Wednesday, January 12, 2011

Pumpkin everything!

Pumpkin Yeast Bread - delish bread! Not pumpkin-y at all. Just yummy!

Pumpkin Yeast Bread (adapted from 500 Vegan Recipes)
3/4 cup pumpkin puree
2/3 cup heated soymilk
2 T oil
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 T gluten
2 T agave
1 t fine sea salt
2 t yeast

In bowl, combine pumpkin, milk, agave and oil. In large bowl, combine remaining ingrediens. Stir wet into dry ingredients. Knead for 8-10 min. coat with small amount of oil. Cover and let rise 90 min. Punch down dough. Press into a prepared loaf pan. Bake at 375 for 15. Cover with foil and bake 15 more min.
Pumpkin Quick Bread - this recipe needs salt! I have added it in the recipe I have posted. Very moist and yummy otherwise.

Pumpkin Bread (adapted from Kind Diet)
5 cups pureed pumpkin
2 cups coconut crystals (or sugar)
egg substitute for 2 eggs
1 cup almond milk
3/4 cup oil
1 t vanilla
2 cups whole wheat flour
2 cups white flour
3 t baking soda
3 t baking powder
1 T cinnamon
1 t ground nutmeg
2 t sea salt

Mix pumpkin, milk, sugar, "eggs", oil, and vanilla. In separate bowl, combine remaining ingredients. Add wet to dry ingredients. Pour into 2 greased loaf pans. Bake at 350 for 45min-1hr.
Pumpkin Bagels
Several months ago I got 4 small jack-o-lantern pumpkins free from Whole Foods after Halloween. I intended to roast the seeds as our fam likes them for snacks. I researched the use of the actual pumpkin flesh from these types of pumpkins and found that it is totally edible, though messy to prepare and watery in consistency.I decided to cook it all up and puree it rather than wasting it. Even though they were free, I had a really hard time just throwing them out. It was a lot of work but totally worth it. The pumpkin isn't very flavorful so is great for things like baking but not so great for things like pumpkin soup (sadly, I learned this from first-hand experience!). With the snowy weather yesterday, it was a perfect day to stay inside and I baked up a storm! I will post recipes ASAP but prob won't have time this morning! Also made Pumpkin Kale Raviolis but don't have a pic yet as they haven't been cooked. Keep an eye out for those soon! (Actually not! I made the mistake of prepping the raviolis yesterday and then cooking them today - no a good idea. Even though the filling wasn't hot or anything, there was condensation on the saran wrap today and the raviolis were really soft. I decided to still try them out but they fell apart in the water so there were spots with holes that let filling out. So, they didn't have much flavor. Very disappointing since they are so much work to make! The ones that did have the filling still mostly intact weren't my favorite in the area of flavor. I only cooked a few once I discovered this so I am going to coat the rest with breadcrumbs and spices and fry them and serve with marinara and see if they are better that way. If they are good, you will see a post soon :-) ).

Pumpkin Bagels (adpated from 500 Vegan Recipes)
3/4 cup pumpkin puree
2/3 cup heated soymilk
1 T vegan butter
2 cups whole wheat flour
1 cup white flour
1 T gluten
2 T sugar
1 1/2 t fine sea salt
1 3/4 t yeast

In bowl, combine pumpkin, milk and butter. In large bowl, combine remaining ingrediens. Stir wet into dry ingredients. Knead for 8-10 min. coat with small amount of oil. Cover and let rise 90 min. Punch down dough. Divide into 8 portions. Roll into balls. Take each ball and flatten with your palm. Press your index finger through middle to make a hole and twirl bagel around your finger until hole is about 1 inch wide. Heat water to boiling in large stockpot. Add bagels, 3 at a time and boil 30 seconds on each side. Remove and place on greased cookie sheet. Repeat with remaining bagels. Bake at 400 for 20 min or until lightly browned.

1 comment:

  1. These recipes look great! I've yet to try and make home made pumpkin bagels, but definitely want to.

    Pumpkin is so yummy. :)


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.