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Pumpkin-Nog

Pumpkin-Nog


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Ingredients

Pumpkin-Nog

  • 14 Ounces Ciao Bella Pumpkin Sea Salt Caramel gelato
  • 1 Pinch of Nutmeg
  • Bourbon or Rum to taste
  • 3/4 Cups Milk

Directions

Pumpkin-Nog

Soften 1 container of Ciao Bella Pumpkin Sea Salt Caramel at room temperature for 5 minutes. Add 3/4 cup of milk, Bourbon or Rum and a pinch of nutmeg. Blend until smooth and creamy. Use your favorite holiday mug / glass and garnish with a drizzle of caramel sauce and a pinch of nutmeg and enjoy!


Hot Pumpkin Nog : A Festive Non-Dairy Holiday Beverage Recipe

This Hot Pumpkin Nog is a festive non-dairy holiday drink, that is sure to be a big hit with family and friends.

Looking for a hot satisfying sweet beverage without caffeine or dairy, but still want something creamy? I have Hot Pumpkin Nog for you today. It’s sort of what would happen if pumpkin pie and egg nog had a love child, who insisted it wanted to be a hot chocolate.

I used Silk Vanilla Soy Milk in the recipe. I actually hadn’t had soy milk in ages, but Silk is now Non-GMO verified. See that little butterfly on the carton (right behind the dish of pumpkin), that is your guarantee that despite the proliferance of GMO soybeans on the market, the ones used in Silk are not. It along with the eggs make this a pretty protein rich beverage too.


Recipe Tips: Dairy-Free Pumpkin Nog

Not a Coconut Fan? You can substitute the lite coconut milk with your favorite dairy-free milk beverage, but the finish won’t be quite as rich. If possible, I would use a natural, rich nut milk beverage or Nice Nut Creamer from Go Dairy Free: The Guide and Cookbook (page 188). Or if you are okay with soy, you can blend in one (12-ounce) package of soft silken tofu in place of the lite coconut milk.

Sweeten as You Wish. The original recipe uses honey, but we think maple syrup or brown sugar are pretty tasty alternatives. We do agree that the dairy-free ice cream alone isn’t enough to sweeten this indulgent sipper, but you can adjust the sweetener up or down to suit your taste.

Toppings are Optional. The classic nog topper is simply a few grates of fresh nutmeg (which isn’t technically a tree nut!). But you can’t go wrong with a garnish of whip. See our Complete Guide to Dairy-Free Whipped Topping for ideas.


Pumpkin nog Recipe

Egg nog with a harvest twist, this indulgent drink makes enough to serve a crowd. And being the 'littlest' I get to be first in line. Recipe created by Tony Abou-Ganim, Modern Mixologist.

  • fall
  • nog
  • pumpkin
  • rum
  • sweet
  • quick

Schedule your weekly meals and get auto-generated shopping lists.

  • 12 jumbo eggs
  • 5 cups 2 percent milk
  • 2 cups Equal® Granular sweetener (Spoonful) or 48 packets Equal sweetener or sugar
  • 1/2 cup canned pumpkin puree
  • 2 teaspoons ground cinnamon
  • ground nuntmeg
  • 3 cups spiced rum (optional)

Ingredients

  • 12 jumbo eggsshopping list
  • 5 cups 2 percent milkshopping list
  • 2 cups Equal® Granular sweetener (Spoonful) or 48 packets Equal sweetener or sugarshopping list
  • 1/2 cup canned pumpkin pureeshopping list
  • 2 teaspoons ground cinnamonshopping list
  • ground nuntmeg shopping list
  • 3 cups spiced rum (optional) shopping list

How to make it

  • Whisk eggs and milk in large heavy saucepan.
  • Cook and stir over medium heat until the mixture coats a metal spoon.
  • DO NOT BOIL.
  • Remove from heat
  • Place pan in a large bowl of ice water and stir frequently 5 minutes.
  • Stir in Equal(sugar), pumpkin, vanilla and ground cinnamon.
  • Cover and chill eggnog mixture at least 2 hours before serving
  • Garnish with ground nutmeg just before serving.
  • Alcoholic Option: Add 3 cups spiced rum during step 3.
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The Cook

The Rating

Egg nog with pumpkin? How can this be wrong? Chug-a-lug Thanksgiving here we come! You've got my five, especially since the eggs are cooked and I don't have to stress over my freaky raw-egg phobia.

mmm..Joy Marie, this is really new to me, thanks!
sounds delicious!

