pumpkin will be on the menu until december….

breakfast:

  • pumpkin spice latte

i need to tweak it to make it tastier…. maybe stronger coffee? different non dairy milk? i used: rice milk, 2 tbs vanilla extract, agave nectar, 2 tbs canned pumpkin, 1 tsp pumpkin pie spice. i put my normal amount of coffee grinds in my french press with 1/2 the water…. but i don’t think it was strong enough. i also don’t think the rice milk is as thick as soy milk… the blender didn’t froth it up enough! so i’ll try again another day!

lunch:

  • leftover tempetan burger
  • leftover cauliflower mash
  • steamed broccoli
i love leftovers!

dinner:

  • leftover steamed broccoli & cauliflower mash
  • panini sandwich: french bread, sun dried tomato spread, spinach, zucchini, daiya mozzarella

i made a sundried tomato dip – in a food processor combined one can chickpeas, 1/2 bag of sundried tomatoes (after water soak), thyme, basil, rosemary, evoo, 1 garlic clove, 1/4 cup of soaking water, salt & white pepper 😀 yum!

Panini-nini-nini-nini

dessert:

  • pumpkin pie smoothie (frozen banana, 1/4 cup pumpkin puree, rice milk, flax meal, pumpkin pie spice, 1/4 cup vanilla coconut milk yogurt)
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