Just a Healthy Mom

I love the new foods fall brings.   Squash, pumpkins, cranberries, grapes, and pomegranates.  Yum. This only means new recipes!   I bought 2 organic pumpkins when they first came out at the stores and cooked them up and froze them.  I’ve had several batches of breads and this is the one we all voted the best recipe low sugar/fat and it is vegan too since I try to keep the eggs out of recipes since my daughter seems to be sensitive to them.  Unfortunately no pictures since our camera is dead but Dan is getting one for his birthday in a few week so yippee!

Pumpkin Chocolate Chip Bread

1/4 c coconut oil (heat to liquid if needed) – or other cooking oil
1/3 c organic unsweetened applesauce
1/3 c organic maple syrup
1 c canned or fresh pureed pumpkin*
2 tbs blackstrap molasses
1/4 c coconut milk or other nondairy milk
2 tbs ground flax seed
1 tsp vanilla extract
1 c all-purpose flour
1 c whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 c chopped walnuts (optional)
¼ c cacao nibs or other vegan dark chocolate (optional)

Whisk together oil, applesauce, maple syrup, pumpkin, molasses, milk, flax, and vanilla in a bowl. In another bowl, sift together flours, baking powder, baking soda, cinnamon, nutmeg and salt. Add wet ingredients to the dry, mix gently until just combined then fold in the walnuts and chocolate. Pour into a lightly oiled loaf pan or 3 mini loaf pans and bake at 350° for 25-30 (for mini) 60-70 minutes (for large), or until a knife inserted into the center comes out clean.

*Cooking your pumpkin is simple I have done both microwave and oven. See instructions here. http://www.pickyourown.org/pumpkincooking.php

Enjoy!

So, I got some new cookbooks for my birthday and I finally got the chance to try a recipe out and it was easy and delicious so just had to share. The book was VeganYumYum (btw I had to use their fantastic picture since my did not come out). I only changed a few things… It called for Vegan Worcestershire Sauce which I did not have all the ingredients for and so I added some extra Tamari sauce and some garlic.

Here is my version of it…
Serves 4
1 c brown basmati rice, dry
1 can organic black beans, partially drained
1/4 organic chopped onion
1-2 organic garlic cloves, chopped
3-4 tbs tamari (wheat free) or soy sauce
1/2 cup organic frozen peas
1/2 cup organic frozen corn
2 medium organic carrots, shredded
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp red pepper flakes (or less if you are feeding to the kiddos)
1/2 tsp oregano
1 tbs extra virgin olive oil
avocado and cilantro, if desired to garnish

Start the rice with two cups of cold water, or whatever ratio you of water:rice works best for the type of rice you are using.

When the rice is almost complete, heat some vegetable oil in a large skillet. If using onion, add it and cook until golden brown and then add garlic and brown. Add spice mix and saute until spices begin to bubble up a little bit, being careful not to burn.

Add beans, tamari and simmer on low, covered, until rice is done. Add peas, carrots, and corn and for a few moments until defrosted. Add rice to pan, stirring well to mix in beans and veggies and coat with sauce. If you want to make it “richer”, stir in a knob of vegan butter at the end.

Garnish with avocado and cilantro, serve immediately.

I think it is so colorful and delicious, who doesn’t want to eat a rainbow?

I’m going to post some Fall recipes soon but I’m still working perfecting to make them tasty and healthy at the same time : )