Vegan MoFo Day 17: Pumpkin Scrambled Tofu

A couple of weeks ago, Eric at AstroNOMZ posted about scrambled tofu with pumpkin mixed in. Pumpkin in scrambled tofu!?!  Once again, I had to overcome my fear of savory pumpkin dishes and dive right in. It was delicious! I'm so glad I tried it out because I loved it. It's savory with just a hint of cinnamonny sweetness. Serve with toast or home fries. It's also perfect for any fall brunch.

Vegan MoFo Day 16: Pumpkin Cheesecake

I had a potluck at my house last night and I wanted to make something fantabulous for the occasion. How fortunate that Vegan Pie in the Sky arrived on my doorstep a few days before! There's a glorious recipe in there for pumpkin cheesecake.
Coincidentally, my roommate had a tub of vegan cream cheese that she wanted to use. And she happened to decide on a cheesecake for the potluck also. Is there such thing as too much cheesecake? No, of course not! Let's make both! So I made the VPITS Pumpkin Cheesecake and she made the Double-Layer Pumpkin Cheesecake from FatFree Vegan Kitchen.

This is the one from FatFree Vegan Kitchen

and this is the one from Vegan Pie in the Sky!

Both pies were excellent. The FFVK one makes a thicker, more dense cheesecake and the VPITS one makes a lighter, softer cheesecake (or at least this is how mine came out). I'm so excited to make more recipes from Vegan Pie in the Sky!

Two kitten sized cheesecakes!

Vegan MoFo Day 15: Pumpkin Chili

I was a bit skeptical of Pumpkin Chili. Well, before I started this challenge, I was wary of pumpkin in any savory dish. MoFo is slowly changing that. In this chili, pumpkin is not the main flavor, it's in the background hiding behind the chipotle and beans. It also helps to thicken the chili a bit.

1 tsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno, chopped
1/4 to 1/2 cup vegetable broth or water
1 canned chipotle in adobo sauce, chopped
1 can corn
3 cans (or 4 or 5 cups) of beans--almost any type of bean will work (I used 2 kidney and 1 black)
2 cups pumpkin
1 28 oz can diced tomatoes
a few splashes of pumpkin beer
1 teaspoon of chili powder
1/2 teaspoon of salt
1/2 teaspoon cumin

In a large pot, heat the olive oil, onions, garlic, and jalapeno over medium-high heat until soft. Add the vegetable broth if things start to stick. Add the chipotle, corn, beans, and pumpkin. Cook for another minute or two, stirring and letting the flavors combine. Add the rest of the ingredients and simmer about 5 minutes, or until everything is hot and the flavors have had a chance to mix.

Makes about 8 kitten head sized portions.

Happy VeganMoFo Hump Day!!

We're halfway through the Month of Food! Vegan Blogging is ON A ROLL! Time for a virtual vegan dance party! Lets all put down our carrots and our cast iron pans and DANCE!

The song of the day is brought to you by fellow vegan, Leslie Hall! She's fantastic! The song isn't available for purchase yet, but in the meantime visit her website to find out more info, see her amazing videos, and buy some great merchandise.

Click this image to hear the song!

Lyrics:


I eat the finest cuisines, in the finest of places Stuff my mouth full and always say thank you. But if it’s raised in a cage, and it can’t even move, if it’s hormone filled and in a bad mood. I’m gonna pass on that. Reach for something better. The only milk I’ll drink comes from the nipple of a soy bean. Veggies make you live forever, and they seem to taste much better. when they’re cooked and grown with love. So give a chef who knows what’s up a hug. Momma just can’t seem to get it, Papa he just rolls his eyes. When I tell them I’m much healthier, they just say that it’s all lies. But beans, nuts, fruits and veggies can really fill the belly. Get you vitamins you need, shiny hair and extra speed. Don’t take that meat-wich any further, I want a marinated, deep fried, hand-tied mushroom burger. I like it! We gotta stand strong for our feathered furry sometimes scaly animal friends and their little babies. ‘Cuz I wouldn’t want to live in a cage in a dark warehouse killed at an early age. Pumped full of hormones, sleeping in my feces. Never met my mother, raised by machines. Never get sunshine never get green, but that’s just me. [That girl loves fruit leather.] So ask us what we’re eating. Delicious and repeating, fruits and veggies are so nice. With a slice of tempeh, yes, I’ll have that twice. Don’t forget the legumes!

Vegan MoFo Day 13: Pumpkin Crumb Cake

Yesterday was a friend's birthday so I, along with another friend, brought over some cake. I wanted to make something pumpkinny, for obvious reasons. And although the pumpkin cupcakes in Vegan Cupcakes Take Over the World are truly fabulous, they were too obvious. And I wasn't really in the mood for frosting. Veganomicon to the rescue! The answer was sitting there in the dessert section: Pumpkin Crumb Cake with Pecan Streusel! It was so good! The texture was amazing--fluffy and not too dense. And it wasn't too sweet. Perfect to serve with coffee after dinner or first thing in the morning for breakfast. I love how I've had this cookbook for years now and I still find recipes I didn't know/forgot existed. And each and every single one blows my mind! The only change I made here was the pan size. I didn't have a 9x13, so I used two. One was maybe 7x10 (total guess) and another much smaller one (maybe 4x4).

Pumpkin Crumb Cake with Pecan Streusel
From Veganomicon by Isa and Terry

Pecan Streusel:
1/4 cup all purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon canola oil
1 cup coarsely chopped pecans

Cake:
1 (15-ounce) can pure pureed pumpkin
3/4 cups non-dairy milk
3/4 cups canola oil
1 1/2 cups granulated sugar
2 tablespoons molasses
2 teaspoons pure vanilla extract
2 2/3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan.

Prepare the streusel: In a small bowl, mix together the flour, brown sugar, and spices. Drizzle in the canola oil with your fingertips until crumbs form. Add the chopped pecans and mix.

Prepare the cake: In a large mixing bowl, combine the pumpkin, soy milk, oil, granulated sugar, molasses, and vanilla. Mix well. Add roughly half the flour, the baking powder, salt, and spices, and use a fork to fold everything together. Add the remaining flour and mix gently until combined. (Don't use a hand blender.) Blending with a fork helps maintain the texture.

Pour batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top as evenly as possible. Bake for 45 to 50 minutes, until a toothpick inserted through the center comes clean.

Makes about 16 kitten head sized squares