Meatless Monday http://www.meatlessmonday.com Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Our goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet. Mon, 20 Oct 2014 10:00:53 +0000 en-US hourly 1 http://wordpress.org/?v=3.9 Autumn Vegetable Curry http://www.meatlessmonday.com/recipes/autumn-vegetable-curry/ http://www.meatlessmonday.com/recipes/autumn-vegetable-curry/#comments Mon, 20 Oct 2014 10:00:53 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=43413

Bursting with the autumnal flavors of cauliflower, sweet potato and curry, this recipe is the perfect thing to cook up for you next cozy Monday night in. This recipe was created by our friend Ellie Krieger for her book Comfort Food Fix. It appears in Food Day‘s free Eat Real Recipe Booklet.

Serves 6

1 large

The post Autumn Vegetable Curry appeared first on Meatless Monday.

]]>
Bursting with the autumnal flavors of cauliflower, sweet potato and curry, this recipe is the perfect thing to cook up for you next cozy Monday night in. This recipe was created by our friend Ellie Krieger for her book Comfort Food Fix. It appears in Food Day‘s free Eat Real Recipe Booklet.

Serves 6

  • 1 large onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 1 1 1/2-inch length fresh ginger, peeled and thinly sliced
  • 1 1/2 tablespoons yellow curry powder
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • 2 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 2 cups low-sodium vegetable broth
  • 1 cup light coconut milk
  • 1 cinnamon stick
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 head cauliflower, broken into 1½-inch-wide florets (about 3 cups)
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1-inch rounds
  • 2 tomatoes, cored and chopped
  • Grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can no-salt-added chickpeas, drained and rinsed
  • 5 cups fresh baby spinach leaves
  • 3/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro leaves
  • 3 cups cooked brown rice, for serving, optional

Place the onion, garlic, ginger, curry powder, and cayenne pepper in a food processor and
process to combine. Add the oil and process until a smooth puree is formed. Transfer the
curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes.
Add the tomato paste and cook, stirring frequently, until the mixture begins to darken,
about 5 minutes more.

Add the vegetable broth, coconut milk, cinnamon stick and ¼ teaspoon black pepper and
bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet
potatoes, carrots, and tomatoes, season with salt and pepper, and return to a boil. Reduce
the heat to medium low, cover, and simmer until the vegetables are tender, about 25
minutes. Remove the cinnamon stick. Stir in the lime zest and juice, chickpeas, and spinach
and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.

Garnish with cilantro and serve with rice.

The post Autumn Vegetable Curry appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/autumn-vegetable-curry/feed/ 0
Coconut Raisin Flax Granola http://www.meatlessmonday.com/recipes/coconut-raisin-flax-granola/ http://www.meatlessmonday.com/recipes/coconut-raisin-flax-granola/#comments Mon, 20 Oct 2014 10:00:41 +0000 http://www.meatlessmonday.com/?p=11542 Oats, sunflower seeds, coconut and almonds are toasted, sweetened with honey and raisins and then baked until crisp. Cut the granola into pieces and eat it on the go as you start your day.

The post Coconut Raisin Flax Granola appeared first on Meatless Monday.

]]>
Oats, sunflower seeds, coconut and almonds are toasted, sweetened with honey and raisins and then baked until crisp. Cut the granola into pieces and eat it on the go as you start your day. This recipe comes to us from Lindsay of Running with Tongs.

Serves 8

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup blueberry flax seed meal*
  • ¼ cup unsweetened dried coconut, shredded
  • ¼ cup almonds, chopped
  • ¼ cup pumpkin seeds
  • ½ cup brown rice syrup
  • or
  • ½ cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons dairy-free margarine alternative
  • or
  • 2 tablespoons margarine
  • 2 teaspoons vanilla extract
  • ½ teaspoons salt
  • 1.5 cups raisins

*blueberry flavored flax seed meal can be found in health food stores or in the health food section of some grocery stores. Plain flax seed meal can be substituted.

