These homemade treats are full of pumpkin and whole grains. That makes them perfect for Halloween and Food Day. (I can’t pass up a chance to add a little Halloween twist this time of the year!) [Read more...]
Rogue’s Hazelnut Brown Nectar has an almost caramel flavor with hints of hazelnut and it’s vegan! It’s not overly sweet, but I though the flavors would go great in a gooey chocolate brownie with bits of hazelnut of course!
You may not know but I blog for Key Ingredient every Wednesday and this week the theme is beers, so you can get the recipe over at the Back Burner on my post for vegan Wednesday →
These are a little richer than my normal baked goods, but they are still healthier than most brownies. While I did use white sugar, you could substitute a different sweetener, but it will change the texture a bit.
Today is the first day of Vegan MoFo, also known as vegan month of food, and I’m so excited. Make sure to sign up for one or more of the rss feeds on their site to keep up with the best vegan month of the year!
I always think I’ll have a theme for this big, vegan event, but it’s hard for me to just pick one thing. I’m going to try the theme of fall with emphasis on pumpkin where ever possible. But I reserve the right to change my mind – a lot…
Last week the pie pumpkins were peeking out at me begging to join in on some cooking fun. I’ve talked about making pumpkin puree before, but today I’m providing some step-by-step instructions and pictures. Let’s hear it for trying to overachieve for Mofo!
It’s really easy to make, but you’ve heard that before. Plus if you’re like me, you want to see some proof ; ) [Read more...]
This cake is full of pumpkin, pecan and oats with just enough sweetness to pull it all together. It’s the perfect fall breakfast treat! [Read more...]
One of the recipes I get asked for the most is a simple version of a pumpkin spice frozen coffee. It seems to have a cult following. But believe it or not the pumpkin spice syrup at your local coffee chain just may contain dairy and the one at you-know-who’s definitely does. So one reason to make this yourself is if you are vegan or have a dairy allergy. The other is this isn’t made with an artificially flavored syrup but real good-for-you sweet potato (or pumpkin). No pumpkin on hand? Use sweet potato instead for a spicy twist on your morning wake up drink! to recipe →
I’m back on my oatmeal obsession just in time for Vegan Month of Food. I realized fall and winter will bring even more flavors into my oatmeal mix. Plus, is it really an obsession if it doesn’t raise its head every once in a while?
In case you didn’t already know this about me, I am in love with pumpkin and winter squash. They are good for you and can be used in everything from stews and casseroles to desserts and breakfast.
In the next few weeks you can look forward to some winter squash slow cooker recipes along with more delicious oatmeal flavors that are worth getting out of bed for! (There may even be pears and apples involved too.)
** Make sure to check out my other oatmeal recipes. I have over 40 different flavors!
Slow Cooker Pumpkin Coffeecake Oatmeal
soy-free and gluten-free
2 to 3 servings
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts
- 1/2 cup (40g) steel-cut oats
- 1 3/4 cup (437ml) Unsweetened Vanilla Almond Milk (or plain plus 1/2 teaspoon vanilla extract)
- 1/2 cup (124g) pumpkin
- 1/2 teaspoon cinnamon
- 3 tablespoons brown sugar (or other sweetener if you don’t use refined sugar)
- 3 tablespoons pecans or walnuts, chopped
- 1/2 teaspoon cinnamon
The night before: Mix toppings in a small container and cover until the morning. Spray your crock with some oil to help with clean up later (optional). Add all the ingredients except the toppings. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with coffee cake topping.
I’m so excited! My book, The Vegan Slow Cooker, was released early and many people who pre-ordered at Amazon will get theirs this week!
This soup was pretty much an accident. I had no intention of adding pumpkin to my new chick’n chowder. However, I freeze my puréed pumpkin in ice cubes just like I do my homemade bouillon. I do label the bags, but if you don’t actually read them bad (and good) things can happen.
Luckily this was a happy mistake – my favorite kind. Once I realized I had put pumpkin cubes in instead of bouillon ones, I changed my plan and added some more pumpkin. I didn’t notice that much difference in the flavor, but it does add more nutritional goodies.
I used a local vegan chick’n called Soy Delight, but your favorite chick’n should work just fine. If you are anti-fake-meat feel free to substitute cubes of pressed tofu, wheat gluten, or even white beans.
Also, if you avoid pre-packaged non-dairy sour cream, use pureed silken tofu or cashew cream instead. It’s your soup after all – so make it the way you like it.
Don’t forget that you can easily make your own pumpkin purée, in the slow cooker of course! Go ahead and get some of those pie pumpkins that are showing up at the farmers market. You can stock up for winter and spring!
Make sure to get in on the giveaway this week at Busy Vegan. Just go to this Busy Vegan link and add a comment to the post there. In the bag is a super cool OXO peppermill, some tasty peppercorns to fill it from My Spice Sage, and a postcard with my recipe for Slow Cooker Tempeh Braised with Figs and Port Wine. I have coupons I’ll be adding and a few other bonuses too. There will be 2 winners!
Also please like the Healthy Slow Cooking Facebook page if you haven’t already and please spread the word to your friends!
