Tag Archives: Pumpkin

Vegan + Gluten Free Pumpkin Cranberry Muffins

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Please tell me I am not the only person who is not sick of pumpkin.

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I hope not, because these muffins are delicious, and I want everyone to enjoy them.

I did not overdo it on the pumpkin pre-Thanksgiving. I actually had no pumpkin pie during the holiday. Only 1 or 2 pieces of my mom’s delicious pumpkin roll. I did not go so crazy with pumpkin baked goods that I am now burnt out. I am still going, and going strong with these vegan + gluten free pumpkin cranberry muffins. 

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What these muffins are:

-flavorful
-just slightly sweet
-full of plump cranberries
-so amazingly moist
-hearty
-filling
-a great snack
-so healthy

Now, I’ll talk briefly about what these muffins are not. They are not traditional, they are not super soft and fluffy. They are not bakery muffins. They are not what you make for a special occasion. They are not what you make for someone who has no interest in health. 

But, if you are even slightly interested in being healthy, these are the perfect everyday muffin! Yes, I would eat one (or two) of these everyday, and feel good about it, if I could bake enough. Greg and I have been going through them like crazy. I’ve been making batch after batch and they are just so good every single time.

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These muffins were completely inspired by this recipe, for vegan banana muffins from Winnie of Healthy Green Kitchen. I have been following her blog for years, and I find many of her recipes and ideas inspiring. (Her recipe was inspired by this one, from Food Loves Writing, also a beautiful post). I made several tweaks from her recipe that I have listed below. 

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I made this recipe gluten free by making my own flour. Sure you could use a gluten free flour blend, but you would not get the hearty texture I am so in love with and quite honestly, I haven’t have great luck in the gluten free flour blend department. Making your own oat + pecan flour for these muffins is fun, affordable, healthy and delicious! Just be sure to note that using this homemade oat + pecan flour will not produce a fluffy, soft, bakery-style muffin. These muffins are dense and hearty in the best possible way. 

And, for anyone reading who doesn’t know about flax eggs, let me tell you just a little about them. Ground flax + water = a great binder in baking that can replace an egg for a vegan option! It works and doesn’t affect taste!

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These muffins are delicious right out of the oven and the same day as being baked but their flavor really enhances as they get older. They get better every day and I have kept them in a sealed container good for up to 8 days! 

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So here you are my friends, healthy + hearty pumpkin cranberry muffins. Hope you enjoy!

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Vegan + Gluten Free Pumpkin Cranberry Muffins
Serves 9
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Ingredients
  1. 1 cup rolled oats
  2. 1/2 cup raw pecans
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 tablespoon ground flax
  7. 3 tablespoons water
  8. 1 cup pumpkin puree
  9. scant 1/2 cup sugar
  10. 1/3 cup coconut oil, melted
  11. 1 teaspoon pumpkin pie spice
  12. 1/2 teaspoon cinnamon
  13. 1/2 cup dried cranberries, slightly chopped
Instructions
  1. Preheat the oven to 350*. Line a muffin pan with 9 paper liners.
  2. Combine the oats, pecans, baking soda, baking powder and salt in a food processor and process for several minutes, until it resembles a fine crumb. The mixture won't be as fine as flour, and that's okay. Set aside.
  3. Add the ground flax seed to a bowl with 3 tablespoons of water and mix to combine. Set aside.
  4. Add the pumpkin puree to a small skillet over medium heat. Cook several minutes, stirring so that it doesn't stick, until the pumpkin doesn't smell as "raw". It should smell slightly sweet.
  5. Add the pumpkin, sugar, melted coconut oil, pumpkin pie spice and cinnamon to the bowl with the flax and water. Stir everything together to combine well. Add the oat + pecan flour mixture and stir well to combine. Add the dried cranberries and stir until just incorporated.
  6. Scoop the batter into the nine prepared muffin liners.
  7. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  8. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/
*Recipe inspired and adapted from these vegan banana muffins from Healthy Green Kitchen

Pumpkin Lasagna with Red Sauce, Broccoli + Kale

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Lasagna. One of the best meals ever, I think.

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The best for the person who eats it and for the person who makes it. 

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For the one who eats it: delicious, fulfilling, comforting, all around good.

For the one who makes it: fun, room for creativity, room for error, fulfilling, comforting, all around good. 

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Over the years, I’ve made so many versions of lasagna, I’ve lost track. It’s one of those things that if you know the general concept, you don’t really need a recipe. Come up with a flavor combo, figure out how you’ll layer it and you’re set. 

