Tag: pumpkin

I know, I know…another pumpkin recipe. I hope you’ll forgive me! These are mad good!

INGREDIENTS

  • 200g dark chocolate
  • 1 tsp coconut oil
  • 1/2 tsp vanilla powder
  • 4 tbsp peanut butter
  • 3 tbsp pumpkin puree

  1. First prepare the chocolate. Melt the chocolate and coconut oil in a double boiler on a medium heat.
  2. Line a muffin tray with paper muffin cups. Divide the melted chocolate in half and then using a teaspoon scoop the melted chocolate into the muffin cups. Make sure the chocolate is spread evenly on the bottom and then put the tray into the fridge for 10-15 minutes to harden.
  3. Whilst the chocolate is hardening prepare the filling, in a bowl add the peanut butter, pumpkin and vanilla powder, stirring well with a spatula until fully incorporated. Taste and add sweetener if desired.
  4. Remove the muffin tray from the fridge and using a teaspoon spread the peanut pumpkin filling over the chocolate. Use the spoon to smooth it out slightly.
  5. Cover the filling with the other half of the melted chocolate and place in the fridge to set completely.
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I had a whole bunch of pumpkin puree leftover from making my cinnamon rolls and didn’t want to let it go to waste. This was my dinner. It tasted so delicious I decided I had to share it with you guys!

I’ve eaten this with toasted bread and rice and both taste equally as good!

INGREDIENTS

  • 1 yellow onion, diced
  • 2 cloves of garlic, pressed or diced
  • 1 1/2 cups pumpkin puree
  • 165ml/5.5fl oz  full fat coconut milk
  • 165ml/5.5fl oz water
  • 2 tbsp tomato ketchup
  • 400g can of chickpeas, drained
  • 100g cauliflower, cut into chunks
  • 1 red pepper, de-seeded and diced
  • 200g spinach
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp olive oil

  1. Add the olive oil to a large pan and heat on medium until the oil begins to shimmer. Add the onions, cook for 3 minutes until beginning to turn translucent then add the garlic. Cook for 2 minutes then add the spices.
  2. Cook for 2 minutes then add the cauliflower and peppers, stirring well to make sure the spices are well incorporated. Cook for about 5 minutes, until the cauliflower takes on some colour. Add the chickpeas.
  3. Next add the pumpkin puree, water, ketchup and coconut milk. Stir well until everything is combined. Increase the heat to high until the curry begins to boil then reduce the heat to low and simmer.
  4. Simmer for 15-25 minutes or until the cauliflower is tender. Add the spinach and stir in until wilted.
  5. Serve with the grain of your choice and a little coconut yogurt on the side.

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It’s PUMPKIN TIME!

Now that I’m one half of a UK-US power couple I figured it was time to bring out the big guns. I definitely bought 4 cans of pumpkin this week.

These are overnight cinnamon rolls, meaning you mix up the dough the night before and leave it to rise in the fridge over night. In the morning, with a little bit of time and patience you can have fresh cinnamon rolls which is perfect for lazy people like me.

INGREDIENTS

For the cinnamon roll dough

  • 3 tbsp vegan butter (I use Pure or Earth Balance)
  • 170ml unsweetened almond milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 340g self raising flour
  • 2 1/4 tsp dried active yeast

For the filling

  • 3 tbsp softened vegan butter
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon

For the cashew frosting

  • 1/2 cup cashews, soaked 1 hour in boiling water
  • 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 140-150ml  almond milk







  1. The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool.
  2. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk. Whisk until well combined.
  3. Make a well in the flour, add the pumpkin mixture and mix using a wooden spoon. The dough will be sticky.
  4. Once the dough has come together, tip onto a well floured surface and knead for 5 minutes until smooth.
  5. Return the dough to the bowl and cover with cling film. Leave in the fridge over night.
  6. The next morning lightly flour your work surface and remove the dough from the fridge. It should have doubled in size. Using your fingers punch the dough down to remove the air.
  7. Roll the dough out into an approximately 18 inch rectangle. Spread the butter over the dough making sure to reach the edges. Mix the cinnamon and sugar together and sprinkle it evenly over the butter.
  8. Starting from one end, roll the dough up into a large sausage shape. Using a sharp knife cut the dough into 1 inch sections. Repeat until you have used all the dough.
  9. Grease a baking dish and arrange the rolls so that they are touching. Cover the rolls with a dish cloth and leave for 1 hour to rise.
  10. Whilst the rolls are rising preheat the oven to 350f/180c. Prepare the glaze, drain the cashews. Rinse them and add them to the blender. Blend on high until smooth. Add the sugar and vanilla. Slowly add the almond milk until the frosting is smooth.
  11. Scrape out the frosting into a container and refrigerate until time to use.
  12. Bake the cinnamon rolls for 20 minutes or until golden brown. Pour over the cashew glaze!



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