Monday, September 24, 2012

Pumpkin Pie Breakfast Parfait - Kim's Welcoming Kitchen

Certain flavors gleefully shout out, "Fall is here!"

Pumpkin and cinnamon definitely top that list for me.  I am not satisfied limiting this taste combination to Thanksgiving pumpkin pie (from Welcoming Kitchen, of course).  This autumn, we will indulge in Autumn Pumpkin Muffins from the Welcoming Kitchen cookbook and slather No-Cook Pumpkin Butter on all sorts of goodies.  We also will enjoy Pumpkin Pear Crisp and Pumpkin Pie Oatmeal, but I needed one more way to bring these flavors into my breakfast routine.

Pumpkin Pie Breakfast Parfaits were quick to put together and eaten up even more swiftly this morning.  My family felt they got to have a treat to start their day, but I knew that it was full of goodness -- non-dairy yogurt, applesauce for sweetness, pumpkin and hemp hearts.


I shared this recipe with Allergy-Free Wednesdays.

Pumpkin Pie Breakfast Parfaits
Makes 3-4 parfaits (depending on glass size)

2 cups vanilla non-dairy yogurt (So Delicious Plain Cultured Coconut Milk Yogurt is a nice soy-free option)
1/2 cup cooked pumpkin (canned is fine, but not pumpkin pie filling)
1/2 cup unsweetened applesauce
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/2 cup hemp hearts (shelled hemp seeds)

In a blender, combine all ingredients, but hemp hearts.
In a dry skillet, lightly toast hemp hearts over medium flame until fragrant, about a minute or two.
In glasses, layer yogurt and hemp hearts, starting and ending with yogurt.

Happy Cooking!

My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Tuesday, September 11, 2012

(vegan, gluten-free, food-allergy friendly)

I live in Chicago, and we are in the middle of a teachers' strike.  Since my husband is a teacher, and my sister --with whom I share a building-- is a teacher, and I have two school-aged children, this is a stressful time for us.  

I am so very proud of my husband, sister, and all of the wonderful teachers who live and work in Chicago.  My kids and I are out on the picket line supporting the teachers who make our neighborhood school one of the best in the state.  With that said, though, I have been enjoying a not-so-healthy, but somewhat comforting diet, that highlights chocolate cake and red wine.

My good friend said, you should make your red wine cake!  It combines them both in one dish!  Oh yeah ... good idea!

Red Wine Chocolate Cake (vegan, gf, food-allergy friendly) -

I first wrote about this cake for the amazing website that celebrates all things vegan and gluten-free.  I thought it was definitely time to bring it to my own site.  In addition to providing a little comfort to a stressed-out mama, it makes a lovely dinner party dessert!  

If you are interested in some information about the strike and what's at stake, this article is really helpful.

I shared this post with Gluten-free Friday, Allergy-free WednesdaySlightly Indulgent Tuesday, and Totally Talented Tuesdays.

Chocolate Red Wine Cake Inspired by Smitten Kitchen
  • ½ cup pumpkin puree (canned pumpkin is good, but not pumpkin pie filling)
  • 1 teaspoon baking powder, divided
  • 6 tablespoons soy-free Earth Balance
  • ¾ cup packed brown sugar
  • ¼ cup vegan white sugar
  • ¾ cup vegan red wine
  • 1 teaspoon vanilla
  • 1 cup all-purpose gluten-free flour (I used King Arthur brand.)
  • ½ teaspoon xanthan gum
  • ½ cup cocoa powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon all-spice
  • extra Earth Balance and cocoa to prepare the pan
  • powdered sugar and cinnamon to dust on top
  1. Preheat oven to 325.
  2. Prepare pan by greasing with Earth Balance and dusting with cocoa. Shake out extra cocoa powder. Set aside.
  3. In the bowl of a mixer fitted with the paddle attachment, combine pumpkin and ½ teaspoon baking powder.
  4. Add Earth Balance and sugars, and cream together.
  5. Add remaining ingredients, mix until thoroughly combined.
  6. Pour batter into prepared pan.
  7. Bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean. The top might still look pretty moist.
  8. Cool in pan on cooling rack for 10 minutes, then out of pan until thoroughly cool.
  9. Dust cake with powdered sugar and cinnamon.
Happy Cooking!