Labels

00 flour 7-spice 8-ball squash açaí acorn squash afternoon tea agar ale alfalfa allspice almond butter almond essence almond meal almonds alphabet amchoor american anise seed apple apple cheese apple juice apple sauce apricots artichoke asiers asparagus aubergine autumn avocado balls balsamic vinegar banana banana skin bannock barberries barley basil bath bomb batter bay BBQ sauce bean burger bean pasta beans beansprouts beauty beer beeswax beet greens beetroot belize beluga lentils berbere berry bicarbonate of soda birch syrup birthday biscuits black beans black eyed beans black garlic black pepper black trumpet blackberry blewit blue cheese blueberry bok choi borlotti beans borscht boston bran brandy brazil nut brazilian bread bread flour breadcrumbs breadsticks breakfast brezeln british broad beans broccoli broccolini brown lentils brown rice brown sugar brownies brussels sprouts buckwheat bulghur wheat buns butter buttermilk butternut squash cabbage cacao cajun spice cake camping canada candied peel candles cannelini beans capers caramel caraway cardamom caribbean carob molasses carrot greens carrots cashew cauliflower cayenne celeriac celery celery seed ceps cereal champagne chanterelle chard cheese cheese rind cherry chervil Chestnut chia chia seeds chicken of the woods chickpea chickpea flour chickpea miso chickpeas child-friendly chilli chips chives chocolate christmas chutney cider cider vinegar cinnamon citric acid clapshot cloves coarse salt cocoa coconut coconut kefir coconut milk coconut oil coconut sugar coconut vinegar coffee collard greens compote cookies copenhagen cordial coriander coriander seed cornbread cornflour cornmeal cornstarch cottage cheese courgette courgette flowers couscous crabapple crackers cranberries cranberry cranberry sauce cream cream cheese cream of tartar creme de cassis crumble cucumber cumin cupuaçu curd currants curry curry leaves curry paste custard dal dandelion-ramp miso danish date date molasses dehydrator demerara sugar digestive biscuits dill dinosaur dip donuts dosa dragonfish dressing dried fruit drink dry tofu dukkah dulce de leche easter edamame egg egg yolk elderberry elderflower elephant english epsom salts essential oil evaporated milk fake milk fennel fennel seed fenugreek feta fiddleheads fig filo fire cooking firm tofu flan flapjack flatbread flour flowers focaccia food colouring football freekeh fresh yeast frittata fritters galangal galette garam masala garlic garlic scapes gazpacho german gin ginger ginger wine gingerbread glass noodles gluten-free glutinous rice flour gnocchi goat's cheese golden beets golden raisins golden syrup gooseberry gorgonzola graham flour granola grape grape molasses grapefruit greek green beans green pepper green plantain green tea green tomato haggis haricot beans harissa hazelnut hedgehog mushroom hemp seeds holy basil hominy honey horseradish hot cross buns hummus ice lollies iceland icing icing sugar indian injera irish italy jackfruit jam jamaican japanese jelly jicama kahlua kale kale chips kalonji kefir ketchup kohlrabi koji kombucha lasagne latkes lavender lebkuchen leek leek flowers lemon lemongrass lentils lettuce lime lime leaves linseed lion's mane mushroom liquorice powder lovage lunch macadamia nuts mace mahlab maitake mango maple syrup marble marigold marmalade marzipan masa harina mascarpone mash melon membrillo mexican milk millet mince pies mincemeat mint mirin miso mixed spice mochi moghrabieh molasses morel mousse mozzarella muesli muffins mulberry mulberry molasses mung beans mushroom mushroom powder mushroom stock mustard mustard oil naan nasturtium new york no-bake cake noodles not food nut butter nut roast nutella nutmeg nutritional yeast oat yoghurt oatmeal oats okara okra olive oil olives onion onion skins onions orange orange blossom orange juice oregano oyster mushroom package pancakes panch phoran papaya papaya seeds paprika parkin parmesan parsley parsnips pasta pastry peach peanut peanut butter pear peas pecan pecan pie pecorino pepper pesto petersilienwurzel philadelphia physalis pickle picnic pie pine nuts pineapple pistachio pizza plantain plum polenta pomegranate pomegranate molasses ponzu popcorn poppy seeds porridge potato potluck preserve pretzels prune psyllium seed husk pudding pumpkin pumpkin seed butter pumpkin seeds purple carrots purple noodles purple potato puy lentils pyo quince quinoa radicchio radish radish greens rainbow cake raisins raita ramps ras el hanout raspberry ratatouille ravioli red cabbage red kidney beans red lentils red onion red wine red wine vinegar redcurrant jelly redcurrants relish restaurant reykjavik rhubarb rice rice flour rice pudding rice vinegar ricotta risotto rocket rolls root veg chips rose rose harissa rosemary rugbrød rum runner beans rye saffron sage sake salad salsify salt sauce sauerkraut scones scottish sea buckthorn seaweed seeds semolina sesame oil sesame seeds sesame tofu seville orange shepherd's pie shiso silken tofu skyr slaw sloe snacks snow soba noodles socca soda bread sodium hydroxide soup sour cherries south american soy sauce soybean spaghetti spaghetti squash spätzle spelt spelt berries spinach spread spring spring onion sprouts squash st. george's mushroom star anise stew stout strawberry sugar sultana sumac summer sunchoke sundried tomato sunflower seed butter sunflower seeds super firm tofu sweet sweet potato sweetcorn tacos tahini tamale tamari tamarind tapioca flour tarragon tart tea tealoaf teff tempeh thai thyme tinned peaches tkemali toast tofu tofu scramble tomatillo tomato tomato puree tonka bean toronto tortillas tray bake treacle truck truffle turmeric turnip turnip greens tyttebær udon umeboshi vanilla vanilla bean vegetable stock veggie burger vermouth vine leaves vinegar walnut oil walnuts wasabi watermelon watermelon radish wax wheat berries whisky white balsamic vinegar white beans white chocolate white pepper white spelt flour white wine wholemeal wild garlic winter wood ear xanthan gum yeast yellow beans yellow split peas yoghurt za'atar zimtsterne

