Fall Festivities

 The glass blown pumpkin I gifted to Nikki for her wedding the first weekend of October. Her wedding colors were purple, orange, black and gray. The stem of the pumpkin is a mix of black and gray and even has the texture of a pumpkin stem!!

Nikki and her husband, Brian!

I'm there in the back, second from the right in the tealish color, looking backwards.

How beautiful right?! I cannot get enough of these pictures!

What a fun night!!!

Rainbow of peppers!!

Seeds drying out before roasting.

Roasted squash seeds, a bit burnt.

Burnt but edible!

 Tomato, cucumber and onion salad.

With a little dill, my new fave thanks to Pam and Rich!

Veggie stir fry.

Roasted squash.

Mong beans with veggies, including roasted squash.

Sauteed yellow squash in coconut oil with some salt and pepper.

Sauteed zucchini, onion and garlic in coconut oil.

I LOVE COCONUT OIL!! :) Thanks Mom for the jar last year! 

Roasted broccoli

Homemade potato salad with little baby potatoes, carrots, peppers and more in a mustard-mayo dressing.

Eggplant Raita

Fire-Roasted Eggplant Raita

1 medium Italian eggplant (about 1 pound)
3 tablespoons canola oil, divided
1/2 cup plain whole or low-fat yogurt--soy yogurt
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons minced red onion
2 tablespoons finely chopped cilantro leaves
1 medium green serrano chile, finely chopped (optional)
1/4 teaspoon cayenne
1/2 teaspoon mustard seeds

Smoke the eggplant under the broiler, over an open stovetop flame, or on an outdoor grill. First, wash the eggplant and dry it thoroughly. Using the tip of a small knife, pierce the skin in a couple of places and rub it lightly with 1 tablespoon of the oil. Place the eggplant over the flame or under the broiler. Turn frequently so it blackens evenly on all sides. In 15 to 20 minutes, it will turn soft and will collapse on itself when touched. Remove to a bowl and set aside to cool.

In a medium bowl, lightly beat the yogurt (I have no idea if there is a vegan yogurt supplement but I hope so!) with the salt and sugar. Then stir in the onion and cilatro and the chile (if using).

Skin the eggplant when completely cool. The skin should peel off easily, leaving the wonderful smoky flesh behind. Save the juices that have collected in the bowl. Add the juices and the skinned eggplant to the yogurt mixture and combine well. Don't mash the eggplant too much; the naturally lumpy texture is desirable.

Make the tadka: Place the cayenne in a small pile on the raita, but do not mix in yet. Heat the remaining 2 tablespoons of the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the seeds stop sputtering, pour the hot oil directly on top of the cayenne. Swirl the dressing decoratively into the yogurt just before serving. Serve cold or at room temperature.

Serves 4

from 5 Spices, 50 Dishes by Ruta Kahate

Apple Cake

Vegan Apple Cake

Ingredients:

Serves: 24

Yield: 2-3 loaves

• 1 cup oil
• 1/2 cup applesauce--we just used extra fresh apple puree
• 2 cups apples, shredded
• 2 cups brown sugar
• 1 teaspoon vanilla
• 1 1/2 cups unbleached flour
• 1 cup whole wheat flour
• 1/2 cup ground flax seeds
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup walnuts, chopped

Directions:

1. Combine and set aside the first five ingredients.
2. Sift flours, flax, cinnamon, soda, and salt. Add dry ingredients to wet ingredients gradually.
3. Blend in walnuts.
4. Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours at 300 degrees.
5. Cool 10 minutes in the pan.

Read more: http://www.food.com/recipe/vegan-apple-bread-297260#ixzz1bePaiyZL

Veggie Curry

Quick Easy Vegetable Curry

Indian Curry Recipe, Full of Flavor, Texture and Color

From 'Not Just For Vegetarians, Delicious Homestyle Cooking, the Meatless Way', by Geraldine Hartman

Looking for something a bit different for dinner? Don’t let your family 'write off' curries until you have tried this one. Quick to make, full of flavor, texture and colorful too.

