Fall = Pumpkin!!

Pumpkin Pancakes!!

 

Breakfast is my favorite meal of the day and Fall is my favorite season.  So pumpkin pancakes this fall morning are just perfect.

 

This recipe comes from a book titled "Vegan Brunch".  It was a huge hit in my house, especially with both kids.

 

 

 

Ingredients:

3/4  Cup pureed pumpkin
2  tbsp canola oil
3/4 Cup almond milk (any nondairy)
1/2 Cup water
2 tsp apple cider vinegar
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 Cup all-purpose non bleached flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground clove

 

In a large mixing bowl, whisk together pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla.  Add the flour, baking powder, salt and spices.  Mix until there are very few clumps lefft. As usual, be careful not to overmix.

 

Preheat a large, hevavy-bottomed, nonstick skillet over medium heat for a least 3 minutes.  Coat pan with a light coat of oil (I used Earth Balance).  Pour pancakes in 1/2 cup measurements, one at a time, and cook until the top looks dry.  Flip over and cook for another minute.  Top with pecans, Earth Balance and Pure Maple Syrup. 

 

It's like fall on a plate for breakfast!

Roasted Tomatillo Guacamole

You will definately notice a lot of Mexican inspired dishes in my menu planning.  I can't help it, growing up with a Grandmother who was mexican it is definately my comfort food.  Plus there are a ton of beans, veggies and corn in mexican cooking so it lends itself to vegan recipes very well.

I am especially proud of this recipe because the Tomatillos were organically grown by one of my Girl Scouts that she sold to me at her first Farmer's Market booth!!

After cleaning the Tomatillos, about 2 cups, I tossed them with olive oil, crushed garlic (1-2 cloves), cumin, corriander, salt and red pepper flakes, to taste.  I then layed them out on a lined cookies sheet and broiled in the oven till the skins started to blacken.  Then I scraped them and all the juices into a food processor and added 1/2 of a small purple onion, more chopped garlic (1-2 cloves), a handful of cilantro, juice from 1 small lime and more salt.  Process till desired consistency, I like mike kinda chunky.  Then stir in two chopped Avacados and a spoonful of Soy Sour Cream. 

Gotta say one the best Guacs I've made.  I had it with just plain chips, nachos, and burritos that week!