**brown rice syrup is a natural sweetener made from malted brown rice. It can be found in health food stores. Honey can be substituted.

Preheat the oven to 350 degrees.

Spread the oats, sunflower seeds, flax meal, coconut, almond pieces and pumpkin seeds onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.

Place the brown rice syrup or honey, brown sugar, margarine, vanilla and salt in a medium saucepan. Cook over medium heat for 2-3 minutes, or until the brown sugar has completely dissolved. Grease another baking sheet.

Once the oat mixture is done, remove it from the oven. Reduce the oven to 300 degrees.

As soon as the oats are out of the oven, combine the oat mixture, the syrup mixture and the raisins in a large bowl. Stir to combine and pour the mixture onto the greased baking sheet, making sure that the mixture is evenly distributed as you spread it out.

Place in the oven and bake for 25 minutes, or until granola is toasted and fragrant. Remove from the oven and allow granola cool completely.

Break into pieces and store in an airtight container for up to a week.

The post Coconut Raisin Flax Granola appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/coconut-raisin-flax-granola/feed/ 0
Carrot Rice Jack O’Lanterns http://www.meatlessmonday.com/recipes/carrot-rice-jack-olanterns/ http://www.meatlessmonday.com/recipes/carrot-rice-jack-olanterns/#comments Mon, 20 Oct 2014 10:00:41 +0000 http://www.meatlessmonday.com/?p=20812 Rice is cooked bright orange in carrot juice and shaped with your hands to form mini pumpkin lookalikes. In this creative snack, kalamata olives are cut into triangles for the eyes and mouths, while green bell pepper pieces are used as stems

The post Carrot Rice Jack O’Lanterns appeared first on Meatless Monday.

]]>
Rice is cooked bright orange in carrot juice and shaped with your hands to form mini pumpkin lookalikes. In this creative snack, kalamata olives are cut into triangles for the eyes and mouths, while green bell pepper pieces are used as stems. This recipe comes to us from Donna of Apron Strings.

Serves 4

  • 1 1/2 cups medium or short grain rice
  • 2 cups carrot juice*
  • 1 cup water
  • 1/2 teaspoon salt
  • 3 kalamata olives
  • 1/4 green bell pepper

*Although carrot juice can be found premade in stores, if time and equipment allows, we suggest making your own.

Place the rice, carrot juice, water and salt in a large pot over medium-high heat. Bring to a boil and cook for about 15 minutes, or until the rice is cooked and all the liquid has been absorbed. Let the rice cool to room temperature.

Lightly sprinkle your hands with water to prevent the rice from sticking. Roll the orange rice into golf ball sized spheres with your hands.

Cut the kalamata olives into small triangles and curved lines and the bell pepper into small rectangles. Place eyes and mouths on the rice jack o’lanterns using the olive pieces. Place a stem atop each rice jack o’lantern using the bell pepper and enjoy!

The post Carrot Rice Jack O’Lanterns appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/carrot-rice-jack-olanterns/feed/ 0
Walnut Almond Lettuce Wraps http://www.meatlessmonday.com/recipes/walnut-almond-lettuce-wraps/ http://www.meatlessmonday.com/recipes/walnut-almond-lettuce-wraps/#comments Mon, 20 Oct 2014 10:00:27 +0000 http://www.meatlessmonday.com/?p=21539 This wrap’s filling - a surprising combination of almonds and walnuts seasoned with savory cumin, garlic powder, cayenne pepper and coriander – literally explodes with flavor. Creamy avocados and sweet, crunchy carrot sticks add a delicious contrast

The post Walnut Almond Lettuce Wraps appeared first on Meatless Monday.

]]>
This wrap’s filling – a surprising combination of almonds and walnuts seasoned with savory cumin, garlic powder, cayenne pepper and coriander – literally explodes with flavor. Creamy avocados and sweet, crunchy carrot sticks add a delicious contrast. This recipe comes to us from Christy Morgan, who writes the blog The Blissful Chef.