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I recently came up with this flavor combo and just had to share. It’s so good that I made it twice in five days. With just two of us here to eat, that’s a lot of lasagna, but Greg and I agree: lasagna leftovers are the best. 

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Let’s talk about the recipe:

Per usual, this recipe has no meat and is loaded with veggies. I chose broccoli and kale because I thought they’d go wonderfully with the pumpkin. I chose red sauce because although I love white sauce, red sauce is healthier for everyday. I went with a classic ricotta cheese layer. And then the pumpkin layer. I kept it super simple. Pureed pumpkin seasoned with a touch of salt and pepper, some nutmeg and some parmesan cheese. That pumpkin layer is so good.  

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There are several parts to making this lasagna but all are super easy. Once all parts are ready, all you need to do is layer, cover then bake! I love that about lasagna.

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Let me tell you quickly about the noodles I use. I use regular lasagna noodles (not the no-boil kind) and I do not boil them before baking. I have experimented with boiling them before and using the no-boil kind, but my preference is to use the regular and not boil them. It works, but it does take longer to bake. Use whatever noodles you like for this recipe, though!

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It is cloudy and chilly here today and I am thinking lasagna leftovers will be perfect for lunch. I hope this post inspires you to make this dish and to enjoy something warm and comforting for yourself!

Pumpkin Lasagna with Red Sauce, Broccoli + Kale
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For the sauce
  1. Olive oil
  2. 2 garlic cloves, minced
  3. 6 shallots, sliced
  4. 2 tablespoons balsamic vinegar
  5. 1 28-ounce can crushed tomatoes
  6. 1 tablespoon brown sugar
  7. 2/3 cup coconut milk (or any milk!)
For the cheese filling
  1. 16 ounces ricotta cheese
  2. 1 egg
  3. 1/2 tablespoon dried basil
  4. 1/2 tablespoon dried oregano
  5. Salt and pepper
For the pumpkin filling
  1. 1 1/2 cups or 1 15-ounce can pumpkin puree
  2. 3 tablespoons grated parmesan cheese
  3. Pinch of nutmeg
  4. Salt and pepper
Other
  1. 9 lasagna noodles
  2. ~2 cups fresh broccoli, chopped into small pieces
  3. ~2 large handfuls baby kale
  4. ~1/2 cup grated parmesan cheese, for topping
Instructions
  1. Preheat the oven to 400*.
  2. Start with the sauce. Add a tablespoon or two of olive oil to a pot over medium heat. Once hot, add the minced garlic and sliced shallots. Cook several minutes, until shallots have softened. Add the balsamic vinegar to the pot, and cook several more minutes, until the vinegar has reduced. Add the crushed tomatoes, brown sugar and coconut milk. Stir, and cook over medium-low heat while you prepare the other things.
  3. For the cheese filling: combine the ricotta, egg, dried basil and oregano in a bowl. Add salt and pepper and stir well. Set aside.
  4. For the pumpkin filling: combine the pumpkin puree, parmesan cheese, nutmeg, salt and pepper in a bowl and stir together well. Set aside.
  5. I used a 9x13 baking pan. Using a soup ladle, ladle one scoop of sauce onto the bottom of the pan. Place three lasagna noodle on top of the sauce. Spread 1/3 of the ricotta mixture on the noodles, followed by 1/3 of the pumpkin mixture. Layer 1/2 of the broccoli on top of the pumpkin layer followed by a large handful of baby kale.
  6. Using the soup ladle, ladle another scoop of sauce on top of the veggies, trying to cover all lasagna noodles.
  7. Do another layer of three noodles, ricotta, pumpkin, the last of the veggies and then more sauce.
  8. Finish the layers with three noodles, the rest of the ricotta and pumpkin, the rest of the sauce and then a large covering of parmesan cheese.
  9. Cover with foil and bake in the preheated oven for 1 - 1.5 hours, or until noodles are soft.
Notes
  1. I used regular lasagna noodles and did not cook them before making the lasagna. I always do this and it always works for me, although it does take longer to bake.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Kale, Cranberry + Walnut Stuffing (stuffed in a pumpkin!)

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I’ve got something to tell you.

I am OBSESSED with stuffing.

Oh my goodness do I love it.

When I tell people that I don’t eat turkey on Thanksgiving, I often get the response, “If you don’t eat turkey, then what do you eat?”

I eat stuffing. Lots and lots of stuffing. 

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I’m not sure when exactly this obsession started, but I’m glad it did. Stuffing makes me so happy. I even “liked” stuffing on Facebook. I’m not sure why you can do that (or how I discovered that you could), but I did. And every year around Thanksgiving, “Stuffing” begins to post on Facebook. And I secretly love it!

