Vegan Pumpkin Pie

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This gluten free, vegan and paleo pie and crust makes the perfect holiday dish!

Ingredients

1 – 1.5 can Farmers Market Pumpkin
1 cup coconut milk
1/3 cup maple syrup
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
3 tablespoons organic corn starch
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1 prepared and partially-baked Almond Flour Pie Crust
dairy free whipped cream, for serving

Crust:
2 cups almond flour
1/4 cup arrowroot starch
1/4 teaspoon salt
3 tablespoons melted coconut oil
1 tablespoon maple syrup

Directions

Preheat the oven to 350 degrees F.
In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and vanilla until very smooth. Pour into the pre-baked pie crust and carefully transfer to the oven. Bake for 35-45 minutes, until the pumpkin pie filling has set. Be sure to check half way through baking and cover the crust edges with foil or a crust shield if they are getting dark. It's okay if it still jiggles a bit, it sets while it cools overnight.

Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy free whipped cream.

Crust:
Preheat the oven to 350 degrees F. Add almond flour, arrowroot, and salt to a medium sized bowl. Whisk to combine. With a rubber spatula or spoon, stir in the coconut oil and syrup until the mixture is crumbly but sticks together when pressed. Add a little water if the mixture is still too dry, about 1 tablespoon should be plenty.

Form a ball with the dough. Press into a tart or pie dish, or place on a piece of parchment paper and roll until about 1/8" thick and then place into your pie dish. Prick the bottom and sides of the pie crust with a fork to prevent bubbling, though I haven't noticed any bubbling with this recipe. Place the crust in the freezer for 5 minutes.

Pre-bake for about 10 minutes to prevent it from getting soggy.

Pumpkin Roll

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Pumpkin rolls are one of our all-time favorite recipes! We love pairing it with black coffee for a delicious start to the day.

Ingredients

PUMPKIN CAKE INGREDIENTS:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2-3 teaspoons pumpkin spice mix (to preference)
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2/3 cup Farmers Market pumpkin puree
optional: powdered sugar (to sprinkle on at the end)

CREAM CHEESE FILLING INGREDIENTS:
1 (8 ounce) brick cream cheese, room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

Directions

TO MAKE THE PUMPKIN ROLL:
Preheat oven to 375° F. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl until combined. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.) Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature. While the cake is cooling, make the cream cheese filling (see below). Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.

TO MAKE THE CREAM CHEESE FILLING:
Mix together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

Remove the pumpkin roll from the refrigerator, unwrap it and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.

Thai Basil Pumpkin Soup

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A thai-inspired soup that’s rich and creamy with our pumpkin puree.

Ingredients

2 Tbsp. olive oil
1 onion, chopped
2 cloves of garlic, minced
1 Tbsp. Thai green curry paste
2 cans, Farmers Market Pumpkin Puree
2 1/2 cups chicken stock
1 can coconut milk
Salt and freshly ground pepper
1 Lime juiced
1 Tbsp. Fish sauce or vegan Fish Sauce substitute
2 Tbsp. minced thai basil
2 Tbsp. minced cilantro

Directions

Sauté the onions until soft but not colored. Add the Thai curry paste and garlic and continue to cook over low heat for 1-2minutes. Add the pumpkin puree, chicken stock, and coconut milk, bring to a simmer. Season with salt and pepper. Process until smooth in a blender. Taste and correct seasoning, add lime juice and fish sauce or vegan substitute. We like Cook's Illustrated fish sauce substitute recipe.

Reheat soup and add the Thai basil and fresh cilantro just before serving to taste.

Pumpkin Chocolate Milkshake

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This recipe is one of our new favorites. Oh and it’s dairy-free and gluten-free and you’d never know it!