Oh yes. Gorgeous and tasty. I wish I had one right now. Great recipe, JoyMarie sweetie - and I'll be making these shortly. It's the time of the year for the sipping of nog. Thanks so much! :)


Gathering Ingredients

To make a few glasses of Pumpkin Eggnog, gather your ingredients.

You’re going to need eggs, milk (whole or 2%– no skim!), cream, pumpkin purée, a little sugar, some nutmeg, and a shot or two (or three?) of bourbon.

Try swapping homemade pumpkin purée for canned! Make this Instant Pot Pumpkin Purée or use your oven for Roasted Pumpkin Purée!

If you’re reading this thinking, “I know I have eggs, milk, cream, pumpkin and nutmeg, but I used up all my bourbon on a Blueberry Basil Julep!” — never fear!

The cocktail warriors at Drizly* are on it!

Drizly is on a mission to rescue the after-dinner cocktail, by delivering alcohol straight to your door (sometimes in less than an hour!)

So go ahead, gather your eggs and dairy, order the bourbon (here), eat dinner, answer the door, collect said bourbon, and make yourself a cocktail.


White Chocolate Pumpkin Nog

You don't have to wait until Christmas to enjoy a glass of nog. You can enjoy a rich and delicious "happy Fall" glass of nog with this easy White Chocolate Pumpkin Nog. Oh, and without the usual nog-induced guilt too, because this fall version is even skinny. Bonus!
CLICK HERE TO PIN THIS FOR LATER

Happy Fall, y'all! One of my favorite things about Fall . aside from the wonderful weather we enjoy here in North Carolina . is pumpkin everything. We see pumpkin everywhere we turn as soon as the Fall season hits. And I love it. At our house, we turn to favorite fall recipes like Pumpkin Banana Bread, Pumpkin Apple Streusel Muffins, and even Pumpkin-Apple Waffles.

So when I came across a recipe for pumpkin nog, I just knew I had to try it. Because I was totally intrigued.

I mean, Pumpkin Nog? Who would have thought?

Better yet, White Chocolate Pumpkin Nog?

Even better still, Skinny White Chocolate Pumpkin Nog?

Oh yes, it had to be tried.

I came across the original recipe for this idea in Where Women Cook magazine , who was sharing it from the cookbook Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet. The recipe takes advantage of sugar-free white chocolate pudding mix and vanilla soy milk to keep the pumpkin nog lower in calories and fat than traditional nog.

And, oh man, is this stuff good.

With the pudding mix, the texture of the nog turns out quite thick, pretty much just like you would expect with traditional egg nog. The pumpkin flavor is prominent, with great notes of spice from pumpkin pie spice, cinnamon and nutmeg, and a good level of sweetness from the white chocolate pudding.

While the recipe as-is is plenty sweet enough for me, if you want it just a tad sweeter, simply add a bit of Stevia, Splenda, or granulated sugar.

So if you love egg nog, and you love pumpkin, give this White Chocolate Pumpkin Nog a try, for sure. It's such a fabulous fall treat you'll definitely want to add to your "pumpkin everything" list.


Pumpkin Nog

A combination of pumpkin, evaporated milk, cinnamon and ice cream make up this scrumptious drink for your holiday meal.

Recipe Ingredients:

1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons honey
1 teaspoon ground cinnamon
1 pint vanilla ice cream
2 to 3 tablespoons rum (optional)
Ground nutmeg

Cooking Directions:

  1. Place pumpkin, evaporated milk, honey and cinnamon in blender container cover. Blend until smooth. Add ice cream and rum. Blend until smooth. Serve immediately. Sprinkle with nutmeg.

Nutritional Information Per Serving (1/8 of recipe): Calories: 160 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 4.5g Cholesterol: 30mg Sodium: 70mg Carbohydrates: 21g Dietary Fiber: 3g


Use Silk like milk in recipes

Get tips for cooking with Silk and easy dairy-free hacks, with a sour cream swap and more.

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This dairy-free spiced whipped topping is terrific dolloped on waffles, pancakes, apple pie, coffee drinks and more!

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Delicious, fruity, and flavorful bread for morning, noon or night.

