Recipe Friday

https://leonardo.ai/

1. Vegan Pumpkin Soup

Ingredients:

• 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, cooked and pureed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tsp ground cumin
• 1 tsp ground ginger
• ½ tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley or pumpkin seeds for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
2. Add the minced garlic, cumin, ginger, and nutmeg. Cook for an additional minute until fragrant.
3. Stir in the pumpkin puree and vegetable broth. Bring to a simmer and cook for about 15 minutes.
4. Remove from heat and stir in the coconut milk. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or pumpkin seeds if desired.

2. Vegan Pumpkin Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 cup almond milk (or any plant-based milk)
• ½ cup pumpkin puree
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Oil for cooking

Instructions:

1. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, combine the almond milk, pumpkin puree, maple syrup, and vanilla extract. Mix until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour about ¼ cup of batter for each pancake onto the skillet.
5. Cook until bubbles form on the surface (about 3–4 minutes), then flip and cook for an additional 2–3 minutes until golden brown.
6. Serve warm with maple syrup, fresh fruit, or nut butter.

3. Vegan Pumpkin Bread

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• 1 cup pumpkin puree
• ½ cup brown sugar
• ¼ cup maple syrup
• ⅓ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the pumpkin puree, brown sugar, maple syrup, oil, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.