Ingredients

2 cups almond milk
1/3 cup Farmers Market canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3 tablespoons agave nectar
2 tablespoons cocoa powder
1/2 teaspoon xanthan gum (optional)
2 cups ice
dairy-free whipped cream to garnish

Directions

Combine almond milk, pumpkin, cinnamon, ginger, nutmeg, agave, cocoa powder and xanthan gum (if using) in a blender. Blend until combined. Add ice and blend on high until consistency is smooth. Garnish with whipped cream, shaved chocolate and/or cinnamon.

Pumpkin Pie Pancakes With Caramelized Pears

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Ingredients

Pumpkin Pancakes:

butter for frying pan coconut oil for dairy-free option
1/4 cup + 1 tablespoon coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
dash allspice
2 eggs
1/4 cup pumpkin puree
3 tablespoons unsweetened almond milk
2 tablespoons maple syrup
extra maple syrup butter, and yogurt to serve

Carmelized Pears:

1/2 medium pear cored and thinly sliced
1 teaspoon raw coconut oil
1 teaspoon maple syrup
sprinkle sea salt

Directions

In a medium bowl, whisk coconut flour, baking soda, sea salt, nutmeg, cinnamon, ginger, and allspice until fully blended. In a large bowl, whisk eggs, pumpkin puree, almond milk, and maple syrup until completely incorporated. Whisk dry ingredients into wet, mixing just until fully blended.

Heat a non-stick or cast-iron frying pan over medium flame, adding butter to coat the pan. When butter sizzles to a flick of water, add batter in 1/4 cup scoops, spreading into circles. Let cook 2-3 minutes. When bubbles appear, flip and cook a minute or two on the other side. Remove once appropriately browned. Remove from pan and keep warm in heated oven while you cook the rest.

Once all pancakes are done, wipe any crumbs from the pan, and add a teaspoon of coconut oil and a teaspoon of maple syrup to the pan. Swirl to mix and coat the pan. Place pear slices in a single layer in the pan, and let them sear and caramelize, about 5 minutes, or until caramelized and browned to your liking. Remove from heat.
Serve pancakes with caramelized pears, yogurt, and maple syrup, or as you like!

Organic Pumpkin Coffee Creamer

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No need to wait for the fall season to come around to enjoy pumpkin in your morning coffee. With this simple recipe you can enjoy a home-made pumpkin spice latte not just every morning, but all year long.

Ingredients

1 and 1/2 cups (360ml) organic heavy cream, half-and-half, whole milk, or nondairy substitute

2 tablespoons (30g) pumpkin puree

Directions

In small saucepan over medium heat, whisk together heavy cream and Farmer's Market Foods Organic Pumpkin Puree. Bring to a soft boil, whisking occasionally for 1 minute, then remove from heat and let creamer cool in pan for 5 minutes.
Top with whipped cream and garnish with pumpkin spices.
Store leftovers in refrigerator for up to 1 week. Shake well before use.

Pumpkin Hummus

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If you are looking for a fall themed snack to satisfy your pumpkin craving, this is the perfect recipe for you! Try this super simple pumpkin hummus. We recommend it with buttery cinnamon naan, or your favorite sweet crackers.

Ingredients

1 can of chickpeas, drained and rinsed
1 cup Farmers Market Pumpkin Puree
1 tbs of tahini
1 tbs lemon juice
1 tbs olive oil
1/2 tbs maple syrup
1/4 tsp salt
Roasted pumpkin seeds for topping

Directions

In your food processor puree, chickpeas, pumpkin, tahini, lemon, olive oil, maple and syrup together until smooth.

Serve with toasted naan or sweet crackers, top with roasted pumpkin seeds, and additional maple syrup is optional.

Pumpkin Blondies

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This amazing recipe is courtesy of Modest Marce.

Ingredients

1/2 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1 large egg
1/2 cup farmer's market foods organic pumpkin puree
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white chocolate, roughly chopped
1/2 cup walnuts or pecans, roughly chopped

Directions

Preheat oven to 350 degrees.
In a large mixing bowl whisk together the butter, brown sugar, egg, pumpkin puree and vanilla extract until smooth.
Sift in the flour, cinnamon, ginger, nutmeg, cloves and salt. stir until the batter comes together.
Fold in the white chocolate chunks & nuts.
Pour into a greased 8-inch square baking dish.
Bake for 20-25 minutes.
Let cool completely before slicing & serving!

