Browsing Tag:

Pumpkin

Pumpkin Spice Pumpkin Seed Butter

Pumpkin Spice Pumpkin Seed Butter

I prefer pumpkin spice in my nut butter, not my coffee.

I’ve been using this batch of the creamy spread to slather on bread, spoon into oatmeal, and drizzle on breakfast sweet potatoes.

Breakfast Sweet Potato with Pumpkin Seed Butter

The recipe is simple, but you’ll need a solid food processor. And a little patience. As you watch the butter swirl round and round, achieving a creamy butter may at first seem impossible. But eventually, the seeds begin to slowly release their oils. This turns the consistency of the butter from chalky to velvety smooth.

Feel free to adjust the spices to your liking. You can also play around with toasting the seeds. Sometimes I’ll also add a few walnuts to the food processor, too.

Pumpkin Spice Pumpkin Seed Butter

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Pumpkin Spice Amaranth Muffins

Pumpkin Spice Amaranth Muffins

Fall has arrived and so too has butternut squash, both in my mom’s garden and at my local farmer’s market.

I’ve been loading up on the creamy orange treat and roasting it by the masses in my oven.

Pumpkin Spice Amaranth Muffins

With a full tupperware container of leftover butternut, I decided to pull out my spatula and basque in one of my favorite cool-weather activities — baking.

Muffins became the mission and pumpkin spice the theme.

Pumpkin Spice Amaranth Muffins

In honesty, I’m definitely not one of those PS-obsessed gals, and in fact, I actually kind of despite the trend. From cereal to yogurt to bagels to popcorn, the amount of pumpkin spice flavored foods is getting out of control. Pumpkin pie spice english muffins…really?!

Although in muffins…that’s a different story. The spice combination worked quite well with this recipe, and left the whole kitchen smelling like autumn upon baking. Love.

Also, fun fact: I learned last year, most canned pumpkin is made up primarily of squash. So, no need to blink twice when you see this recipe swapping pumpkin puree for mashed butternut.

Pumpkin Spice Amaranth Muffins

In my mission, I also set out to use amaranth flour, which I’ve had idling in my cabinet for some time now. It’s a gluten-free, high-protein flour, which makes it great for adding a boost of nutrition.

I haven’t been able to find many recipes that utilize it, so if you have a favorite way of cooking/baking with the flour yourself, please do share!

Pumpkin Spice Amaranth Muffins

I find these muffins best served slightly warm with a smear of almond butter and a drizzle of honey. Add a glass of almond milk on the side, and you’re in for a true seasonal treat, perfect as a cozy snack or senses-awakening breakfast.

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Healthy Pumpkin Recipe Roundup

‘Tis the season for pumpkin-everything. I much prefer mine in its whole form as opposed to its pseudo form, and so I give an annual “no thank you” to the kind that’s making appearances in places it shouldn’t be. No thank you “pumpkin” cream cheese. No thank you high fat “pumpkin” lattes. Yes please, pumpkin curry, pumpkin soup, pumpkin dessert, and everything else you’ll find down below.

Pumpkin does have its place, and I can certainly jump on the October pumpkin bandwagon, as long as it’s showing up on the right spoon. Are you with me?

If so, great. Let’s be friends. Let’s also dive into this pumpkin recipe roundup together containing some of my all-time favorite pumpkin creations. Here, you’ll find a little something for everyone (gluten-free, vegetarian, vegan), all meals, and occasions. You’ll also find a few pumpkin-y desserts, which are for sure worth the annual indulgence. That vegan pumpkin custard might be one of my favorite recipes of my repertoire, and it takes just 20 minutes and one pan to make! So come on already, pass over the pumpkin, please.

Pumpkin Coconut Overnight Oats

Pumpkin Coconut Overnight Oats

Breakfast made easy-peasy, creamy and delicious.

Pumpkin Pie Muffins

 Pumpkin Pie Muffins

Breakfast, lunch, snack-time, dessert…you name it. These half-whole-wheat, part-pumpkin-filled muffins, will make you feel good about the pastry in your hands.

Sage Pumpkin Hummus

Sage Pumpkin Hummus

 I love flavor variations of hummus. This one speaks of a harvest fall. Throw some toasted pita by its side and you have a wonderful appetizer for any gathering of the season.

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Pumpkin Coconut Veggie Curry over Black Rice

Pumpkin Coconut Veggie Curry over Black Rice

I’ve been doing a ton of cooking with friends lately, which I love. There’s something special about gathering around cutting boards and cookbooks, and creating something from scratch. Especially when it means spending time with people who make you laugh and forget all your worries. Nights of food and laughter will always be my favorite.

This month has been filled with lots of those, making it feel as if Christmas came early. Minus all the Christmas cookies. I have yet to bake one holiday treat this year! Gasp. Throw me some ideas, friends. This weekend, I  shall bake. And get down with some DIY gifting.

Because all that free time spent cooking lately means I have lots and lots of gifting to catch up on this weekend. Cue morning yoga and evening wine to keep my sanity. And some of this leftover pumpkin coconut curry from an earlier silliness-filled cooking sesh with the help of Louie, my new sous chef. (Every food blogger needs a sous chef, right? My mom likes to think I need a dishwasher, too…but that’s another story.)

Pumpkin Coconut Veggie Curry over Black Rice

Coconut curry holds a sweet spot in my life. As of lately, black rice does too. Combine the two, and you’re in for a treat. Not only does the orange pumpkin in this recipe look beautifully with the rice, but it compliments its nuttiness as well.

Creamy and slightly rich, but packed full of so many healthy ingredients, this is the kind of meal to bring out when dining with company. Want to show the world vegan food can taste great? Make coconut curry. And add pumpkin, cashews, veggies and cilantro.

This is not faint on flavor. Add it to your dinner rotation and it too will feel like Christmas came early, all times of the year.

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Creamy Kale and Rice Soup

Is it really 2013? This marks my 613 post on this blog. That’s 500+ published recipes I’ve created or made in the last three years. Holy mise en place, that’s a lot of onion chopping.

It’s crazy how much this little blog has shaped my life. Launched at a time when my personality was quickly shifting and evolving, my passions forming and cementing, this early college venture has become a huge part of who I am. From my potential career goals (who wouldn’t want to be a full-time, food blogging Smitten Kitchen? Or food journalist. Or photographer…among other things), to the reputation among my friends as the constant cook, I probably wouldn’t be who I am if I hadn’t started this blog.

I wouldn’t be pitching to food magazines. I wouldn’t be writing a seasonal veggie column. I wouldn’t be networking among other bloggers. Likely I wouldn’t be the photography enthusiast I’ve become today. There are so many doors this blog has opened, and so many people it has brought to my life, and so on this first day of January, I just want to give thanks to all that the hard work has brought.

As much as I would still love my mom to pack the occasional lunch or be at my apartment to whip up dinner after work, I have learned to absolutely love cooking on my own through this experience. And writing too. I’m finally secure in my desire to be a journalist, food-related or not, and know that one day I will do so on a full-time basis.

I hope you too are looking back on the year with a positive reflection, and with that, I say Happy New Year. Let me leave you with this recipe, a perfect start to 2013. Let’s lighten things up after the holidays with this warm, nutrient-packed soup. The creamy kale recipe was inspired by callaloo, a green soup I once ate daily on a trip to Grenada. Whether feasting in the Caribbean or dining on the version below, this will leave you refreshed and ready to take on the year ahead.