It is that time again…time for me to go pumpkin crazy. Let’s see, so far this week I have had a Pumpkin Pie Smoothie (someday I’ll get around to writing down my recipe), pumpkin tamales (Thank you Mother’s Market!!!), and I ate my fair share of pumpkin while developing the recipe that follows…one that is sure to become a favorite for me.
I bought 10 cans of organic pumpkin at Trader Joe’s last week (no joke) and set to work in the kitchen to work on an idea I had while trying to fall asleep the night before. Apparently that is what I do. While other people have sugarplums dancing in their head, I have pureed pumpkin.
My first dessert hummus (Peanut Butter Chocolate Chip) was such a hit with my kiddos that I wanted to come-up with another dessert hummus which would satisfy their sweet tooth and pump them with lots of fiber and protein. This new dessert hummus recipe is even healthier than my first since it is nut-butter free and thus low-fat.
I hope you enjoy this recipe as much as I do…I have been known to eat it by the spoonful.
Rest assured, there is sure to be lots of pumpkin on Veggie Grettie reader’s future.
15 oz. can organic chickpeas, drained and rinsed
15 oz. can organic pumpkin
10 Medjool dates, seeds removed
1/2 cup plant-based milk of choice (So Delicious almond or coconut milk works great)
1/4 cup So Delicious creamer (I used vanilla)
1 Tbs. pumpkin pie spice (That is NOT a typo, I like LOTS of spice)
2 tsp. alcohol-free vanilla
2 SweetLeaf stevia packets
Place all of the ingredients into the food processor (a high-speed blender will probably work, but I haven’t tried it) and pulse a few times to incorporate. Process for 1-2 minutes and stop to scrape down the sides.
Repeat processing until extremely smooth.
Store in the refrigerator.
For a printable version of this recipe click HERE.
Last year I was introduced to Temecula tangerines. I had seen them in Mother’s Market before and never even thought about buying them because quite frankly they aren’t very enticing. I know, don’t judge a book (or in this case fruit) by its cover, but these oranges look like they would be dry and not juicy in the least.
Last year the kids and I went shopping and Mother’s was sampling the Temecula tangerines. Man, they are good! Juicy, flavorful, and uber-convenient.
Temeculas peel so easily and can quickly be peeled into a bowl of sorts, which is our favorite way of eating them. We peel off the top of the tangerine and are left with a wonderfully tasty “bowl” of tangerine segments which easily pull-out segment by segment.
Have you tried Temecula tangerines yet???
I received an amazing and inspiring e-mail the day after Christmas from a Veggie Grettie reader. A while back Melissa contacted me through the website and she and I have become cyber-friends. I really enjoy hearing from her about her progress. Melissa has agreed to allow me to share her e-mail with all of you.
As a quick side-note, I have been wanting to share the photo above with all of you for a long time now and was just waiting for the right post. A few months ago I was shopping at Mother’s Market and came across this heart-shaped potato…you would have thought I happened upon a real gem because I was so excited…Isn’t Mother Nature amazing?!?!?!?!
Couldn’t wait to let you know what a wonderful Christmas gift my husband (the meat eating/hunter) gave to me. He sat down and watched Forks over Knifes with me. I had been telling him how my lifestyle change was not me becoming a PETA spokesperson (even though I really like a lot of what they stand for) but it was about becoming a healthier/happier and more compassionate person.
Anyway, after the movie he turned to me and said “Okay” and I asked him what he was talking about and he said “Okay, I’ll do it, I’ll give up meat and dairy too”. It was WONDERFUL!!!!!.
Last night we got out all of my Vegan cookbooks and I showed him excerpts from the Kind Diet and Eating Animals and we started making a list of things he would like to try.
I am so excited and so grateful!! Please encourage those who are struggling with family to at least watch “Forks over Knifes” with them… I would have never believed it would make such an impact.
Here is to a wonderfully blessed and animal product free NEW YEAR!!!! Yea!!
I will keep you posted as Jerry and I embark on this journey together.
Happy almost Thanksgiving! I LOVE this holiday and how it encourages us to get together with our loved ones.
I am spending Thanksgiving with 27 loved ones and can’t wait! I thought I would share my children’s Thanksgiving placemats with you. It is a tradition where I live that kindergartners make placemats for their Thanksgiving feast at school and then they bring them home as a keepsake. I love these. It is so funny to see what the kids write and to watch their parent’s reaction to what they are thankful for. Last year I read my son’s Thanksgiving poem that highlighted all he was thankful for and all I could think after reading it was that I was thankful for that fact that his family was listed before Biz Markie (who knew he even knew who Biz Markie was???). Really??? Out of the mouths of babes…
Tomorrow is a wonderful day of cooking which also means a wonderful day of eating. I encourage you to start the day off right with a nice Fall smoothie.
TIP – When I go shopping at my local Mother’s Market I treat myself to a fresh-squeezed juice. I always bring the container home, wash it, and save it in the cabinet so I have a great container to use when I am running out of the house and want to bring a smoothie with me on the run. Recycling is the best!!!I made this smoothie the other morning as I was running out the door to go to the hairdresser and ended-up happily sipping it throughout my appointment. I loved it so much I made it for breakfast the next day too. Stock-up on persimmons at the Farmer’s Market…they are wickedly good right now.
FALL PERSIMMON “PIE” SMOOTHIE
1 cup non-dairy milk (I used unsweetened So Delicious coconut milk)
1-2 Tbs salba, chia, or flax seed
1 very ripe Hachiya persimmon (That is what I used)
2 nice ripe Fuyu persimmons
1 frozen banana
1 cup ice
1 tsp pumpkin pie spice
Place all of the ingredients in your high -speed blender (I used my Vitamix) and blend until nice and creamy. Enjoy!!!
UPDATE 4/28/11 – I JUST RECEIVED AN E-MAIL FROM HARVEST SENSATIONS STATING THAT THE PRODUCT IS PRE-WASHED…YEAH! THEY HAVE UPDATED LABELS STATING THIS.
I have come across another product that I am obsessed with…Harvest Sensations Kale Salad. A few months ago while shopping at Mother’s Market I saw the 1 pound bag of prepared kale and actually let out a little squeal (I am generally NOT the squealing type). I love kale and will definitely take the time to prep it when necessary, but it is soooooo nice to have someone else do the work if possible.
This is not a product that Mother’s always keeps on stock, so when I do see it I am sure to snatch-up a few bags. The last time I was there I made sure I told the produce manager how much I enjoy the product. Please take the time to get to know the produce manager at your local grocery. I have found that they are very receptive to suggestions and really do try their best to provide the customers with products they want.
Lately I have been buying the Harvest Sensations kale salad and either using it to make my Marinated Kale Salad or I will pop it in the steamer for a few minutes and keep it in the fridge to use for lunch over brown rice, throw it into soup, or use it as a quick veggie add to our dinner (it is great drizzled with warm dressing).
Prior to Steaming
Steamed and Ready