Wednesday, November 23, 2011

Thanksgiving - more pumpkin

Tomorrow is Thanksgiving.  Feeling a little detached - everyone is making big food plans and / or heading home across the country - S+I are privately just like: ummmm so you just want to eat lots of turkey?  not really our bag...  Although some friends from the South have invited us to help them drink beer and deep-fry turkey in their front yard.  I assumed this meant deep-frying bits of turkey in the style of KFC, but then today I saw this video and a wave of realisation swept over me - this is serious!  So yeah, right now our plan is to go to the best vegan restaurant in town and eat their 4-course thanksgiving menu, then head over to M+S's place to observe the turkey action...

One thing I love about Thanksgiving is pumpkin pie.  Well, sweet pumpkin anything is pretty much awesome.  I already cooked pumpkin for Halloween, but yeah, what's this season all about but excess?

Pumpkin Cardamom Cake

This year: Pumpkin Cardamom Cake

(from this recipe)

1/4 cup fake milk
1 tsp cider vinegar
1 cup plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
2/3 cup sugar
3/4 cup pumpkin puree
3 tbsp sunflower oil
2 tsp vanilla extract
1/2 cup chocolate chips
1 tsp ground cardamom

Put the soy milk into a jug and add the vinegar, leave to curdle.  Put dry ingredients into a bowl and mix well with a fork.

To the milk and vinegar mix add the oil, pumpkin puree and the vanilla and mix.  Add wet to dry and mix until just combined.

Spoon into muffin tin or cake tin(s) and cook at 350F until golden on top and a skewer comes out clean (25-30 min).


These are goood - lovely warm orange colour, good texture, bold cardamom taste - perhaps a little too much cardamom, but I love the stuff so that's fine by me.


Last year: Pumpkin Pie

(from this recipe)

For the crust:
1/2 cup unbleached flour
7 tbsp whole wheat pastry flour
1/2 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
3 tbsp veg oil
3 tbsp soy milk + 1/2 tsp lemon juice
3 to 4 tbsp water 

For the filling:
2 cups pumpkin purée
1 cup fake milk
3/4 cup granulated sugar cane syrup (just used sugar / maple syrup instead)
1/4 cup cornflour (used regular flour instead - didn't expect it to work but it did!)
1/2 tbsp dark molasses or to taste (didn't have so used maple syrup instead)
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground allspice

To make puree:
Heat oven to 400F, cut pumpkin or squash in half and place, cut side down, on a lightly oiled baking sheet.  Bake for 30-40 min until collapsing when poked.  Scoop out the innards and mash them up.  Can freeze if more than needed.  Can use tinned if preferred.


To make crust:
In a mixing bowl, combine both flours, salt, sugar and baking powder.  In small bowl, mix oil and soy milk mixture.
Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball.  If it is too dry, add some water, a little at a time, until dough is moist enough to roll.  (If time allows, cover with plastic wrap and refrigerate for 1 hour.)
Roll out dough onto clingfilm with a lightly floured rolling pin, forming an 11-inch circle.  Line a 9-inch pie plate with the dough.  Flute or crimp the edges with your fingers or a fork.  Cover with plastic wrap and refrigerate until ready to use.
Preheat oven to 425F.

To make filling:
In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top.  Bake 10 minutes.
Reduce oven temperature to 350F; bake until filling is set, about 50 minutes.  Set on wire rack to cool, then refrigerate overnight.


I made this twice last year - it wasn't long after I'd gone vegan and this was my first successful vegan baking effort.  Despite not having some of the ingredients and thinking a vegan pumpkin pie wouldn't work, it came out amazingly - all the tastes were there.  I did almost manage to poison a friend with a nut allergy with hidden almond milk in the filling (she was fine, thank goodness).
Posted by at
Labels: , , , , , , , , , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)