START A PETITION 25,136,189 members: the world's largest community for good
START A PETITION
x
Oct 31, 2008

Category:Autumn
Cuisine:American
Prep Time:Less than 30 min
Special Considerations:Vegetarian
Pumpkin
I have so much pumpkin, I don't know what to do with it all. We've been getting giant pie pumpkins from the CSA every week!! I've done pumpkin pie, pumpkin muffins, pumpkin cupcakes, and pumpkin cake. I've also made pumpkin sauces for pasta. Now I still have about 4 cups of pumpkin puree in the refrigerator, and TWO more pie pumpkins sitting on the counter! Luckily winter squashes will last on the counter for awhile (because I also have butternut squash, carnival squash, and sweet dumpling squash), but at some point I'm going to have to cook those pumpkins. I'm open to any suggestions and ideas.......by the way, does pumpkin puree freeze well??

Anyway, while I like lots of savory squash dishes, I really do like pumpkin best in sweet, dessert type dishes. Following are my "veganizations" of two pumpkin recipes I love.

Pumpkin Crumb Bars

1 1/2 cup quick cooking oats

1 1/4 cups flour

3/4 cup light brown sugar, firmly packed

1/2 tsp salt

1/2 tsp baking soda

3/4 cup Earth Balance, room temperature

2 cups pumpkin puree (or one 16 oz can)

2/3 cup hemp milk (or other non dairy milk of your choice)

1/3 cup light brown sugar

Ener-G egg replacer for 1 egg

1 1/2 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

Preheat oven to 375. Combine oats, flour, 3/4 cup brown sugar, salt, baking soda and Earth Balance in bowl of stand mixer. Mix until crumbly. Reserve 1 1/2 cups crumb mixture and press remaining mixture into a 13x9 baking dish that has been sprayed with canola oil. Bake crust for 10 minutes.

In the meantime, prepare filling. Combine pumpkin, hemp milk, brown sugar, egg replacer and spices. Beat until smooth and well blended. Spread over crust, sprinkle with remaining crumb mixture. Return to oven and bake for 25 minutes, or until filling is set and crumb topping is golden brown. Cool in pan and cut into bars. These can be served at room temperature, but I prefer them after they've been refrigerated.

Whole Wheat Pumpkin Chocolate Chip Bread

1 cup whole wheat flour

1/2 cup sugar

2/3 cup unbleached bread flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cloves

1 cup pumpkin puree

1 Tsp canola oil

1 6 oz container vegan yogurt (I used vanilla Coconut Milk yogurt)

1/4 cup + 2 Tbs water

1/2 cup chocolate chips

Preheat oven to 350. In bowl of stand mixer combine dry ingredients. Mix to combine well. In a small bowl whisk together all wet ingredients. With stand mixer running, pour wet ingredients into dry. Combine just until moistened. Fold in chocolate chips. Pour batter into 9x5 bread pan that has been sprayed with canola oil. Bake for 1 hour to 1 hour 15 minutes, until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool on wire rack until completely cooled.

Monday, October 27, 2008
Cooking with Apples
I had a big (huge) bag of apples that we bought at Huber's the other week, and it needed to be used up. I'd planned to make apple butter with it, but time got away from me, apples were eaten as snacks, and eventually there weren't enough to make making a batch of apple butter seem worth it, so instead the remaining apples were cooked up with our dinner this weekend.
First, I made some Maple Baked Lentils with Apple. I started by pre-cooking 1 1/2 cup lentils with one bouillon cube. While the lentils were cooking I peeled and diced 3 large apples, 1 carrot, 2 ribs of celery, and 1/2 large onion. When the lentils were tender, I combined those (drained from their cooking liquid), with the chopped veggies and apples in a baking dish, and mixed in about 1 tsp dried thyme leaves. I added about 1/4 cup apple cider and 1/4 cup pure maple syrup and baked at 350 until veggies were tender and juices were starting to bubble. We had the lentils served over a mixture of brown basmati rice and bulgur, with a side of Roasted Squash Rings from Eat, Drink and Be Vegan (I could eat the whole squash prepared this way), and a salad of mixed greens from the CSA with Annie's Goddess Dressing. This was delicious, and perfect on a cool Autumn night. But, truth be told, I thought the lentils were actually better as leftovers for dinner the next day.

