This year I went a little nuts and bought a bunch of canned pumpkin purée – and then never made pumpkin pie for Thanksgiving! (Though I did make Eggless Chocolate Chip Pumpkin Cookies for my daughter, Lucie.) If you’re like me and have a few cans of pumpkin lying around you can make Healthy Slow Cooker Pumpkin and Bean Chili or this vegetarian recipe for Chocolate Chip Pumpkin Bread!
This recipe comes from The Complete Idiot’s Guide to Plant-Based Nutrition, written by Julieanna Hever, M.S., R.D., C.P.T. Julieanna is also known as “The Plant-Based Dietitian” and is the host of upcoming series What Would Julieanna Do? on the healthy living TV network Veria Living. Julieanna is a passionate advocate of the benefits and miracles associated with following a whole food, plant-based diet.
This spicy, fudgy bread is a mix between a pudding and a cake. It’s a great dessert to bring to holiday parties, to give as a homemade holiday gift, or to serve on Meatless Monday! You can cook it up as a loaf or turn the batter into muffins by adjusting the time accordingly.
You can assure that this recipe is gluten free by using only GF certified oat flour and gluten free baking powder.
Chocolate-Chip Pumpkin Bread
Yield: 1 9×5 inch loaf
Serving size: 1 slice (5 ¼ x 1 ¾ x ¾ -inch)
Prep time: 15 minutes Cook time: 1 hour
- 1 cup date paste
- 1/2 teaspoon baking soda
- 1 (15-ounce) can pumpkin purée
- 1/2 teaspoon salt
- 3 tablespoons flax eggs
- 1 teaspoon ground cinnamon
- 1/2 cup pure maple syrup
- 1/4 teaspoon ground cloves
- 1 tablespoon alcohol-free vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups oat flour
- 1/4 teaspoon ground ginger
- 1/2 teaspoon aluminum-free baking powder
- 1 1/2 cups grain-sweetened chocolate chips
- Preheat the oven to 350˚F.
- In a large bowl, combine date paste, pumpkin purée, flax eggs, maple syrup, and vanilla extract until smooth.
- Gently stir in oat flour, aluminum-free baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Mix until no lumps remain. Add chocolate chips, and evenly distribute throughout.
- Pour batter into 9×5-inch loaf pan, and bake for 1 hour. Allow bread to cool before cutting and serving.
- 312 calories
- 6g total fat
- 2.5g saturated fat
- 0g trans fat
- 0mg cholesterol
- 160mg sodium
- 62g total carbohydrates
- 4g dietary fiber
- 45g sugars
- 3g protein
- 258mg calcium
- 1mg iron
Recipe and pictures used with permission.
Do you have leftover cans of pumpkin from Thanksgiving? Use up a few in this gluten free soup recipe created by Jennifer Cafferty for San-J. For Meatless Monday, pair the soup with a salad and some nice bread.
Also, if you or a family member has a food sensitivity to peanut butter, try sunflower butter instead and omit the peanuts from the optional garnish.
Creamy Peanut and Pumpkin Soup
Recipe by Jennifer Cafferty of GFreelife.com
Serves 6 – 8
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoky paprika
- 1 28-ounce can diced tomatoes, divided
- 1 12-ounce can pumpkin
- 1 14.5-ounce can low-sodium, gluten free chicken broth
- 2 tablespoons San-J Thai Peanut Sauce
- 2 tablespoon creamy peanut butter
- 1 teaspoon brown sugar
- Chopped chives and peanuts, for garnish (optional)
- Heat a 4 quart saucepan over medium heat. Add the oil and onion and stir occasionally while sautéing for 2 minutes. Add the garlic and sauté for 30 seconds, making sure not to burn the garlic. Stir in the paprika.
- Add half of the can of tomatoes with the juice (save the other half for the end of the recipe), pumpkin, broth, San-J Thai Peanut Sauce, peanut butter and brown sugar. Bring to a boil and then reduce to a simmer. Cover and simmer over low heat for 30 minutes.
- Using a hand-immersion blender, blend the soup until creamy. Add the remaining tomatoes and stir. Season with salt and pepper.
