Another great way to use pumpkin puree is to add it to your morning oats. I have been absolutely loving this warm and cozy oatmeal recipe this fall season. The best part is the warm maple syrup on top as it really ties in all the flavors together.


A few weeks ago on my Instagram stories, I shared my opinion on regular vs. organic canned pumpkin puree. There is actually a difference! I prefer regular canned pumpkin puree over organic because it's thicker and holds its shape. Most organic canned pumpkin puree is very watery (almost like baby food consistency) so I don't usually use it in recipes especially when baking.


I did test out this recipe using both versions and, as I predicted, the regular pumpkin puree produced a much tastier oatmeal bowl. Enjoy this new fall morning oats recipe!


Pumpkin Pie Oats with Macadamia Nuts & Pepitas - Vegan


3/4 cup rolled oats

1 & 1/2 cups water

1/2 cup pumpkin puree (I don't recommend using organic pumpkin - it's too watery)

1 ripe banana, split into 6 chunks

1/2 tsp cinnamon

1/2 tsp nutmeg

1 Tbsp maple syrup

2 Tbsp macadamia nuts, chopped

1 T pepitas


Combine the oats and water in a small saucepan and bring to a boil. Once it reaches boiling, quickly add in the pumpkin puree, banana chunks, and spices. Stir well. Lower the heat to simmer and cook most of the water has evaporated and it has thickened. Transfer to a bowl and top with the maple syrup, macadamia nuts, and pepitas.

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If you have some overly ripe and spotted bananas that are about to go bad, this is a great recipe that you can make to use them in. These vegan dark chocolate chip mocha muffins have a nice mocha like flavor and a bouncy moist texture. They are oil-free, gluten free (be sure to choose gluten free oats flour), and whole-food-plant-based compliant as well so I consider these more of a healthier muffin.


After I make a batch of these muffins, I will store them in a freezer bag and then refrigerate them for a few days afterwards (they don't last long!). When I'm ready to eat one, I will remove the paper liner and pop it in the toaster oven and heat it up for about 3-4 minutes until it's nice and hot and the chocolate is gooey. Matt loves to add whipped cream on top of his which I do agree is pretty delicious!


Chocolate Chip Mocha Muffins - Vegan + GF

(makes 9 large muffins)


dry ingredients:

1 & 1/2 cups oat flour (use gluten free if you need to)

1/2 cup cocoa powder

1/2 cup coconut sugar (or any other unrefined dark sugar)

1/2 tsp baking soda

1/2 tsp baking powder


wet ingredients:

2 overly ripe spotted bananas

1 Tbsp date syrup

1 tsp coffee extract

1 tsp vanilla extract

1/2 cup non dairy milk + 1 Tbsp apple cider vinegar

1 flax egg

1/2 cup dairy-free dark chocolate chips


instructions:


1. In a medium sized bowl, add the dry ingredients and whisk until well combined.


2. Prepare your wet ingredients by combining the non dairy milk (I used almond milk) and apple cider vinegar in a small cup and stir well. Let sit and curdle for 10 minutes. This gives the muffins a nice flavor and helps with leavening. Then prepare the flax egg by combining 1 Tbsp ground flaxseed and 3 Tbsp water and let that sit for 10 minutes also.


3. In a separate bowl add the freckled bananas and mash with a fork until smooth. Add in the date syrup, coffee extract, vanilla extract, milk mixture, and flax egg. Whisk until combined.


4. Add the wet mixture to the dry mixture, along with the chocolate chips, and stir until just combined, Don't over mix!


5. Preheat the oven to 350°F and line a muffin tin with 9 paper liners. Using a 1/4 cup measuring cup, portion out the batter among 9 muffin cups. Top each muffin off with a few more chocolate chips.


6. Bake for 20-25 minutes until a toothpick comes out clean. Let the muffins sit in the pan for 5-10 more minutes then transfer to a wire rack. Eat right away.



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I love a good, plain old traditional hummus. Like the kind you find at the best Lebanese and Mediterranean restaurant in town. That would be Sasool back in my hometown of Raleigh, NC. Dipped with fresh hot pita bread - it's heaven!


I have tried so many different homemade hummus recipes and often times I am just not excited about them. The hummus tends to come out too dense, too dry, or just tastes off. I've tested out oil free, with oil, veggie variations, etc. They just don't quite have that tang that I like in my hummus.


But this recipe is my all time favorite! It's easy, I usually have all the ingredients on hand (yay for pantry staples), and it's incredibly flavorful. Not to mention, silky smooth. The trick? Softening chickpeas in simmering hot water on the stove top. It's a great way to make your hummus even creamier.


A great classic and traditional hummus for everyday eats.






Ultra Creamy Everyday Hummus - Vegan


1 can chickpeas (rinsed and drained)

1/2 tsp. baking soda (only if you are using canned chickpeas)

1/4 cup lemon juice (from about 2 lemons)

1 large garlic clove

1/2 tsp salt

1/2 cup tahini

2-4 Tbsp ice water

1/2 tsp cumin

1 T olive oil


1. Place the chickpeas in a medium sauce pan with baking soda and cover with several inches of water. Bring to a boil then lower the heat and simmer for about 20 minutes.

2. In a food processor blend together the the lemon juice, garlic, and salt. Let that sit for 10 minutes to infuse all of the flavors together.

3. Add the tahini to the food processor and blend for another few seconds.

4. While the motor is running, pour in 2 tablespoons of ice water down the shoot and blend for a few more seconds.

5. Add the cumin, softened chickpeas, and olive oil and blend, for 2 minutes, until the hummus is ultra smooth and creamy. Taste it and adjust seasonings if needed.



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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!

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