Pumpkin Pie Latte Pops

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Even in the summer, you can enjoy the sweet taste of the pumpkin pie latte! This frozen treat is great for the hot summer days when you need a little caffeine. Make them today!

Ingredients

Pumpkin:
1 cup pumpkin
1/2 cup half and half or coconut milk plus 1/2 C. for cream layer
6 Tbsp. sugar
1/2 tsp. vanilla extract
1 tsp. pumpkin pie spice
Latte:
3 shots of espresso, roughly 1/2 cup *may substitute for coffee
2 Tbsp. half and half
1 Tbsp. sugar
1/2 tsp. cinnamon

Directions

In a large bowl, combine all pumpkin ingredients. Pour about 1/3 of the way up in 12 - 3 oz. molds. Freeze for one hour. Remove from freezer and pour 1/2 cup of half and half or coconut milk evenly among the molds. Insert wooden sticks into the center and freeze for another hour. Meanwhile make the latte. Make the shots of espresso and add the other ingredients until sugar is dissolved. Remove the pops from the freezer and pour the latte evenly among the 12 pops, leaving about 1/4 inch space in the tops. Freeze until solid, about 2 hours. Enjoy!

**If you don't have time to make the layers, follow the layer directions but don't freeze. Use a wooden stick to swirl for a marble pattern.

Food Allergens: What You Need to Know Now

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People contact us every day with questions like: “Is your facility peanut and tree nut free?” or “Can you explain your gluten-free claim?” At Farmers Market Foods, we have strict programs in place to ensure that our foods are safe.  In the 1980s, we built our business by supplying ingredients to the baby food industry. Baby food has the strictest food safety requirements.  Today, we have a robust program as a consequence. Providing safe, high quality food is the most important thing that we do at Farmers Market Foods. We adhere to very rigorous food safety standards, and all employees are trained on them every year. If you or your loved ones suffer from food allergies, our entire line of frozen fruits and vegetables can become part of your daily menu.
There is a lot of information about food allergens from the perspective of consumers and health professionals. As we dove deeper into the issue, we noticed a real lack of information from the companies that are actually producing food. Today, we want assurances that proper allergen control programs are in place to prevent cross contamination.

Why should I ask about cross contamination?

Cross contamination, in this context, is when a residue or trace amount of an allergen is unintentionally incorporated into another food that is not intended to contain it. Manufacturers may voluntarily add phrases like, “product may contain” or “made in a facility that also uses” to indicate to the consumer that there is a chance that the product has been cross contaminated with an allergen. However, this information is not a requirement, meaning that it won’t always be present on food labels.

Why is “product may contain” or “made in a facility that also uses” not required on food packages?

For people that suffer from severe allergies, it may seem ludicrous to not require manufacturers to disclose this information. However, the Food and Drug Administration (FDA) has a good reason! The FDA established a system to ensure that products are consistently produced according to quality standards. This system is called Good Manufacturing Practices or GMPs.  Every food processing company is required to have their own GMPs in place that comply with the FDA regulation. The FDA does not want advisory statements like “made in a facility that also uses” and “product may contain” to be used instead of adhering to current GMPs. This is to protect you!

What response/assurances do I need to ensure there is no cross contamination?

If you have severe allergies, the best approach is to contact the company and ask about their allergen control programs.  If allergens are present in the facility, what is the protocol? How do they avoid cross contamination? At Stahlbush for instance, we do occasionally process barley, farro, rye and wheat. Wheat is one of the Big-8 allergens in the USA. Since it is considered to be high risk in the US, as part of our GMPs, a complete cleaning including a protein swab is conducted after each run of an allergen (in this case wheat) to prevent any cross-contamination.

