VeganMoFo Day 5! I missed Day 4. I was busy attending a talk at Whole Foods with Rip Esselstyn from The Engine 2 Diet!
I once worked, for a short while, at a very well known vegan restaurant in NYC. The job was short lived which turned out to be the best thing for me since I got a better job afterwards. What I missed most about that job though was the Pumpkin Pudding they made. Oh my goodness was it good! I wasn’t privy to their dessert recipes while I was working in the kitchen so I have no idea how they made it. I’m pretty sure it involved blending up pumpkin with tofu.
I’ve been wanting to make my own tofu-less Pumpkin Pudding for years now. VeganMoFo has giving me that opportunity. Since I’m only posting about various pumpkins and recipes this month I’m forced to come up with new stuff and have finally gotten around to making up this recipe. It is very easy to make. You just blend everything up in a blender and then whisk it over low heat on the stove until it’s thickened. It probably takes less then 15 minutes. Everyone who taste tested it for me loved it and wanted more.
1 13.66 oz can pumpkin puree (not the pie spiced kind!)
1 15 oz can coconut milk
1/2 cup maple syrup
3 tablespoons arrowroot powder or cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon salt
Optional: chop a few tablespoons of walnuts or pecans to top the pudding when serving.
Place all of the ingredients into a food processor and blend to combine. Pour into a medium sized sauce pot and heat over medium high heat. Whisk constantly until thickened. Mine thickened around 5-7 minutes. It will all depend on the heat level. Transfer to a bowl and let cool a few minutes before placing in the fridge to completely cool. When ready to serve give it a good whisking. Ladle into bowls or round drinking glasses. Top with chopped nuts if using.
Delicata Squash stuffed with Seasoned Black Beans
VeganMoFo Day 3!
Much like yesterday’s post I had another Delicata Squash that was needing to be eaten. ASAP. I also knew that I needed to make something quick and easy for dinner that the kids would eat without any complaint. It almost always translates into Rice and Beans for dinner. The kids love it and I can hide a lot of veggies in the beans. (I finely shred zucchini and carrots which melt into the beans.)
I roasted the tiny Delicata in the oven for about 20 minutes earlier in the day. When it was time for dinner I reheated them in the oven until they were warmed through and then filled them with already hot seasoned black beans and served the rice on the side. The squash added a really nice flavor and texture to a dish we eat once or twice a week making it sorta like a new dish for us. I look forward to serving the rice and beans this way again during winter squash season!
VeganMoFo Day 2!
Delicata Squash is one of my favorite winter squashes. I love both the look and taste of it and it is a very quick cooking squash in my experience. Did you know that it is also sometimes called a peanut squash, Bohemian squash, or sweet potato squash?
I had a Delicata Squash that needed to be used and I had pizza dough that needed to be used so I decided to marry the two. I thinly sliced the squash and gently tossed it in a bowl with olive oil and a bit of maple syrup and then lined them up on a parchment lined baking tray and baked until the squash was soft and the bottom was slightly caramelized. It took less then 10 minutes.
While the squash was baking I picked some basil from the garden and made a pesto and then I sauteed some mushrooms with a ton of garlic. Once the squash was done cooking and cooled down a bit I rolled out the dough, spread the pesto onto it, scattered the mushrooms on top of the pesto, artfully lined up the squash on top of the mushrooms and then added a few row of sliced tomatoes. Baked it in a 400˚ oven and then ate the entire thing with my family. Nothing weird about mixing all those ingredients together. They all worked together somehow. I think it’s my new favorite pizza and I can’t wait to make it again and again.
Roasted Butternut and Kale Saute
Happy VeganMoFo!!! I’m excited that ‘MoFo is here and also completely overwhelmed by it already. I had planned on getting at least 1/3 of my post done over the past 2 weeks but wonderful and crazy things got in the way so I’m just going to wing it. Hopefully things will calm down this week and I can prepare some things in advanced.
I’ve decided to run with a theme this year. The whole month of VeganMoFo for me will be all about Pumpkins and Winter Squash. Everything I post will contain either/or. Its a lot of pressure to come up with that many pumpkin recipes but I think I can pull it off. I have a bunch of ideas and I bought every type of pumpkin and winter squash I saw at Whole Foods yesterday.
I’m starting off VeganMoFo Day 1 with a recipe I made the other day for a butternut and kale saute. I made this earlier in the day and ended up nibbling on it for the rest of the day. We were lucky that there was some left for our actual dinner which it was intended for!
Roasted Butternut and Kale Saute
6-8 cups of medium diced butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400˚. Combine all the ingredients in a large bowl and toss to combine. Spread onto a parchment covered baking sheet tray and roast 25-30 minutes or until butternut squash is easily pierced with a fork or knife.
1 tablespoon olive oil
1 pinch of red pepper flakes
3 cloves of garlic, minced
1 bunch of kale, stems removed torn into bite sized pieces
1 cup pecans, roughly chopped
2 teaspoons tamari
Heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and saute for 1 minutes. Toss in the kale and cook for 5 minutes. Add the already roasted butternut squash to the pan along with the pecans. Saute for 2 minutes to combine all the ingredients then add the tamari and cook 3-5 minutes more. Serve!