Serves 4

For the almond walnut filling:

  • 1 cup shelled, raw almonds
  • 1 cup shelled, raw walnuts
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon low-sodium tamari soy sauce

To complete the Walnut Almond Lettuce Wraps:

  • 4 large Romaine lettuce leaves
  • 1 tomato, sliced
  • 1 avocado, pitted, peeled and sliced
  • 1 large carrot, peeled and cut into matchsticks

To make the almond walnut filling:

Soak the almonds and walnuts in a small bowl with enough water to cover for 2 hours.

Drain the nuts and transfer to a food processor. Pulse the nuts for about 20-30 seconds, or until they are chopped, but not yet a paste.

Season the chopped nuts with chili powder, cumin, coriander, garlic powder, cinnamon, balsamic vinegar and tamari. Stir to coat well.

To complete the Almond Walnut Lettuce Wraps:

Scoop about 1/2 cup of the almond walnut mixture into each lettuce leaf. Top each with a few carrot sticks and slices of tomato and avocado.

The post Walnut Almond Lettuce Wraps appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/walnut-almond-lettuce-wraps/feed/ 0
Dr. Bob LawrenceAnnounces His Retirement http://www.meatlessmonday.com/articles/dr-bob-lawrence-announces-retirement/ http://www.meatlessmonday.com/articles/dr-bob-lawrence-announces-retirement/#comments Mon, 20 Oct 2014 09:06:31 +0000 http://www.meatlessmonday.com/?post_type=articles&p=43397

 

This month Dr. Bob Lawrence, a cofounder of the Meatless Monday Campaign and director of the Johns Hopkins Center for a Liveable Future (CLF)—announced his plans to retire.

Bob Lawrence cofounded the CLF in 1996 and served as the director of the Center for 18 years. CLF’s mission is to promote research and share

The post Dr. Bob Lawrence
Announces His Retirement
appeared first on Meatless Monday.

]]>
 

[This month Dr. Bob Lawrence, a cofounder of the Meatless Monday Campaign and director of the Johns Hopkins Center for a Liveable Future (CLF)—announced his plans to retire.

Bob Lawrence cofounded the CLF in 1996 and served as the director of the Center for 18 years. CLF’s mission is to promote research and share information about diet, food production, the environment and human health, as well as to advance an ecological perspective in reducing public health threats, promoting policies that protect people and the environment in a forward-looking, sustainable way.

As director he ensured CFL was not a mere think tank or an ivory tower, but advocate and a means to change—the center works with various communities, from policymakers at all levels, to urban and rural farmers, to low-income food shoppers.

“To me,” said Dr. Lawrence, “a livable future is when the resources available to support a healthy ecosystem are in balance with the resources needed by current and future generations. I’m driven by the concept of intergenerational equity-that our grandchildren and great-grandchildren will have an opportunity for a decent life. That’s going to mean dealing with everything from population pressure to climate change, inequitable income distributions, and alternatives to nonrenewable resources. That’s a tall order and a very lofty mountain that we’re all trying to climb, but the alternatives are really unthinkable.”

Through Dr. Lawrence’s distinguished career he has served as a physician, as an officer with the Epidemic Intelligence Service at the Center for Disease Control and Prevention, as an associate dean at the Bloomberg School, and as a co-founder of Physicians for Human Rights, which shared the 1997 Nobel Peace Prize for its work to ban landmines.

The Monday Campaigns will continue to work with CLF to promote initiatives that aim to create awareness around public health.

Much of the research that supports our work comes from the Johns Hopkins Center for a Liveable Future. So here at the Monday Campaigns, Dr. Lawrence is both a colleague and a friend.

Happy retirement, Bob.

