A Week Of Cozy Pumpkin Recipes (vegan & Easy)

A Week Of Cozy Pumpkin Recipes (vegan & Easy)

Welcome back to this delicious week filled with cozy pumpkin recipes. So many fun ideas in this one – pumpkin ravioli, candied almond pumpkin bread, pumpkin white chocolate chip baked oats and many many more! Grab yourself a drink or snack, sit back, relax and get some cozy food inspo for the fall and winter times 🍂🍂🍂

Instagram: @mina_rome https://www.instagram.com/mina_rome/
My Meal Planner: https://t1p.de/90sd
50+ Recipe Ebook: https://payhip.com/b/9MsP
Email: minarome.yt@gmail.com
Website: www.mina-rome.com

Surface Painting Tutorial: https://www.youtube.com/watch?v=hX7ZVO7YR8E

INGREDIENTS & NOTES:

#1 Candied Almond Pumpkin Bread 0:00

90g vegan butter (= ⅓ cup + 1 tbsp or 3.17oz)

2 cups flour (240g)
2 tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground nutmeg
¼ tsp ground cloves*

½ cup + 1 tbsp sugar (200g + 1 tbsp)
1 tsp vanilla
1 cup pumpkin purée** (225g)
2 tsp apple cider vinegar or lemon juice
⅓ cup non dairy milk (80ml)

for the almond topping:

200g raw almonds, chopped (7,05oz) = (1 ⅓ cup + 1 tbsp)
125g sugar (⅔ cup)
80ml water (⅓ cup)
a generous pinch of salt
1 ½ tsp cinnamon
1 tsp vanilla

*or do 1 ½ tsp cinnamon + 1 ½ pumpkin pie spice
** make your own pumpkin purée – explanation right at the beginning: https://www.youtube.com/watch?v=6UQT-mXQs-s
***for a more in depth explanation on how to make the almonds, check out this video:

→ yields 1 square or rectangular shaped pumpkin bread, around 8-9 inches (20-22,5cm)

#2 Pumpkin Tahini Salad 3:00

½ small to medium hokkaido pumpkin, cut into 2-3 cm half moons
3 cloves of garlic, whole
a drizzle of olive oil
pinch of (seasoned) salt
pinch of chili flakes

for the roasted garlic tahini dressing:

4 tbsp white tahini
2 ¼ tbsp lemon juice
2 tbsp soy sauce
1 tbsp maple syrup
3 roasted peeled cloves of garlic
¼ cup orange juice (60ml), more if needed
if needed salt, pepper to taste

greens of choice, cherry tomatoes

→ serves 2

#3 White Chocolate Chip Pumpkin Baked Oats 5:00

1 cup oats, small cut (90g)
½ tsp salt
1 tsp baking powder
3/4 tsp cinnamon
¼ tsp ginger
¼ tsp cardamom
pinch of nutmeg
pinch of cloves
1 tsp vanilla
½ cup non dairy milk (125ml)
2 tsp apple cider vinegar
3 heaping tbsp applesauce
2 ¼ tbsp liquid sweetener
1 1/2 tbsp sunflower seed oil + a lil more for greasing

1-2 handfuls of vegan white chocolate chips

→ serves 2

#4 Chili & Thyme Veggie Soup 6:35

1 apple
2 carrots
2 spring onions
lil oil for the pan
a handful of small, yellow potatoes (~150g)
2-3 cloves garlic
¾ tsp dried thyme
½ tsp chili flakes
⅓ tsp ground turmeric
2 cups vegetable broth (500ml)
a little over half a cup of pumpkin purée (120g)
¼ cup soy cream (60ml)
juice of ½ lemon or more to taste
salt to taste

→ serves 2

#5 Pumpkin Black Tea Latte 7:45

⅓ cup hot water (80ml)
1 black tea tea bag
½ cup non dairy milk (125ml)
a few drops of vanilla aroma or ½ tsp vanilla extract
2 ½ tbsp pumpkin purée
1-2 tsp liquid sweetener
⅓ tsp cinnamon
a dash of each: dried cloves, cardamom, ginger
a pinch of nutmeg

for the milk foam:

⅓ cup + 2 tbsp (100ml) warmed (barista type) plant milk
dusting of cinnamon for the top

→ serves 1

#6 Pumpkin Ravioli 9:30

dough:
1½ cup plus 2 tsp (200g) all-purpose flour
¾ cup (100g) wheat semolina
½ tsp salt
1 tbsp olive oil
⅓ cup water (80ml)
3 tbsp pumpkin puree
additional 1-2 tsp olive oil, for kneading

filling:
2 shallots
½ small butternut squash, peeled (320-350g)
1 tbsp olive oil
1 tbsp vegan butter
2 cloves garlic
½ cup vegetable broth (125ml)
½ cup water, more if needed (125ml)
¼ cup vegan cream (60ml)
lots of salt and pepper to taste
a pinch of nutmeg

for the pumpkin sage butter

2-4 sage leaves, chopped
1-2 cloves garlic
3 tbsp vegan butter
salt, pepper to taste

~ 20 big ravioli

#7 Butternut Squash Leftover Meal

½ small butternut squash
a handful of brussel sprouts
1 onion
oil for the sheet
curry, paprika, seasoned salt, pepper to taste

for the sauce:

1 ½ tbsp hummus
½ tbsp soy sauce
1 tbsp rice vinegar
1 tbsp runny peanut butter
⅔ tsp gochujang
2-3 tbsp water

sesame seeds, lettuce

→ serves 1

Music:

intro by stevedoesmusic: https://soundcloud.com/stevedoesmusic/yellocrocs

flughand: https://soundcloud.com/flughand/nuts
loopschrauber: https://soundcloud.com/loop-schrauber/loop-schrauber-x-3pmbeatz-space-maneuvers
EVR: https://soundcloud.com/esplodin/christmas-lofi
Jazz Chillax: https://open.spotify.com/track/74c6BmprptSKbtULvtHbUu?si=94d9008968da44b4
dvd: https://open.spotify.com/track/3tiFggPtGvNgPLvMraESru?si=31c40649c7a34aeb

trees and lucy: https://open.spotify.com/track/56HBHhADkXzqeTpKLNbBB4?si=1ebbeca456654eeb
outro: https://soundcloud.com/teenblush/baby-is-it-fine

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