Fast forward a few days, and the apples were out for dinner once again. This time I made "Sausage", Apples and Onions with Apple Cider Sauce. For this dish I used Tofurky Kielbasastyle sausage, but you could use any vegan sausage you like. I browned the sausages in a little olive oil in a large skillet. When the sausage is browned, remove it from the skillet and set aside. Add to the skillet 2 large apples (sliced) , and 1/2 large onion (sliced). Saute apples and onions for a few minutes until apples begin to soften (don't let them go too far, you don't want them to turn into applesauce), return sausage to the pan then add in about 1 cup apple cider vinegar that's had about 1 tsp arrowroot powder whisked into it. Bring to a boil, reduce heat, and simmer for a few minutes until sauce begins to thicken. I served the sausages on top of a heaping mound of mashed potatoes with a side of cornbread. Again, another perfect autumnal meal. The sweetness that the apples and cider added to the sausage was perfect. My picky eater, Mairin, gobbled up every bite of sausage!!

Thursday, October 23, 2008
Apple Crisp


Apple Crisp is so delicious.......as you can see, we couldn't even wait until the photo was taken before we dug right in. It's a wonderful dessert any time, but especially great when the local apples are in season and it's made with apples fresh off the tree. I used Jonathan apples, but any tart/sweet cooking apple will do. I make my apple crisp with the skin on the apples, because the pectin from the skin helps to keep it thick. I'm sure most of you have an apple crisp recipe floating around somewhere, but some of them can require quite a lot of ingredients. This one is simple to assemble, with only a few ingredients, and bakes up in about 40 minutes. It's perfect served with vanilla vegan ice-cream or drizzled with vegan vanilla yogurt (preferably coconut milk yogurt).

Apple Crisp

4-5 large cooking apples, cored and cut into bite sized pieces

1/4 cup light brown sugar, packed

1/2 tsp ground cinnamon

dash nutmeg or allspice

1/2 cup whole wheat flour

1/2 cup rolled oats

1 stick Earth Balance margarine, cut into pieces

1/4 cup light brown sugar, packed

Preheat oven to 350. In a 9x9 baking dish combine apples, 1/4 cup brown sugar, cinnamon and nutmeg. In bowl of food processor combine flour, oats, Earth Balance, and rest of brown sugar. Pulse until margarine is broken down and mixture is crumbly. Sprinkle crumb topping over apples and bake for about 40 minutes until you see some juices of the apples bubbling up around the edges, and crumb topping is golden brown. Serve warm.

 

Wednesday, October 22, 2008 Pasta e Fagioli

As the weather is getting colder and colder, soups and stews are becoming more frequent on my menus. Just a few weeks ago, The Urban Vegan posted about her pasta fazool, reminding me that it had been ages since I'd made or eaten pasta e fagioli. I'm so glad she reminded me. It's warm, hearty, and so comforting. I won't post a recipe, because I'm sure you all have your own recipe for this dish already (and if you don't, I'm sure you can find one quite easily on the internet), but I hope I've reminded you that it's time to make pasta e fagioli for yourself.
Visibility: Everyone
Posted: Friday October 31, 2008, 10:25 am
Tags: [add/edit tags]

Group Discussions
Comments
Or, log in with your
Facebook account:

Author

shabnam a.
female, age 30, single
Berkeley, CA, USA
SHABNAM'S SHARES
Oct
10
(0 comments  |  discussions )
Everyone here should read the book \"skinny bitch\" it has a catchy name but has nothing to do with it. It will enlighten you.


