Spiced Pumpkin Mousse

Spiced Pumpkin Mousse

Ingredients

• 1 pint heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
• 15 ounce can pumpkin
• 1 1/2 teaspoons pumpkin pie spice

Preparation

Add the whipping cream into a mixing bowl and beat until the consistency of whipped cream. (We use our Kitchen-aid mixer with the whisk on high.) Stir in the remaining ingredients.

Chill mousse in a bowl in the fridge for at least 30 minutes before serving.

We served the mousse as a "dip" with some gingersnaps or cinnamon graham crackers. You could fill a graham cracker pie shell for a quick and easy pumpkin mousse pie. You can even dish it into bowls and eat it "as-is". Whatever way you choose... it's a perfect addition to the snacks of the holiday season!

Bulgar Sage Dressing

For many who don't like the thought of eating a bread as a side dish, this is a delightfully lighter alternative... and it definitely does not sacrifice flavor! Bulgar has a texture similar to rice and there is no real flavor when eaten plain, thus making it a perfect ingredient for this recipe! This recipe is easily prepared on the stove-top.

Bulgar Sage Dressing

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 stalks of celery, thinly sliced
• 1 tablespoon fresh parsley
• 2 cloves garlic, minced
• 1 cup Bulgar wheat
• 1/2 teaspoon thyme
• 3/4 teaspoon marjoram
• 3/4 teaspoon rubbed sage
• 1/4 teaspoon sea salt
• 1 bay leaf
• 2 cups rich chicken broth (homemade is best!)
• 2 tablespoons sliced almonds (optional)

Preparation:

Heat the oil in a pot on the stove-top over medium heat. Add the onions, celery and garlic. Cook until soft. Add remaining ingredients and stir well. Turn heat up to high and bring contents of pot to a boil. Reduce heat to medium-low and cover. Let simmer for about 20 minutes. Remove the bay leaf before serving.

This recipe goes quick! You may want to make a double batch.

** Variation - You can also add 1 pound of browned ground sausage (after you soften the onion, celery and garlic).

Pumpkin Bread

Today's rainy fall weather is perfect for baking up a batch of this bread. Bon Appetit! 

Pumpkin Bread 

(Our "healthier" option)

Ingredients

• 2/3 cup olive oil or melted coconut oil
• 1 cup honey
• 4 eggs
• 1 - 15 ounce can pumpkin puree
• 1 tablespoon pure vanilla extract
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves or allspice
• 2 1/2 cups 100% whole wheat flour
• 1/2 cup ground flax meal
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 cup water
• 1 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)
• 1/2 cup mini chocolate chips (optional)

Preparation

Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick spray.

Combine all wet ingredients in a large mixing bowl and mix well. Combine all dry ingredients in another mixing bowl and mix well. Combine the wet and dry mixtures together and stir until lumps are pretty much gone.

Evenly divide the batter between the two loaf pans. Bake the loaves in the preheated oven for about 60 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool before slicing and serving.

Makes 2 loaves.

Vegan Peach Cobbler

Vegan Peach Cobbler

Ingredients

• Filling
• 8 peaches, sliced and pit removed
• 1/2 teaspoon unflavored liquid stevia
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon water
• Topping
• 1 cup old fashioned oats
• 2 tablespoons arrowroot powder or cornstarch
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2 1/2 tablespoons coconut oil
• 1 tablespoon stevia powder
• 1 teaspoon vanilla extract
• 1 tablespoon pure maple syrup

Preparation

Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray. Combine all filling ingredients in a bowl and mix well. Evenly spread in the bottom of the baking pan.In a separate bowl, combine all crust ingredients except the maple syrup. Mix well until it  reaches a crumbly consistency. Crumble the topping mix onto the filling mix in the baking pan. Cover with foil and bake for about 40 minutes. Uncover and drizzle the maple syrup over the top. Continue baking for another 20 minutes. Remove from the oven and let cool before serving.

Makes 8 servings.