Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Happy Taco Tuesday, my lovers! Taco Tuesday dinners are always one of my favorites of the week...as if traditional Mexican tacos (or Tex-Mex...) aren't amazing enough, when you start branching out with what to fill in your tortillas, well, let's just say the possibilities are endless!
These Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce are so yummy, and super quick to prepare! Less than 8 ingredients, minimal prep time, and only about 20 minutes cooking time. BOOM! #TacoTuesYAY.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce. Vegan, Gluten-free. Serves one.


Ingredients
1. Two soft corn tortillas
2. Two handfuls fresh spinach leaves, steamed
3. 5 oz. extra-firm tofu
4. pinch of salt
5. onion and garlic powders, black pepper to taste
6. 1/2 cup sliced, steamed red beets
7. 2 T canned pumpkin puree
8. splash of barge's liquid aminos (or soy sauce)
9. dried herbs and spices of choice, to taste


Method
1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Chop tofu cubes into small chunks and place in a medium-sized bowl, along with salt, onion, garlic, and black pepper. Toss with spoon to coat.
3. Spread tofu over parchment and roast for 20-30 minutes, until crispy. Remove from oven and let cool.
4. While tofu is baking, begin plating your tacos. Place tortillas on a large plate and divide steamed spinach between the two.
5. In a small bowl, whisk pumpkin puree with enough water to form a sauce. Add herbs and spices of choice, along with aminos/soy sauce, and stir well.
6. Top spinach with tofu, then steamed beets, and finally, pumpkin sauce. Serve!

Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

Ingredients

1. 1/2 cup pumpkin purée

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 tsp cumin

4. Onion and garlic powders to taste

5. 1/8 tsp chipotle powder

6. Vegan hamburger bun

7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)

8. 1 T flax seed, ground

Method

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 

2. Form into large patty and place on parchment-lined baking sheet. 

3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 

4. Remove and let cool before enjoying!

Pumpkin Pie in a Bowl!

This is literally the easiest thing ever. It's also the yummiest thing ever! Don't you just love those recipes that you just throw together, hope it turns out good, and it turns out INCREDIBLE?! Yeah...this is one of those. Enjoy, friends :)

     Pumpkin Pie in a Bowl. 

     Look at that swiiiiiirrrrrl!

    I added flax for texture. Delicious!

Pumpkin Pie in a Bowl! Vegan, gluten-free. Serves one. 

Ingredients

1. 3/4 cup canned pumpkin purée

2. One packet stevia powder

3. 7 oz. silken tofu

4. One packet stevia

5. 1 T apple cider vinegar

6. Optional toppings: cinnamon, pumpkin pie spice, flaxseed, gRAWnola, etc. 

Method

1. In a medium sized bowl, mix pumpkin and stevia packet. Set aside. 

2. Combine tofu, stevia, and ACV in food processor and blend until smooth. 

3. Spoon both pumpkin blend and Nogurt into serving bowl. Garnish with toooongs of choice, if desired. Serve!

Raspberry-Pumpkin ProteinCake!

Holy YUMINESSSS!!! This thing right here is DA BOMB people. This baby needs no introduction--just make, eat, fall in love, make again, eat again. Simple. 

      Raspberry-Pumpkin ProteinCake!

Raspberry-Pumpkin ProteinCake!; Vegan, Gluten-free. Serves one. 

Ingredients

1. One scoop vega protein powder

2. 1/2 cup pumpkin purée

3. 1/3 cup frozen raspberries

4. 3-4 T water

5. 1/2 tsp baking powder

Method

1. Combine all ingredients in a smallish bowl and microwave 2-2 1/2 minutes belt cool (if you can wait that long...!) and enjoy! 

Pumpkin Pie Pasta.

PUMPKIN SEASON IS FINALLY HERE!!!!!! 👏👏👏👏👏 However, in MY house, all year is pumpkin season--I'm a tad obsessed 😍😂😋 The pumpkin recipes are endless and I just LOOOOOVE it so much. Definitely a comfort food of mine!

I guarantee you will love my "Pumpkin Pie Pasta"--not only is it totally delicious, but it takes EXACTLY 2 min to make. Yep you read that correctly. Nope there's not supposed to be a zero after that 2. TWO. MINUTES. PEOPLE. BOOM CHAKA LAKA-I've done it again 🙌👍😂

                 Pumpkin Pie Pasta. 

                       Oh-so dreamy. 

Pumpkin Pie Pasta

Ingredients

1. One serving noodles of choice (I used tofu noodles), prepared according to package directions

2. 1/2 cup canned pumpkin purée 

3. 1/4 tsp cinnamon 

4. 10 drops hazelnut stevia

5. Pinches of ginger, nutmeg, and allspice

Method

1. Cook your noodles. While noodles are cooking (tofu noods take one minute in the microwave), mix your pumpkin, stevia, and spices in a small bowl. 

2. When noodles are done, drain and top with pumpkin mixture. Pop in microwave for 30 seconds and sprinkle with cinnamon. DONE. 

Warm and Spicy Pumpkin Plum Oatmeal.

This. 

   Warm and Spicy Pumpkin Plum Oatmeal.

