Monday, November 18, 2013

Pumpkin Scones with Maple Glaze

Another pumpkin recipe! Not out of the ordinary at all for me this time of year, as I tend to put pumpkin in everything, but exciting nonetheless.

You can never have too much pumpkin! I always say...

But really, there is an abundance of this nutrient-dense, widely applicable squash this time of year, so get it while it is in season! After Halloween, many places practically give pumpkins away (the pumpkin I last bought was from a farm stand at the market where every pumpkin was $1, regardless of size). Plus: when you buy pumpkins, not only do you have the flesh with which you can make innumerable pumpkin baked goods or add to any assortment of things such as smoothies, oatmeal, risotto, pasta (the list goes on and on) BUT YOU ALSO HAVE THE SEEDS. Roast them! Snacks for days!

It's such a magical squash. I absolutely adore pumpkin.

For this particular recipe, I used pureed pumpkin that I made by simply roasting a large, de-seeded and cut-up pumpkin in the oven at 425 for about 30-40 minutes (or until the flesh is soft), removing the outer skin and then pureeing it in my vitamix for about a minute. I then distributed the pumpkin puree among 3 containers, leaving on in the fridge and placing two in the freezer for later use.

You could theoretically roast up as much pumpkin as you liked and place it in freezer safe containers and have pumpkin puree all year! And all from a $1 pumpkin! Your yield will be about 10X that of canned pumpkin and for a fraction of the price. So neat.

Pumpkin Scones w/Maple Glaze

I made these scones on the smaller side (mini scones!) but feel free to make them larger if that suits your purpose :)

For the Scones  
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/3 cup sugar
  • 3 tsp Pumpkin Pie Spice
  • 1/2 teaspoon salt
  • 1/3 cup cold Earth Balance
  • 1 cup homemade pumpkin puree
  • 1 tsp vanilla extract 
  • Almond milk, for consistency
Preheat oven to 425 degrees.

In a large bowl, combine all dry ingredients and stir together until fully mixed.

Using 2 knives or a pastry cutter, cut the cold Earth Balance into the dry mix until crumbly.

Mix in the pumpkin puree, vanilla extract and almond milk until a thick dough is formed.

Form the dough into 2 circles (3/4 - 1 inch in depth). Use a super sharp knife to cut into 8 equal wedges (per dough - 16 wedges total).

Place the scones in the oven and cook for 13-14 minutes (for little guys) or 16-17 minutes (for larger guys).

After the scones have cooled slightly, top them with maple glaze and chopped walnuts. 

For the Glaze
  • 1 cup powdered sugar
  • 1/4 tsp high quality salt
  • 1 Tbsp melted Earth Balance
  • 1/2 tsp vanilla
  • 1/3 cup maple syrup 
  • Almond milk, for consistency (I made my glaze a little thinner but it's totally up to you!) 
  • 1/4 cup walnuts, chopped finely
Whisk together all ingredients except almond milk and walnuts in a medium bowl. Add almond milk until you reach desired consistency.

Using a large spoon, drizzle and smooth glaze over scones evenly. While still sticky, top with chopped walnuts. 

These are so pretty and a GREAT choice for use of pumpkin. They are relatively low in sugar and all around a great fall snack. Pair with a chai tea latte and you have exemplified the season in food-form.


Live long and prosper. And put pumpkin in everything. Tis the season.

Saturday, November 9, 2013

Seasonal Weeknight Eats

Despite the fact that we are still having summery weather in Portland, the produce that is in season is definitively autumn-y. I always think I am going to be so sad when the summer bounty is gone, but there is still so much bounty being produced by all of the wonderful farmers who make their living in Oregon that it is difficult to feel anything but grateful.

This week, I picked up:

Kale (2 kinds)
Collard Greens
Baby Bell Peppers
Purple Cabbage
Zucchini (late season)
Delicata Squash
Spaghetti Squash
Butternut Squash
Apples (3 kinds)
Pears (2 kinds)
GF Bread from Happy Campers
Hops Honeywine from Nectar Creek
White Radish Kimchi from Choi's Kimchi

 I mean, look at that list! What an incredible amount of beautiful foods are still available, in this unseasonably sunny and dry October. So in love with my local food community right now!

In celebration of these autumn veggies (and fruits!) - I have a couple quick, fresh and easy to prepare weeknight recipes to share that really maximize these seasonal-veggie goodness.

Raw Collard Wraps with Zucchini-Cashew Cream 

For the Wraps
  • 2 large collard leaves
  • 1/2 bell pepper, chopped
  • 1/4 small head of purple cabbage, chopped
  • 6-8 florets of broccoli, chopped
  • 6-8 florets of cauliflower, chopped
  • 3 carrots, chopped
  • 1/2  avocado, chopped
Remove the stems from the collard leaves so they are pliable and foldable. (If you need to briefly steam them, feel free - I did and it made them easier to work with!)

Layer all chopped veggies on top of leaves and top with Zucchini-Cashew Cream!

For the Zucchini-Cashew Cream
  • 1/2 small zucchini
  • Small handful of cashews, soaked for 4-6 hours
  • 1 Tbsp nutritional yeast
  • Small handful basil + small handful of cilantro
  • Juice from 1/2 lemon
  • 1 Tbsp maple syrup
  • Dash of cayenne pepper
  • Dash of salt
Place all ingredients in the Vitamix or other blender and blend until smooth. Pour on top of collard wrap and fold up like a burrito!

Delicata Squash, Kale and Purple Cabbage Scramble
  • 1 Tbsp coconut oil
  • 1 onion, diced
  • 3 cloves of garlic, diced
  • 1 small delicata squash, seeds removed and chopped
  • 1 head kale, chopped
  • 1/2 small purple cabbage, chopped
  • Veggie broth/white wine, as needed
  • 1 Tbsp garlic salt
Saute onion and garlic in the coconut oil for 5-7 minutes or until browned and fragrant. Add veggie broth or white wine if they start to stick.

Add chopped delicata squash (you can leave the skin on! It tastes delicious) and saute for another 3 minutes. Continue to add broth/wine as needed. 

Add chopped cabbage and saute for another 5 or so minutes

Add kale and garlic salt and saute for a final 3 minutes or until kale is wilted

Raw Pad Thai

For the Noodles
  • 1 medium zucchini
  • 1 large carrot
  • 1 yellow or red bell pepper, sliced
  • 3 green onions, chopped
  • 1/4 avocado, sliced 
Spiralize zucchini and carrot with a spiralizer (or use a veggie peeler or mandolin to make "noodles"). Combine zucchini, carrot, and bell pepper in a large bowl. Set onion and avocado to the side. 

For the Sauce
  • 1 garlic clove
  • 2 Tbsp raw almond or peanut butter
  • 1 Tbsp fresh lime juice
  • 1 Tbsp tamari
  • 1 tsp pure maple syrup 
  • 1 tsp Trader Joes Thai Spice Blend
  • Water, as needed
Place all ingredients in Vitamix or other blender and blend until smooth! Pour over veggies and toss until completely coated. Top with avocado and green onions!

That's it, loves! Hope you got some inspiration for all that beautiful and bountiful farmers market produce! Don't let it go to waste!!

Live long and prosper! And nourish your body ALL week with simple, fresh meals :)