RECIPE | Vegan Pumpkin Pie Redux

Pumpkin Pie

I originally made this a few years back but I have played around a little bit with the recipe. While I am not a huge fan of pumpkin pie this original recipe came out of a “need” to use up a can of pumpkin puree I had in my pantry. I gave it a shot and it came out so tasty.

Vegan Pumpkin PIe
Serves 8
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 1 cup coconut cream
  2. 1-15oz can pumpkin puree
  3. 1 cup cashews, soaked for 2 hours
  4. 1 tablespoon arrowroot powder
  5. 2 1/2 teaspoons pumpkin pie spice
  6. 1/2 teaspoon salt
  7. 1 cup coconut sugar (or granulated sugar of your choice)
  8. 2 teaspoons vanilla
  9. 1 uncooked pie crust rolled out to 1/8-1/4 inch think (use your favorite recipe or make life easy and buy a pre-made one I like Wholly Wholesome)
Instructions
  1. Preheat oven to 375F. Place the pie crust in the pie plate, top with a piece of parchment paper and
  2. then a cake pan or pie weights. Bake for 10 minutes and then allow to cool completely. If you are using a frozen pie crust follow package directions.
  3. While the crust is cooling place all of the remaining ingredients into a blender and process until smooth.
  4. Pour the pumpkin mixture into the crust and bake for 35-40 minutes until the filling has set and the crust is lightly browned.
  5. Allow to cool completely on a wire rack.
  6. Serve with your favorite non-dairy whipped cream
http://runningwithtongs.com/

RECIPE | Honey Roasted Carrots and Sweet & Smoky Tempeh

Every Saturday morning we wake up, have breakfast as a family and then we get ready and head out for the morning. We usually stop first to have coffee and then it’s on to the farmers market. It’s a weekly tradition that we have grown to love and if for some reason we miss one of our market mornings it just seems to throw the entire week off.

This past weekend we skipped the coffee out but we did head to the market after enjoying breakfast at home. We actually ended up arriving far too early because we forgot that they changed the start time to 9am instead of the usual 8:30am. We ended up standing in line at our favorite stand with our arms filled with babies and beautiful produce as we waited for the market bell to ring, indicating the start of the market.

Honey Roasted Carrots
This week I picked up a variety of greens, herbs, onions, garlic and root vegetables. My favorite purchase were the multi colored carrots that not only tasted amazing but were incredibly beautiful. I chose a few each of the deep purple, the purple with an orange center, yellow and one that was almost a pink color. We chopped up a selection of them to serve with dips at our beer tasting party but I still had a few carrots left so I decided to roast them up for lunch yesterday.

Since root vegetables pair well with chiles I decided to go for a honey roasted carrot with a little bit of chile. I also did a quick pan seared sweet and smoky tempeh to go along with my delicious carrots.

Honey Roasted Carrots with Chile
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 4 large carrots, peeled and cut into "fries"
  2. 1/2 tablespoon coconut oil, melted
  3. 1 tablespoon raw honey
  4. 1/2 teaspoon chili powder
  5. 1/4 teaspoon black pepper
  6. 1/2 teaspoon salt
  7. Garnish: crushed toasted pumpkin seeds (optional)
Instructions
  1. Pre-heat oven to 350F.
  2. Whisk together the oil, honey, chili powder, pepper and salt.
  3. Toss the carrots with the oil mixture and pour out onto a sheet pan; make sure carrots are in a single layer.
  4. Roast in the oven for 30-40 minutes until tender.
  5. Remove from oven and garnish with crushed toasted pumpkin seeds (optional).
http://runningwithtongs.com/
Honey Roasted Carrots & Tempeh

Sweet & Smoky Tempeh
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/2 tablespoon olive
  2. 1-8oz package of tempeh, cut in half and then into triangles
  3. 3 tablespoons maple syrup
  4. 2 tablespoons tamari
  5. 2 tablespoons balsamic vinegar
  6. 1/4 teaspoon black pepper
  7. 1 teaspoon liquid smoke
Instructions
  1. In a medium sautee pan heat the olive oil over medium-high heat.
  2. Whisk together all other ingredients except tempeh.
  3. Add the tempeh to the hot oil and sautee until lightly browned on one side (approx 2-3 minutes).
  4. Flip the tempeh and then pour the maple-balsamic mixture over the tempeh; turn heat down to medium.
  5. Sautee until liquid has evaporated. Make sure to keep an eye on this so as not to burn the tempeh.
http://runningwithtongs.com/
Honey Roasted Carrots & Tempeh square

What is your Saturday morning routine like? 

RECIPE | Kabocha Red Lentil Curry

As soon as I start to feel the weather change I become obsessed with all things soup, stew, curry or chili. I love a pipping hot bowl with a side of warmed bread. I mean really what could be more warming and comforting? While the PNW can’t hold a candle to Vermont/New England in the Fall it still does a pretty good job of charming me. If you can’t tell Fall is my favorite season-side note do you say Fall or Autumn?

