[lauren] hey everyone! it's lauren from hot for food and today i'm back to cook for you
[lauren] we're gonna do three easy pumpkin recipes because it's the end of September,
[lauren] into October. it's kinda like pumpkin season.
[lauren] pumpkin spice time! which everybody loves talking about on the internet.
[lauren] so these are kind of pumpkin spice-inspired recipes
[lauren] i'm gonna show you how to make pumpkin spice muffins,
[lauren] a pumpkin pie smoothie,
[lauren] and pumpkin ravioli with garlic and sage.
[lauren] alright so we're gonna start with the muffins.
[lauren] they are kind of breakfast-like, they're made with oat flour, they're very hearty and pretty healthy.
[lauren] so here's how it's done!
[lauren] we're gonna add almond milk to a bowl with apple cider vinegar,
[lauren] coconut sugar,
[lauren] pure pumpkin puree,
[lauren] apple sauce,
[lauren] and vanilla extract.
[lauren] combine all the wet ingredients together and we'll do they dry ingredients in another bowl.
[lauren] so oat flour- you can make in a food processor or blender by just grinding up oats.
[lauren] so we're using oat flour for the whole thing.
[lauren] we're gonna add cinnamon,
[lauren] we'll add ginger,
[lauren] nutmeg,
[lauren] and allspice.
[lauren] you could also just add a premade pumpkin spice mix.
[lauren] alright we're adding baking powder,
[lauren] baking soda and sea salt.
[lauren] now just combine this and we'll add the liquid.
[lauren] fold the batter until it's just combined and then add it to a 12-muffin pan with
[lauren] either paper liners or you can lightly spray oil into the bottom of the pan.
[lauren] and we're gonna top them with a few pecans and a little bit more coconut sugar.
[lauren] alright so we're gonna bake these for 18 to 20 minutes and 375F.
[lauren] and while these are baking, i'm gonna show you how to make the ravioli.
[lauren] so we're making the same dough as our pierogi recipe,
[lauren] this time we're just gonna use half and half whole wheat and all purpose though,
[lauren] just to give it more of a pasta like texture.
[lauren] so you're adding all purpose flour and whole wheat flour to a bowl with warm water and sea salt.
[lauren] just make a little bit of a well like that,
[lauren] pour the water in.
[lauren] i find it easy to use my hands so once it's kind of combined, you can just go in and start forming a ball of dough.
[lauren] so it might be easy to do this on the counter once most of the flour is mixed in,
[lauren] you're gonna start feeling it getting sticky the more you knead it, which is what you want.
[lauren] so once you've got a ball of dough like that, just leave it in the bowl for about 10 to 15 minutes to rest while we make the filling.
[lauren] so for the filling, we're gonna start with pumpkin puree.
[lauren] raw cashews that have been soaked.
[lauren] we're gonna add garlic,
[lauren] nutritional yeast,
[lauren] teaspoon of sea salt.
[lauren] alright, we're gonna add some spices like sage,
[lauren] some dried basil and nutmeg.
[lauren] i've got white pepper but you can use ground pepper.
[lauren] lemon juice and tomato paste.
[lauren] and we'll add vegetable stock and then we'll blend it till smooth.
[lauren] so it does take some working to get the blender going but once it does, just don't add more liquid
[lauren] cos you want this to be kind of firm, like a thick hummus.
[lauren] so the pumpkin spice muffins are done and they look delicious!
[lauren] and while we roll out and cut our ravioli, just put the filling in the fridge to let it set for a little bit.
[lauren] alright, you're gonna flour the counter or the surface you're gonna roll out your dough on.
[lauren] so because we're doing this by hand and to get it really thin, i'm just gonna cut this in half.
[lauren] if you have a pasta roller, that would be really helpful.
[lauren] but we don't so you can do it by hand.
[lauren] the key is to just get it quite thin.
[lauren] now you're gonna cut out your shape, they can be square or circular.
[lauren] okay so you're gonna transfer all these pieces to a floured cutting board or surface
[lauren] and just keep cutting them all out till you're done and then we're gonna put the filling in,
[lauren] and then put one on top of the other.
[lauren] kay try not to overstuff these, put some filling in half.
[lauren] of the squares.
[lauren] and use another square to seal it.
[lauren] put a little ridge of water around the edges, and seal the top by gently pressing
[lauren] and that should seal all four sides.
[lauren] we're gonna make this a rich dish and use vegan butter.
[lauren] to kinda make the base of a nice sauce.
[lauren] so add some chopped onion,
[lauren] you're gonna put a few of these into boiling water,
[lauren] just before you add the pasta to the pan, just add some fresh sage.
[lauren] and that's gonna fry up and give it a lot of flavour.
[lauren] okay so once these float, you wanna take them out, drain any excess water and get them in the pan.
[lauren] kay just in the last minute here we're gonna add white wine and give that 1 to 2 minutes to let the alcohol cook off and they're done!
[lauren] you're gonna have extra pumpkin filling so just smear some on the bottom of the plate for extra flavour.
[lauren] alright these pumpkin raviolis with sage and garlic are amazing and i wanna eat them now
[lauren] but i have to show you how to make the pumpkin pie smoothie!
[lauren] that you can have for breakfast, or dessert!
[lauren] so to your blender you're gonna add a frozen banana, almond milk,
[lauren] or non dairy milk of your choice.
[lauren] pumpkin puree,
[lauren] pitted medjool dates. i really like fresh ginger in this.
[lauren] hemp hearts,
[lauren] a little bit of maple syrup,
[lauren] cinnamon, nutmeg and allspice.
[lauren] and we'll add some ice,
[lauren] now we'll blend it up!
[lauren] i'm gonna top the pumpkin pie smoothie with some crunchy hemp granola.
[lauren] but you can leave that off or you can make your own
[lauren] alright, there's our three easy pumpkin recipes:
[lauren] we've got pumpkin spice muffins that are awesome.
[lauren] pumpkin ravioli with sage and garlic,
[lauren] and our pumpkin pie smoothie!
[lauren] we have a pumpkin feast before us, YUMMY!!!!
[lauren] and i'm definitely going for the pasta first.
[lauren] you could make this various ways, you don't have to cook it in butter like i did.
[lauren] i was kind of going for that brown butter sage thing i've had at restaurants before.
[lauren] well, i'll just be right here.
[lauren] mmmmm!
[lauren] that is the best savoury use of pumpkin, if i ever see one.
[lauren] so i hope you like these pumpkin recipes, all of them are linked below in the decription.
[lauren] try them all, tell me which one's your fave, and i think i need to wash all of this down
[lauren] with the pumpkin pie smoothie but before i do that,
[lauren] make sure you subscribe! we post every wednesday here on hot for food with brand new recipe videos for you
[lauren] always vegan! always delicious! and comfort food goodness!
[lauren] hit subscribe! follow us on social media @hotforfood
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[lauren] and i'll see you guys next week. bye!!