It feels like no matter where you turn this time of year, there’s pumpkin spice everything — from coffee to tea to cakes to smoothies. But no matter how tasty these spiced concoctions might seem, most of them are chock full of sugar and, let’s be real, have never even been anywhere near an actual pumpkin.

But we get the desire for a warm, comforting fall beverage; luckily, there are options. Here are five of our favorites.

1. True Masala Chai

Like “pumpkin spice,” the word “chai” gets thrown around a lot, but just because the term is in the title doesn’t mean you’re getting the real thing. A true masala chai is a blend of black tea, green cardamom, cinnamon, cloves, ginger, and black peppercorns, brewed in a mix of water and milk. This traditional recipe has all of those delicious fall spices and is the perfect substitute for your morning cup of coffee.

2. Butterbeer

Harry Potter fans — the time has come to try a true butterbeer. I’m not talking about that sickly sweet version you can find at Disney World. I’m talking about butterbeer the way our favorite wizards probably actually drank it: a warm combination of homemade butterscotch and real beer. It’s sweet, it’s delicious, and it’s just alcoholic enough to keep you warm on cool fall evenings.

3. Clove Tea

For a super simple spiced treat, clove tea is the perfect choice. Grind the cloves right before making the tea for the best flavor, and then pour a quart of boiling water over a tablespoonful of the ground spice. Let the drink infuse for about 20 minutes before straining out the cloves, and sweeten if you like. Not only is this drink delicious, it’s also super good for you: cloves are known for helping with pain relief, digestion, and insomnia, making this the perfect beverage to enjoy just before bed.

4. Hot Pumpkin Juice

This pumpkin spice juice actually has pumpkin in it — plus all that tasty pumpkin spice. To make it, put equal parts fresh pumpkin and apple through your juicer, and season with cinnamon, cloves, nutmeg, and allspice, or your favorite pumpkin pie spice blend. Heat the juice until hot, but not boiling, and serve garnished with a cinnamon stick with your breakfast. (The juice is also really tasty cold if you’re in a hurry.)

5. Warm Apple Cider

The European tradition of mulled wine gets Americanized when you use apple cider and maple syrup. Unfiltered apple cider is simmered with cinnamon, cloves, allspice, and citrus peel — along with a healthy glug of maple syrup. A bit of rum makes this drink the perfect adult beverage for a fall cocktail party; ladle it out of a punch bowl for an old-fashioned touch.

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Image by Timothy Krause

The post 5 Warming Fall Beverages: No Pumpkin Spice Added! appeared first on EcoSalon.

This pumpkin lasagna takes a traditional recipe, infuses it with iconic fall flavors, and makes it vegan to boot. You’re welcome.

Pumpkin season is here, and why not kick it off with a bang? This vegan pumpkin lasagna recipe is a healthy, delicious, and celebratory way to enjoy the fall season’s most prized ingredient.

Vegan Pumpkin Lasagna Recipe

Serves 4

Ingredients

For the filling

• 9-ounce package lasagna noodles
• 1 large onion, diced
• 1 tablespoon olive oil
• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 1 pound fresh spinach, chopped

For the sauce

• 3 cups pumpkin puree
• 1 cup coconut milk
• 1 ½ cups almond milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• 3 cup shredded vegan cheese (I used Daiya)

Directions

Preheat the oven to 375 degrees Fahrenheit. Brush the bottom of a 9×13-inch baking dish with olive oil.

In a large skillet over medium-high heat, add the onion, olive oil, and coconut oil. Once the onion turns translucent add in the garlic and spinach. Stir while cooking until the garlic has wilted. Transfer the mixture to a plate and return the pan to the stove.

To the same pan, add in the pumpkin, salt, pepper, oregano, and thyme. Stir in the coconut milk and almond milk. Cook the sauce for three to five minutes, stirring occasionally until it thickens.

