Pumpkin Pudding with Maple Cream and Granola

Sometimes things are greater than the sum of their parts.

People changing the world.

Chocolate and almonds.

This recipe.

The pudding's good on it's own, and so it the granola, but when you combine them all together something amazing happens. It's ridiculously easy as well, which makes it all the more worthwhile.

You can used canned pumpkin, but I'd really recommend trying, at least once, roasting your own. Tis the season after all, you can buy canned pumpkin whenever you want. The real deal only comes around once a year! For directions on how to roast a pumpkin, go here.

Pumpkin Pudding with Maple Cream and Granola

Pumpkin Pudding
2 cups pumpkin puree
1/2 small banana
3 tablespoons maple syrup
1/2 cup almond milk
2 tablespoons chia seeds
1-2 packets of stevia(to taste)
1 tsp cinnamon
1/2 tsp cloves, nutmeg, ginger

Blend pumpkin, banana, chia seeds, maple syrup, almond milk, and stevia in a blender til smooth. Add in the spices and blend til incorporated, let set in the fridge for about an hour.

Maple Cream
1 cup vegan whipped cream
2 tablespoons maple syrup

Stir maple syrup into whipped cream.

Maple Almond Granola
1 cup rolled oats
1/2 cup chopped almonds
1/4 cup maple syrup
2 tablespoons coconut oil
1/2 tsp cinnamon

Stir everything together, and bake for 12 minutes in the oven at 350, or until slightly crispy.


Serve pumpkin pudding with a dollop of maple cream and a sprinkle of granola on top!

Pumpkin Pudding Oats

Chocolate Protein Oats are still my favorite breakfast, but they've been fall-i-fied now by the addition of pumpkin. Protein, carbs, fibre, and deliciousness all in one bowl! They're extra good with chopped apple on top, tons of cinnamon, and maybe a dollop of vegan whipped cream....

Yeah you can use canned pumpkin I guess. But this is so so so much better if you roast your own pumpkins. Which is way easier than it sounds. Canned food freaks me out.

Make sure you purchase Sugar Pie Pumpkins, the little tiny ones. They're sweeter, and the flesh is more tender. Leave the giant monsters for hacking at later.

To roast them, chop the pumpkin in half, removing the stem. Scoop out all those seeds in the middle, and save them for later. Place cut side down on a baking sheet, and bake for about 45-50 minutes at 350. They're done when you can poke them easily with a fork, and the skin comes away easily.

Peel off the skin, then chop the pumpkin into smaller pieces. Toss those in a blender and blend until smooth. Voila! Told you it was easy.

As a side note, the 'pumpkin' that you purchase in cans is not actually all pumpkin. It's a mixture of a couple types of squashes, including hubbard and butternut. Weird, no? So now your pumpkin baked goods can actually be real pumpkin!

Pumpkin Pudding Oats

1/2 cup quick cooking oats
3/4 cup almond milk
1 scoop protein powder
1/4 cup pumpkin puree

Mix oats and protein powder together, then add almond milk. Stir til combined, then add pumpkin and stir some more. Top with a chopped apple and cinnamon!

Cheesy Noodles and Lemon Pudding

I've been going through the archives on one of my favorite blogs today, Choosing Raw, and came across this recipe for Cheese Sauce. This is the first recipe I've made off of Gena's blog, there's so many there it's hard to pick which one to do first. But I love cheese sauce, so anything similar to that makes me happy. The colour made me particularly pleased, it's the exact alarming shade of Kraft Dinner. The 'meatballs' are a Falafel recipe from Raw Food Real World that I had hanging out at the back of my fridge, and I kept singing that song about meatballs rolling out the door while I was eating it.


A salad with Miso Ginger dressing, daikon radish noodles, sprouts, and hemp seeds. The dressing works pretty well as dipping sauce, or to put on really anything you can think of. If you blended some with some water you could use it as a broth too.

Miso Ginger Dressing
1/4 cup Miso
1/4 cup mirin
1/4 cup brown rice vinegar
1 tblspn minced ginger
1/3 cup sesame oil

Mix in a blender until smooth.



I had a couple mangos languishing on my counter, so they turned into this.

Lemon Pudding
1 mango, chopped
1/2 an avocado
1/4 cup coconut
Juice from 1 lemon
1/4-1/2 cup agave syrup(depends how sweet the mangoes are)
1 tsp. agar powder
2 tblspns coconut oil, melted

Mix mango, avocado, coconut, lemon juice and agave in a blender until completely smooth, if overly thick you can add some coconut water. Pour in agar powder, then with blender on drizzle in coconut oil. Let set in fridge until thickened.