Pumpkins-Day Four-Thirty Days of Thankfulness (Pumpkin Smoothie Recipe)

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That color.  That taste.  Their cute round little bellies.  Pumpkins.  They are just the embodiment of autumn.  Pumpkins, and all squash (I’m also crazy for butternut and spaghetti squash) are the quintessential taste of fall.  I started seeing sugar pumpkins way back in August, I think.  THAT  may be a bit early for me, as in August I am still enjoying my fun-fest of summer, but as soon as September rolls over on my calendar I am ravenous for all-things-pumpkin.  In this house we have a funny story of the pumpkin.  When (I will not name the child due to possible red faces) one of our tow-headed babies were young, they could not pronounce “pumpkin.”  We had a new kitten, and said child asked to name the cat “Pumpkin” or Mucko as it was pronounced.  So…we had a beautiful, burnt orange, kitty named Mucko Pie.  To this day, I cannot look at a pumpkin without calling it a Mucko.  So in this house, it’s all things Mucko for the season.

This afternoon I roasted some sugar pumpkins to make puree.  That way, when the need arises…ok, this is every day for me, I have it readily available.  The fresh roasted stuff is so much better than canned, when making any pumpkin recipe.photo copy

Roasted Pumpkin Smoothie

1/2 cup Fresh Pumpkin Puree

1 scoop of vanilla protein powder

3/4 cup coconut milk (or any non-dairy milk of choice)

1/2 tsp pure maple syrup

1 tsp pumpkin pie spice

1/4 tsp cinnamon

4 cubes of ice

photo 1After cutting, scooping, roasting and pureeing the pumpkin, *after it cools* place into VitaMix add add all other ingredients except cinnamon.  Blend on high until well mixed and smooth.  Pour into glass and top with cinnamon.

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Pumpkin Sage Pasta

It is fall in North Idaho…or maybe it’s winter.  From the view out of my window, I would have to say…it’s wintery looking.  Today, snow is flying!  It makes me want to stay cozy, and bundled in my house.  It makes me want to blast some great music and cook comfort food.  So that’s exactly what’s on the agenda today.

First up a Chicken Pot Pie!  Hold up…all of you veg-heads out there.  Before you start getting all up in my business, about the fact that I am a vegetarian, and chicken pot pie contains….well…chicken.  Yes!  You are correct.  But as a Mama of kids that love my cooking, who have moved out of our house, and do not get home-cooked meals very often, unless it is “home-cooked” Ramen noodles, on OCCASION I cook for the offspring no longer gracing our presence on a daily basis.  And today…this one is for our daughter.  She LOVES chicken potpies.  I am still scratching my head, and clueless as to why.  But if Ramen is your way of life, think of the step-up she will be getting today!  A HUGE step up.  Because unlike her other “store bought” pies, this will be “real” food, from my kitch, and made with tons of love.  She will think she hit the jackpot!!

For our dinner, I found a new recipe I am trying out.  A Pumpkin Sage Pasta.  Still lovin’ the pumpkin, and usually do until AT LEAST the New Year.  It is just the epitome of fall for me.  I love the taste, and the smell it gives my house as I cook it!

Pumpkin Sage Pasta

Pumpkin Sage Pasta

4 ounces whole-wheat pasta

3/4 cup vegetable broth

3/4 cup canned pumpkin

1 to 2 tablespoons minced fresh sage

1/8 teaspoon pumpkin pie spice

Pinch of dried oregano

Pinch of red pepper flakes (optional)

Salt and pepper, to taste

Vegan Parmesan for garnish (optional)

Cook pasta according to package instructions. Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes. Taste, adding more sage if desired, plus salt and pepper to taste.

Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.

Yield: 2 servings.

Orig rec: http://happyherbivore.com/cookbook/everyday-happy-herbivore/