Red Lentil Kabocha Curry

Lately I have been whipping up a number of tasty bowls of goodness. My most recent creation was my Kabocha Red Lentil Curry. Seriously this recipe is so good and incredibly easy. It’s filling and nourishing and paired with some warmed naan bread it is a perfect meal.

Kabocha Red Lentil Curry
Serves 6
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 garlic cloves, minced
  4. 1 tablespoon curry powder
  5. 1 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 4 cups diced kabocha squash
  8. 1 cup dried red lentils
  9. 4 cup water
  10. 1-15oz can lite coconut milk
  11. 1 teaspoon ume plum vinegar
Instructions
  1. Heat the oil over medium-high heat in a medium heavy bottom pot. Add the onion and cook for 5-7 minutes until soft.
  2. Stir in the garlic, curry powder, salt and pepper; cook for 30 seconds.
  3. Add the kabocha, red lentils and water; stir to combine.
  4. Bring to a boil, reduce to a simmer and cover; cook for 30-40 minutes until kabocha is tender.
  5. Stir in coconut milk and ume vinegar.
  6. Taste and season with more salt and pepper if desired.
http://runningwithtongs.com/
Besides drowning ourselves in warm bowls of soup (and the like) we have also been enjoying a number of Fall activities including evening walks down leaf covered path ways, a trip to the pumpkin patch and of course pumpkin decorating (I made a pretty awesome gold glittered pumpkin).

ThePumpkinPatch-Edith

 

How have you been enjoying the season? This coming weekend we have our annual pumpkin beer tasting and I can’t wait!

#FOODIE | 12 Yummy Apple Recipes

Disclaimer: This post is sponsored by foodie.com. All opinions are my own.

It’s Autumn a time for pumpkin patches, chai lattes and most of all apple picking! Use up your apple stash with these 12 tasty recipes. We haven’t made it out to the apple orchard this year but we have been stocking up on apples and can’t wait to make this Apple Walnut Cake and One Bowl Carrot Apple Muffins. I am thinking I might also try this Apple Tahini Toast because it is a combination I wouldn’t haven’t made on my own but it sounds so interesting; if you try this recipe before I do let me know what you think! 

Check out 12 Yummy Apple Recipes

by Lindsay at Foodie.com

What are you favorite apple recipes?

6 Recipes for Cool Weather

6 recipes for cool weather

I am working on a number of new recipes right now (yay!) but until then I wanted to re-share a few of my favorite Fall recipes.

Chickpea Tomato MinestroneThis actually isn’t one of my recipes but rather a recipe that I had pinned and tried. It is super hearty and warming.

Vegan Pumpkin Pie: First off Happy Canadian Thanksgiving to my friends (and husband). This recipe while perfect for the upcoming American Thanksgiving holiday it is really great anytime. Seriously rich and delicious.

Creamy Curry Butternut Squash Mac & Cheese (vegan): I crave this all year long and make it (or variations) at least once or twice per month. I haven’t made it myself this month but I think it’s long over due and with squash in season it’s the perfect time.

Cinnamon Chocolate Pecan Tart: This is super indulgent and perfect for the Thanksgiving holiday.

French Lentil Dahl: I am a huge lover of lentils and this rich and hearty soup is perfect for the cooling weather. I like to pair it with a nice green salad with French Vinaigrette and a slice or two of baguette.

Chickpea Potato Tagine: This warm and heart tagine is sweet, a little spicy and earthy. So delicious.

What are you favorite cool weather recipes? Have you tried any of the recipes above? Any cool weather recipe requests?

@Foodie | 12 (More) Perfect Pasta Dishes

Disclaimer: This post is sponsored by foodie.com. All opinions are my own.

It’s pasta time again! Who else loves pasta? I seriously could eat some sort of noodle dish every single day and for most meals. I love noodle soups, mac and cheese, Italian pastas, Asian noodle dishes and basically anything that includes some sort of noodle/pasta. Back in March I featured 12 Vegan Pasta Dishes for Your Sunday Night Dinner well here are 12 more perfect pasta dishes for any night of the week. Lindsay Ingalls - Running With Tongs - Creamy Curry Butternut Squash Vegan Mac & Cheese This recipe collection includes a your more traditional Italian pasta dishes, Asian inspired and a few other favorites thrown in the mix. Some are hot, some are cold and some include non-traditional noodles such as butternut squash and carrots. I also wanted to make sure that I included a few really delicious recipes that could either be made in advanced or take around 30 minutes or less to put together for week nights.

Check out 12 (More) Perfect Pasta Dishes by Lindsay at Foodie.com

What is your favorite type of pasta? What’s your favorite pastas dish?