Pumpkin Feast - aka Pumpkin Pancakes and Pumpkin Spice Latte

I'm sort of kicking butt with posts today.  In honor of the start of fall (and non-100 degree weather!), I decided to incorporate pumpkin into my food today.  I started off with some pumpkin chocolate chip pancakes and also decided to attempt a mock of starbuck's pumpkin spice latte.  The latte was alright, not starbucks quality at all, but worth a shot.  Pancakes were perfect even with using just a bisquick base.

Pumpkin Pancakes

• 1 cup bisquick pancake mix
• 3/4 cup cold water
• 1/3 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4-1/2 cup mini chocolate chips
• Nonstick cooking spray

Butter and Syrup if you like that on your cakes normally.

Combine all ingredients - batter might be a little thin.  Cook like regular pancakes.

Pumpkin Spice Latte

• 1 Tablespoon Pumpkin Puree
• 1 cup Rice Milk
• 1 teaspoon stevia
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 2 cups strong coffee
• more sweetener as necessary

Combine rice milk, pumpkin puree, stevia, and spices.  Heat in a small sauce pan over low heat until milk is frothy.  Remove from heat.

Pour 1/2 of pumpkin mixture into your coffee mug.  Heat for 30 seconds in microwave if it has cooled down too much.  Add 1 cup of strong coffee.  Stir.  Top off with a touch more pumpkin base and sprinkle with some nutmeg.  If you like whip cream you can go for that too.

Burgers Al Pastor with Cilantro Fries

I definitely made these last weekend with the intention of posting them, but then time got away from me.  The burger was pretty delicious, but I think I'd like to add some more toppings next time.  Cilantro fries were pretty much the best fries I've ever had, of course I used some extra garlic so they might better be called cilantro-garlic fries.

Burgers Al Pastor

• 3 dried guajillo chiles, stemmed, seeded, and soaked (you can sub other dried chiles if necessary)
• 1 teaspoon dried majoram
• 1 teaspoon dried oregano
• 1 clove garlic peeled
• 1/4 white onion, chopped
• 1/4 cup of pineapple juice (sweetened)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound lean ground beef (pork would be more traditional)
• 1/2 inch pineapple slices (fresh is best, canned is okay)
• 4 hamburger buns
• 1/2 cup fresh cilantro leaves
• mayonaise
• sliced onion

Drain the soaked chiles and put them in a blender with the majoram, oregano, garlic, onion, and pineapple juice and puree until smooth.  Add the salt and pepper, mixing to combine.

Put the meat into a large bowl and pour the marinade on top.  Mix well using a fork.  Cover with plastic wrap and put in fridge for 30 minutes.

Heat a grill pan over medium high heat.  Divide meat into 4 equal portions and shape into 1/2 inch thick patties.

Oil the grill pan and work in batches until cooked through (6 to 8 minutes per side).  Set aside and grill pineapple slices (about 2 minutes each side).

Toast hamburger buns and spread mayonaise on them.  Use onion and cilantro leaves to top the burger.

Cilantro Fries

• Nonstick cooking spray
• 1 bunch cilantro
• 2 cloves garlic
• 1 bag frozen potato wedges (preferably organic)
• 2 tablespoons olive oil
• 2 teaspoon salt

Preheat oven to 450.  Grease a baking sheet with nonstick spray.

In a food processor combine garlic, cilantro, salt, and oil.  Stir in frozen fries coating evenly.  Spread the fries across the prepared baking sheet and bake for 20-25 minutes, flipping the potatoes half way through.  Enjoy!

recipes courtesy of marcela valladolid

So Good Vegan Blueberry Muffins

My friend Sondra sent me this delicious and easy blueberry muffin recipe from her mom's kitchen.  I'm not normally a muffin person, but I received a package of fresh blueberries in the produce box that was delivered to my house this week - so why not?  These are great muffins - with the perfect amount of sweetness (ie not too cakey).  Plus with whole grain flour, these are probably about as healthy as blueberry muffins get.

Makes 8 regular sized muffins

1 and 1/2 Cups whole grain flour
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. salt
3/4 cup rice milk or soy milk (I prefer rice milk)
1/4 cup canola oil
1 small carton fresh blueberries

Preheat oven to 400 degrees.  Sift dry ingredients together in a bowl.  Add milk and oil and mix by hand until all incorporated.  Coat blueberries in a little flour before you add them to the mixture.  Drop by 1/4 cup scoops into a greased muffin pan.  Bake for 20-25 minutes.

Enjoy :)