Monthly Archives: November 2010

Pumpkin Pancakes

Ingredients:Pumpkin Pancakes

  • 1 cup organic whole wheat flour
  • 1 cup organic brown rice flour
  • 1/2 cup organic oat flour
  • 1/2 cup cooked organic pumpkin
  • 2 1/2 cups water
  • 1/2 cup organic soy milk
  • 1 tsp organic apple cider vinegar
  • 2 tbsp organic baking powder
  • 1/2 tsp organic baking soda
  • 1 tsp Celtic sea salt
  • 1/2 tsp organic cinnamon
  • 1/4 tsp organic nutmeg
  • 1/4 tsp organic allspice
  • 1 tsp organic vanilla extract


Combine soy milk and apple cider vinegar; set aside and let sit for about 5 minutes.  Combine flours, baking soda, baking powder and sea salt in a large mixing bowl.  Combine pumpkin, spices, water and soy milk mixture and add gradually to dry ingredients.  Mix well then let sit for about 5 minutes to activate baking powder.

Pour mixture into non-stick skillet or griddle.  Flip once then serve.



Pumpkin Ravioli with Tomato-Sage Sauce

Pumpkin RavioliIngredients:


  • 4 cups cooked organic pumpkin
  • 1 tsp minced organic garlic
  • 1/8 tsp organic cinnamon
  • 28 whole wheat wonton wrappers

Tomato Sage Sauce

  • 2 tsp organic extra virgin olive oil
  • 2 tsp minced organic garlic
  • 2 medium organic tomatoes, chopped
  • 2 tsp chopped fresh organic sage
  • Celtic sea salt to taste
  • organic ground black pepper to taste


To prepare ravioli:
Mix pumpkin, garlic and cinnamon together in a saucepan and heat over medium heat. Cook to eliminate any excess water about 2 – 3 minutes.  Set aside to cool.

Bring a large pot of water to a boil over high heat.  While water is coming to a boil assemble ravioli.  Place 1/2 tablespoon of pumpkin mixture in the center of the wonton wrapper.  Fold diagonally into a triangle and seal by crimping the edges with wet fingers.  Place ravioli into boiling water and cook for 3 – 4 minutes.

Drain and serve topped with tomato-sage sauce.

To prepare tomato-sage sauce:
In a small saucepan heat olive oil over medium high heat.  Add garlic, stir and cook for 1 minute.  Add tomatoes, sage, salt and pepper and cook for and additional 2 minutes. Serve over pumpkin ravioli.


Vegetarian Bean Soup

This soup mirrors the beautiful colors of the autumn season.  It is a hearty, filling soup that warms the tummy and the soul.Vegetarian Bean Soup


  • 1/4 cup dried organic black beans
  • 1/4 cup dried organic kidney beans
  • 1/4 cup dried organic great northern beans
  • 1/4 cup dried organic pinto beans
  • 1/4 cup dried organic navy beans
  • 1/4 cup organic lentils
  • 1/4 cup organic split peas
  • 1/4 cup organic barley
  • 2 organic yellow onions, chopped
  • 6 stalks organic celery hearts, chopped
  • 4 large organic carrots, scrubbed and chopped
  • 10 cups organic no salt vegetable stock
  • 28 oz can organic no salt crushed tomatoes
  • 1 organic bay leaf
  • 1/2 tsp organic crushed thyme leaves
  • 1/2 tsp organic ground black pepper
  • 1 organic red bell pepper, seeded and chopped
  • 4 cloves roasted organic garlic


Soak beans, lentils, peas, and barley in large saucepan and cover with water.  Bring to a boil over high heat.  Remove from heat, cover and let ingredients sit for one hour.  Drain, rinse and drain again.  Set to the side.  In a large pan, sauté onions, celery, and carrots.  Add sautéed vegetables, vegetable broth, tomatoes,  bay leaf, thyme and black pepper to the bean mixture and bring to a boil.  Cover and reduce to low heat.  Stir occasionally and cook for approximately 2 hours until beans and vegetables are tender.  Remove bay leaf.  Add chopped bell pepper and roasted garlic.  Simmer for an additional 5 minutes.  Serve as a main dish or pair with a salad.


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