Channel: Mina Rome
Category: People & Blogs
Tags: pumpkin recipes veganpumpkin recipes easycozy recipes for fallmeal ideas for studentspumpkin meal ideasmina rome baked oatswhat i eat in a weekpumpkin recipesstudent meal ideasvegan in collegefall meals healthycozy recipes for winterpumpkin recipes weight lossmina rome autumnpumpkin recipes healthymina rome pumpkinpumpkin bread mina romevegan raviolimeal ideas easyvegan meal ideaspumpkin ideasbaked oats pumpkin
Description: Welcome back to this delicious week filled with cozy pumpkin recipes. So many fun ideas in this one - pumpkin ravioli, candied almond pumpkin bread, pumpkin white chocolate chip baked oats and many many more! Grab yourself a drink or snack, sit back, relax and get some cozy food inspo for the fall and winter times 🍂🍂🍂 Instagram: @mina_rome instagram.com/mina_rome My Meal Planner: t1p.de/90sd 50+ Recipe Ebook: payhip.com/b/9MsP Email: minarome.yt@gmail.com Website: mina-rome.com Surface Painting Tutorial: youtube.com/watch?v=hX7ZVO7YR8E INGREDIENTS & NOTES: #1 Candied Almond Pumpkin Bread 0:00 90g vegan butter (= ⅓ cup + 1 tbsp or 3.17oz) 2 cups flour (240g) 2 tsp baking powder ½ tsp salt 1 ½ tsp cinnamon ½ tsp ground ginger ½ tsp ground cardamom ¼ tsp ground nutmeg ¼ tsp ground cloves* ½ cup + 1 tbsp sugar (200g + 1 tbsp) 1 tsp vanilla 1 cup pumpkin purée** (225g) 2 tsp apple cider vinegar or lemon juice ⅓ cup non dairy milk (80ml) for the almond topping: 200g raw almonds, chopped (7,05oz) = (1 ⅓ cup + 1 tbsp) 125g sugar (⅔ cup) 80ml water (⅓ cup) a generous pinch of salt 1 ½ tsp cinnamon 1 tsp vanilla *or do 1 ½ tsp cinnamon + 1 ½ pumpkin pie spice ** make your own pumpkin purée - explanation right at the beginning: youtube.com/watch?v=6UQT-mXQs-s ***for a more in depth explanation on how to make the almonds, check out this video: youtube.com/watch?v=vVBJrQl1XUM&t=107s → yields 1 square or rectangular shaped pumpkin bread, around 8-9 inches (20-22,5cm) #2 Pumpkin Tahini Salad 3:00 ½ small to medium hokkaido pumpkin, cut into 2-3 cm half moons 3 cloves of garlic, whole a drizzle of olive oil pinch of (seasoned) salt pinch of chili flakes for the roasted garlic tahini dressing: 4 tbsp white tahini 2 ¼ tbsp lemon juice 2 tbsp soy sauce 1 tbsp maple syrup 3 roasted peeled cloves of garlic ¼ cup orange juice (60ml), more if needed if needed salt, pepper to taste greens of choice, cherry tomatoes → serves 2 #3 White Chocolate Chip Pumpkin Baked Oats 5:00 1 cup oats, small cut (90g) ½ tsp salt 1 tsp baking powder 3/4 tsp cinnamon ¼ tsp ginger ¼ tsp cardamom pinch of nutmeg pinch of cloves 1 tsp vanilla 3 tbsp pumpkin purée ½ cup non dairy milk (125ml) 2 tsp apple cider vinegar 3 heaping tbsp applesauce 2 ¼ tbsp liquid sweetener 1 1/2 tbsp sunflower seed oil + a lil more for greasing 1-2 handfuls of vegan white chocolate chips → serves 2 #4 Chili & Thyme Veggie Soup 6:35 1 apple 2 carrots 2 spring onions lil oil for the pan a handful of small, yellow potatoes (~150g) 2-3 cloves garlic ¾ tsp dried thyme ½ tsp chili flakes ⅓ tsp ground turmeric 2 cups vegetable broth (500ml) a little over half a cup of pumpkin purée (120g) ¼ cup soy cream (60ml) juice of ½ lemon or more to taste salt to taste → serves 2 #5 Pumpkin Black Tea Latte 7:45 ⅓ cup hot water (80ml) 1 black tea tea bag ½ cup non dairy milk (125ml) a few drops of vanilla aroma or ½ tsp vanilla extract 2 ½ tbsp pumpkin purée 1-2 tsp liquid sweetener ⅓ tsp cinnamon a dash of each: dried cloves, cardamom, ginger a pinch of nutmeg for the milk foam: ⅓ cup + 2 tbsp (100ml) warmed (barista type) plant milk dusting of cinnamon for the top → serves 1 #6 Pumpkin Ravioli 9:30 dough: 1½ cup plus 2 tsp (200g) all-purpose flour ¾ cup (100g) wheat semolina ½ tsp salt 1 tbsp olive oil ⅓ cup water (80ml) 3 tbsp pumpkin puree additional 1-2 tsp olive oil, for kneading filling: 2 shallots ½ small butternut squash, peeled (320-350g) 1 tbsp olive oil 1 tbsp vegan butter 2 cloves garlic ½ cup vegetable broth (125ml) ½ cup water, more if needed (125ml) ¼ cup vegan cream (60ml) lots of salt and pepper to taste a pinch of nutmeg for the pumpkin sage butter 2-4 sage leaves, chopped 1-2 cloves garlic 3 tbsp vegan butter salt, pepper to taste ~ 20 big ravioli #7 Butternut Squash Leftover Meal 13:20 ½ small butternut squash a handful of brussel sprouts 1 onion oil for the sheet curry, paprika, seasoned salt, pepper to taste for the sauce: 1 ½ tbsp hummus ½ tbsp soy sauce 1 tbsp rice vinegar 1 tbsp runny peanut butter ⅔ tsp gochujang 2-3 tbsp water sesame seeds, lettuce → serves 1 Music: soundcloud.com/stevedoesmusic/yellocrocs intro by stevedoesmusic: soundcloud.com/stevedoesmusic/yellocrocs soundcloud.com/stevedoesmusic/mariamaria flughand: soundcloud.com/flughand/nuts loopschrauber: soundcloud.com/loop-schrauber/loop-schrauber-x-3pmbeatz-space-maneuvers EVR: soundcloud.com/esplodin/christmas-lofi Jazz Chillax: open.spotify.com/track/74c6BmprptSKbtULvtHbUu?si=94d9008968da44b4 dvd: open.spotify.com/track/3tiFggPtGvNgPLvMraESru?si=31c40649c7a34aeb open.spotify.com/track/0OKBzQtjByCeYqdXQ5gYnW?si=ebf8f9ce42ed48c5 trees and lucy: open.spotify.com/track/56HBHhADkXzqeTpKLNbBB4?si=1ebbeca456654eeb outro: soundcloud.com/teenblush/baby-is-it-fine