Pumpkin season is upon us and with that I’ve been inspired to make more and more dishes with pumpkin as a key ingredient. Using the roasted pumpkin pulp from a sugar pumpkin we recently got in our CSA, I forged on to make some yummy desserts. I was pleased to find this delicious recipe for Pumpkin Crumb Cake with Pecan Streusel in Veganomicon by Isa Chandra Moskowitz. The cake turned out moist and dense with the perfect blend of spices. We had it for dessert and breakfast. It goes great with a cup of hot tea or coffee. Even my husband, who hates anything with pumpkin, enjoyed it. Score!
A delightful soup this time of year involves hearty potatoes and leeks (which just so happened to arrive in our CSA share this week). I’ve made potato leek soup before and usually base it on existing recipes I can find. I found a simple, yet delicious recipe from Vegan Visitor for potato leek soup. I made some minor changes because I didn’t have fresh thyme or rosemary (I used 1/4 tsp of dried thyme and omitted the rosemary). I also added 3 cloves of sliced garlic. Additionally, I used sunflower milk instead of soy, as that was what was currently open in my refrigerator. Lastly, I garnished the soup with white truffle oil. This was served with a crusty multigrain baguette, a simple mixed green salad, and pickled beets.
I’ve been on a chickpeas kick lately and love tossing it with any greens I can get my hands on. Luckily, we’ve been getting lots of greens in our CSA. I found this recipe for Spicy Chickpeas and decided to dress it up a bit with some sauteed kale. I omitted the cilantro (because I didn’t have any) and it turned out wonderful. Even though the recipe is listed online as “spicy” it wasn’t too overbearing. There was a nice blend of spices and it was a very filling dish, even as a main entree. For my Celiac friends, it’s gluten-free to boot!
Tuxedo Cat Dinner, Gluten-free, Holiday Foods, Vegan MoFo bread, corn, CSA, delicata squash, dinner, Earth Balance, fall, fingerling potatoes, gluten-free, holiday, Horizons, Ithaca, Ithaca Farmers Market, juice, Mimicreme, NY, onions, Philadelphia, pumpkin pie, salad, soup, truffled, Unexpected Farm, veganic organic, veganmofo, Watkins Glen, white truffle oil
In keeping with the theme of local fall produce, I decided to make a hearty soup using the delicata squash in my CSA share for the week and veganic organic onions from Unexpected Farm. I love supporting this Watkins Glen farm when I find them at the Ithaca Farmers Market. Also, while I was at the farmers market over the weekend, I picked up a pint of fingerling potatoes and sweet corn.
Our entire meal consisted of delicata squash soup, truffled fingerling potatoes, sweet corn, garlic bread, a mixed green salad, and sparkling cranberry juice. Dessert was pumpkin pie with rice milk whipped cream (see my previous post). Pictures and recipes just included for the soup and potatoes!
I used this recipe for Delicata Creamy Squash soup from AllRecipes.com. I veganized it using Mimiccreme Cashew & Almond Cream and Earth Balance (instead of butter). The soup turned out creamy, sweet, and easy on the palate. It was accidentally gluten-free as well!
Feeling inspired by a fingerling potato dish we used to get at the now defunct Horizons restaurant in Philadelphia (one of the best vegan upscale restaurants I’ve ever been to), I decided to try to my hand at making my own roasted fingerling potatoes.
Truffled Fingerling Potatoes*
1 pint fingerling potatoes
2-3 TB white truffle oil
3 large garlic cloves (crushed)
1 tsp course Celtic sea salt
Preheat oven to 450 degrees. Scrub potatoes and rinse. Toss potatoes with truffle oil, crushed garlic cloves, and sea salt in a medium sized bowl. Place them on a cookie sheet and cook for 20 minutes. Using a fork or potato smasher, gently press down the potatoes until they split just a tad. (Not sure the benefit of this, but this is how I remember the Horizons fingerling potatoes being served). Ready to eat!
*Please note, if I include an original recipe, I don’t rate it myself (seems a little biased). Feel free to make it though yourself and tell me how it turned out!
I love fall and when I start getting an abundance of red potatoes in my CSA. Red potato soup has been a favorite of mine as well for the past couple of years. I found a simple recipe from the Potato Patch website for red potato soup. I used a combination of rice and almond milk instead of cow’s milk (although any non-dairy milk will do) and Earth Balance in place of traditional butter. I used only a small amount of Daiya Cheddar shreds (although it would have been fine without any) and sprinkled some bacon bits on top (most commercial “bacon” bits are vegan, unless they say “real” bacon). The soup turned out rather creamy with chunks of peeled potatoes. It was a tad sweet, which may or may not be enjoyable to all. I’d definitely make this recipe again though.