I made this for the first time last week after a quite chilly morning run. We are finally moving out of 80 degree temps and getting into that luscious, crisp fall weather...however chilly it makes my 5:30 am runs! ❄️ 

Anyway...this warm oat bowl is packed with post run nutrition and loaded with sinless fall flavors. What more could you want in a breakfast?! 

               Gooooooood stuff. 

Warm and Spicy Pumpkin Plum Oatmeal; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/2 c oatmeal of choice (I used oatbran)

2. 1 1/2 cups water

3. 1/2 cup pumpkin (canned)

4. One packet stevia

5. 1/2 tsp cardamom

6. 1/2 tsp ginger

7. One black plum, sliced 

Method

1.  In a small soup pot, bring 1 cup water to a rolling boil. 

2. In a bowl, mix oats, stevia, and spices. 

3. When water is boiling, reduce heat to medium and remove from heat. Stir in oats while off of heat and then return to burner and stir in pumpkin. When beginning to thicken, add 1/2 cup water and cook until desired consistency is texahed. 

Pour into bowl and top with black plum slices. Garnish with cardamom and ginger. Enjoy!

Savory pumpkin garlic pasta

Yes I know it's spring. But pumpkin is an all year food in my opinion. So good. And this pasta. Oh. Too goo to wait until fall to post. 

          Savory Pumpkin Garlic Pasta. 

Savory Pumpkin Garlic Pasta; Vegan, Gluten free. Serves one. 

Ingredients 

1. Raw spinach leaves for plating

2. One serving of pasta (I used brown rice penne)

3. 1/4 cup chopped onion 

4. 3 tsp minced garlic

5. 1 T liquid aminos

6. 1/2 tsp dried basil (plus more for garnish)

7. 1/2 cup canned pumpkin

8. 1/3 cup unsweetened almond milk

9. Sprinkle of garlic powder

Method

1. Cook your pasta according to package directions. Drain and set aside. 

2. In a non stick pan, sauté onion and garlic in 1 T aminos. Add splashes of water of necessary to prevent sticking. After two minutes, add basil and cook until liquid is gone. Remove from heat and set aside. 

3. In a small soup pot, combine cooked pasta, pumpkin, almond milk, onion and garlic sauté, and garlic powder. Cook over medium heat until warm and thickened. 

4. Serve over fresh spinach and garnish with more basil if desired. Enjoy!

Pumpkin Overnight Freezer Fudge

This is such a fun recipe! Super easy, super yummy, and totally satisfies a fudge craving. And with no added sugar, oil, or salt, this protein-rich treat can be guiltlessly enjoyed for breakfast. Mmmmm-hmmmm. There's not much else I can say about this fudge, except...MAKE THIS RECIPE! You won't regret it...

Pumpkin Overnight Freezer Fudge. Ready to eat.

Pumpkin Overnight Freezer Fudge; Vegan, Gluten Free. Makes one small plate of fudge.

Ingredients

1. 3/4 Cup Canned Pumpkin Puree (not pumpkin pie filling)
2. 2 T "Better "N Peanut Butter"
3. 2 T vanilla flavored protein powder (or protein powder of choice)
4. cinnamon, to taste

Method

1. Line a small size glass lasagna dish with plastic wrap. Set aside. 
2. Melt PB in a small soup pot with a splash of water. Stir frequently and add more water to prevent sicking and burning.
3. In a medium-size bowl, combine pumpkin, protein powder, and melted PB along with cinnamon. Stir vigorously. 
4. Spread batter evenly into prepared dish. Cover and place in freezer overnight. 
5. Let thaw 15-20 minutes before serving. Remove fudge by peeling away plastic wrap from dish. Turn over onto large plate, and slice into chunks.

Fudge, Pre-Freeze.



Note: If you would like, you can add a little stevia before mixing ingredients. This kind of peanut butter is sweeter than normal peanut butter, though, so keep that in mind. I thought it tasted fine without additional sweetener, but it depends on your preferences. 

Secret Ingredient Pumpkin Pudding.

I've seen and heard a lot lately about the amazing things people are doing with avocados. I mean, it's unbelievable, really. In smoothies, puddings, baked goods; you name it, avocado can do it! I have to admit, I was hesitant to jump on this bandwagon. It just seemed strange to me. I had always thought of avocado as being used for guacamole, on toast, or in savory dishes...not in sweets! But a couple nights ago I was feeling adventurous. I had opened a can of pumpkin earlier this week and had the remainders sitting in the fridge. I had seen lots of avocado pudding recipes floating around and thought I  might try to create one. I'm SO glad I did.

Secret Ingredient Pumpkin Pudding.

Secret Ingredient Pumpkin Pudding; Vegan, Gluten Free. Serves One.

Ingredients

1. 3 oz. avocado
2. 1/4 Cup plus 1/8 Cup canned pumpkin puree (not pumpkin pie filling)
3. 1/4 tsp. vanilla powder
4. 1/2 packet (about 1/4 tsp.) stevia
5. cinnamon, to taste

Method

1. This couldn't be easier. Add all ingredients to mini food processor and blend very well, adding splashes of water and scraping down sides as needed.