What are the allergens that must be labeled in the USA?

In the United States, the FDA estimates that 2 percent of adults suffer from food allergies.  When a person has a food allergy and consumes an allergen, within a few minutes to two hours symptoms will emerge ranging from (but not limited to) hives, vomiting, difficulty breathing or anaphylaxis. There is no cure for food allergies.  Most food allergies can be traced back to a list that is commonly referred to as the Big-8 in the United States. These foods are: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans. Since these foods are considered high risk, the FDA requires that food manufacturers label any food product sold in the US that contains the Big-8. However, people with severe allergies often need more assurances than what’s on the label. Remember in some cases, allergies can be life threatening!

Wheat/Gluten

Wheat is a grass that is widely cultivated for its grain, which is a staple in most foods. Many foods contain wheat from pasta, cakes and breads to unsuspecting foods like ketchup, beer and soy sauce.  A wheat allergy causes an adverse reaction to proteins found in wheat. A wheat allergy is different than celiac disease.  Celiac disease causes an abnormal reaction to one protein in particular, gluten. Gluten is a protein that naturally occurs in wheat, rye and barley. According to the FDA, 3 million Americans suffer from celiac disease. At Stahlbush, we have added the gluten-free statement to all of our products.  At the farm, we do occasionally process barley, farro, rye and wheat.  However, a complete cleaning, including a protein swab, is conducted after each run of any items containing gluten to remove any trace or cross-contamination.  The FDA defines gluten-free as containing less than 20 parts per million (ppm) of gluten.

Milk

There are two main proteins in cow’s milk that can cause an allergic reaction.  When milk curdles, the solid parts are called casein, which is one of these proteins. The other protein is whey, which is the liquid part remaining after milk curdles. Most people that react to cow’s milk will also react to sheep, goat and buffalo milk. On food labels, it is common to see the ingredient listed as whey (milk).

Eggs

An allergy to eggs is most common among children.  Most children will actually outgrow this allergy by adolescence. When reading an ingredient label avoid any food that has: eggs, egg whites, dried egg or albumin.

Fish

An allergy to fish can be life-threatening.  Read labels carefully and avoid fish or fish products of any kind. Common fish include: cod, herring, halibut, mackerel, trout and salmon.

Shellfish

Most people assume that allergies to shellfish and fish are the same thing.  They are not. Within the shellfish category, crustacean reactions tend to be the most severe.  Crustaceans are defined as crab, lobster and shrimp.  Mollusks on the other hand tend to be tolerated. These reactions are not commonly life-threatening.  Mollusks are defined as clams, mussels, oysters and scallops.

Tree Nuts

The most common causes of anaphylaxis in the United States are attributed to peanuts and tree nuts. Allergies to tree nuts are often confused with peanuts.  One of the reasons for the confusion is that a single tree nut allergy is more likely to present itself if a person has an allergy to peanuts.  The most common tree nuts are: almonds, Brazil nuts, cashews, hazelnuts, pecans, pistachios and walnuts.

Peanuts

A peanut is a legume, not a tree nut. It is a common ingredient in candy, cereal and baked goods, like cookies and pies. Peanut allergies can be severe.  For this reason, some manufacturers will voluntarily add to labels “product may contain” or “made in a facility that uses.” However, it’s important to note that this information is not a requirement.

Soybeans

Soy is a legume that is a popular ingredient in processed foods and infant formulas. Soy can be found in common ingredients like soy milk and soy sauce to canned broths, canned tuna, processed meats and even energy bars. Soy allergies rarely cause a severe reaction like anaphylaxis. People with soy allergies should avoid consuming: edamame, miso, tempeh and tofu.

For any food manufacturer, providing safe, high quality food is of the utmost importance. When in doubt, contact the manufacturer directly and ask the questions that we outlined.  For any additional questions or topics that we didn’t cover in this article, feel free to contact us at sif@stahlbush.com.

*Farmers Market Foods is owned by Stahlbush Island Farms.