To prepare the lasagna, pour one cup of the sauce into the bottom of the greased dish. Add a layer of noodles, 1/3 of the spinach mixture, one cup of cheese, 1/3 of the sauce mixture, and repeat until all the noodles are gone. The top layer should be covered with any remaining sauce and a generous amount of remaining cheese.

Cover the lasagna with aluminum foil and pop the dish into the oven. Bake for 30 minutes. Remove the aluminum foil and bake uncovered for an addition 15 minutes.

Let the lasagna sit for 10-15 minutes at room temperature before serving.

Related on EcoSalon
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Vegetarian Lasagna Image from Shutterstock

The post Vegan Pumpkin Lasagna Recipe: Move Over Pumpkin Spice! appeared first on EcoSalon.

This recipe for pumpkin pancakes is infused with fall flavors and is entirely vegan. That means with each bite you are doing good for yourself and the animal world.

While vegan doesn’t always equate to “healthy” per se, you can rest assured that these pancakes go the extra mile for your body, using healthier flour, sugar, and fat.

The whole-wheat flour makes these pumpkin pancakes denser and more grainy, so if you are looking for a more traditional texture, sub half of the whole-wheat with white flour.

I also like to add homemade pumpkin puree instead of canned and play around with different sweeteners. Sometimes I use plain white sugar, but I find coconut palm sugar to be both better for my body (its low on the glycemic index) and more unique in taste — it adds somewhat of a caramel overtone.

When making these pumpkin pancakes, you could also add a tablespoon of chopped nuts or dried fruit or use a different oil in place of coconut oil. Wherever your experimentation takes you, enjoy the delicious Autumn-long ride!

Vegan Pumpkin Pancakes

Serves 10

Ingredients:

• 1.5 cups whole wheat flour
• 2 tablespoons coconut palm sugar
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoon baking powder
• 1 and 1/2 cups almond milk
• 1/2 cup canned pumpkin
• 1/4 cup melted coconut oil
• 1 and 1/2 teaspoons vanilla extract
• 1/4 cup water
• 1 teaspoon coconut oil for cooking

Directions: Sift together whole-wheat flour, coconut palm sugar, pumpkin pie spice, and baking powder in a bowl. Set aside. In a separate bowl, mix together the remainder of the ingredients, except the water. Fold the dry ingredients into the wet ingredients until thoroughly combined. Add up to 1/4 cup water to reach desired consistency.

In a pan over a stove brought to medium heat, brush the surface with coconut oil. Using a 1/4-cup measurement, scoop the batter into the pan, creating pancakes. When you see bubbles appear on the surface of the pancake, after 2-3 minutes, flip it. Cook for another 30 seconds on the second side before removing from the pan. Repeat with the remainder of the batter.

Serve with a dust of powdered sugar and coconut butter, or your choice of jam.

Related on EcoSalon:

15 Pumpkin Recipes (That Aren’t Pumpkin Pie) To Try Right Now

Traditional Pancakes Get a Vegan Recipe Makeover

Easy Organic Recipes for a Mornings on the Go 

Image Credit: Nathan Y

The post The Best Vegan Pumpkin Pancakes Recipe For Fall appeared first on EcoSalon.

Fifteen healthy and delicious pumpkin recipes, from toasted seeds to mini cakes.

With pumpkin season in full swing, you’re probably wondering what to do with all the orange squash. Trust us, there’s plenty more to pumpkin recipes than variations on the same old pumpkin pie.

While there are many great kinds of organic canned pumpkin out there, take this list as a challenge to start making your own (it’s easy). And don’t worry, we wouldn’t leave you without a pie recipe – you’ll find a raw and vegan one among the pumpkin recipes below.

1. Homemade Pumpkin Puree

This will be your new go-to recipe for making your own puree at home. Then add to any pumpkin recipes you can think of, from pie to muffins, scones, soups and beyond.

