Tag Archives: pumpkin

Vegan Pumpkin Muffins – VeganMoFo day 3

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So, as you probably guessed from my post yesterday, I do not like to waste a pumpkin!  The one that I roasted in that session yielded 11 cups of pumpkin puree.  I got things started with it by making three batches of pumpkin muffins – one “plain,” one with raisins, and one with raisins and walnuts.  I’m currently off of processed white carbs and sugar, so I didn’t have any, but there were rave reviews at yoga teacher training and at home.  The recipe is easy and if you don’t happen to have some pumpkin puree, you can certainly use canned.  I’ve pulled this together from a number of books and handed down recipes that I’ve tried over the years, so I can’t tell you exactly where it comes from, but I’m sure there are plenty of other options for vegan pumpkin muffins!

Ingredients

1 3/4 cups flour
1 1/2 cups raw sugar
1 T baking powder
1/4 t salt
1/2 t nutmeg
1/2 t ginger
1 1/2 t cinnamon
raisins, walnuts, pecans, or other dried fruit
1 cup pureed pumpkin or canned pumpkin
1 T molasses
1/2 cup unsweetened soy milk
1/2 cup vegetable oil
(or 1/4 cup vegetable oil and 1/4 cup applesauce)

Process
Mix dry ingredients.  Mix wet ingredients.  Combine.  Fill muffin tins 2/3 to 3/4 full and bake at 400* for 20 minutes.  Keep an eye on them after 15 and test for doneness every couple of minutes.


Reduce, Reuse, Recycle -Pumpkins!- VeganMofo Day 2

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Halloween is over.  You might be wondering what to do with that Halloween pumpkin that you didn’t get around to carving, or the one that the kids Sharpied, or the one that you just had sitting on the porch for decoration.  Some folks will tell you that you can’t cook with big field pumpkins, but that is not true.  There are many options, but it all starts with roasting!

Bring in the pumpkin – quick – before the squirrels eat it.  Now wash the outside.  The next step can be a little dangerous, so be careful and make sure your knife is really sharp.  Gently cut the pumpkin in half along the vertical axis (from stem to bottom center).  Lay it open.  Now you have the inside with all the “gunk” and the seeds.  Scoop that out, using a spoon or metal spatula to separate from the flesh, into a strainer.  Rinse well and remove as much of the orange fibers from the seeds as you can.  Let them dry for a few minutes, coat in a very small amount of olive oil and sea salt and roast at 450* (stirring often) until browned.  They are delicious and quite high in protein.  Once those are done, you can move on to the pumpkin.  Place it face down on 1 or 2 baking sheets and place in the oven at 350*.  Cooking it face down will prevent the inside from becoming overly crisp, but baking instead of boiling will prevent it from being too watery.

When a fork can easily pierce the skin from the outside, turn off the oven and let the pumpkin sit inside until it cools.  Remove from oven, flip over, scoop out flesh, and puree in either food processor or blender (I prefer a processor, but at the moment I only have a blender – it works but you have to do smaller amounts at a time).  Voila!  You now have pumpkin puree to use for soup, pie, muffins, bread, pasta, ice cream, etc!

Enjoy the smell of fall.

L

Vegan Pumpkin Coconut Curry Soup

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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!