Pumpkin spice and everything nice, here are some fall recipe staples
Pumpkin spice mix
- 1/3 cup ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 2 cups white sugar
Combine, shake, and stir. You will need this mix for the following recipes.
Baked and stuffed squash
What I love about autumn is the variety of vegetables. This is a favorite go-to dish and it’s vegetarian!
- 1 small squash, cut in half and deseeded
- 2 cups of quinoa, well rinsed
- 4 cups of vegetable stock (water works too but will give less flavour)
- 1 rib celery, washed and diced
- 1 green pepper, washed, deseeded and chopped
- 1 red pepper, washed, deseeded and chopped
- 1 carrot, peeled and chopped
- 1 zucchini, washed and chopped
- 1 onion, peeled and diced
- 1 beet, peeled and grated
- 1 green onion, thinly cut
- Preheat oven to 350 degrees Fahrenheit. Place squash on baking tray. Coat with oil and butter. Season with salt, pepper and a good pinch of the pumpkin spice mix. Place in oven and bake for 35-40 minutes.
- In a large pan, add quinoa and vegetable stock. Cook on medium heat for 15-20 minutes.
- Remove quinoa from pan and let cool. Wipe pan. Heat stove to medium-high with two tablespoons of oil. Add vegetables (minus the beet and green onion), cook for 8-10 minutes with a tablespoon of oil or butter. Remove from heat and mix with quinoa. Season with salt, pepper, balsamic vinegar, honey and a pinch of pumpkin spice mix.
- When the squash is cooked (flesh is soft) remove from the oven and let cool down for five minutes.
- To prepare, spoon quinoa into the center of the squash. Garnish with grated beet and green onion.
Homemade pumpkin spice latte
While everyone enjoys a pumpkin spice latte it can’t really be called coffee. This is a homemade take—without the $7 price tag.
- 1 pot of brewed coffee
- 4 tablespoons pumpkin puree
- 2 cups milk
- 4 tablespoons pumpkin spice mix
- 1 spoonful of whipped cream
- In a small pot on low heat, combine milk, pumpkin spice mix and pumpkin puree. Whisk thoroughly till hot—but not too hot as the milk can burn on high heat.
- Pour coffee to fill 1/4 of mug and top-off the mug with the mix from step one. Finish with a spoon of whipped cream.
An ode to the apple
Nothing says fall like fresh Quebec apples. Here’s a sweet-but-spicy spin on them.
- 3 Quebec apples, washed, quartered and cored
- 1 tablespoon honey
- Pumpkin spice mix
- Whipped cream
- Preheat oven to 375 degrees Fahrenheit. On a baking tray, place apple slices. Generously coat in honey then sprinkle the pumpkin spice mix over them.
- Bake for 12 minutes. Remove from oven and let cool for five minutes.
- Serve with whipped cream on top.