Tag Archives: pumpkin pie spice

Pumpkin Pie Potatoes

Aaaaand the pumpkin recipes are still coming!  I recently discovered pumpkin pie spice and don’t know how I enjoyed fall without it before.  It is so good on vanilla coconut milk ice cream, in coffee, or on french toast.  Here, I made pumpkin pie potatoes…. yum!

Pumpkin Pie Potatoes

Pieces:

  1. 1 bag fingerling potatoes
  2. 2 tbsp. olive oil
  3. 2 tbsp. pumpkin pie spice
  4. 1 tsp. brown sugar

Process:

  1. Wash the potatoes and cut them into half inch rounds.
  2. In a large saute pan over medium high heat, put the potatoes, olive oil, pumpkin pie spice, and brown sugar.
  3. Saute until potatoes are tender, stirring every so often to coat all sides of the potatoes.
  4. Enjoy hot!

Happy Allergy Free Eating!

 

 

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Sweetened squash and tofu stir fry

Each Sunday, I think of something to make for my lunches during the week.  I try to find a good mix of protein, carbs, and also something a little more fun than just a sandwich on gluten free bread (although those weeks certainly do happen!).  This week, I made a sweet tofu stir fry with fall vegetables.  It is delicious, and people are constantly asking me what smells so good in the microwave at school!  If you don’t like tofu, this recipe could easily be used with chicken.

Sweetened Squash and Tofu Stir Fry

Pieces:

  1. one container pre- cut butternut squash (or one squash you peel and cut up yourself into one inch cubes)
  2. 2 zucchini, cut into rounds
  3. 2 yellow squash, cut into rounds
  4. one block firm tofu, drained and dried
  5. 2 tbsp. cinnamon
  6. 2 tbsp. pumpkin pie spice
  7. 2 tbsp. honey
  8. 1 tbsp. brown sugar
  9. salt and pepper
  10. cooking spray

Process:

  1. Cut the tofu block into one half inch by one half inch cubes.  Lay the cubes between two dish towels and let dry for a couple hours.
  2. In a large saute pan, add the butternut squash cubes and cooking spray.
  3. Over medium- high heat, let the butternut squash saute for 5 minutes.  Stir every minute or so.
  4. Add the zucchini and yellow squash rounds.
  5. Season with salt and pepper and stir the veggies every couple minutes.
  6. When the veggies start to soften, add the dried tofu cubes.
  7. Season with cinnamon, pumpkin pie spice, honey, and brown sugar.
  8. Continue stirring every couple minutes until the veggies are fork tender.
  9. Serve hot by itself or over rice, quinoa, or your favorite grain.

Happy Allergy Free Eating!

 

 

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Mashed Pumpkin Sweeties

Pumpkins and apples and leaves, oh my!  Fall is upon us, and so is the abundance of canned pumpkin.  Pumpkin has a ton of fiber and not many calories, so I had to get my fill this time of year.  I made mashed sweet potatoes with pumpkin… what a great fall side dish!

Mashed Pumpkin Sweeties

Pieces:

  1. 2 sweet potatoes
  2. one half of a can of pumpkin
  3. one half cup apple cider
  4. 2 tbsp. vegan butter
  5. 2 tsp. pumpkin pie spice
  6. 2 tsp. cinnamon
  7. Salt and pepper

Process:

  1. Peel the sweet potatoes and chop into 1 inch cubes.
  2. Steam or microwave the sweet potato cubes until soft (about 10 minutes).
  3. In a large pan, add the soft sweet potatoes, pumpkin, apple cider, vegan butter, pumpkin pie spice, cinnamon, salt and pepper.
  4. Mash until desired consistency.
  5. Serve hot.

 

Happy Allergy Fall Eating!

 

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