Recipes October 2019

Recipes October 2019

Pumpkin Cranberry Chip Bars

Recipe courtesy of Garden Cafe, an organic student-run Cafe

Photo courtesy of Garden Cafe

Ingredients

1 cup 100% pure pumpkin puree

¼ cup melted coconut oil

¼ cup + 2 Tbsp. pure maple syrup

½ cup coconut sugar 

2 flax eggs (2 Tbsp. ground flax + 6 Tbsp. water, whisk together, let sit for 15 minutes) 

2 tsp. pure vanilla extract

2½ cups gluten-free rolled oats

1¼ cups gluten-free oat flour

1 tsp. baking soda

½ tsp. baking powder

1 tsp. ground cinnamon 

1 tsp. pumpkin spice 

¼ tsp. salt 

Optional Add-In’s

¼ cup vegan chocolate chips

Sprinkle of ground cinnamon 

Maple Frosting

1 cup vegan cream cheese

2 Tbsp. pure maple syrup

¼ tsp. pumpkin spice

Preheat oven to 350° F. Line an 8” square pan with parchment paper and set aside. Whisk together all wet ingredients until combined. In a separate bowl, whisk together all dry ingredients. Add dry ingredients into the wet ingredients bowl, stirring together until no flour patches remain. Fold in chocolate chips and cranberries. Pour batter into prepared pan and smooth out into an even layer with a rubber spatula. Bake for 20-30 minutes, until the edges have browned. Allow to cool on cooling rack for about an hour. Make the frosting while you wait.

Frosting

Place all ingredients in a large bowl and mix with a handheld electric mixer until fluffy and well combined. Once cool, lift bards out of the pan, slice and frost. Top bars with chocolate chips and a sprinkle of cinnamon. 

Recipes October 2019

Ginger Snap Juice

Recipe courtesy of Cassie Tolman, of Pomegranate Cafe 

Photo by Kait Spielmaker

Ingredients

2 carrots

2 apples

½ lemon

1-inch piece of fresh ginger

Dash of cinnamon 

Juice all items in a juicer. Sprinkle a dash of cinnamon on top and enjoy steamed or chilled!

Recipes October 2019

Pumpkin Caramel Scones

Recipe courtesy of Cassie Tolman, of Pomegranate Café

Photo by Kait Spielmaker 

Ingredients

4 cups white spelt flour

¼ cup cane sugar

2 Tbsp. baking powder

1 Tbsp. pumpkin spice 

½ tsp. ground ginger 

1 ¼ cup Earth Balance Butter

1 cup pumpkin puree

½ cup rice milk

Caramel Sauce

1 cup dates, soaked for 10 minutes in hot water (pits removed)

½ cup full fat coconut milk 

1 tsp. vanilla 

Pinch of sea salt 

Preheat oven to 350° F. In a mixer, mix spelt flour, cane sugar, baking powder, pumpkin spice and ground ginger. Add butter and let mix on medium speed until dough is a pea-like texture. 

On slow speed, add pumpkin puree and rice milk. Do not overmix. Let dough chill in refrigerator for one hour. Cut dough in half. Cut halves into five even scones. Bake for 20 minutes, rotating once halfway. To make the caramel sauce, blend all caramel sauce ingredients together. Once the scones are cooled, drizzle the caramel sauce over the top of the scones.

Recipes October 2019

Autumn Chipotle Primavera 

Recipe courtesy of Cassie Tolman, of Pomegranate Cafe 

Photo by Kait Spielmaker 

Chipotle Sauce

10 Roma tomatoes, cut in half

1 yellow onion, peeled and rough chopped 

5 cloves of garlic, peeled

1 Tbsp. chipotle powder

2 cups cashews (pre-soaked in water for 1+ hours)

6 cups rice milk

Sea salt and black pepper

Autumn Vegetables

5 cups peeled and chopped autumn vegetables (onion, broccoli, carrots, cauliflower,

hearty greens, parsnips, etc.)

2 Tbsp. olive oil

¼ cup white wine

Pasta

1 (12 oz.) package gluten-free or whole grain penne or macaroni

Making the Chipotle Sauce

Preheat oven to 400° F. Line a baking sheet with parchment paper and drizzle with olive

oil. Place the tomatoes cut side down along with the onion and garlic onto the sheet pan

and roast until skins have softened and tomatoes are cooked through and juicy (30-40

minutes). Place roasted tomatoes, onions & garlic in a blender with chipotle powder,

cashews, rice milk, salt and pepper. Blend until smooth and creamy.

Prepare Autumn Vegetables

Warm olive oil in a large skillet over medium heat. Add chopped autumn vegetables

(season to taste with sea salt and black pepper) and sauté for 8-10 minutes (if you

are using hearty greens, wait until the final e minutes of cooking to add them to the

skillet). Pour white wine into the skillet and cook another minute or two, until the liquid is

reduced. Transfer to bowl.

Cook the Pasta

Boil pasta in a pot of salted water until al dente, drain the pasta, then add to the bowl of

vegetables. Top with the chipotle sauce and enjoy!

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