I Can't Stop!

More pumpkin! I opened a can of pumpkin for that Pumpkin Quinoa Breakfast and then had to find some ways to use the remainder of the can. I went here this morning....

Vegan Pumpkin Muffins:

INGREDIENTS:
1 3/4 C. all-purpose flour
1 1/4 C. sugar
1 T. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. nutmeg (ground or freshly grated)
1/2 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
1 C. pureed pumpkin (not pumpkin pie mix!)
1/2 C. soy milk (I used unsweetened original almond milk)
1/2 C. vegetable oil
2 T. molasses

PREPARATION:

Preheat oven to 400 degrees. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt and spices. In a separate bowl, whisk together pumpkin, soy milk, oil and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

***This made 12 regular size muffins and then 12 mini muffins, at least in the size tins I have.

***I found this recipe by Isa Chandra here: The Post Punk Kitchen.

The Best New Breakfast I've Had In A While

I found this recipe while browsing Zite on my iPad. (I find far too many delicious sounding recipes this way.) Since it's fall, which puts me in a pumpkin mood, I had to try this one. I normally make oatmeal with almond milk in the microwave for breakfast. This recipe required a few extra minutes to make, which is tough in the morning if you're not really awake. But it was worth it. So good.

This serves four, so I made one-fourth of it as a single serving.

Pumpkin Quinoa Breakfast:

INGREDIENTS:
1 C. milk (I used almond milk, vegan!)
1 C. water
1 C. rinsed quinoa
1/3 C. pumpkin
1/2 t. cinnamon
1/8 t. ground nutmeg
1/8 t. ground ginger
Pinch of ground cloves
1/4 C. brown sugar
1/3 C. chopped pecans
1/4 C. dried cranberries

Directions:
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in pumpkin, spices, and brown sugar. Transfer to four bowls and top with pecans and dried cranberries. Serve warm.

***The pecans are what put this dish over the top for me. Holy goodness.
***The original recipe can be found here: Make And Takes.

Sausage Cheddar Quiche

I had some Lightlife Gimme Lean Sausage that I needed to use. And quiche sounded really good. This recipe turned out really well -- delicious!

Sausage Cheddar Quiche

INGREDIENTS:
3-1/2 oz. Gimme Lean Sausage (1/4 of one package)
1 pie crust, 9-inch (my crust recipe below)
2 C. whole milk (or unsweetened almond milk)
3 eggs
1/4 C. onion (half small onion)
1/4 C. Cheddar cheese (I used Veggie Slices grated cheddar)
1/8 t. ground nutmeg
1/4 t. salt
1 salsa, optional

PREPARATION:
Bake pie crust according to the package directions and set aside (or make my recipe). Sauté sausage and onions in cooking oil or spray, then transfer to cooled pie shell. Sprinkle cheese over sausage and onions. Beat milk and eggs, add salt, pepper and nutmeg. Mix together and pour over sausage, onions and cheese.

Preheat oven to 375 degrees. Bake for 35 to 40 minutes.

Homemade Crust:

INGREDIENTS:
2 C. flour
4 oz. butter/margarine, chopped (I use EarthBalance)
2-3 T. water

PREPARATION:
Mix by hand or in a food processor the flour and butter, adding water to make a dough. Form into a ball, wrap in plastic wrap and chill for 30 minutes. The dough will be crumbly. Place dough between pastry paper or plastic wrap and roll out with rolling pin to fit 8- or 9-inch tart pan. Bake in 350-degre oven for 15 minutes. Let cool.

***Find the Lightlife recipe here.