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I think my mom makes the best stuffing. It’s very simple and very classic, but so delicious. It has the perfect flavor. And it is so moist. It doesn’t need gravy, although I put gravy on it anyway because I also love gravy. 

And while I love and wouldn’t want to go without my mom’s amazing, classic stuffing, it is fun to experiment with it a bit, too. As far as I’m concerned, the more stuffing, the better. 🙂

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The story behind this kale, cranberry + walnut stuffing:

When I came home from Florida last week, a beautiful pumpkin was sitting on the table waiting just for me (and flowers, too!). Greg picked out the pumpkin for me at the farmers market when I was away. He said he talked to a woman about stuffing the pumpkin, and thought that I would love the idea. He knows me too well – there is nothing I would rather do this time of the year than stuff a pumpkin with stuffing! 

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I bought some multigrain bread (my favorite) and then searched my fridge and pantry for the perfect add-ins for the stuffing. I love the classic flavor combo of fresh garlic, shallots, carrots and celery so I thought that would be my base. I added baby kale because I am obsessed with adding it to everything lately. To the bread, I added dried cranberries and walnuts, just because I thought it would work. I spiced it up with plenty of dried thyme, sage, nutmeg, salt, pepper and some fresh rosemary. I used fresh rosemary because I love the flavor of fresh over dried and I know that I will use the entire package when I buy it. The only binding ingredient in this stuffing is chicken broth (use veggie broth to make it completely vegetarian!). I didn’t want to add egg, so I tried just the broth and it worked perfectly as a binder.

And just a note: stuffing doesn’t have to be wildly unhealthy to be delicious! This stuffing has only 2 tablespoons of butter in the entire thing. I used multigrain bread, nuts, dried fruit and a ton of veggies. I’m not saying it’s a health food, but you don’t have to feel guilty about indulging in this!

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My origianl plan was to cut the pumpkin top off, jack-o-lantern style. Just as if I were carving the pumpkin. But, this pumpkins skin was very thick and hard to cut through. I tried but decided I just couldn’t do it. I decided to cut the pumpkin in half, take the seeds out and stuff some stuffing into each side. It worked very well, and I think that anyway you can cut your pumpkin would work, too. 

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The flavor of this stuffing is amazing. It is everything I hoped for. The cranberries and walnuts add great texture. It is perfectly moist. Greg and I agreed that gravy is not necessary for it. 

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And the pumpkin presentation is fun and cool. I think that it would be a fun dish to take to a family or friend Thanksgiving get-together. And as far the the pumpkin flesh, it can be scraped out and eaten with the stuffing, or scraped out and used for another recipe. Don’t let that pumpkin go to waste!

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So, what do you think? Will you stuff some stuffing into a pumpkin this season? Even if you have a traditional stuffing recipe, I encourage you to give this one a try too. It’s fun, delicious and like I said above, there can never be too much stuffing. 🙂 Enjoy!

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Kale, Cranberry + Walnut Stuffing
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Ingredients
  1. 5 cups multigrain bread, cut into cubes
  2. 1/2 cup dried cranberries
  3. 1/2 cup walnuts
  4. 1 tablespoon fresh rosemary, chopped
  5. 1/2 tablespoon dried thyme
  6. 1/2 tablespoon dried sage
  7. Pinch of nutmeg
  8. Salt and pepper
  9. 1 tablespoon butter
  10. 2 tablespoons olive oil
  11. 2 garlic cloves, minced
  12. 8 small shallots, sliced
  13. 2 medium carrots, diced
  14. 3 celery stalks, diced
  15. 2 ounces baby kale
  16. 2 cup chicken broth (or vegetable broth to make it vegetarian!)
  17. 1 large baking pumpkin
Instructions
  1. Preheat oven to 400*.
  2. Prep your pumpkin. Do what seems to work best. You could cut it as if you were carving a pumpkin, or like me, cut the pumpkin in half. Clean out the pumpkin seeds.
  3. In a large bowl, combine the cubed bread, dried cranberries, walnuts, rosemary, thyme, sage, nutmeg, salt and pepper. Set aside.
  4. In a skillet over medium heat, heat the butter and olive oil. Once hot, add the minced garlic and shallots. Cook several minutes, until shallots soften.
  5. Add the carrots and celery and cook several more minutes, until veggies begin to become tender. Once tender, add the baby kale and cook, stirring until kale is wilted.
  6. Add the cooked veggies to the bread combo. Add the chicken broth and stir, until well combined and all bread is wet.
  7. Stuff the stuffing into the hollow, cleaned out pumpkin. Place the pumpkin in a baking dish and bake in the preheated oven for 1-1.5 hours, or until stuffing is cooked through and the pumpkin flesh is fork tender.
The Dreaming Foodie https://www.thedreamingfoodie.com/

How To: Make Your Own Pumpkin Puree

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Hi all! How are ya?