Yield: 6 Servings

Total Prep and Cook Time: 30 Minutes

Nutrition Data, 196 g Serving: 361 cal, 34g carb, 23g fat, 241mg sodium, 5g fiber, 11 g protein, good source Vit C, Vit A, low Cholesterol. Estimated glycemic load 15

Printable Recipe: Click the print button in your browser to print JUST the recipe

Ingredients:

• 2 Tbsp vegetable oil
• 1 Tbsp finely chopped fresh ginger root (peel first)
• 1 medium onion chopped
• 2 carrots, thinly sliced in circles
• 1 cup cauliflower florets
• 1 cup sliced green beans (bite-sized)
• 1 small sweet red pepper, thinly sliced
• 1/2 cup chick peas, precooked and drained (if using canned rinse and drain thoroughly)
• 1 Tbsp good quality curry powder (or more, to taste)
• 1 tsp cumin seeds
• 1/8- 1/4 tsp. freshly-ground pepper, to taste
• 1/2 - 1 tsp. sea salt
• 1 cup plain yogurt OR soy yogurt OR 1 cup soy milk + 2 Tbsp lemon juice
• Garnish: 1 cup coarsely chopped cashews

Directions

1. In a large fry-pan or wok, heat oil over medium heat. Add ginger and sauté 2-3 minutes to release flavor.
2. Add vegetables and sauté for 5 more minutes
3. Add spices, cover and steam for 5 minutes over low heat or until all vegetables are cooked but still crunchy, don’t overcook
4. Remove from heat, stir in yogurt. Serve immediately with rice or couscous, topped with cashews as a garnish

Potatoes au Gratin

Vegan Potatoes au Gratin

• 

  Prep Time:
  20 Min

  Cook Time:
  25 Min

  Ready In:
  45 Min

  Ingredients

  • 6 large potatoes, peeled and cubed
  • 1 1/4 cups vegetable broth, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon nutmeg
  • 2 cups soy milk
  • 1 1/2 cups shredded Cheddar-flavored soy cheese, divided
  • 1 cup soft bread crumbs
  • 3

Directions

Britney, making the bread crumbs to sprinkle on top of the potatoes. Instead of using vegetable broth, we used some lettuce soup I made the week before that added extra flavor and liquid in the dish.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
3. Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
4. In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
5. Bake in preheated oven for 20 minutes.

Pumpkin Cookies

Pumpkin Oatmeal Cookies

by IsaChandra

Makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.

Note: I use flax seeds because they make the texture a little chewier. I made these cookies for a Halloween party last night. 

Equipment
baking sheets
2 mixing bowls

Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

Me, Claire and Amy at the Halloween party last night. Pumpkin, Wonder Woman, Witch, respectively.

Flavorful Pumpkin Seeds!

Yesterday I emptied out four pumpkins and separated guts from seeds, cleaned and dried seeds. Today I roasted them with three different seasonings!

1. Cinnasweet Pumpkin Seeds

http://allrecipes.com/recipe/cinnasweet-pumpkin-seeds/detail.aspx

Ingredients

• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
3. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

2. Coconut Curry Ginger Pumpkin Seeds

• 1 T coconut oil
• 1 t chopped fresh ginger
• 1 T curry powder
• 1 t salt
• 1 1/2 c pumpkin seeds

Microwave oil to soften, pour onto seeds. Then stir in the other ingredients, mix and spread on a baking sheet covered in foil. Cook for 15 minutes, stir. Cook another 15 minutes, stir. Continue until seeds are fully cooked.

These will go along so nicely with my coconut, ginger, curry, pumpkin soup!

3. Rosemary Garlic Pumpkin Seeds

• 1 T freshly chopped rosemary
• 1 t garlic powder
• 1 t salt
• 1 T olive oil
• 1 cup pumpkin seeds

Mix ingredients together, spread on baking sheet and bake for 15 minutes at 350. Stir, then cook another 15 minutes. Continue until cooked. 

I burnt these :( I put them on the lower rack and that was too hot for these little seeds.

Curry Coconut Ginger Pumpkin Soup

Curry Coconut Ginger Pumpkin Soup

It's Halloween-time and I wanted to make a seasonal soup to enjoy on Halloween. I made this soup out of several pumpkins I bought, roasted and made puree out of. I am going to serve this soup alongside the pumpkin cornbread and the ginger-coconut-curry flavored pumpkin seeds!!

Ingredients

3 cups fresh cooked and pureed pumpkin
(or 1 large can prepared pumpkin)
1 can coconut milk
1 onion
2 T olive oil
1 T red pepper flakes
4 T vegetable broth powder
2 T curry powder
6 cups water
1/4 cup garbanzo (or other) flour
sea salt to taste

Process

Saute onions in olive oil with ginger, red pepper, salt, and curry.  When soft and somewhat carmelized, add flour and stir until smooth.  Add vegetable broth powder and mix in. Slowly add water and bring to a boil, stirring frequently (it should start to thicken up).  Let simmer for 5-10 minutes.  Add pumpkin and stir smooth.  Let simmer slowly until about 5 minutes before you are ready to serve.  Add coconut milk and stir.

