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!
Isa Chandra Moskowitz
By far, some of the best cupcakes ever are the Fauxstess Cupcakes from Vegan with a Vengeance by Isa Chandra Moskowitz. I’ve made these numerous times and brought them to many potlucks and parties. The combination of the dark chocolate cake, ganache topping, and creamy filling make for a perfect cupcake. You can find the recipe on the Post Punk Kitchen.
It has been soup weather for weeks now in upstate New York and that means one thing: soup and more soup. I recently made the Chickpea Noodle Soup from Veganomicon by Isa Chandra Moskowitz. Instead of using soba noodles, I used cut spaghetti noodles and the soup came out wonderful. I omitted the mushrooms (as neither myself or the hubs are huge fans) and added greens to the broth towards the end. I also used my own homemade veggie broth as the base. It was hearty, healthy, and flavorful.
The last two weekends we’ve had awesome vegan activist friends visiting us from out of town. One of my friends, Victor Sjodin, who works for Vegan Outreach, just got his website up where you can purchase UnFuck the World: Go Vegan t-shirts! Check it out.
To fill their bellies and satisfy their palates, I wanted to give them savory and sweet dishes from one of my favorite cookbooks: Vegan Brunch by Isa Chandra Moskowitz.
I made the Perfect Pancakes which are fabulous with a cinnamon twist! To make them a tad healthier, I used half all purpose flour and half whole wheat pastry flour as the base.
Over the summer, I visited family in Tennessee during a visit for my sister’s wedding. I met up with my uncle who lives in Nashville and started his own business selling microgreens and heirloom tomatoes to local restaurants. Check out this story that Live Green Tennessee did about his business C.C. Gardens!
My uncle gave me a lot of microgreens to bring home with me and I got fancy making this dish.
I used the Asian Tofu recipe from Veganomicon by Isa Chandra Moskowitz and grilled the tofu to get the nice marks you see in the picture. I sauteed some bok choy in soy sauce and garlic. I served them both on a bed of brown rice, garnished with tasty microgreens from my uncle’s business. Voila! Instant gourmet meal.