 

The post Dr. Bob Lawrence
Announces His Retirement
appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/articles/dr-bob-lawrence-announces-retirement/feed/ 0
It’s Food DayAll Week http://www.meatlessmonday.com/articles/food-day-october-24/ http://www.meatlessmonday.com/articles/food-day-october-24/#comments Mon, 20 Oct 2014 09:01:02 +0000 http://www.meatlessmonday.com/?post_type=articles&p=43402

Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food. This year it will kick off with Meatless Monday on October 20th. Food Day is officially Friday, October 24th, but people will be celebrating all week throughout the United States. The grassroots organization estimates there will be over 7,500

The post It’s Food Day
All Week
appeared first on Meatless Monday.

]]>
Unknown

Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food. This year it will kick off with Meatless Monday on October 20thFood Day is officially Friday, October 24th, but people will be celebrating all week throughout the United States. The grassroots organization estimates there will be over 7,500 events this week, from Meatless Monday gatherings to events celebrating locally sourced food.

Food Day aims to help people “Eat Real.” That means, to prefer whole foods—like fruits, vegetables, and whole grains—over processed foods, and to choose foods that are raised in a sustainable manner.

The Center for Science in the Public Interest (CSPI), a nonprofit consumer health advocacy organization, established Food Day to promote united by a vision of food that is healthy, affordable, and produced with care for the environment. CSPI focuses on the link between nutrition and health and on food safety. The organization—founded in 1971—is a key player in fighting obesity, cardiovascular disease, and other diet-related health problems, using tactics ranging from education to legislation to litigation.

cspi-logoCSPI has won a number of victories such as adding nutritional labels to fast food chain restaurant items, and ensuring that calling “low-fat” or “heart healthy” are descriptors that can only be used when the food items meet specific requirements established by the Food and Drug Administration.

You can find a local Food Day event hereHappy eating!

The post It’s Food Day
All Week
appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/articles/food-day-october-24/feed/ 0
Brussels Sprouts with Dates & Dill http://www.meatlessmonday.com/recipes/brussels-sprouts-with-dates-dill/ http://www.meatlessmonday.com/recipes/brussels-sprouts-with-dates-dill/#comments Mon, 13 Oct 2014 10:00:40 +0000 http://www.meatlessmonday.com/?p=17026 Brussels sprouts are browned and dressed in Meyer lemon juice. This tart coating is balanced by sweet medjool dates and herbal fresh dill in this diversely seasoned side

The post Brussels Sprouts with Dates & Dill appeared first on Meatless Monday.

]]>
Brussels sprouts are browned and dressed in Meyer lemon juice. This tart coating is balanced by sweet medjool dates and herbal fresh dill in this diversely seasoned side. This recipe comes to us from Nimisha of Club Dine In!

Serves 8

  • 2 pounds Brussels sprouts, washed and trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon Meyer lemon juice*
  • 1/2 cup pecans, toasted and coarsely chopped
  • 1 tablespoon flaxseeds**
  • 5 medjool dates, quartered
  • 3 sprigs fresh dill, fine chopped
  • salt and pepper, to taste

*Meyer lemons are sweeter than standard lemons and found in the citrus section of many markets and grocery stores. Standard lemon juice can be substituted if Meyer lemons are not available.

 

**Fiber filled flaxseeds can be found in health food stores or the health food or grain section of many grocery stores.

Bring a pot of water to a boil over high heat. Add the Brussels sprouts to the boiling water and cook for 3-5 minutes, or until the Brussels sprouts are beginning to become tender. Drain the Brussels sprouts in a colander and rinse with cold water to stop the cooking. Cut the boiled Brussels sprouts in half and set aside.

Heat the oil in a large skillet over medium heat. Add Brussels sprouts and season with a pinch of salt. Cook, stirring often, for about 5 minutes, or until the edges begin to brown. Remove from the heat.

Pour the lemon juice over the Brussels sprouts and stir well. Toss in the chopped pecans, flaxseeds, dill and dates. Season with salt and pepper to taste and enjoy.

