Halloween Chocolate Pumpkin Pie Smoothie

Happy Halloween everyone! Here is a quick smoothie recipe I’ve been making with some leftover roasted pumpkin that I froze after Thanksgiving. I thawed it and have been making smoothies with it, and also added some to a batch of veggie chilli. This smoothie made a delicious and festive breakfast this morning.

Pumpkin is really good for you. According to The Everyday Squash Cook by Rob Firing, Ivy Knight, and Kerry Knight, pumpkin has vitamin A, vitamin C, calcium, iron, manganese, vitamin E, vitamin K, copper, magnesium, vitamin B5, phosphorous, and potassium.

Serves: 2

1 yellow banana
1 cup pumpkin meat (mine was roasted at 350*F for about 40 minutes, and cooled)
4 dates, plus extra dates, agave syrup, or maple syrup to taste
4 tsp cocoa powder
1/2 tsp pumpkin pie spice
2 cups almond milk, or other non-dairy milk

I prepped all the ingredients and blended them in my blender, enough to ensure that the dates were not chunky anymore.




My goodness, I cannot believe that I did not post at all in August. That makes the first month that I have not posted on this blog since I started it in January, 2013. August seemed to fly by. I finished my summer semester and drove off to New Brunswick and Nova Scotia for two and a half weeks with my boyfriend, Tom. It was a much-needed vacation that left me feeling rejuvenated for the coming semester. We visited my extended family in Bathurst, saw some good friends from undergrad in Halifax, then spent a week rock climbing in Welsford, NB. It was an adventurous yet relaxing time spent in nature away from the city life. Our camp site was in a patch of trees on the outskirts of a farmer’s field, just far enough away from the horses, sheep, and goats, and right beside a cemetery. We were the only campers for several nights, which was a bit creepy at times, but also refreshing. I’m thinking that the vacation was just what I needed to start the last year of my master’s degree.

Needless to say, I did not do much cooking during my trip. I was graciously fed by relatives and delicious local restaurants along the way. We tried three great restaurants from the show You Gotta Eat Here: Tide and Boar in Moncton, The Armview in Halifax, and Taco Pica in Saint John. Other places that I recommend are Stillwells and Two Doors Down in Halifax, and Thandi in Saint John.

I would like to share with you my recipe for pancakes. It was a fun realization that vegan pancakes can be just as delicious without eggs and butter. I must say, though, that my cousin-in-law John makes delicious pancakes that happen to be non-vegan. The fun thing about eating flexitarian is that when I do eat non-vegan food, I am hyper-aware of the flavours of animal products. That means that I can appreciate what the eggs and butter add to the pancake, but also appreciate the vegan alternative that is also delicious. Here is the recipe that I have used over and over for the past year or so. I got it from food.com.

1 cup flour
1 tbsp sugar
2 tbsp baking powder
1/8 tsp salt
1 cup soy milk or another non-dairy milk
2 tbsp coconut oil, melted
1 tsp vanilla

In a bowl I stirred together the dry ingredients: flour, sugar, baking powder, and salt. In a measuring cup I mixed together the soy milk, oil, and vanilla. Then I added the wet ingredients to the dry ingredients and whisked until smooth.

I preheated a frying pan on medium heat and added about a tablespoon of coconut oil. I then spooned a half of a cup of batter into the frying pan and made sure that it spread out to about 1/4 inch thickness. I let the pancake cook until bubbles appeared ontop, flipped it, then let the other side cook for another couple minutes.

This recipe makes about five pancakes. If I am making it for more than two people I will double it. I find that for a filling brunch each person will eat about two and a half pancakes. In the past I have drizzled maple syrup, topped the pancakes with blueberries or bananas, and have also drizzled a fruit sauce on top. I make this by boiling fruit with sugar until it reached a thick consistency. Either way, this pancake recipe has made a delicious Sunday morning delight.