1/2 c reg­u­lar sugar
  • 1/2 c light brown sugar, packed
  • 1 c canned pump­kin (not pump­kin pie fill­ing)
  • 2 tsp milk of choice
  • 1 tsp vanilla
  • 1/2 c raisins
  1. Pre­heat the oven to 350 degrees.  Line two bak­ing sheets with with parch­ment paper.
  2. Combine dry ingredients (flour through salt)
  3. Beat sugars, butter and veg shortening
  4. Add pump­kin, milk and vanilla and mix well
  5. Mix dry into wet, stir until just combined
  6. Fold in raisins
  7. Bake for 10-12 minutes

Yields: 3 dozen cookies

Pumpkin Brownies

When I first saw this recipe, I thought it sounded weird and kind of gross. However, I’m not a snob when it comes to trying new things. So I grabbed some canned pumpkin and gave this recipe a whirl. The taste is absolutely phenomenal. Unfortunately the consistency isn’t the greatest, quite crumbly. I’ll definitely try this again and maybe tweak a few things! It’s a wonderful fall treat full of seasonal spices. Enjoy!

 

Pumpkin Brownies

  • 1/2 cup vegan butter
  • 1 cup sugar
  • 1/2 cup pumpkin
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/8 tsp nutmeg
  •  1/4 tsp cinnamon
  • 3/4 to 1 cup flour
  • 1/2 to 3/4 cup roughly chopped dark chocolate

Heat oven to 350 F. Melt butter then add ingredients in order as shown. Bake in a greased 8 x 8 for about 26 minutes.