There are two things running rampant in blog-ville these past few days.
And two, a pesky little thing we’ll call the MC article. Lets talk about pumpkin first. Pumpkin is a lot happier.
So, brew yourselves some coffee…
…and lets discuss how to go through a can of pumpkin in just one day. Yes – that’s right. I’m sort of bummed. I usually prefer the smaller cans because the big cans are…just too much pumpkin all at once. And now I don’t even have pumpkin left to have overnight oats with tomorrow. Nice going, Jess.
Apparently, I was really into “tutorial-type” pictures today.
If you bear with me through them all, I’ll show you a Teddie video tomorrow. Don’t get your hopes up, though. We’re not doing anything, I just show you him trying to eat a carrot for two minutes and forty seconds.
Anyways. We’re gonna make pumpkin pancakes with an apple compote type topping. Yes, I said pancakes. I was feeling adventurous.
Start by chopping up a nice, fresh, crisp, local apple, and sautee it in some almond milk, cinnamon and a teensy drizzle of maple syrup over low heat while you prepare everything else. If you’re good, the timing will be impeccable, I promise you.
And meanwhile, mix together 1/4 c. quick oats, 3 T. WW flour, 2 T. oat bran, 2 T. raisins, baking powder, 1/4 c. pumpkin, 1/2 t. cinnamon, 1/4 t. nutmeg, 1/2 T. molasses, 1/2 c. almond milk, 1/4 c. pumpkin puree, and a chia egg and pour by 1/4 c. scoops into a preheated non-stick pan sprayed with olive oil spray. Or coated with real oil, whatever.
I know, I know. Teflon and spray oils, I’m surprised I’m still kickin’.
Whilst those are cookin’ (cause they take forever, and reminded me why waffles are so. much. more. convenient.) take your vitamins…
…and make the prized peanut butter sauce. It’s quite simple. Like sunshine and spaghetti.
I currently have a big jug of Canadian maple syrup, though. It was an accident, I swear. Please don’t throw me out to spend the night with the horses, please don’t!
I just mush-mix about a tablespoon or so of peanut buttah with maybe double or triple the amount of kefir, and a lil’ drizzle of maple sizzurp.
Don’t forget to keep stirring your apples!
Don’t forget to flip your pancakes!
You could probably make four normal sized ones. I, however, grew too impatient for that and just made the last one really huge.
And toasted the first two while I waited. Please tell me I’m not alone and you guys toast your pancakes, too. So good!
Add some raisins to your apples in the last few minutes or so! They pucker up and…well, who doesn’t like apples, cinnamon, and raisins?! You cook it until the liquid is just about gone and/or the apples are soft. You can add more milk if you haven’t reached the desired consistency yet.
And plate it all up!
These obviously aren’t your typical pancakes – they’re like oatmeal in the middle, all mushy, pumpkinny, and yummy – which was just what I was going for! If you want a really excellent “real pancake” recipe, however, might I suggest this one?
It still doesn’t feel like “pumpkin season” yet, and so I was apprehensive about breaking out the pumpkin – but once I did, there was, apparently, no stopping me.
When I came home from the barn, I had to fix up a pumpkin green monster!
Topped with wheat germ, pepitas, and figs with a slice of toast and cashew butter.
And then, I baked.
I baked pumpkin birdseed bars, of course! Except, after the fact, they’re more like gingerbread birdseed bars, but I’m not complaining. It made me realize – why hadn’t I thought to make gingerbread?! Sure, I made ginger ones (which, by the way, my mom brought to work and told me her co-worker wants the recipe! I was flattered.) but that differs from gingerbread.
Combine 1/4 c. rolled oats, 1/4 c. puffed millet, 1/4 c. pepitas, 1/8 c. chia seeds, 1/8 c. poppyseeds, 1/8 c. chopped walnuts, 1/8 c. sunflower seeds, 1/8 c. protein powder, 1/4 c. raisins, 1 t. cinnamon, and 1/2 t. nutmeg…
…and then play with molasses. I paid good money for this organic, fair trade molasses! …and was unashamedly mesmerized by how gooey and dark it was!
In a smaller bowl, combine 1/4 c. milled flaxseed, 1/4 c. pumpkin puree, and 1/8 c. blackstrap molasses.
