So, since our beloved Tofurkey is out (big surprise, it has corn ingredients in it) I've been trying to come up with something else to bring to Thanksgiving dinner next week. Last night was dry run #1.
Recipes tried were:
Sweet Potato Biscuits from Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions
Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping from Veganomicon: The Ultimate Vegan Cookbook
The Sweet Potato Biscuits were delicious. I thought that the prep was a little weird, since you make the dough in the food processor, and I'm not used to doing that, but it was easy, and the taste was very good. These will be made next week.
The Pumpkin Ziti was eh. A little on the glue-y side, and pretty bland. I fear that this is the kind of vegan dish that non-vegans hate, and with good reason. It didn't have a lot of flavor, which was weird, because the cashew ricotta tasted good and the breadcrumbs and the onions were delicious individually. Put it all together and it's not a winner, which is surprising, since everything else I've made from Veganomicon has been delicious. Oh well, you can't win every time. This will not be made next week.
Friday I will be making the Baked Thanksgiving Risotto from the Vegan Holiday Kitchen, minus the corn. Fingers crossed!!
Showing posts with label pumpkins. Show all posts
Showing posts with label pumpkins. Show all posts
Wednesday, November 14, 2012
Saturday, April 23, 2011
What Goes Well with Leftover Enchiladas? Pumpkin Soup!
This is a slightly modified recipe from a cookbook called "The Complete Vegan Cookbook" which is actually where the beginnings of my goat cheese enchilada recipe came from.
The recipe in the book is Pumpkin-Rice Soup with Sage & Allspice, and I encourage you to try it as written, but I'm posting what I actually ended up making (since I didn't have all the ingredients on hand, and I made only a partial batch, because I only had 1 cup pumpkin.)
1.5 (ish) cup vegetable broth
1 cup pumpkin
3 cloves minced garlic
1/6 cup basmati rice
1/2 tsp sage
1/4 tsp salt
a few sprinkles allspice
several grinds black pepper
1/3 cup almond milk
1 Tbsp lemon juice
1/4 cup chopped roasted walnuts
In a stockpot, saute the minced garlic in a little oil until just a tiny bit crispy. Add the stock & pumpkin, cover and bring to a boil over medium-high heat, then add the rice, sage, salt, allspice, and pepper. Reduce the heat to medium-low and simmer uncovered for about 20 minutes, or until the rice is tender. Stir frequently. Add the almond milk and lemon juice and heat until steaming. Serve hot with roasted walnuts on top.
Makes 2 bowls, perfect for a second meal of...
Goat Cheese Enchiladas!
10 corn tortillas
1 package seitan chorizo (I love Upton's,) crumbled
half an onion, chopped
1 can green enchilada sauce
8 oz goat cheddar, grated
Saute the onions until clear, then add the crumbled seitan, and saute until a little browned. Remove from heat and set aside. Coat the bottom of a baking dish big enough for two rows of enchiladas with a thin layer of the sauce, and then pour a little sauce on a plate. Warm the tortillas and then dip both sides in the sauce on the plate, and fill with chorizo/onion mixture and goat cheddar. Roll and place seam down in the pan. I can get 5 enchiladas in 2 rows with this amount. Pour the remaining sauce on top of the enchiladas, then sprinkle the remaining cheese on top. Cover with foil and bake at 350F for 20 minutes. Let stand, uncovered, for 5 minutes before serving- they're less gooey this way, and stay together. Great with beans & rice or Pico de Gallo chips & Tomatillo salsa.
Enjoy!!
Tuesday, September 21, 2010
Pumpkins and Contact Dermatitis
I cooked 4 of my garden pie pumpkins last night (so I could puree and freeze the pumpkin flesh for later use) and discovered that I have yet one more allergic reaction- contact dermatitis to the skin and/or flesh of the pumpkin. :(
My hands started peeling right after I put the first two in the oven. I thought at first that there was something on the outside of the pumpkin that I just couldn't get off my hands, but after washing my hands a few times, I realized that the stuff I was trying to wash off? It was my peeling skin.
Charming, right? I have actually noticed this before with squash, but blamed it on waxing the squash skin. Now I'm not so sure... it may be one more symptom I can blame on my old friend Oral Allergy Syndrome, which makes up the more annoying part of my food allergies. If you're not familiar with Oral Allergy Syndrome, it's an allergy to the pollen of the fruits or vegetables- so a raw food allergy. When you cook the offending fruit/veggie, the pollen is killed and the food is edible. I am allergic to raw apples, some pears, citrus, celery, carrots, tomatoes, cilantro... and now maybe squash and pumpkins.
Last night my hands (especially my left hand- the one not holding the spoon but holding the pumpkin) were raw and peeling and cracked. They felt like they had a layer of stiff wax over them, but that was really my skin. I found a few sites that recommended putting cortisone cream on them, and that helped, but they're still raw this morning. But better, and less peeling.
So, I'll try handling the rest of the pumpkins (which also need to be cooked & pureed before they go bad) while wearing gloves and see if that helps.
