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Showing posts from November, 2020

Vegan Pumpkin Pie

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A super easy, yummy vegan pumpkin pie, great for using up that 2-pack of Wholly Wholesome pie crust (use the other one for the  Festive Chickpea Tart ).  I've tried a few vegan pumpkin pie recipes. I used to use tofu, but am moving away from that; now doing something closer to this  minimalist baker recipe. Ingredients Filling: 1 15 ounce can pumpkin puree    or 2 cups cooked pumpkin or sweet potato 1 1/2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp salt 1/3 C brown sugar or maple syrup (or half each) 1 T canola oil 2/3 C almond, oat, or coconut milk 2 T arrowroot or cornstarch 1 T oat flour Pie crust: We like Wholly Wholesome crusts or shells , or make a homemade vegan crust .  Instructions Preheat oven to 350 degrees. Put all the ingredients in a food processor and blend a couple minutes until smooth. Pour into the pie shell and bake 1 hour at 350 degrees. Check at 30 minutes; if the crust starts to burn, cover the crust with a pie shield. After an hour

C'mon Man! Sloppy Joes

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In honor of our new President-elect -- and his fine VP-elect -- I decided to try to make sloppy joes from the (new) Impossible Burger plant-based meat I got at Trader Joe's last week. What follows is a mashup of 4 different recipes, plus a little twist of heat. It was delicious! You could totally fool carnivores with this one. ("What, this is all plants?  C'mon, man !") Ingredients 1 package Impossible burger beef 1 onion, chopped 1 bell pepper, chopped 2 cloves garlic, minced 1 tsp cumin seed 1/2 tsp pepper flakes Sauce (or could use bbq sauce): 15 oz can tomato sauce 1 T brown sugar or molasses 2 T yellow mustard 2 T ketchup (or tomato paste) 1 tsp chili pwd 1 tsp smoked paprika 1/4 tsp salt 1/4 tsp pepper Instructions Sauté cumin seed, pepper flakes, bell pepper, and onion in oil for 2-3 minutes. While it's cooking, whisk together sauce. Add garlic and bell pepper and cook 2-3 more minutes, until onion is translucent.  Add beef and cook until browned.  Add sa

Cauliflower Potato Curry

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Larry asked his colleague Supraja what she had for lunch the other day, and she shared this  cauliflower curry recipe. I had a small head of cauliflower and some potatoes and cabbage to use, so I added a few more vegetables and changed up the spicing a little (making up the "curry" part with the various spices I have), and it was terrific! Thank you, Supraja! This is one of my new favorites! Ingredients 1 small cauliflower, chopped  2 medium potatoes, chopped 2 C cabbage, chopped 1 onion, chopped 2 T canola oil 1 hot pepper, minced 2 tsp cumin seed 1 tsp mustard seed 1/2 tsp fenugreek seed 4 cloves garlic, minced 1" ginger, minced Spices: 1 bay leaf 1 tsp thyme 2 tsp turmeric 2 tsp coriander 2 tsp chili pwd 1/2 tsp paprika 1 tsp salt 1 tsp black pepper 2 T dried or fresh cilantro 1 can diced tomatoes 1 can coconut milk zest of 1 lime Instructions Chop the vegetables. Steam the potatoes and cauliflower in the microwave for 4 minutes to precook them a little, and set asid