Mix it all up…
…and then combine it with the dry ingredients. It won’t be easy at first, but neither is life. I’m just prepping you for the real world.
You might need a little more moisture – that’s okay, just pour in 1-2 T. of unsweetened almond milk. You’d rather them be too wet than too dry! Unless you’re…different.
And heck, now that you mention it, some ginger syrup would taste pretty fine, too! Just a drizzle will do.
Before anyone asks – no, by technical definition, this is not a “bar pan.” It is to me, though, so it will continue to be called that by moi.
It is, however, a mini loaf pan. It’s the equivalent of an extra large muffin pan, I think.
Make sure you press them down really, really good! Sort of press and smooth, ya know?!
Bake them for 10-15m at 375*. More for crunch, less for…goop? Whatever floats your boat.
I think I did 13 minutes, and have a wonderfully moist yet still “bar-y” texture.
Yes, 13 minutes. That’s a big deal for me, considering when cooking things I prefer to go in multiples of five.
Believe it or not, I did more with my life than bake pumpkin today. Aside from playing with Teddie and the other ponies, doing homework, and getting in some twerkin’ out, my big bargain buys came from SmartPak.
Why yes, yes I do jump at the chance to save 90%. This jacket was originally $236 (honestly – who pays that?!) and I paid $24. Oh, yes. And the vest, too. I had to.
But, continuing on in our practices of pumpkinism, lets make pumpkin baked gobbletti! Gobbletti (or gobetti? I don’t know) is a form of pasta, if you’re scratching your heads. This was based on a Veganomicon recipe. It’s my “I don’t feel like dirtying dishes and want to get more reading done rather than stand over the stove” version.
Nuke a couple handfuls of baby spinach in a large bowl until it’s slightly wilted. Stir in 3/4 c. pureed pumpkin, 1/4 c. chopped red pepper, 2 T. diced red onion, a generous pinch of nutmeg, 1 t. date sugar, generous 1/2 c. black beans, salt, maple pepper, and ground black pepper.
Thin it with water (1/2 c.?) and stir in your pastaaa. I love this shape! Shape really is everything.
Cover, and bake at 375* for 45 minutes, or until the pasta is cooked.
I topped it with some dried sage, chopped walnuts, and paprika. It was lovely. But apparently I was too eager to eat it to take a good picture.
I made a double batch, though – maybe tomorrow I will.
Anyways. This post was needlessly picture heavy, sorry about that. Now onto something a little more serious that I’ll preface with this: I was, and am still not, one to get involved in drama-rama. All through high school and still now, I don’t really care about who said what and she said that. I don’t keep grudges, I don’t retaliate, I try not to get too upset. Life is too short for that junk. When I read the Marie Claire article that I’m sure you’ve all heard of, my heart hurt for those bloggers. I just can never understand when people are downright mean.
I’m not going to defend them (Not only have they done it quite eloquently thmselves, but I don’t know them) because it’s not my job. In fact, sure – the article raises a good point, though quite arguably, one that could have shown both sides of blogging… because here’s the positive: it can educate for the better, and counter against disordered eating, too. I am only where I am now because of these blogs. The media sure as heck didn’t have anything to do with it. Blogs have done more for me than the public and media has, and media is far more commonly seen than the majority of the health blogs out there. When I first started blogging, I was all about “shortcuts.” Sugar free maple syrup, because obviously chemicals are better than real food. Stevia, because of course any form of calories from sugar were the devil. Oil alternatives, because of course there’s no such thing as healthy fat.
Note the sarcasm. When we go through the grocery store aisles, see commercials on TV, and see advertisements in magazines, it’s all low-cal, low-fat, sugar-free, fat-free “food substitutes.” I don’t know about you, but that’s not what I see from the majority of blogs I read. And if I read one that I don’t agree with, I don’t have to read it. Ahh, the wonders of that cute little red “X” in the top right corner.
So, that’s that. I wasn’t going to say anything, but I feel like by not, I am turning a blind eye. So yes, I understand that while the article may raise a valid point about some blogs, I also understand that when it comes to the blogs in question, I’ve never been more inspired to become the best “me.”
And that’s that. So – what’s your favorite pumpkin dish?!