Question for you: what is your favorite fall flavor?

Is it apple? Pear? Pumpkin? Gingerbread?

I like all that I mentioned, but I must say pumpkin is definitely a favorite. I talked about pumpkin here, with my 4-ingredient pumpkin smoothie (delicious) and here with pumpkin cupcakes. 

But let’s get back to the basics. Let’s talk about the pumpkin itself. And where that pumpkin is coming from. 

Now, if you are already a fresh pumpkin pro, you can skip this post. That’s all you will see here today: how to deal with fresh pumpkin.

To be honest, I had no idea how to use/cook with/bake with a fresh pumpkin exactly two years ago at this time.

It was fall 2011 and I got it in my mind that I would learn. I had been preparing my mom for weeks. We would do it on a weekend. We would find the perfect pumpkin, and we would turn it into a pie.

I remember Google-ing and searching the internet, over and over again. We planned days in advance, we wanted to be prepared.

Looking back at that now, it seems kind of silly. I wouldn’t change the experience — I remember having so much fun doing it. And I remember enjoying the end product immensely. The pie tasted so good, and knowing that my mom and I accomplished turning a pumpkin into a pie, made it even better.

But, it’s really not that complicated. I was under the impression that cooking/baking with a pumpkin was this crazy thing that could only happen on weekends/holidays. I was used to thinking that a pumpkin was only a fall decoration. I was under the impression that a pumpkin was like nothing else I had ever used in the kitchen.

But that’s just not true. If you are new to using fresh pumpkin in the kitchen, think of it this way: a pumpkin is just like any other squash you use. Butternut squash, spaghetti squash, even yellow squash. It may be covered by a thick skin, but inside, you will find the good stuff. Stuff that just needs a little cooking to come free from that skin. And once it’s cooked, it is so, so versatile. 

I hope that you all are ready, because after today, I will be coming at you with some pumpkin recipes! Be prepared for both sweet and savory.

Now, yes, it is easier to just use canned pumpkin. And really, I have no problem with it. Most brands, I assume, are just pure pumpkin in a can, and nothing else. And that is just fine! But using a fresh one is fun. It’s a bit more labor intensive than opening a can, yes, but in the right situation it is way more fun!

I will never forget the time my mom and I made that pie. It was fun and it was memorable. Do you want to do something fun with your daughter or your mother or friend or anyone? If you do anything this season: make a pie from a fresh pumpkin!

 Let’s talk about how it’s done. 

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Here’s the quick version:

-Preheat the oven
-Wash the pumpkin
-Cut the pumpkin in half, and then in half again
-Clean out the pumpkin seeds
-Brush the pumpkin with oil
-Roast the pumpkin for ~30 minutes
-Let the pumpkin slightly cool
-Remove the pumpkin skin
-Place the pumpkin in a food processor and puree away!

You’re done, that’s it. Now you have fresh, pureed pumpkin, ready to use in all of your favorite recipes!

Now, I’ll go into a little more detail, and show you some photos!

First, pick out your pumpkins. As far as I know, most grocery stores and markets should carry these little guys around this time of the year. They could be called pie pumpkins or sugar pumpkins. Mine were called baby pie pumpkins! The size is really up to you. How much puree do you want. The pumpkin I used was around 3 pounds (estimate) and I got a little over one cup of puree from it. 

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After preheating the oven and rinsing the pumpkin, you will cut the pumpkin in half. It isn’t as hard as it sounds. It is much more difficult, in my opinion, to slice through a butternut squash. Pie pumpkins are much smaller and I think softer than big carving pumpkins we’re used to seeing. I just choose one side of the stem on top and cut straight down through the pumpkin. Use a very sharp, large butchers knife and it will go smoothly. Cut the pumpkin in half again, so that you have quarters. 

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Next clean out the seeds. It’s super simple, and you’re probably used to doing it from carving pumpkins. Get a spoon and scrape away until all the seeds are out! Save the seeds, if you’d like. Clean them and roast them up for a healthy snack. For a sweet taste, I’d roast them with cinnamon and for a savory I’d do rosemary!

I then lightly brushed the inside pumpkin flesh with olive oil. I thought this would help it roast better and get more tender. Place the pumpkin quarters onto a parchment-lined baking sheet, with the skin side up, like the two in the middle in the photo below.