SHARES FROM SHABNAM'S NETWORK
Feb
3
(0 comments  |  discussions )
\\n\\r\\n\\r\\n\\r\\n\\r\ \nA simple one page website has gone up with a very intriguing and important message. The site, Patriots for America is organizing w hat could be the march on Washington that all of the others have been a lead up to. The anger...
Jan
13
by Fred H.
(0 comments  |  discussions )
\\nA stainless steel tank the size of a basketball court lies buried in the sandy soil of southeastern Washington state, an aging remnant of U.S. efforts to win World War II. The tank holds enough radioactive waste to fill an Olympic-sized swimming poo...
by Fred H.
(0 comments  |  discussions )
\\r\\nThe Olympic Peninsula is home to important state-owne d forests and many of our state’s most iconic creatures. To keep these forest ecosystems healthy, WEC and our partners at Conservation Northwe st and Olympic Forest Coal...
Dec
24
by Good H.
(0 comments  |  discussions )
\\nNorthern California Beach Reading 500 CPM on 12/20/2013 - Fukushima Radiation Is Here. Via @ AGreenRoad. \\r\\nFr om Rense; \\\"The above video was taken today with an Inspector Plus Geiger counter by \\\'Dave\\\', giving readings on a Northern Californ...
Nov
21
by Good H.
(0 comments  |  discussions )
\\n\\n\\nAntimatter  \\n\\nAccording to wiki; \\\"A classic staple of science fiction and superhero stories, anti-matter  is matter composed of antiparticles, subatomic particles that have mostly exactly the same properties (mass, intrinsic angu...

MORE RECIPE
Feb 12
Recipe: Avada kedavra by David B.
(0 comments  |  discussions ) — Go harry goooog more
Feb 11
Recipe: Chocolate Mousse [vegan] by Annabelle R.
(0 comments  |  discussions ) — \\r\\nIngredients\\r\\n\\ r\\n340g (12oz) soft silken tofu\\r\\n40g (1.4oz) dairy free butter\\r\\n135g (4.75oz) dark vegan chocolate\\r\\n25g (0.9oz) cocoa powder\\r\\n25g (0.9oz) icing sugar (to taste)\\r\\n\\r\\n\\r\\n\ \r\\n\\r\\nInstructions\\ r\\n\\r\\n1.Melt the chocolate in... more
Recipe: Jerusalem Artichoke, Carrot and Potato Soup [vegan] by Annabelle R.
(0 comments  |  discussions ) — \\r\\nIngredients\\r\\n\\ r\\n300g (10.5oz) potatoes\\r\\n300g (10.5oz) carrots\\r\\n500g (17.6oz) Jerusalem artichokes\\r\\n1 onion (chopped finely)\\r\\n2 garlic cloves (crushed)\\r\\n1 tsp turmeric\\r\\n1 tsp ground cumin\\r\\n1 tsp ground coriander\\r\\n1 tsp ground gin... more
Feb 3
Recipe: Pizzamais by Heidi W.
(1 comments  |  discussions ) — Zutaten für 4 Personen: Für den Teig: 1 Päckchen Trockenbackhefe 1 TL Salz (10 g) 300 ml warmes Wasser 500 g Vollkorndinkelmehl (Type 630) 2 EL Olivenöl Für den Belag: 400 g passierte Tomaten je 1 EL gehacktes Basilikum und Or... more
Jan 28
Recipe: Jerusalem Artichoke, Celeriac and Apple Soup [vegan] by Annabelle R.
(0 comments  |  0 discussions ) — \\r\\nHere is a delicious Winter vegan soup where Jerusalem artichokes, celeriac and apples blend beautifully. It is velvety yet light. A perfect seasonal dish to enjoy for lunch or dinner.\\r\\nBest served with crackers or chunky bread.\\r\\nIngredients\\ r\\... more
 
Content and comments expressed here are the opinions of Care2 users and not necessarily that of Care2.com or its affiliates.