My hands started peeling right after I put the first two in the oven. I thought at first that there was something on the outside of the pumpkin that I just couldn't get off my hands, but after washing my hands a few times, I realized that the stuff I was trying to wash off? It was my peeling skin.
Charming, right? I have actually noticed this before with squash, but blamed it on waxing the squash skin. Now I'm not so sure... it may be one more symptom I can blame on my old friend Oral Allergy Syndrome, which makes up the more annoying part of my food allergies. If you're not familiar with Oral Allergy Syndrome, it's an allergy to the pollen of the fruits or vegetables- so a raw food allergy. When you cook the offending fruit/veggie, the pollen is killed and the food is edible. I am allergic to raw apples, some pears, citrus, celery, carrots, tomatoes, cilantro... and now maybe squash and pumpkins.
Last night my hands (especially my left hand- the one not holding the spoon but holding the pumpkin) were raw and peeling and cracked. They felt like they had a layer of stiff wax over them, but that was really my skin. I found a few sites that recommended putting cortisone cream on them, and that helped, but they're still raw this morning. But better, and less peeling.
So, I'll try handling the rest of the pumpkins (which also need to be cooked & pureed before they go bad) while wearing gloves and see if that helps.
Sunday, September 12, 2010
Stuffed Pumpkin, ala Julia Child
So, my previous attempt at a cheese/bread stuffed pumpkin was too rich for my tastes. I grew a ton of pie pumpkins this year, so I wanted to find a better recipe for a stuffed pumpkin.
This one was AMAZING.
The original recipe was from Julia Child, and I modified it slightly with my ingredients.
Preheat oven to 400F
You need:
1 medium/large sized pie pumpkin
margarine (I love Earth Balance)
1 small chopped onion
1 tsp each thyme & sage
1 tsp salt + to taste
1/2 tsp (or more) pepper
4-5 oz Sharp Cheddar goat cheese- grated
3 slices oatmeal bread- torn into medium sized crumbs
2 cups no-chicken broth
4-5 peeled cloves of garlic, sliced into quarters
Saute the onion in the margarine, and add the seasonings & salt/pepper. Add the bread, and mix until the seasonings and margarine are absorbed by the bread. Clean out the pumpkin, and spread margarine around the entire inside of the pumpkin.
Put the bread/onion mixture in the pumpkin, add the cheese and mix it up (I added the cheese a little at a time and mixed) and then pour the broth in. Add the garlic cloves. Once the broth was in, it was easier to mix the entire thing up- so everything is mixed evenly within the pumpkin.
I put mine on foil in oven, which was good, since it seeped broth. Bake for about 30 minutes with the top off, until the mixture bubbles. Put the top on, and then bake for 2 hours. Test pumpkin with a fork before you finish cooking to make sure the pumpkin meat is tender and soft.
Let cool before eating, since it's going to be really hot.
Serve with peas!
This one was AMAZING.
The original recipe was from Julia Child, and I modified it slightly with my ingredients.
Preheat oven to 400F
You need:
1 medium/large sized pie pumpkin
margarine (I love Earth Balance)
1 small chopped onion
1 tsp each thyme & sage
1 tsp salt + to taste
1/2 tsp (or more) pepper
4-5 oz Sharp Cheddar goat cheese- grated
3 slices oatmeal bread- torn into medium sized crumbs
2 cups no-chicken broth
4-5 peeled cloves of garlic, sliced into quarters
Saute the onion in the margarine, and add the seasonings & salt/pepper. Add the bread, and mix until the seasonings and margarine are absorbed by the bread. Clean out the pumpkin, and spread margarine around the entire inside of the pumpkin.
Put the bread/onion mixture in the pumpkin, add the cheese and mix it up (I added the cheese a little at a time and mixed) and then pour the broth in. Add the garlic cloves. Once the broth was in, it was easier to mix the entire thing up- so everything is mixed evenly within the pumpkin.
I put mine on foil in oven, which was good, since it seeped broth. Bake for about 30 minutes with the top off, until the mixture bubbles. Put the top on, and then bake for 2 hours. Test pumpkin with a fork before you finish cooking to make sure the pumpkin meat is tender and soft.
Let cool before eating, since it's going to be really hot.
Serve with peas!
Monday, September 6, 2010
Gardening this summer
In addition to cooking, I love gardening. Flowers are nice (I grow many) but I also try for vegetables. This year, I started with several small cold frames and tiny plants and ended up with 15+ pie pumpkins, a bunch of peppers, tons of strawberries and tons of rhubarb (strawberry rhubarb jam!), several summer squash... I could go on and won't. And I'm waiting for more tomatoes.
I've been requested to make a stuffed pie pumpkin (or two) this year. I've made one recipe in the past with layers of bread crumbs, goat cheese, soy creamer, and egg, but it was too rich for my tastes, so I'm on the hunt for a less rich recipe.
I'll keep you posted.
I've been requested to make a stuffed pie pumpkin (or two) this year. I've made one recipe in the past with layers of bread crumbs, goat cheese, soy creamer, and egg, but it was too rich for my tastes, so I'm on the hunt for a less rich recipe.
I'll keep you posted.
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