The post Brussels Sprouts with Dates & Dill appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/brussels-sprouts-with-dates-dill/feed/ 0
Butternut Squash Pasta with Sage Mushrooms http://www.meatlessmonday.com/recipes/butternut-squash-pasta-sage-mushrooms/ http://www.meatlessmonday.com/recipes/butternut-squash-pasta-sage-mushrooms/#comments Mon, 13 Oct 2014 10:00:34 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=43377

Full with fall flavors of butternut squash and sage, this orecchiette pasta dish will provide a comforting, nutritious dinner for the whole family. This recipe comes to us from Gina Matsoukas on behalf of Pasta Fits.

Serves 4 – 6

 

1pound whole wheat orecchiette pasta 1 medium butternut squash, peeled

The post Butternut Squash Pasta with Sage Mushrooms appeared first on Meatless Monday.

]]>
Full with fall flavors of butternut squash and sage, this orecchiette pasta dish will provide a comforting, nutritious dinner for the whole family. This recipe comes to us from Gina Matsoukas on behalf of Pasta Fits.

Serves 4 – 6

 

  • 1pound whole wheat orecchiette pasta
  • 1 medium butternut squash, peeled and cubed
  • 1 pound baby bellas/crimini mushrooms, cleaned and quartered
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 shallot, chopped
  • ½ tablespoon chopped fresh sage
  • ¼ teaspoon nutmeg
  • ½ cup vegetable broth
  • ¼ cup heavy cream (or any kind of milk)
  • salt & pepper to taste

Place the butternut squash in a large stock pot filled with water and bring to a boil. Boil the squash for about 10 minutes until fork tender.

While squash is boiling, melt the butter and olive oil in a large skillet over medium heat. Add the shallots, cook for about 1 minute, then add the mushrooms and sage.

Let cook for about 10 minutes until the mushrooms have given off all their water and start to caramelize. Once that happens, turn the heat off and set aside.

Transfer the squash to a food processor, leaving the water in the pot.

Bring the water back up to a boil and add the pasta.

Cook the pasta according to the package directions (about 10 minutes for al dente orecchiette).

While the pasta cooks, add the nutmeg, vegetable broth, heavy cream and salt & pepper to the food processor and process until smooth and sauce-like. Depending on the size of your squash, you might need a little more or less liquid. Just eye ball it until you get a sauce-like consistency.

Drain the pasta once cooked, return the pasta to the pot add the butternut squash sauce and toss to combine.

Once all the pasta is coated in the sauce, fold in the mushroom mixture.

Serve immediately and garnish with fresh Parmesan.

The post Butternut Squash Pasta with Sage Mushrooms appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/butternut-squash-pasta-sage-mushrooms/feed/ 0
Squash Sunchoke Mac & Cheese http://www.meatlessmonday.com/recipes/squash-sunchoke-mac-cheese/ http://www.meatlessmonday.com/recipes/squash-sunchoke-mac-cheese/#comments Mon, 13 Oct 2014 10:00:21 +0000 http://www.meatlessmonday.com/?p=20809 Butternut squash is roasted and mashed with sunchokes in this root vegetable crowd pleaser. A Dijon mustard roux serves as the base for a luscious sauce in this hearty mac and cheese, finished perfectly with crunchy whole-wheat breadcrumbs

The post Squash Sunchoke Mac & Cheese appeared first on Meatless Monday.

]]>
Butternut squash is roasted and mashed with sunchokes in this root vegetable crowd pleaser. A Dijon mustard roux serves as the base for a luscious sauce in this hearty mac and cheese, finished perfectly with crunchy whole-wheat breadcrumbs. This recipe comes to us from Lisa of Cold Cereal and Toast.

