Pumpkin Risotto (vegan & gluten free)

Nick and I have loved every recipe we’ve made from Chloe’s Vegan Italian Kitchen so far. I’ve already made MANY a non-vegan a believer of the Orange-Zested Chocolate Chip Scones. I love when that happens!

It’s been feeling a lot more like fall around here and so Nick and I have been craving a lot of warm, comforting dishes. This risotto fits the bill! It’s creamy, full of flavor and helps feed my crazy pumpkin cravings!

It takes a little bit of love (read: time) to make risotto, but as far as risottos go, this one is pretty low maintenance. If I can do it, so can you!

Pumpkin Risotto

Pumpkin Risotto
(recipe adapted from Chloe’s Vegan Italian Kitchen)
5 cups vegetable broth
3 T olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 cup Arborio rice
1 cup pumpkin puree (canned or homemade)
1 tsp kosher salt
1/8 tsp freshly grated nutmeg
freshly ground black pepper
1 T chopped fresh sage

In a medium saucepan, heat broth to a simmer and let simmer while preparing the risotto. Heat a large skillet over medium heat. Once hot, add the olive oil and sauté onion until soft and translucent. Add garlic and cook for about 1 minute, or until fragrant. Stir in rice and 1 cup of the warm broth. Reduce to the heat so the mixture simmers. Stir often, until most of the liquid has been absorbed. Repeat with another cup of broth and continuing stirring, adding additional broth 1 cup at a time, until the rice is tender. (about 20 minutes; you may not use all of the broth)

Pumpkin Risotto - 1

Once the rice is tender, stir in pumpkin, salt, pepper and nutmeg. Once the mixture is heated through, stir in chopped sage and serve.

Pumpkin Risotto - 2


High Five for Friday

It’s that time again. THE WEEKEND! What fun things you have planned?

Here are my top 5 for this week:

1. Nick and I took Olive to the park on both Saturday and Sunday for a long walk. The weather on Saturday was beautiful! The weather on Sunday was less than stellar, but it was great to get some exercise and some fresh air.

2. Olive graduated from Puppy Education on Tuesday night from PetSmart! She wasn’t sold on wearing her graduation cap, but she passed with flying colors! We start intermediate classes next month.
Puppy Education Graduate!


4. I baked some dog treat this week and Olive game them two paws up. Super easy, too! I took 1 cup brown rice flour, 1 cup buckwheat flour and about 8 oz of pumpkin puree and mixed it all together. Baked them until set and bam! All done. Vegan & gluten free! ;)

5. Last night Nick and I had a bunch of errands to run and stopped at our favorite falafel place for dinner. Oh, Oasis. SO GOOD!

Have a fantastic weekend!

*Linking up with Lauren
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High Five for Friday

Happy Friday! It’s been a lovely, fall-like week around here. While I dread the upcoming winter (*sob*), I completely LOVE fall! It just makes me happy. And watching Olive run, play and chase leaves just makes my heart smile.

Here are my top five for this week:

1. We were going to take Olive for a drive on Saturday, but the wind caused us to make other plans. It was a beautiful day, but the 25+ mph winds were something of a downer. However, we made the most of it and took Olive to a local park and went for a hike. It was actually pretty nice amongst all the trees. I love this picture of Nick and Olive. She’s totally over it, as you can see. Haha!
These two.

2. After the park, we stopped at the Pumpkin Patch. Olive was afraid of the wagon we pulled our pumpkins in, but other than that, she had a grand time!
Pumpkin Patch

3. We went to brunch with my Lil Sis and her boyfriend on Sunday at the Trumpet Blossom Cafe. I ordered something new (look at me! growing!) and went with the Veggie-Potato Hash. DELISH. I devoured the whole thing.
Veggie Potato Hash at Trumpet Blossom Cafe

4. I love when Olive snuggles. She’s usually going 150mph, but it’s so sweet when she gives in to sleep.
Sleepy Olive

5. We had the Compassion Experience at our church on Sunday. We experienced the story of a young woman from Rwanda. It was very moving and definitely emotional. We were able to get an idea of what life is like for kids in the Compassion program. Nick and I sponsored another little girl from Brazil. She such a little doll! I wish I could hug her! Having four sponsored children is definitely a blessing to us.

Do you have fun plans for the weekend? Nick and I have nothing on the calendar and I’m excited! That’s when the fun stuff really happens. :)

Have a great weekend!

*Linking up with Lauren
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2-ingredient Chocolate Cupcakes with Espresso Buttercream (vegan & gluten free)

I’m sure that you’ve seen this recipe floating around Pinterest or the internet. It’s one of those recipes that I know works and tastes amazing, but I always forget to make them! It’s pumpkin season and so I want to make PUMPKIN ALL THE THINGS!

This is seriously THE easiest cupcake (or muffin if you’re into skipping the frosting – crazy!) EVER. They are incredibly moist, rich and decadent. I added mini chips into the batter as well because Nick always likes a little texture and the chocolate chips do just the trick! The buttercream takes them to the next level by adding an extra hit of sweet, but with an espresso kick.


This was my first time using a King Arthur Flour gluten free mix. I was super impressed! Great flavor, texture, and none of that “gluten free” flavor. I’d definitely use it again.

2-ingredient cupcakes with espresso buttercream (vegan & gluten free)

2-ingredient cupcakes:
1 box chocolate cake mix (one that makes 24 cupcakes)
1 – 15 oz can pumpkin puree (not the pumpkin pie mix)
1/2 cup vegan mini chocolate chips, optional (I used Enjoy Life)

Preheat oven to 350. Line cupcake trays with liners and set aside. By hand, or with a mixer fitted with the paddle attachment, mix together the cake mix and pumpkin puree until well blended. Once everything is well combined, fold in mini chips, if using. Using an ice cream scoop, scoop into prepared liners. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The top should set, and spring back when touched. I got 18 cupcakes.

Espresso Buttercream:
(recipe from Chloe’s Italian Kitchen)
1 cup non-hydrogenated vegetable shortening
2 cups powdered sugar
1 tsp pure vanilla extract
2 T instant espresso powder dissolved in 2 T water

Beat the shortening until smooth. Add powdered sugar and vanilla and beat to incorporate. Add 1 T of of espresso liquid at a time, as needed, and until your frosting reaches the desired consistency and espresso flavor. Beat for 2 minutes; until light and fluffy.

2-ingredient cupcakes with espresso buttercream (vegan & gluten free)