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.
I need to first say HAPPY BIRTHDAY to my amazing sister-in-law Tina and the best friend I could ever have, Jodie!!!
Now…on to my new favorite candy substitute…
My kids really like freeze dried strawberries and other freeze dried fruits. So, the other day when I saw freeze dried red seedless grapes at Trader Joes, I thought I would give them a try.
I tore into the bag as soon as I got in the car and I LOVED THEM! They are so sweet and crunchy and they get stuck in your teeth in the best “candy” kind of way. These are seriously my new candy substitute.
My only squabble with them is that they are not organic. I did a quick internet search and found a company called The North Bay Trading Company that sells a big selection of freeze dried fruit online and some of it is even organic. I am going to order some strawberries from them since my kids love to add them to their cereal.
Have any of you tried freeze dried grapes?
I have to apologize for the fact that the picture for this post is not up to par, but I had to put my pride aside and post this recipe anyway because it is SO GOOD!
What would New Years Day be without nachos??? The other day I had a craving for nachos and with the New Year coming-up I decided to figure this one out…How do you make a yummy vegan nacho cheese sauce? It turns out the answer is really easy.
My family had so much fun building their own nachos and I think everyone was happy that mama had a nacho craving!
1 bag Daiya Cheddar Cheese
1 ½ cups So Delicious Unsweetened Coconut Milk
1/3 cup Trader Joe’s Serrano Salsa Fresca (so good!)
Warm all ingredients over medium to medium-low heat until completely melted and incorporated.
I really encourage using a good quality salsa as it will have a big impact on the final product. Trader Joe’s Serrano Salsa Fresca is seriously good.
This would also be really great in a vegan 7 layer dip.
What do you like to serve on New Years Day?
For a printable version of this recipe click here.
Filed under Appetizers, Cheese, Dip, Gluten Free, Holiday, Holidays, Kid Friendly, Quick, Recipes, Sauce / Spread / Jam / Yogurt, Vegan, Vegetarian