2. Pumpkin Seed Mole Sauce

Yes, pumpkin recipes can be savory too! From tofu to chicken, this versatile sauce can be used on pretty much anything, even for making your own tamales.

3. Raw Pumpkin Cheesecake

Gluten-free and vegan, this is one of those rare pumpkin recipes that won’t require you to turn on your oven.

4. Buckwheat Pumpkin Oatmeal Cookies

Made with hearty buckwheat flour and gluten-free oats, you can almost excuse eating these cookies for breakfast.

5. Quinoa Salad with Dried Cranberries and Pumpkin Seeds

The seeds are pretty much the healthiest part of a pumpkin, and they make an excellent addition to this quinoa salad.

6. Heirloom Pumpkin Cream Cheese Bread

No list of pumpkin recipes would be complete without a tasty pumpkin bread.

7. Pumpkin Seed Cakes

These mini cakes are so simple you’ll wonder why you never thought of them yourself: pumpkin seeds and dates, that’s all. Then top them off with a lime yogurt mousse.

8. Pumpkin Bisque

A creamy bisque that’s healthy and savory.

9. Pumpkin Guacamole

Add a bit of pumpkin puree to your avocados and you have a whole new kind of guacamole.

10. Pumpkin Pancakes

Savor a fall morning with these pumpkin pancakes, drizzled in honey-nutmeg butter.

11. Warm Pumpkin and Coconut Muffins

Made with almond, coconut and buckwheat flour, these muffins are 100% gluten-free.

12. Pumpkin Spice Quinoa Breakfast Cookies

These dense cookies are perfect for breakfast, a snack or even fuel for a fall hike.

13. Salted Pumpkin Caramels

Who needs store-bought Halloween candy when you can make these?

14. Pumpkin Chai Smoothie

Put all your favorite flavors into one delicious vegan drink.

15. Ginger-Orange Zest Roasted Pumpkin Seeds

When you’re done pureeing your own pumpkin, don’t let the seeds go to waste. With ginger and orange, these ones get a nice citrusy flavor.

Related on EcoSalon:

17 Butternut Squash Recipes for Fall

21 Seasonal Apple Recipes

17 Vegan Halloween Recipes to Satisfy Your Sweet Tooth

Images: justgrimes, Anna Brones, Green Kitchen Stories, Big Girls Small Kitchen, Pseph

The post 15 Pumpkin Recipes (That Aren’t Pumpkin Pie) To Try Right Now appeared first on EcoSalon.

I never think of Halloween until the last possible moment and then I end up with no costume, no plans, and no food ideas. I think it’s my form of rebellion after living in San Francisco for so many years (many of them in the Castro).

I don’t want EcoSalon readers to suffer the same fate so I scoured the web for ideas that involve good food without artificial colors, flavors, or other food additives. You’ll find plenty of tasty treats, a fun cocktail idea, and some general green party tips.

Enjoy a safe, healthy, and green Halloween!

Heidi at 101 Cookbooks helpfully compiled links to all of her Halloween inspired recipes last fall. And there are some good ones here. Caramel apples with all-natural ingredients, toasted pumpkin seeds with creative flavor profiles, and a roasted pumpkin salad that sounds fantastic. Heidi’s recipes are always vegetarian and use all natural, healthy whole foods, so you can’t go wrong.

Because wasting anything edible (including pumpkin seeds) is not green, you’ll definitely want to use this recipe for all-natural Pumpkin Seed Brittle from Alton Brown via The Daily Green.

Martha can always be counted on for the most creative ideas. Here’s a “bleeding heart” martini that uses pickled beets in place of olives. Try some Fair Trade Vodka instead of gin, if you’re so inclined. Or check out Peak Spirits. A small, artisan distillery that produces organic vodka and gin.

Finally, for general green party tips for Halloween or anytime, have a look at these tips from Danny Seo via Epicurious.

Image: Ack Ook

The post Halloween Harvest: Tips, Ideas and Recipes appeared first on EcoSalon.