Who else loves pumpkin all year long? I sure do!
It's the middle of Winter here in North Carolina and I have been craving warm cozy meals. This easy oil-free pumpkin pasta has been my go to lately. It's fast, simple, and makes a bunch of leftovers which are great to take to work.
It's basically just 2 base ingredients (coconut milk and pumpkin puree) and some herbs and spices to liven it up. So you can totally make this in whatever way you want based on what Fall/Autumn ingredients you enjoy.
I also think it tastes even better the next day reheated as leftovers. Yum! Enjoy!
Video tutorial at the bottom of the post!
Vegan Pumpkin Pasta Recipe (oil free)
1 lb. penne or bowtie pasta (whole wheat preferred!)
1 can lite canned coconut milk (I recommend getting organic)
1 can pumpkin puree (I recommend getting organic)
2 tsp minced garlic
2 tsp smoked paprika
1 T or more sea salt
black pepper to taste
2 tsp sage
1-2 tsp cumin
1. Boil your pasta according to package instructions.
2. In a large sauce pan add the coconut milk and pumpkin puree and stir until well mixed. Then add in the rest of the herbs and spices. Cook on medium heat for about 10 minutes until hot, stirring occasionally.
3. Drain your pasta and add it to the sauce. Stir until the pasta is evenly coated and serve immediately. Garnish with some fresh parsley. I enjoy this meal with some steamed or roasted veggies or a nice fresh salad.
**Just follow your heart with this recipe! Add whatever fall/autumn spices you enjoy to the pumpkin/coconut base and taste as you go! A pinch of cinnamon would even be good I bet!
Video Tutorial Below! Subscribe to my YouTube channel!
A while back posted this recipe for Fig & Cacao Bliss Balls. It was a big hit! People are really loving this recipe on my YouTube channel (it has received almost 1,500 views to date) so today I am sharing with you another one of my favorite recipes for bliss balls. These are so easy to diversify. You can make them a million different ways.
What are bliss balls? They are basically a really healthy plant based treat/snack that are perfect for munching on during the day in between meals. It satisfies your sweet tooth while also giving you lots of nutrition as well.
They can be made out of any whole plant food but figs and dates are usually one of the main bases as they are a perfect binder and thickener for many vegan and plant based recipes, especially desserts. Many people who eat a vegan/whole food plant based diet don't consume any oils so if you are one of those people, you can substitute the coconut oil for any natural nut butter. I would recommend using almond butter or peanut butter if you do.
Unlike the other bliss ball recipe, I decided to roll these in some fun toppings: cacao, shredded coconut, and a chocolate drizzle. My favorite one is the cacao! So delish!
These bliss balls are the perfect light bite!
FUDGEY CARAMEL BLISS BALLS (easy vegan snack recipe)
(makes 11-12 balls)
1/2 cup almonds (soak in water for 2-4 hours before use)
8 medjool dates (pitted)
1/2 cup oats
4 Tbsp melted coconut oil
1 tsp vanilla
pinch of sea salt
optional toppings: unsweetened shredded coconut, cacao powder, and a dark chocolate drizzle
Add all of the ingredients to a food processor and blend until it forms a dough. Roll into small balls and top with your favorite toppings! Store in air tight container for 3-4 days.
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Today I'm sharing a healthy plant based vegan breakfast recipe for you to enjoy: tofu scramble with peppers, onions, and cherry tomatoes. This is SO good!
Tofu scramble is very popular in the vegan and plant based community because it's absolutely delicious, nutritious, and it has no artery clogging saturated fat or cholesterol like bacon and eggs do so this is a true healthy breakfast option. Tofu (soy) is an excellent source of protein, calcium, iron, magnesium, and folate. And for 3 oz. it's about 80 calories.
I paired it with avocado toast on pumper nickle bread with Trader Joe's Everything but the Bagel Seasoning and a bowl of fresh berries (blueberries and strawberries). A high protein, nutritious vegan breakfast recipe for the new year.
In the video below I also talked about acrylic pour painting as a new fun diy art project to try in 2020! ENJOY!
Veggie Packed Tofu Scramble Recipe - Vegan
1/2 package of silken tofu (silken is preferred but I used extra firm today)
1/4 cup chopped bell peppers
1/4 cup chopped onion
1/4 tsp turmeric
1/4 tsp cumin
salt and pepper
1 tsp garlic powder
1 Tbsp nutritional yeast
1/3 cup chopped cherry tomatoes
optional topping: sriracha sauce
Directions: In a saucepan on medium heat, add the bell peppers and onions and cook for a few minutes until soft. Add the tofu and break it down into small chunks using your spatula. Add the turmeric, cumin, salt, pepper, garlic powder, and nutritional yeast. Stir well and cook for a minute or two. Once everything has cooked for a few minutes you can then add in the cherry tomatoes. Stir and cook for another minute. Immediately transfer the scramble to a plate. Serve with avocado toast and berries.
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