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Caramel Apple Cinnamon Latte

All the flavors of autumn come together in this easy-to-make seasonal latte.

Roasted Pumpkin and Sweet Potato Soup

Warm up on colder days and nights with an oh-so-mmm seasonal soup.

Pumpkin Spice French Toast Latte

Take your PSL to the next level with this delicious spin on a fan favorite!

Cremini Mushroom Pasta

Impress your guests with this simple, delicious and oh-so-mmm dairy-free pasta dish.

Vegan Ranch Dressing

Enjoy this easy dressing on top of your favorite salad, or with a dippable snack!

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Take a dive into this delicious and refreshing smoothie bowl!

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A sweet, satisfying treat you can make in a breeze!

Vegan Key Lime Pie Bars

These creamy vegan bars make dessert easy. Hello summer!

Amber Spice Oatmilk Latte

Sweet and spice and everything nice. Enjoy ginger peach tea blended with cinnamon, cardamom, and frothy, foamy oatmilk creamer.


More Weight Watchers Friendly Pumpkin Desserts:

Healthy Baked Pumpkin Doughnuts
(*4 Weight Watchers PointsPlus | *5 WW Freestyle SmartPoints)
I love these healthy baked pumpkin doughnuts and have been making them for several years. According to my calculations each one has just 148 calories.

Easy No Bake Pumpkin Cheesecake
(*6 Weight Watchers PointsPlus | *10 WW Freestyle SmartPoints)
Sweet and creamy with just the right amount of spice, this is much less dense than traditional baked pumpkin cheesecake and mixes together in minutes.

Slow Cooker Pumpkin Pie Pudding
(*5 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
Sweet and creamy, with just the right amount of spice, serve this slow cooker pumpkin pie pudding with a sprinkling of crushed ginger snaps and dollop of whipped cream to really dress it up.

Easy Crock Pot Pumpkin Crumb Cake
(*6 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
With just a handful of ingredients, including a box of crumb cake mix, it stirs together in minutes. And the house smells amazing – just like a Cinnabon – while baking in your slow cooker. Enjoy it plain or dressed up with a dollop of whipped cream.

Enlightened Pumpkin Panna Cotta with Berry Sauce

Enlightened Panna Cotta
(*4 Weight Watchers PointsPlus | *7 WW Freestyle SmartPoints)
It’s an easy, healthy, creamy and delicious no-bake dessert with all the flavors of pumpkin pie.

11 Weight Watchers friendly Pumpkin Cookie Recipes – Here’s a great collection of healthy low-fat pumpkin cookie and pumpkin bar recipes gathered from around the web (I’ve even calculated all the Points values).

12 Low Calorie Pumpkin Cake Recipes for Weight Watchers – I’ve got a great collection of lighter, healthier pumpkin cake recipes here for you – both from my recipe files and around the web. Some use spice cake mix or yellow cake mix to keep it easy others are made from scratch. All with Points Values.

Low Fat Impossible Pumpkin Pie

Low Fat Impossible Pumpkin Pie
(*4 Weight Watchers PointsPlus | *5 WW Freestyle SmartPoints)
An easy, healthy and delicious recipe for pumpkin pie that forms a crust while it bakes.

Maple Pumpkin Custards with Crystallized Ginger
(*6 Weight Watchers PointsPlus)
Elegant pumpkin custards made with maple syrup that are lower in fat 212 calories, 5 g fat, 37 g carbs, 7 g protein and 1 g fiber – found at Eating Well.

Ellie Krieger’s Healthy Low Fat Pumpkin Flan
(*3 Weight Watchers PointsPlus)
Spiced pumpkin turns classic caramel topped custard into a Thanksgiving worthy light dessert Just 100 calories, 3.5 g fat, 16 g carbs, 3.5 g protein and 1 g fiber – found at The Food Network

Low Fat Pumpkin Bread Pudding
(*5 Weight Watchers PointsPlus)
A delicious autumn pumpkin dessert perfect for Thanksgiving with 184 calories, 1 g fat, 39 g carbs, 7 g protein and 2 g fiber – found at Food.com.

Weight Watchers Pumpkin Flan Custards
(*3 Weight Watchers PointsPlus | *4 WW Freestyle SmartPoints)
A creamy, spicy individually portioned low fat pumpkin dessert that’s a great alternative to pumpkin pie with just 110 calories and 3 g fat – found at Weight Watchers.

