pumpkin | My Foodie Call

Tag: pumpkin
- Whole Wheat Baked Veggie Pasta
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 2nd
  Cheesy, baked whole wheat pasta and has 4 different veggies.
  
  Is pasta your go-to meal when you are in a time crunch? Yah, me too. Try this one to amp up the veggies in your diet.
  
  Check it out.
  
  Cook your pasta.
  
  Crushed tomatoes. Veggie #1.
  
  An entire can of pumpkin. Veggie #2.
  
  Peas and Carrots. Holy Moly. Veggie #’s 3 and 4.
  
  Big dose of cheese.
  
  Stir it.
  
  Spread it.
  
  Top it.
  
  Plate it.
  
  Whole Wheat Vegetable Baked Pasta
  
  Ingredients
  1 lb small whole wheat penne (or other shape, doesn’t matter…)
  
  1-28 oz can crushed tomatoes (I used the crushed tomatoes with basil)
  
  1-16 oz bag frozen peas and carrots blend
  
  1-15 oz can of pumpkin
  
  2 cups shredded mozzarella (try to get low-sodium if possible)
  
  4 tsp dry parsley
  
  1 Tbs dry oregano
  
  1/2 tsp pepper
  
  1 tsp sea salt
  
  Directions
  1) Preheat oven to 350°F.
  
  2) Cook pasta according to package directions. Drain and transfer to a bowl.
  
  3) Gently stir in tomatoes, vegetables, pumpkin, 1 cup cheese, and seasonings.
  
  4) Spoon it all into a prepared 9×13″ baking dish.
  
  5) Sprinkle the last amount of cheese over the top of the pasta.
  
  6) Bake until cheese is melted on top, about 35-45 minutes.
  
  7) Let pasta set for 5-10 minutes.
  Posted in Meatless mealtime | Tagged pumpkin, whole wheat pasta
- Vegan Eggnog Pumpkin Pie
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 26th
  Let’s blend the holiday season, shall we? Eggnog pumpkin pie.
  
  Thanksgiving is almost here, hooray. I can’t wait to make my vegetarian “stuffing in a pumpkin.” It’s been two years since I have made it and I’m bringing it back. Then one of my favorite times of the year.
  
  Egg Nog season. LOVE IT.
  
  Decided to blend the holidays in this dessert.
  
  Vegan Eggnog in my pumpkin pie?
  
  Yes, please.
  
  One caveat to this recipe. After it is baked, it needs to set in the refrigerator over night, so plan ahead. But seriously, the recipe itself is so dang easy, who cares if it needs some chillin time.
  
  Love the dairy-free egg nog brands out there.
  
  In this recipe I used So Delicious Nog, but they are all pretty great.
  
  This pie has no egg and does not need much additional sugar because of the sweetness from the Nog Coconut Milk. I also love that in this pie I was able to use molasses. Remember that molasses is a great source of calcium??
  
  Vegan “Egg” Nog Pumpkin Pie
  
  Ingredients
  - 1 can pumpkin
  - 1 cup non-dairy eggnog
  - 1/2 cup brown sugar (or sucanat)
  - ¼ cup cornstarch
  - 1 Tbs. dark molasses
  - 1 tsp. vanilla extract
  - 1 tsp. ground cinnamon
  - ½ tsp. ground ginger
  - ¼ tsp. grated nutmeg
  - 1/4 tsp allspice
  - store-bought pie crust (vegan if you care)
  - Whipped topping (I used TruWhip, a healthier “Cool Whip”)
  Directions
  1. Preheat oven to 425°F.
  2. In large bowl, use a hand mixer to blend all ingredients until smooth.
  3. Pour into crust. Bake 10 minutes.
  4. Reduce oven temperature to 350°F; bake until filling is set, 45- 50 minutes.
  5. Set on wire rack to cool, then refrigerate overnight.
  6. Top with whipped topping.
  Also….**I am taking a blogging break for a few days to enjoy Thanksgiving. Hope everyone enjoys their time with their own families. See you next week!**
  
  I’m home. One last piece in the fridge. It’s mine.
  Posted in Desserts | Tagged dessert, pumpkin, vegan
- Healthy Pumpkin Ice Cream Pie
  
  Posted at 8:03 pm by myfoodiecall
  
  Nov 24th
  So I do realize that with any dessert you have to be careful with the claim “healthy”. I do believe dessert is dessert (not an apple for crying out loud) and this family is big on dessert. Really I try to just find a healthier way of doing it. So while I know that having a fruit salad for dessert is the best choice, who the heck does that??
  
  Maybe someone on a diet.
  
  But, this is not a diet blog.
  
  This is just a simple family blog, with healthier options, typos and all.
  
  Healthier versions of everyday things.
  
  That said, this dessert is awesome and I make it with dairy-free ice cream, but you can choose your favorite vanilla. I hadn’t made this one in a little while but figured it was time. A family fave!
  
  Also, this recipe is another great way to get pumpkin into your family. No Thanksgiving required. Make this year round. Why? Because it has ice cream. And why? Because pumpkin is good for you.
  
  Pumpkin Pie Ice cream. Anything with ice cream is just great.
  
  Start with your softened ice cream.
  
  Add your pumpkin and spices.
  
  Add it to your crust.
  
  Add your whipped topping.
  
  Re-freeze for a couple of hours and you’re in business.
  
