Daily Wahnsinn

veganlolly:

Wild rice and roasted butternut squash salad.

Wild Rice & Roasted Butternut Squash Salad:

• (1/2) cup dry wild rice
• (1.5) cups water for cooking
• (1) cup cooked cannellini beans (white kidneys)
• (4) cups peeled & chopped butternut squash
• (2) tbsp olive oil for roasting squash
• (1/2) tsp salt for roasting squash
• (3) tbsp mixed chopped herbs: fresh parsley, chives & thyme
• (1) tsp salt
• (2) tbsp olive oil
• (2) tbsp balsamic vinegar

Source

findvegan:

Pumpkin Cheesecake Mousse - a lighter alternative to pumpkin pie

Pumpkin Cheesecake Mousse

• For the mousse:
• 3 eggs, separated
• ½ cup brown sugar
• 1 cup pumpkin puree
• 8 oz cream cheese
• 1 tsp vanilla
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp cloves
• ¼ tsp allspice
• Pinch nutmeg or cardamom
• 3 Tbsp sugar
• 1 cup heavy cream

For the graham cracker topping:

• 1 cup graham cracker crumbs
• 3 Tbsp butter
• ¼ tsp cinnamon
• ¼ tsp ground ginger
• Pinch salt

Whipped cream, for serving 

Source

Pumpkin Cheddar Grilled Cheese Recipe

Yield: 2 sandwiches

Ingredients:

1/2 cup pumpkin puree
1 Tbs. parmesan cheese
1/2 tsp. dried sage
1/4 tsp. garlic powder
Dash of nugmeg
Salt and pepper to taste
Butter
4 slices sandwich bread
4-6 ounces sharp white cheddar cheese, sliced

Source

Pumpkin Ricotta Pancakes

Ingredients

• 1 cup (4 1/2 ounces) all-purpose flour
• 1/2 cup (2 1/4 ounces) buckwheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon orange zest (approximately 1 orange)
• 2 extra large eggs, separated
• 2 tablespoons maple syrup, Grade B
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1/2 cup pumpkin puree from a can or make your own
• 1/4 cup ricotta cheese
• 1/4 teaspoon vanilla extract

Source

(I tried these pumpkin protein pancakes the other day and didn’t really like them as much. Trying this recipe next.)

Make your own Pumpkin Spice Latte

INGREDIENTS:

• ½ cup milk
• ½ cup coffee
• 3 tablespoons pumpkin purée
• 2 tablespoons agave nectar (more to sweeten)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves

Source

Pumpkin Breakfast Cookies

Yield: 18 Cookies

Ingredients

    2 ripe bananas
    1 cup pumpkin puree
    1/3 cup Greek yogurt
    1/3 cup Swerve Sweetener or granulated erythritol
    1/2 tsp ground cinnamon
    1/4 tsp ground ginger
    1/8 tsp ground cloves
    1 1/2 cups oat flour (I used Bob’s Red Mill)
    1 1/4 cup oats (gluten free)
    1/3 cup raisins
    1/3 cup mini chocolate chips

Source

myhealthyweighs:

Butterscotch Pumpkin Overnight Dessert Oats (vegan)

Butterscotch Pumpkin Overnight Dessert Oats:

Step 1:
   1 cup 100% Pure Pumpkin, canned
   1 scoop Vanilla Protein Powder
   1-5 packets Sweetener
   1/2 tsp Cinnamon
   1/4 tsp Nutmeg
Step 2:
   3-4 tbs Unsweetened Almond Milk
   1-2 tsp Molasses
   1/8 tsp Butterscotch Extract
   1/2 cup Old Fashioned Rolled Oats
   1/4 cup Dried Cranberries
   1 tbs Raw Pecans, chopped (optional)

Source

findvegan:

Pumpkin Pie Smoothie with coconut, pecans - deeelish!

YIELDS 2 SERVINGS

***

INGREDIENTS:

• 1 cup coconut milk (in the carton, not the can)
• about ¾ cup (give or take) canned or pureed pumpkin
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1 Tbsp. agave nectar
• 1 Tbsp. chia seeds
• ¼ cup unsweetened flaked coconut
• ¼ cup pecans
• 2 frozen bananas (peeled and cut into thirds)
• 1 cup ice cubes

Source

Chocolate Chip Pumpkin Protein Pancakes

Ingredients:

• 2 scoops protein powder
• 1/2 cup pumpkin puree
• 2 egg whites
• 1/2 tsp baking powder
• 1/4 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp pumpkin spice
• 1/4 cup coconut milk  
• 2 Tbsp Flour
• 1 Tbsp Chia seeds 
• 2 Tbsp maple syrup
• optional: 2 Tbsp Chocolate chips

Source (original recipe is GF)

Pumpkin Spaetzle with Leeks

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup packed pumpkin puree
• 3 large eggs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup whole milk
• 1 leek, halved and thinly sliced, light green and white parts only
• 2 tablespoons unsalted butter
• salt and pepper to taste

Source