- Ladle into bowls.
- If desired, sprinkle with chopped chives and peanuts as a garnish.
Recipe and photo used with permission. © 2012 San-J International. All rights reserved.
Last week, I cohosted the #PlainKitchen Twitter Party with Mom Central, FAGE and celebrity chef Bobby Flay to let everyone know about the FAGE Total Plain Kitchen recipe contest. One of the recipes that everyone was drooling over was the Creamy Pumpkin Soup with Cinnamon FAGE Total Crèma and Roasted Pumpkin Seeds, so I had to share it!
This would make a terrific Thanksgiving dish, and a great way to use leftover pumpkin puree after the holidays.
I hope it inspires you to enter the FAGE Total Plain Kitchen recipe contest for a chance to have your recipe using FAGE Total, cooked and served by Bobby at the FAGE Total Plain Kitchen grand opening event.
The contest goes through October 8. (That’s Monday so hurry!) Three lucky winners will be chosen and will receive an all-expense paid trip to NYC for the big event.
Creamy Pumpkin Soup with Cinnamon Crèma and Roasted Pumpkin Seeds
For Cinnamon FAGE Total Crema
- 1/2 cup FAGE Total 0%
- 1 teaspoon ground cinnamon
- 1/2 teaspoon honey
- Salt and freshly ground black pepper
For Pumpkin Soup
- 3 cups pumpkin puree (not flavored pie filling)
- 3 cups homemade vegetable or chicken stock or low sodium canned vegetable or chicken broth
- 1 teaspoon ground Mexican cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons honey
- 1-2 tablespoons chipotle puree (depending on how spicy you like it)
- 3/4 cup FAGE Total 2%
- Kosher salt and freshly ground pepper
- Cinnamon FAGE Total Crema, recipe above
- 1/2 cup toasted pumpkin seeds, for garnish
- Cilantro leaves, for garnish
For Cinnamon Crema
- Whisk together the FAGE Total, cinnamon, honey and splash of water and season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to meld.
For Pumpkin Soup
- Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat. Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally. Whisk in a little more stock if needed to thin out.
- Remove the soup from the heat and let sit 2 minutes. Whisk in the FAGE Total (off the heat) and season with salt and pepper. Ladle the soup into bowls and drizzle each with some of the cinnamon FAGE Total crema. Garnish with pumpkin seeds and cilantro leaves.
- Serving size: 1/6 to 1/8 of recipe
Recipe and photo courtesy of FAGE.
Get your big and little spooks and goblins warmed up after trick or treating with this healthy, vegetarian pumpkin soup from Golden Door Executive Chef Curtis Cooke. Not only is this a perfect Meatless Monday dish, but it would also make a wonderful Thanksgiving meal starter.
Courtesy of Golden Door Executive Chef Curtis Cooke
- 10 cups pumpkin, peeled, seeded, cut into large pieces
- 1/4 cup plus 1 tablespoon grape seed oil, divided
- 1 cup shallots, minced
- 1/2 cup celery, diced
- 1 tablespoon garlic, minced
- 1 cup white wine (substitute with vegetable stock, if you wish)
- 6 cups vegetable stock
- 1 sachet of 6 sprigs thyme, 6 sprigs parsley, 1 bay leaf and 8 black peppercorns
- Salt to taste
- Preheat the oven to 350 degrees.
- In a large bowl, toss the large pumpkin pieces with just enough grape seed oil (approximately ¼ cup) to coat and place on a baking sheet into the oven.
- Roast the pumpkin until very tender, approximately 15-20 minutes. Cool and reserve.
- In a large stock pot, sauté the shallots, celery, and garlic in a tablespoon of grape seed oil for 5 minutes.
- Deglaze with the white wine (or vegetable stock) and reduce the liquid by half.
- Add the roasted pumpkin, vegetable stock and sachet and bring to a boil. Reduce heat to a simmer and cook for 30 minutes.
- Remove the sachet, and puree the soup in a blender, food processor or with an immersion (wand) blender.
- Adjust the seasoning with salt and serve.