Serves 10

  • 1/2 small butternut squash, seeded
  • 2 medium sunchokes*, peeled
  • 12 ounces elbow macaroni
  • salt, to taste
  • 1/4 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 teaspoon Dijon mustard
  • 1 3/4 cups nonfat milk
  • 1/4 cup low sodium vegetable stock
  • 4 ounces Muenster cheese, grated
  • 4 ounces cheddar cheese, grated
  • 1/2 cup whole-wheat breadcrumbs

*Also known as Jerusalem artichokes, sunchokes can be found at farmer’s markets or in the gourd section of vegetable aisle in some grocery stores.

 

Preheat an oven to 450 degrees. Prepare a baking sheet with a layer of aluminum foil. Lay the squash, cut side down, on the baking sheet. Add the peeled sunchokes to the sheet, place it in the oven and bake for about 25-30 minutes, or until the squash is tender when pierced with a butter knife.

Scoop the squash’s flesh into a large mixing bowl and mash it using a fork. Add the roasted sunchokes, mashing to incorporate them with the butternut squash. For the smoothest consistency, add the squash sunchoke mash to a food processor or blender and puree if desired.

Place a large pot of salted water over medium-high heat. Cook the pasta according to package directions, or until al dente, drain, return to the pot, remove from heat and set aside to cool.

Place a medium saucepan over medium heat. Melt the butter in the saucepan, then whisk in the flour and mustard. Continue whisking over medium heat for about 1 minute, then slowly add in the milk, stirring constantly. Bring the mixture to a simmer, lower heat to medium-low and keep simmering, whisking frequently, for 5-6 minutes, or until the mixture has thickened to the consistency of heavy cream.

Season the sauce with the pepper and 1/2 teaspoon salt. Add the squash sunchoke mash, Muenster and cheddar, stirring with a wooden spoon until the cheese has melted.

Pour the cheese sauce into the cooked macaroni, stirring to ensure all ingredients are evenly incorporated. Preheat your broiler.

Pour the macaroni into a medium baking dish and top with the breadcrumbs. Broil for about 10 minutes, or until the bubbly with brown edges. Divide into 10 servings and enjoy!

The post Squash Sunchoke Mac & Cheese appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/squash-sunchoke-mac-cheese/feed/ 0
Pumpkin Persimmon Muffins http://www.meatlessmonday.com/recipes/pumpkin-persimmon-muffins/ http://www.meatlessmonday.com/recipes/pumpkin-persimmon-muffins/#comments Mon, 13 Oct 2014 10:00:02 +0000 http://www.meatlessmonday.com/?p=20804 Sweet pumpkin puree is seasoned with cinnamon and vanilla and paired with bright persimmons in these breakfast breads with a delectable texture. Pecans top these Autumnal treats for a crunchy finish

The post Pumpkin Persimmon Muffins appeared first on Meatless Monday.

]]>
Sweet pumpkin puree is seasoned with cinnamon and vanilla and paired with bright persimmons in these breakfast breads with a delectable texture. Pecans top these Autumnal treats for a crunchy finish. This recipe comes to us from Kristi of Veggie Converter.

Serves 12

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup yogurt
  • 1/4 cup nonfat sour cream
  • 1/2 cup sugar
  • 2 small persimmons, diced
  • 3/4 cup pumpkin puree*
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla
  • 1/2 cup pecans, crushed

*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.

 

Preheat an oven to 350 degrees. Prepare a muffin tin with muffin cups.

Mix the flour, baking powder, baking soda, cinnamon and salt together into a large mixing bowl.

Whisk the yogurt, sugar, persimmon, pumpkin puree, canola oil and vanilla together in a separate small bowl.

Add the wet ingredients into the dry ingredients, mixing until just combined. Pour equal portions into the 12 muffin cups. Sprinkle the crushed pecans on top.

Bake for 25-30 minutes, or until the a toothpick inserted into a muffin comes out clean. Enjoy!

The post Pumpkin Persimmon Muffins appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/pumpkin-persimmon-muffins/feed/ 0