Posts Tagged ‘veganmofo2012’

Pumpkin Butter {recipe}

Pumpkin Butter

VeganMoFo: Day 11

I miserably failed at MoFo’ing last week.  At least it was due to a good thing. Which I can’t share right now. I want to wait until VeganMoFo is over to share my good news. All I’ll say is that it involves cooking and I’m very happy! :)

While I was missing from MoFo-land I was busy thinking up pumpkin recipes. One that popped into my head was Pumpkin Butter. I’ve never made any sort of “butter” before and was excited to give it a shot. I knew the general idea of how to go about making it and I’m happy that it worked out so well.  My taste tester for this recipe said “Yes, definitely post this recipe!” I can’t wait to start spreading it onto everything I make over the next few days. I even have some ideas on how to work it into other recipes.

Pumpkin Butter

1 15 oz can pumpkin puree
3/4 cup apple juice or cider
1/3 cup brown sugar
1 3 in (approx.) cinnamon stick
1/4 teaspoon nutmeg
pinch of ground clove
pince of allspice
1 teaspoon lemon juice

In a medium saucepan add all of the ingredients except the lemon juice. Bring to a boil and then lower heat to a simmer. Stirring occasionally, cook for 45 minutes. Remove from heat and mix in the lemon juice. Once it’s cool store it in a glass container in your fridge for up to a week (maybe longer!)

Butternut and Kale Saute (recipe)

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!