Spinach and Mushroom Gnocchi

Mmmmmm num num num! I saw on one of my Facebook recipe swap pages a woman talking about making gnocchi, butternut squash, and kale for dinner. It sounded sooooo good that I had to make some immediately! For this go round I did not try to conquer making my own gnocchi but I do see this being in my near future. I, instead, bought a good dairy/egg free gnocchi from the grocery store.
I made this for lunch and really wanted to make it kid friendly so I used mushrooms and spinach. Your probably thinking how is that kid friendly? Well, my kids happen to love mushrooms and don’t seem to mind cooked spinach as long as it is paired with other flavors. I also had some beef bouillon on hand and in the spirit of keeping things simple I stopped there. I decided that was plenty to satisfy us quickly for lunch.

1 package of good quality store bought gnocchi (Keep your allergies in mind, there seems to be a good variety out there to suit just about anyone. I picked a dairy/egg free variety)
8 oz sliced mushrooms
2 big handfuls of fresh spinach
4 TBSP Vegan Butter
1 TBSP Beef Boullion Powder
1 TBSP Flour
1 Cup Water
Salt & Pepper to tast

Cook gnocchi according to package directions. In a separate large frying pan melt the butter over medium high heat then add mushrooms. Once mushrooms are tender add flour and combine until completely dissolved and thick. Add water and bouillon, mix, bring to a boil, add spinach and reduce heat. Add salt and pepper to taste. Gently mix in gnocchi and serve:).
What a yummy treat for the fall!

Tip: a can of diced tomatoes would have made this super yummy as well. Unfortunately my daughter has not been taking well to tomatoes so I Sid not get to try it.

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Dairy/Egg Free Pumpkin Frappacino Cupcakes w/Vanilla/Cinnamon Icing

Cupcake Mix

1/4 Cup Coconut Milk
1TBSP Apple Cider Vinegar
1 1/4 Cup All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/3 Cup Granulated Sugar
2/3 Cup Brown Sugar
1 1/2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/2 tsp salt
1 Cup 100% Pure Pumpkin Purée
1/3 Cup Canola Oil
1 tsp Pure Vanilla Extract
2 TBSP Instant Coffee
Egg Replacer for 2 Eggs (I used Ener-G)

Icing
4 Cups Powdered Sugar
1 Cup Shortening
1/4- 1/2 Cup Water
1 tsp Pure Vanilla Extract
1 tsp Cinnamon

This recipe was adapted from about.com

Preheat Oven to 350 degree and line cupcake pan with cupcake liners. Mix the coconut milk and vinegar and let sit for a few minutes. This mixture is mimicking buttermilk! At this time also go ahead and mix your instant coffee with 1 TBSP of warm water and let dissolve. If your egg replacer requires some mixing and dissolving time, do that now as well. Next, mix all your dry ingredients in one bowl and all your wet in another. Then add the milk, coffee, and egg mixtures into the wet ingredients. Finally mix your dry and wet ingredients until just combined.
Fill up each cupcake slot about 3/4 of the way. Bake for about 20 minutes or until toothpick is inserted in the middle and comes out clean! Let cool.

While the cupcakes are cooling off make the icing by mixing all the ingredients together until well combined. Start out using a 1/4 cup of water, then add a tablespoon at a time till you get your desired consistency.
Top cupcakes with icing and garnish with a little cinnamon and a straw for looks:)

These little suckers are very moist and addictive. If you do not prefer a coffee flavor just omit the instant coffee from the recipe. Use decaf if wish as well. Happy fall baking everyone!!

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Creamy Dairy Free Pumpkin Pancetta Mac

8 oz Large Macaroni Noodles
1/2 lb thick sliced pancetta, diced and fried till slightly crispy or 1 3oz package of pre cooked real bacon bits
3/4 Cup 100% pure pumpkin
1/2 Cup Dairy free cream cheese
1 TBSP Vegan Butter
1 TBSP All Purpose Flour
1 TBSP Chicken Bouillon Powder
1 Cup hot water
1 tsp Sage
1/2 tsp Garlic powder
1/2 tsp Kosher salt
(optional) Bread Crumbs (Dairy Free Variety)

Start by boiling some water to get the macaroni cooked. While the macaroni is boiling in a separate pan, I like to use a medium to large frying pan, melt your butter then add the flour and mix well till it makes a paste. Add the Hot water and chicken bouillon. Turn the heat up to medium high and stir until slightly bubbly and thickened. Reduce heat, then add pumpkin, cream cheese, and spices. Add pancetta or bacon and mix well. Drain your macaroni and add to pumpkin mixture. Mix and serve!
For an added treat spoon mac into oven safe ramekins and sprinkle panko bread crumbs on top. Broil until golden brown. Let cool and serve.

This dish is truly amazing and perfect for the fall. Both of my kids loved and devoured it. My daughter is learning sign language and signed “more” the entire time:)

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