It’s the Perfect Time of Year to Prepare Pumpkin Recipes! Enjoy the following with family and friends.

Pumpkin Smoothie (from Vegans Know How to Party, by Chef Nancy Berkoff, RD)
Serves 4

1 cup canned pumpkin (unsweetened)
1 cup vanilla soy yogurt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 Tablespoon organic brown sugar
2 cups ice cubes

Place all the ingredients in a blender and process until smooth. Serve in a small glasses, as this is very rich.

Pumpkin Bread (from Vegan Microwave Cookbook, by Chef Nancy Berkoff, RD)
Makes 9×5-inch or 8×4-inch loaf pan, or about 10 slices

1 cup all-purpose flour
¾ cup organic sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger powder
½ teaspoon nutmeg
¼ teaspoon clove powder
½ cup oil
4 Tablespoons silken tofu
½ cup chopped walnuts, almonds, or mixed nuts (optional)
1 cup canned pumpkin (unsweetened)
Vegetable oil spray

In a medium-size mixing bowl, mix all the ingredients (except oil spray) until well combined.

Spray a 9×5-inch of 8×4-inch loaf pan with vegetable oil. Spread batter evenly in the pan. Place an inverted shallow bowl or saucer in the center of the microwave or use a microwave baking rack. Place the loaf pan on the bowl or rack. Microwave on MEDIUM for 9 minutes. Rotate and microwave on HIGH for 2-5 minutes. Check for readiness with a toothpick inserted in the center.

Note: If possible, use a loaf pan with straight, rather than sloped sides for microwave baking.

Moroccan Couscous and Pumpkin (from The Lowfat Jewish Vegetarian Cookbook, by Debra Wasserman)
Serves 4

1 pound pumpkin, seeds removed and chopped
1 cup water
1 cup couscous
1 small onion, minced
¼ cup slivered onions
¼ cup raisins
1 teaspoon cinnamon
½ cup maple syrup

Steam chopped pumpkin in water in a covered pot over medium heat for 5 minutes. Add remaining ingredients and simmer in covered pot for 2 minutes. Turn off heat and let covered pot sit for 3 minutes longer. Stir and serve immediately.