It is Labor Day, and the weather is on my side. It has been raining since 9 a.m. So, on my way home from my workout I stopped at a grocery store to pick up 4 cans of pumpkin puree. All I could think about was getting my diffuser going with the scent of Fall; zucchini pumpkin muffins, pumpkin quinoa oatmeal and veggie soup and my Amazon Prime queue going.
I found a great recipe at ‘the pretty bee’ blog for Vegan Chocolate Chip Zucchini Bread.
I made a few tweaks to enhance the protein content and make it ‘to go’ friendly for our breakfasts at work.
1 Cup Buckwheat Flour- gluten and grain free with more protein, fiber and B vitamins than oats or whole wheat (cooking with just buckwheat can make breads dry, so add in moisture when you can)
1/4c hemp seed (this adds in extra moisture AND protein)
1/2 c whole wheat flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground clove
1 tsp Himilayan salt (great alternative to Kosher salt, as it contains many minerals and vitamins)
1 tsp vanilla
1/4 tsp ginger and nutmeg (add more if you like the taste)
( mix these together with a whisk )
3/4 c pumpkin puree (NOT pumpkin pie filling) (Adding pumpkin to this bread allows me to leave out the egg that most breads and muffins call for, PLUS, the smell in my kitchen is worth using my can opener)
1/4 c Coconut butter (measure it out, then pop it in the microwave for 10 seconds and stir and repeat until melted) (I love Coconut Manna- you can find this in the aisle) (Since, the coconut butter contains the meat, or copra, of the coconut which adds more nutrition and less cholesterol) * You could also replace this with 1/4c applesauce
1 c zucchini (shred in your food processor (about 1 zucchini)
1/4 c maple syrup
(if you like your breakfast breads on the sweeter side, go ahead and add coconut or date sugar about 1/2c ) I like mine without the sugar bc the dark chocolate chips add a little something extra to my mini muffins.
Mix the wet ingredients into the dry ingredients. Fill up the muffin tins- I Use a mini muffin tin for bite size convenience, add 3-4 Vegan Dark chocolate chips before placing in a 350 degree oven. Bake between 30-40 minutes
While the smell of pumpkin was filling my house, I pulled my pressure cooker out of its hiding place for a quick, no FUSS pumpkin quinoa oatmeal recipe I found from Plant Based Gabriel. Again, I added in a few more items to increase the crunch factor and natural sweetness. – sometimes the texture of oatmeal deters me from eating it.
2 1/2 c water
1 can pumpkin puree (NOT pumpkin pie filling)
1 c steel cut oats- great source of fiber and protein
1/3 c quinoa – adds a different texture to the oats and protein
1 c almond milk- you can use oat milk, soy milk or coconut milk from a can if you prefer
1/4 c maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp clove and nutmeg (I added more b/c I LOVE both of these flavors)
Place everything into your pressure cooker or instantpot, mix with a whisk and set for 25 minutes and allow for the cooker to release naturally. (so about 30 minute cook time)
Once the oatmeal is complete, I added a handful of pecans, a handful of walnuts, about 1 1/2 c almond milk and drizzled date syrup. – the combination of healthy fats from the nuts, the protein from the oats and milk- I am usually feeling pretty satiated until lunch.
Once everything has cooled, I place each of these in our take out containers and add fruit to the muffin tin and Kite Hill yogurt to the oatmeal (I love mixing my yogurt into my oatmeal for a rich and creamy taste and texture)
Fall is not here until September 23rd, but this girl was certainly grateful for the rain and cooler weather today.
sidenote- —— If you don’t know what DATE syrup is- GO out and find it now. Someone had the genius idea of taking Medjool dates, soaking them in hot water, smashing them, filtering out the pulp, and boiling the liquid until it becomes syrup. Even if you don’t like dates- this is worth the trip to the store or Amazon to purchase a container to add to breads, oatmeal, recipes to replace honey etc… DELICIOUS and the fiber content – and since the syrup is plant-based, you can feel good about using it. A great recipe at Simpleveganblog.com shows you how easy it is to make.