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Roast the pumpkin in the oven for about 30 minutes. It could take longer or shorter depending on your oven and the size of your pumpkin, as well as how many you are roasting. What you are looking for is a soft, slightly wrinkled skin on the pumpkin that a fork will easily pierce through. The flesh of the pumpkin should be soft as well, and possibly slightly browned. 

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 Let the pumpkin quarters cool a bit. You technically could remove the skin right from the oven, but it will be very hot. Once you feel it has cooled enough to touch, peel the skin from the pumpkin flesh. It should come off very easily. If you are struggling to remove the skin, the pumpkin may need more time roasting. 

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Once you have the skin removed from the flesh, place the pumpkin into a food processor. If you don’t have a food processor, I imagine that a good blender would work as well, although I have not tried that myself. Turn on the food processor and process until the pumpkin is smooth and no chunks remain.

What you’re left with is a smooth, fragrant pumpkin puree, ready to go in all of your favorite recipes. It can be used in smoothies, pies, cookies, cakes, muffins, pasta, quiche, anything! Pumpkin puree really is versatile and tastes great in both sweet and savory dishes. 

This pumpkin can be used just as pumpkin puree from a can. Treat it the same. I do find that fresh pumpkin puree has a more yellow color than that from a can, but that’s the biggest difference I’ve noticed. 

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Making your own pumpkin puree is a fun process and I do encourage you to try it. It is not difficult or confusing, just some straight-forward roasting and pureeing! 

I’d love you to leave any questions in the comments section as well as letting me know if you tried making your own puree! I hope that this post can serve as a helpful guide to you.

Now, go find a pumpkin and make some puree!

4-Ingredient Pumpkin Smoothie

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Well, it has happened. 

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Pumpkin has made its way to The Dreaming Foodie for the season. 

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While I’m not usually one to stick to certain flavors, like pumpkin, at specific times of the year, I have been thinking of it more than usual lately. 

Maybe it is just the cooler temperatures. I can feel fall in the air. Maybe I’m more of a seasonal eater than I know. Maybe I subconsciously do crave pumpkin more in the fall.

Either way, I have had a pumpkin smoothie on my mind for awhile now. I do love pureed pumpkin. As soon as I have a chance, I plan on picking up a bunch of fresh pie pumpkins, roasting them, and keeping the puree on hand. For now though, I have this canned puree, and love it.

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Not only is pureed pure pumpkin delicious, it carries health benefits. Just Google it. Vitamins, minerals, antioxidants — lots of good stuff for us. 

I don’t think a lot of people associate pumpkin with being a health food, just because it is associated with pumpkin pie. The pumpkin part = good for you, the pie part = not so much. 

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That’s why when I was making this smoothie, I wanted to keep it as healthful as possible. Pumpkin sure does taste good with lots of sugar added, we all know that from pie, but I want to save that indulgence for Thanksgiving. For an everyday treat, I want to keep it better for me. 

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I used bananas and yogurt to sweeten this smoothie. I needed no other sweetener, but if you desire a sweeter pumpkin taste, feel free to add a sweetener of your choice.

The only other ingredient in this smoothie is almond milk. Yep, that’s it. Four ingredients:

-Pureed pumpkin
-Banana
-Yogurt
-Almond milk

Oh, and cinnamon and nutmeg! That is what I used to spice my smoothie up a bit, but if you have pumpkin pie spice, that would be good too! And the amount is completely up to you. Spice it to your liking!

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Like many recipes I have been posting, this recipe is 1) super simple to make and 2) easily customizable.

This recipe is made easily vegan by using almond or coconut yogurt. I use this coconut yogurt and absolutely love it. The smoothie can be made sweeter, or spicier, to your liking. You can use any milk you want to – choose your favorite. And, the recipe I provide makes enough for one smoothie. It is so easily doubled, tripled, etc.

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Oh, and, if you are like me, you will love this smoothie topped with some extra cinnamon and a handful of granola! Yes, eat the granola off the top with a spoon and then sip the rest of the smoothie. Heavenly! 

If you’re looking for a pumpkin treat that is healthy and easy to prepare, you’ve got it! 4-ingredient pumpkin smoothies! 

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4-Ingredient Pumpkin Smoothie
Serves 1
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Ingredients
  1. 1 banana, frozen
  2. 1/4 cup pure pumpkin puree
  3. 1/4 cup yogurt (I used coconut yogurt!)
  4. 1/2 cup almond milk (or your favorite milk)
  5. Cinnamon and nutmeg (or pumpkin pie spice)
Instructions
  1. Place all ingredients into a blender and blend on high, until completely smooth and creamy. Add cinnamon and nutmeg (or pumpkin pie spice) to your liking.
  2. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/