  Healthy Pumpkin Ice Cream Pie
  
  Ingredients
  - 1 1/2 quart tub of your favorite vanilla ice cream (I used Trader Joe’s Soy Vanilla Ice Cream)
  - 1-15oz can of pumpkin
  - 1 teaspoon vanilla
  - 1 teaspoon cinnamon
  - 1/4 teaspoon nutmeg
  - 1/4 teaspoon ginger
  - Store-bought crust (I used a whole grain graham cracker crust from Whole Foods)
  - Whipped topping of choice (I used Truwhip, tastes just like Cool Whip, but is healthier)
  Directions
  
  1) Let your ice cream thaw until you can easily stir it, (just don’t let it melt entirely!)
  
  2) Stir in pumpkin, vanilla and spices until well blended.
  
  3) Spread whipped topping along the top.
  
  4) Pop it in the freezer. Refreeze.
  
  5) Sit and wait impatiently for a couple of hours.
  
  6) Resist the urge to check the freezer 12 times.
  
  7) Slice and eat.
  Posted in Desserts | Tagged pumpkin
- Baked Pumpkin Tortilla “S’mores”.
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 19th
  I had no clue what to title this one. Although the title says “s’mores”, they aren’t technically “s’mores” because there is ZERO graham cracker in this recipe.
  
  Looking fudgy, no??
  
  Definitely not the right season for a s’mores recipe either. Last time I checked, s’mores were made in the summer and definitely didn’t include pumpkin.
  
  However, they are kinda s’mores-like because they have chocolate and marshmallow.
  
  Regardless….He’s not complaining.
  
  oh and FYI, this was dinner. Whoops.
  
  Baked Pumpkin Tortilla S’mores
  
  Instructions:
  - 6 whole wheat tortillas
  - Pumpkin butter from this recipe
  - Pumpkin Blondie Bar (crumbled up) from this recipe
  - Mini marshmallows
  - Chocolate fudge sauce (pre-bought or ***make recipe below***)
  - Whipped topping of choice
  Directions:
  1. Preheat oven to 350 degrees.
  2. Cut 6 sheets of aluminum foil, big enough to fit your tortillas.
  3. Lay each tortilla on your sheets of aluminum foil.
  4. Spread pumpkin butter each tortilla.
  5. Sprinkle crumbled blondie bar crumbles and marshmallows over the half of tortilla.
  6. Fold each tortilla in half. Wrap each tortilla in foil and place on baking sheet.
  7. Bake for 10-15 minutes, or until the marshmallows are soft and melted.
  8. Remove the tortillas from their foils and drizzle with your chocolate fudge sauce.
  9. Cut each tortilla into wedges.
  10. Top with your whipped topping.
  A closer look, shall we????
  
  aluminum foil. duh.
  
  Whole wheat tortillas.
  
  Blondie bar crumbles
  
  Spread your pumpkin butter.
  
  Assemble your crumbles and marshmallows on half.
  
  Fold each tortilla in half.
  
  Wrap each tortilla in foil and place on baking sheet.
  
  Bake.
  
  Slice.
  
  Drizzle with your chocolate fudge sauce.
  
  Yup.
  
  Baked Pumpkin Tortilla S’mores.
  
  Want that chocolate fudge sauce recipe from above??
  
  ***Chocolate Fudge Sauce***
  - 4 Tbs coconut oil, melted down
  - 2 Tbs maple syrup
  - 3 Tbs cocoa powder
  - 1 tsp vanilla
  DIRECTIONS
  1. Combine all ingredients in a small bowl. Place in a pourable bottle.
  2. If the sauce gets too cold, it will separate and the coconut oil will create a layer. Just place the bottle in warm water until you can shake it up again.
  Posted in Desserts | Tagged pumpkin
- Boxed Blondie Bars with Pumpkin
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 17th
  A boxed recipe??? On a blog???
  
  “Oh no she di’ n’t…”
  
  Oh, yes I did….
  
  No apologies for the “boxed” recipe. Not all bloggers have to cook from scratch, right?? As parents, we all do the best we can, right? Well for today this is the best I can….
  
  If you have been following me for a little while, you know that some of my food is pre-cooked, some pre-cut, sometimes I use faux meats. Sue me.
  
  I kid.
  
  That said, obviously fresh is best when possible, but I am a realist and well if I did fresh all of the time I would have ZERO time for soccer games, Parenthood (the show)…(and real life, I guess), or wine with the ladies (important.)
  
  C’est la vie.
  
  This dessert recipe is awesome.
  
  And is healthy-ER, than straight-up boxed.
  
  Not striving for perfection, right?
  
  Well, these are pretty dang perfect. If only I could claim that I made them from scratch….. 🙂
  
  Pumpkin Blondie Bars
  
  Ingredients:
  - 1 Blondie Bar box
  - 1 can of pumpkin
  Directions:
  
  1) Preheat oven.
  
  2) Mix the Blondie Bar mix with full can of pumpkin.
  
  3) Bake.
  
  4) Cut.
  
  4) Hide from family.
  
  1 box+1 can of pumpkin= heaven.
  
  Stir it up.
  
  Plate of awesomeness.
  
  A close up of awesomeness.
  
  REMEMBER: No egg or oil. Just the box and pumpkin. Done.
  Posted in Desserts | Tagged pumpkin
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