{pumpkin patch}

the pumpkin. we often decorate with them, pick them out at the local punkin’ patch or grab a can of it at the store for making pies. but how often do we grab a whole pumpkin and use it in our recipes? turns out, we should probably be doing it more than we actually do (especially since pumpkins are only in season during the fall!).

the nutritionally robust pumpkin boasts loads of fiber, potassium and iron. the pumpkins bright orange color is also a giveaway that it’s loaded with beta-carotene, a very important antioxidant. studies show that a diet rich in beta-carotene reduces the risk of developing certain types of cancer and protects against heart disease.

pumpkins are also very low in calories, so let’s get to cookin’! here are a few of my favorite pumpkin recipes. do you have any? please share!

pumpkin recipes

learn how to roast a pumpkin and toast their seeds

pumpkin pizza wreath

cashew, coconut and pumpkin curry

pumpkin pasta sauce

pumpkin spiced latte

roasted pumpkin with sage

homemade knekkebrød (crackers)

and make sure to keep you pumpkin seeds, they are full of health benefits as well!

wrap up: {antioxidant} {fall} {forgotten ingredients} {health} {pumpkin} {recipes} {superfood} {wellness}

oh, the flavors of fall how i love you so much!

monday: butternut squash and apple soup served with stuffed figs and seasonal salad
tuesday: (leftover!) butternut squash and apple soup, savory carrot fries, spiced apple cider and homemade bread
wednesday: roasted purple potatoes and spaghetti squash saute*
thursday: spaghetti squash saute*, steamed broccoli and broiled black pepper tofu
friday: tofu bay cakes (image via vegan dad) with savory roasted potatoes and steamed kale
 

spaghetti squash saute

 
this week, we had one very big spaghetti squash arrive in our csa box. yum! it ended up lasting us two meals, because half was all we needed. feel free to sub other veggies into this recipe, or whatever you have on hand.

ingredients:

- 1 large spaghetti squash
- 2 red bell peppers, chopped
- 2 cloves minced garlic
- 1 small red onion, chopped
- 2 tbs olive oil
- 2 cups fresh spinach
- 1 tbs fennel seed
- salt and pepper to taste

directions:

1) roast the spaghetti squash: slice lengthwise, scoop out the seeds and place face down on a lightly greased baking sheet. roast at 450°f until easily poked with a fork- about 30 minutes. take out and let cool for about ten minutes. using a fork, ‘fluff’ the spaghetti out with your fork (this part is fun!).

2) meanwhile add the olive oil, bell peppers, onion, garlic and fennel seed to medium pot and saute until onions are translucent, about 5-7 minutes. add spinach, salt and pepper to taste and spaghetti squash. toss to combine and serve.

what are a few of your favorite recipes from this week?

wrap up: {dinner} {fall} {ideas} {recipes} {savory} {seasonal} {simple}

to be honest, this week has been incredibly hectic, so our menu consisted heavily of comfort food and easy recipes that would keep well and make for good leftovers. we did discover one new recipe that will be a keeper for sure (see below) and squeezed in as many seasonal veggies as we could in the other meals. what have you been cookin’ this week?

butternut squash and red onion pasta

monday: polenta bean bake*
tuesday: butternut squash and red onion pasta with seasonal salad
wednesday: vegetarian chili with sliced avocado and homemade bread
thursday: leftovers! chili is always better the 2nd night anyways, right?
friday: stuffed patty pan squash with grilled eggplant and strawberry salad

*polenta bean bake (adapted from color me vegan‘s hot tamale pie):

ingredients:

- 1 onion; diced
- 3 red bell peppers, chopped
- 2 cloves of garlic, minced
- 3 medium sized tomatoes
- 1 can each of white beans, kidney beans and black beans
- 2 tbs chili powder
- 1 teaspoon ground cumin
- 1 cup of dry polenta
- salt and pepper to taste

directions:

preheat oven to 350°. saute peppers, onion and garlic in olive oil until the onion is translucent (about 7 minutes). stir in 1/2 cup of water and add the beans, tomatoes, chili powder, cumin and 1 tsp of salt. cover and cook on low for about 10 minutes.

meanwhile, prepare the polenta. add 1 cup of dry polenta to 2 cups of water in a saucepan over medium heat. stir until mixture thickens, about 5 minutes.

poor bean mixture into a 9×13 inch baking pan and spread the polenta over top (using the back of a greased spoon helps!). bake for 30 minutes and serve hot.

wrap up: {chili} {dinner ideas} {fall} {november} {pasta} {polenta} {recipes} {seasonal}

Usually when I make lattes, I like to froth the milk with a steam wand attached to my espresso machine, but this recipe is a bit more accessible. The entire recipe is done on the stove, with the addition of espresso or strongly-brewed coffee. I hope you enjoy this sweet treat!

Serves 2.

ingredients

1/4 cup sugar
1/4 cup water
1 tsp almond extract
3 tablespoons cocoa powder
1 cup vanilla soy milk
4 shots of espresso or 6 ounces of strongly-brewed dark roast coffee

directions

Combine sugar and water in a small sauce pan, and bring to a boil, stirring often. Once syrup reaches a boil, add the almond extract, and let boil for another minute to burn off the alcohol.

Reduce heat to low and add cocoa powder and vanilla soymilk, stirring often for 5 minutes. Remove from heat.

Brew espresso or strong coffee.

Pour syrup / soymilk mixture into two separate glasses, and add 2 shots of espresso or 3 ounces of coffee to each glass.

Serve with whip cream and chocolate shavings, or a side of dark chocolate to make it dessert.

Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

wrap up: {almond} {espresso} {fall} {mocha} {seasonal} {stove top}

it’s officially pumpkin season here in california! (that’s only my favorite time of the year.) this week’s menu was packed full of hearty fall veggies, pumpkins and comfort food. i hope you find a few new seasonally inspired recipes to try! what have you been cookin’ this week?

above: veggie pot pies, tuscan kale chips, pumpkin soup, cashew coconut and pumpkin curry, tomato basil cream pasta, fall veggies with lentils

monday:

personal veggie pot pies with roasted potatoes and tuscan kale chips

tuesday:

tomato basil cream pasta with roasted veggies and smoky miso tofu

wednesday:

cumin black beans served over forbidden rice, topped with sauteed kale & potato cakes

thursday:

thai green curry with homemade bread

friday:

cashew coconut and pumpkin curry, fall veggies with lentils, pumpkin soup (sub veggie broth)

wrap up: {dinner} {fall} {ideas} {pumpkin} {recipes} {seasonal}

looking for a beautiful fall gift guide? well i think you’ll really love this solution from lovely clusters! organized by color and theme you can quickly see several items and how they look together. if you see something you like, just click on the image to go to the product!

i was honored to put together my own little spread for it, what do you think? i was going for an enchanted forest kind of feel. ;)

wrap up: {color} {fall} {gift guide} {lovely clusters} {magazine} {theme}

today i am simply captivated by these painted leaves by bicocacolors (discovered via sense and grace). i think it may call for a leaf gathering adventure!

wrap up: {autumn} {chevron} {fall} {leaves} {paint} {painted}

fall just seems to call for foxes, and here are some of my favorites. :) i own this fellow and he is one of my favorite pieces of art!

row 1: kids fantastic fall fox coat- $150, virginia red fox- $125, grayson the fox felt pillow- $35

row 2: fox art- $25, little foxes 2012 calendar- $21, red fox screen print- $30

row 3: foxglove print- $31, fingerless fox mittens- $36

wrap up: {autumn} {fall} {favorites} {foxes} {handmade}