Pumpkin Pancakes

In a large bowl, stir together the flours, sugar, baking powder, salt, and spices. In a medium bowl, whisk together the milk, pumpkin, eggs, and oil. Stir the pumpkin mixture into the flour mixture just until combined.

Southwestern Chicken Soup with Pumpkin

Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic, and bell pepper. Cook until vegetables soften, about 5 minutes.

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Rainbow Fruit Salad

Prepare the fruit. Combine all the ingredients for the sauce and mix. Just before serving, pour honey orange sauce over the fruit. 

Savory Potato Salad

Wash potatoes, cut in half, and place in saucepan of cold water. Cook, covered, over medium heat for 25 to 30 minutes or until tender. Drain and dice potatoes when cool. Add vegetables and egg to potatoes, and toss.

Chickpea Garden Burgers

Coarsely mash garbanzo beans with a fork or masher. Add remaining ingredients, except oil and buns, and mix thoroughly. Form into four patties. Meanwhile, heat oil in large skillet and cook over medium heat until brown. Flip over and brown other side.

Candle Café Brown Rice and Lentil Burgers

In a medium saucepan, bring 1½ cups of water to a boil. Add the lentils, reduce the heat, and cook until beans are softened, about 15 minutes. Drain and set aside.

Quinoa Salad with Lemon Tahini

In a medium saucepan, combine quinoa and water or broth and bring to a boil. Reduce heat and simmer about 15 minutes until quinoa fluffs up.

Spinach Salad with Cranberry Vinaigrette

In a small saucepan, combine cranberry juice, cranberries, and onion. Cook over medium heat for about 5 minutes, until berries pop. Let cool slightly.

Roasted Sweet Potato Wedges

Preheat oven to 375 degrees. Scrub sweet potatoes (or peel if you prefer) and cut into wedges. Place sweet potatoes in a bowl and add olive oil, salt, and pepper. Toss until wedges are well coated.