Pumpkin Pie Dip
(*3 Weight Watchers PointsPlus | *4 WW Freestyle SmartPoints)
All the great flavors of pumpkin pie in a light and fluffy dip that would make a great healthy dessert when accompanied by gingersnaps and apple slices Just 103 calories – found at SkinnyTaste.

Pumpkin Pie Milkshake
(*5 Weight Watchers PointsPlus)
A lighter healthier milkshake with all the delicious flavors of pumpkin pie 198 calories, 2.8 g fat, 38 g carbs, 6.1 g protein and 1.4 g fiber – from Cooking Light found at MyRecipes.

Pumpkin Hazelnut Clafoutis
(*4 Weight Watchers PointsPlus | *6 WW Freestyle SmartPoints)
A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. This is the perfect ending to a Thanksgiving feast and a wonderful lighter alternative to pumpkin pie with 149 calories, 4 g fat and 24 g carbs – found at SkinnyTaste.

Hungry Girl’s Pumpkin Nog
(*3 Weight Watchers PointsPlus)
a quick and easy low calorie pumpkin dessert beverage that’s sure to satisfy your taste buds with just 110 calories – found at Hungry Girl.

Lighter Pumpkin Gingerbread Trifle
(*5 Weight Watchers PointsPlus)
A pumpkin dessert recipe that’s as easy as it is elegant with its alternating layers of gingerbread cake and pumpkin-butterscotch pudding that can be made ahead. It has 194 calories and can be found at Taste of Home.

Praline Pumpkin Cake
(*6 Weight Watchers PointsPlus| *10 WW Freestyle SmartPoints)
A lighter version of pumpkin dump cake dessert made with a cake mix, found at Weight Watchers. Although the recipe calls for a white cake mix, you can easily substitute yellow or spice cake mix instead.

Ellie Krieger’s Healthy Pumpkin Rice Pudding
(*6 Weight Watchers PointsPlus)
A great easy healthy pumpkin dessert that combines the delicious flavors of pumpkin pie and rice pudding with 240 calories, 6 g fat, 42 g carbs, 4 g protein and 1 g fiber found at The Food Network.

WW Pumpkin Chocolate Chip Bars
(154 calories | 4 WW Freestyle SmartPoints)
Just 4 ingredients combine to make a festive fall inspired treat. found at Recipe Diaries.

Pumpkin Pie Squares
(93 calories | 3 Freestyle SmartPoints)
A lightened up pumpkin pie square that would be better for portion control that does not disappoint. found at Drizzle Me Skinny

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!

Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.

First published November 2011 Updated with new photos and text October 2019

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Eggnog with a flavorful harvest twist, this indulgent drink makes enough to serve a crowd.

Rating:

Preparation Time: 10 mins
Cooking Time: 5 mins
Extra Time: 2 hrs
(for refrigeration)

Yield: 12 x approx. 3/4 cup servings

Ingredients

  • 12 jumbo eggs
  • 5 cup (2%) low-fat milk
  • 2 cup Equal® Granular/Spoonful *
  • 1/2 cup canned pumpkin purée
  • 2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg

Directions:

COOKED METHOD: Whisk eggs and milk in large heavy saucepan. Cook and stir over medium heat until the mixture coats a metal spoon. DO NOT BOIL. Remove from heat. Place pan in a large bowl of ice water and stir frequently 5 minutes.

Stir in Equal, pumpkin, vanilla, and ground cinnamon. (If adding alcohol, add 3 cups spiced rum.**)

Cover and chill eggnog mixture at least 2 hours before serving. Garnish with ground nutmeg just before serving.

ALTERNATE NON-COOK METHOD: Separate eggs from egg whites and refrigerate egg whites. Beat yolks until creamy. Gradually add 1 cup Equal, beating until thick.

Stir in milk, vanilla, cinnamon, and pumpkin to form a mixture. (If adding alcohol, add 3 cups spiced rum.**)

Place in refrigerator for at least 2 hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining Equal, beating into stiff peaks. Stir slowly chilled mixture into egg whites. Garnish with ground nutmeg.

Variations:

* If preferred, can replace Equal® Spoonful with either 48 packets Equal Sweetener, or, with 2 cups sugar.