Serve with fresh bread.  Delicious and has a nice bite!

Pumpkin Cornbread

Vegan *Pumpkin* Cornbread

by IsaChandra

Makes 12 to 16 squares

This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal. **I added 1 cup of homemade pumpkin puree at the end!**

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Directions:

Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

Kale and Grit Cakes

Kale and Grit Cakes
from p. 148 of Quick and Easy Vegan Comfort Food

Grit Cakes:

• 2 cups water
• 1 cup instant white grits
• 1/2 cup shredded vegan Monterey Jack cheese
• 1/2 teaspoon cayenne pepper

Kale:

• 5 garlic cloves, minced
• 1/2 cup sliced white onions
• 1 T EVOO
• 2 large bunches kale, torn
• 4 cups vegetable stock
• 1/2 t pepper

Lightly oil an 8x8 inch baking dish.

To make the grits:

• Bring water to a boil in a medium saucepan. Whisk in the grits and cook for 5 minutes, stirring frequently. Add the Monterey Jack and cayenne and stir to combine.
• Pour the grits into the baking dish and cool at room temperature. When the grits are cool, cut into four cakes, whatever shape you would like. For crispier cakes bake for 10 minutes at 350 F.

To make the kale:

• Saute the garlic and onion in olive oil in a medium saucepan for 1 minute. Add the kale and stock and bring to a boil. Sprinkle with pepper and stir. Reduce heat, cover, and simmer for 45 minutes. Drain off the liquid.
• Position cakes in the center of your serving plate and top with drained kale. 

Spicy Soba Noodles in Peanut Sauce

Spicy Soba Noodles in Peanut Sauce
from pg. 153 in Quick and Easy Vegan Comfort Food

• One 8-ounce package soba noodles
• 4 medium carrots, peeled and julienne cut
• 1 cup broccoli florets, chopped
• 1 cup frozen peas
• 1 T peanut oil
• 1/2 large red bell pepper, cut into thins trips
• 3 green onions, white part and 1/2 inch green part, chopped
• 1/2 cup diced celery
• 1/2 cup Thai Peanut Sauce
• 1 T maple syrup, optional
• 1 t red pepper flakes
• freshly ground black pepper to taste

Preparation

1. Prepare the noodles per the instructions on the package, minus 1 minute. Drain, do not rinse, and set aside.
2. While the soba is cooking, steam the carrots, broccoli and peas until the carrots are tender, about 5 minutes.
3. Warm the oil over medium high heat in a large saucepan or wok. Add the bell pepper, green onion, and celery. Saute for 2 minutes. Add the steamed vegetables and cook for an additional 3 or 4 minutes. Add the soba noodles and mix thoroughly. Slowly stir in the peanut sauce and maple syrup, if using, until noodles and vegetables are thoroughly coated. Sprinkle with red pepper flakes and season with pepper to taste. Serve warm. 

Note: I didn't use most of those vegetables. I used 2 heads of broccoli, an eggplant, one leek and a few leaves of chard. Super delicious!! I also topped it with cilantro, lime juice and crushed peanuts.

Hubbard Squash with Candied Ginger

Hubbard Squash Puree With Orange And Candied Ginger Recipe

http://cookeatshare.com/recipes/hubbard-squash-puree-with-orange-and-candied-ginger-303734

by Global Cookbook

Servings: 4

Ingredients

• 1 x Hubbard squash
• 1/4 c. Firmly packed brown sugar
• 1 tsp Peeled, minced fresh ginger
• 1 Tbsp. Minced candied ginger
• 1 Tbsp. Orange juice concentrate--used apple cider vinegar
• 2 Tbsp. Unsalted butter (I used vegan butter)
•     Salt
•     Cracked black pepper
• 1/4 c. Hazelnuts, toasted and finely ground--didn't use

Directions

1. Preheat the oven to 425 . Cut the squash in half lengthwise and place cut-side up on a lightly greased roasting pan. Roast the squash in the oven till tender, about 50 min. Remove the squash from the oven. Using a large spoon, scrape the squash flesh into the bowl of a food processor. Add in the brown sugar, fresh ginger, candied ginger, orange juice concentrate, and butter and puree till smooth. Season to taste with the salt and pepper.
2. Top with the ground hazelnuts and serve immediately. To serve refrigerated puree, reheat just till hot through, then top with the grnd hazelnuts and serve.