Lance and i celebrated harvest together with roasted corn, stuffed baby bella mushrooms, and pumpkin pie. So delicious and so much fun to make together.
Mushrooms brushed with coconut cream, stuffed with onion, garlic, and thyme cooked quinoa. A little seasoned bread crumbs on top and in the oven.
Pie was a lovely coconut oil and pastry flour crust (and a little brown sugar, mmm.) Roasted pumpkin, brown sugar, vanilla, cloves, cinnamon, nutmeg, and coconut cream, pureed together and cooked down on the stove top, with a little cornstarch to set. (Next time we’re thinking ground chia seed and flax seed). We baked off the crust, then once cooled, poured the cooled filling in, and let it set in the fridge. Sooo delicious, and made a wonderful breakfast.
The seeds from the pumpkin made a lovely toasted and seasoned snack while we waited for pie!