Pumpkin-Nog - Recipes

White Bean and Kale Chili

We just returned from a visit to Portland, OR for a few speaking engagements, including talks to some of the students and faculty at OHSU and the organizers of the Diet & MS Study. Our son, Craig and his wife, Mika, often take us out to sample some of the variety of delicious vegan food each time we visit. This recipe is based on my version of a vegan white bean and kale chili that we had at Sasquatch Brewing Company.

Preparation Time: 20 minutes
Resting Time: 1 hour
Cooking Time: 3 hours
Servings: 8

2 cups great northern beans
12 cups water
1 onion, chopped
2-3 cloves garlic, minced
2-3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon soy sauce
2 Delicata squash, cut in half lengthwise, cleaned, and sliced (do not peel)
2 cups whole cherry tomatoes
1 bunch kale, coarsely chopped

Place the beans and water in a large pot. Bring to a boil, remove from heat, cover and let rest for one hour. Meanwhile, chop and assemble the vegetables.

Return the beans and water to a boil, add onions and garlic, reduce heat and simmer for 2 hours. Add seasonings and squash. Cook for an additional 30 minutes. Add tomatoes and kale and continue to cook for another 30 minutes. Taste and adjust seasonings as necessary.

Notes: While in Portland I also enjoyed a delicious vegan mushroom barley soup at the Lucky Labrador which I will be working on during the next month. (They also serve a great vegan cheese-less pizza there!) And of course we ate at Blossoming Lotus, where we enjoyed a wide variety of wonderful vegan choices a few more of those will be up-coming as well.


Ramen Noodle Bowl

While we were in Portland we also ate at a Japanese restaurant called Wafu. They serve some fabulous vegan ramen noodle bowls. A small cup of hot sauce is offered alongside the noodle bowl so each diner can spice up the ramen just to their liking. I bought all the ingredients I would need after I returned home and assembled these bowls last night for dinner for our other son, Patrick and his wife, Irene. They loved them too!! Really easy, yet satisfying and delicious.

Preparation time: 15 minutes
Cooking Time: 10 minutes
Servings: 4

8 cups water
½ cup white miso
1/3 cup reserved tofu marinade (see recipe below)
1 bunch scallions, finely chopped
1 cup sliced fresh mushrooms (see hints below)
1 cup baked tofu slices (see recipe below)
Sriracha (or other hot sauce) served alongside
Ramen noodles (see hints below)

Place the water in a large pot and bring to a boil. Place the miso in a medium bowl and add about 1 to 1 ½ cups of the boiling water to the miso. Whisk well until completely smooth. Return to pan. Add the reserved marinade from the baked tofu recipe below. Keep broth warm but do not boil.

Meanwhile, prepare the scallions, mushrooms and tofu and set aside in separate bowls. Bring another large pot of water to a boil, drop in the ramen noodles and cook until just tender, about 3-5 minutes depending on the kind used. Drain off water. (See hints below.)
Place an equal amount of noodles in each of four large soup bowls. Ladle the miso broth over the noodles and top each bowl with equal amounts of the scallions, mushrooms and baked tofu. Serve with Sriracha or other hot sauce on the side for each person to add to their bowl as desired.

Hints: Use some exotic mushrooms in this recipe if you can find them in your market, such as oyster, chanterelles, enoki, etc however, sliced white or cremini are also delicious. Make the baked tofu ahead of time and reserve the rest for snacking or another recipe. Save the extra marinade for use in this recipe. Ramen noodles are made from wheat flour, water and salt. Be sure to read ingredients carefully as some products do contain eggs. The widest variety of noodles will be found in large Asian Markets. Follow directions for cooking time on the package. Fresh noodles will take less time to cook than dried noodles. Annie Chun&rsquos makes fresh packs of organic noodles that are available in many markets. They just need to be dropped into boiling water and they are softened and ready to use in recipes in 3 minutes. There are 2 packs of noodles in each package and each pack weighs 6 ounces, already cooked. I used 4 packs in the recipe above.

Preparation Time: 5 minutes
Marinating Time: 10 minutes
Baking Time: 25-30 minutes

20 ounces extra firm tofu
¼ cup soy sauce
1/8 cup rice vinegar
1 teaspoon agave nectar
Dash sesame oil (optional)

Drain tofu and slice into ¼ inch thick pieces. Place in a large flat baking dish. Combine the remaining ingredients and pour over the tofu slices. Allow to marinate for at least 10 minutes and up to 1 hour. (Or place in the refrigerator and marinate overnight.)