Slow Cooker Pumpkin Chick’n Chowder – serves 4
Cooking Time: 6 to 8 hours on low (or 3 to 4 on high)
- 1/2 cup pumpkin purée
- 1 medium potato, diced
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 1/2 cup vegan chick’n, cubed package (Gardein, Soy Delight, Smart Strips Chick’n, etc.)
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 bay leave
- 1 tablespoon vegan chick’n bouillon, like Better than Bouillon (or 2 tablespoons of the one from my book if you have it)
- 4 cups water
- cayenne or chipotle powder to taste
- 1/2 cup non-dairy Toffuti sour cream
- 1 cup unsweetened non-dairy milk (I used So Delicious – it’s the thickest and great for soups.)
- salt and pepper to taste (will vary greatly on the bouillon used)
The night before: Cut up the veggies and chick’n. Thaw pumpkin purée if you have it frozen. Store together in one bowl in the fridge.
In the morning: Add everything except the non-dairy milk, Toffuti sour cream, and the extra salt or pepper. Cook on low for 6 to 8 (or on high for 3 to 4 hours).
Remove bay leaf and thyme stems (if you used fresh thyme). Then add the non-dairy milk and sour cream. Make sure you thoroughly mix them in the soup. Then taste your soup, and add more salt, pepper, cayenne, or thyme if needed.
If you want a thicker soup you can take about 1/3 of the soup and purée it in a blender or food processor and then mix it into the rest of the soup. Personally I liked the thinner soup.
Serve topped with shredded vegan cheddar, extra vegan sour cream, and/or chopped chives if desired.
I brought these beans to a Festivus party this year and they were actually well received. I thought beans and kale might not go over so well on the meaty buffet. Luckily I was wrong. No one knows there is pumpkin in this because the pumpkin actually breaks down into the sauce!
This is also my dark days meal for last week. The pintos were bought dry at the Raleigh farmers market and they said they were grown locally. The pumpkin was from the Durham farmers market and was also a Halloween decoration earlier in the year. I also got the kale and the dried hot pepper blend from the Durham market.
The jerk seasoning, salt and pepper, bouillon, and port wine were not local ingredients.
Solistice Bean Stew
- 3 cups cooked pinto beans (or 2 – 14.5 ounce cans)
- 2 to 3 cups pumpkin, peeled and cut into cubes
- 1 cup water
- 1 tablespoon chick’n bouillon
- 1 teaspoon jerk seasoning
- 1 tablespoon port wine
- crushed hot pepper or cayenne, to taste
- 2 cups kale (or other greens), stems removed and chopped small
- salt and pepper, to taste
The night before: Peel pumpkin then cut in half and remove seeds. You can clean up the seeds and toast for snacking or garnish. Chop the pumpkin into
In the morning: Add the pre-cooked pinto beans, pumpkin, water, jerk seasoning, wine and hot pepper to an oiled crock. Cook on low heat for 6 to 8 hours.
40 minutes before serving: If there are any chunks of pumpkin that haven’t ‘melted’ into the stew mash them with a fork. Add the kale and cook until tender (about 40 minutes). Add salt and pepper to taste and add more chili or jerk seasoning if needed.
Serve over cornbread for a hearty winter meal.
This gingerbread gets a nutritious boost with the fall flavor of pumpkin. You can use canned organic pumpkin, or you can make your own. The slow cooker is perfect for gingerbread since things stay moister. You can use regular flour or even a gluten-free baking mix if you don’t have whole wheat pastry flour on hand.
2 cups (240g) whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons ground flax seeds mixed with 2 tablespoons water
1 cup (250ml) pumpkin puree (canned or homemade)
1/2 cup (125ml) molasses
1/2 cup agave nectar or maple syrup
1/4 cup (62ml) olive oil
1 teaspoon vanilla
Mix dry ingredients in a large bowl. Mix the flax seed and warm water together in another bowl. Combine the rest of the wet ingredients to the flax mixture. Add the dry mixture to the wet and stir with wooden spoon until it is just combined. Add to an oiled loaf pan that fits in your slow cooker, or directly to your pre-oiled crock. Cook on high, with the lid vented by placing a wooden spoon across the crock, under the lid.
Cook until a knife comes out almost clean (About 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan). Remember if you cook it as a loaf, it will continue to cook a little more after you remove it from the slow cooker.
Yields: About 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan
Never worry about a canned pumpkin shortage again. Each fall pie pumpkins are sprinkled in with the larger Jack-o-lantern pumpkins. Pie pumpkins are smaller and many will even fit in a small slow cooker. Plus pie pumpkins are tastier, and meant to be used in cooking. Use in any recipe that calls for cooked or canned pumpkin. Freeze in 1 1/2 cup portions, so you can thaw out the same amount that’s in one can.
Beyond Easy Pumpkin Purée
1 pie pumpkin that will fit in your slow cooker
Wash the pumpkin, and poke holes in it for the steam to escape. Place it in the slow cooker and cook on low for 6 to 8 hours. When it’s ready, a fork should easily slide through the skin and the flesh.
Let the pumpkin cool until you can touch it without burning yourself. Move it to a cutting board, and slice it in half. Remove seeds and pumpkin guts. Scrape the flesh into a food processor or blender and purée until smooth.
Yields: 3 to 6 cups
Total Prep Time: 3 minutes
Total Cooking Time: 6 to 8 hours