Pumpkin Soup, Salad, Veggies and Cobbler

Pumpkin Soup
Even though fall is over and spring is finally here, I can't stop buying the little organic pumpkins that I keep finding in little shops around town.  I made a few alterations to this recipe including: carrot instead of apple/pear and oat milk instead of soy/almond. We sprinkled spicy paprika and cilantro on top. The soup went really well with these Bread Sticks. They are quick, versatile, and have a great texture.

From the Vegan Italiano cookbook,  I also made Asparagus with Tomato Vinaigrette. It sat in the fridge overnight and was very marinated by the time we ate it. It was served at room temp.

I am really in love with this recipe for Roasted Eggplant. It is so fast and tastes really good!

I have made this salad before. In my opinion, it is the perfect combo of flavors: pasta, white beans, sundried tomatoes, fennel, olives, and more. Trattoria Pasta Salad with White Beans.

And, for dessert. Pear Berry Cobbler. This recipe is officially in my permanent mix now! 

Vegan MoFo: Q is for Quiche

I have made quiches before, but this quiche is the king of quiches. It took me an hour and 45 minutes to prepare, contains pricey and unique ingredients, and packed so many flavors in that I figured today was the perfect day to spend making it.

                           

While I was preparing the crust I was thinking, there are easier crust recipes out there. But, it really was worth the effort. I love the addition of flax seeds and chickpea flour. I used dried herbs instead of fresh.

For the sauteed filling, I used half a red and half a yellow pepper. And for the blended part, I used cornstartch instead of arrowroot, sesame parm, and one slice of Tofutti Mozzerella style cheese.

The crust got a bit too dark while baking but the center took longer to get firm than the 40 minute recommended bake time. It didn't taste burned though!

All in all, I would make this again for a brunch or other special occasion but probably not just for John and myself. Also, the 1 TBSP of red pepper flakes is too much for our liking; next time I will use a teaspoon. And finally, John tried to eat one of the baked lemons. This is not recommended!

Vegan MoFo: G is for Gas Station Pies

I have always loved the idea of this recipe! It is a vegan (and actually good!) version of Hostess Fruit Pies. 

 

 The recipe is in the cookbook The 100 Best Vegan Baking Recipes. It calls for apples but I chose to used mixed berries instead. The crust was so delicate and buttery, but not at all greasy. I did not have a brush to apply the glazing so I ended up using the back of a spoon. Not as smooth and pretty, but these pies were eaten so quickly, no one noticed! Heaven.

Vegan MoFo: E is for Empanadas

Wow, I can't believe how far behind on my goal I have slipped. But, I have nutritious and delicious plans for the week to catch me up...starting with Black Bean and Banana Empanadas.

Here is the crust recipe that I used. It was easy to prepare and sat in the fridge while I made the filling.



For the filling, I followed this recipe. I didn't have ground coriander so I ground a sprinkle of fennel seeds instead. I know it is a completely different flavor, but it worked. Also, I really wanted to use my new and super cute mortar and pestle. I found it in Hamburg. I also added half a cup of thawed spinach which we really enjoyed.

And, a little avocado salad on the side consisting of chopped avocado, tomato, salt, and a splash of lemon juice.

I have wanted one of these since my trip to Thailand where we used it to make curry paste. :-)