Preheat oven to 375 degrees.

Remove from marinade and place on a non-stick baking sheet. Bake for 25-30 minutes, turning once halfway through the baking time. It should be brown and crispy on the outside. Remove from oven and cool. Slice into strips or cubes for use in recipes calling for baked tofu.

Hints: This tastes much better (and is less expensive and healthier) than the baked tofu that is found in packages in many markets and natural food stores. Other seasonings may be added as desired, such as garlic, ginger, balsamic vinegar, or rosemary, to change the flavor of the tofu. It&rsquos also delicious just marinated in plain soy sauce. The marinade may be saved in a covered jar in the refrigerator a couple of weeks for later use. The tofu may also be cubed before baking with slightly crispier results.


Aulani Lettuce Tofu Wraps

This past month, November, we took a trip to Hawaii with our two oldest grandsons, Jaysen and Ben. We stayed part of the time at the new Disney Aulani Resort, which is a wonderful place for young children. Imagine my surprise when I found a delicious tofu lettuce wrap on the poolside menu! We enjoyed these several times while staying at that resort. Here is my version of the wrap and dressing.

Preparation Time: 30 minutes
Servings: variable

You will need to prepare a recipe of Baked Tofu (recipe above) in advance before assembling this recipe.

Baked tofu strips
Large green lettuce leaves
Shredded carrots
Shredded green papaya (or use mung bean sprouts)
Red pepper strips
Cucumber strips

Place all ingredients for the wraps in separate bowls and set aside.

Dressing:
¼ cup rice vinegar
1 teaspoon mirin
1 teaspoon soy sauce
¼ teaspoon grated fresh ginger
Dash sesame oil (optional)

Combine all the dressing ingredients in a small jar and shake to mix well.

Let each person assemble their own wrap as follows: Take a large lettuce leaf, put a few tofu strips down the center of the lettuce leaf, top with carrots, green papaya (or mung beans), red pepper and cucumber. Pour a small amount of the dressing over this mixture, roll up the lettuce leaf and eat with your fingers. It&rsquos messy but fun and delicious!


Ola&rsquos South West Black Bean and Sweet Potato Soup
By Ola Ellman

Use either regular sweet potatoes or orange Garnet yams in this recipe.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4

1 onion, rough chopped
2 celery ribs plus the leaves, rough chopped
3-4 cloves garlic, chopped
1 large sweet potato, peeled and diced
1 dried Serrano pepper broken up or1 fresh jalapeno, minced
Cumin, sage, thyme, about ½ teaspoon each
Black pepper
1 to 2 cans black beans, slightly drained, or any left over beans that you have
Approximately ¼ cup instant mashed potatoes
Chopped fresh cilantro for garnish
Baked tortilla strips

Sauté onion in just enough water to cover for a few minutes, or until soft. Add more water if needed. Add the celery and garlic and sauté until soft, adding just enough water to keep from sticking.

Add 4 cups of water, the sweet potatoes and chili pepper and bring to boil then turn down heat so it simmers. Add herbs to taste, about ½ teaspoon each. Add black pepper to taste. Simmer until sweet potatoes are done, but still holding shape. Add black beans and simmer until well heated. Stir in enough instant mashed potatoes to just thicken the liquid slightly, if needed.

Taste and adjust seasoning and if necessary add a bit of soy sauce to taste.

Garnish with chopped fresh cilantro and baked tortilla strips. Serve with Mary&rsquos corn bread.


Chile&rsquos Pumpkin Nog

Chile is a McDougall follower and a regular contributor on the McDougall discussion board. She posted this on the discussion board a month or so ago, and sent it to me to include with the recipes for your holiday celebrations!

Preparation Time: 5 minutes
Chilling Time: at least 2 hours ahead
Servings: makes about 3 cups

1 cup pureed pumpkin, chilled (canned is fine, but not pumpkin pie mix)
2 cups non-dairy milk, chilled
3 tablespoons maple syrup
1 teaspoon nutmeg
1 teaspoon vanilla

Place all ingredients in blender and process until smooth. Pour into glasses and serve with a bit of grated fresh nutmeg on top for a special presentation.