Just a heads up!
I made a couple of pies (my recipe here) tonight and discovered two things:
1. My new oven runs a bit hot.
2. The [Whole Foods] 365 pumpkin is a little weird this year.
As soon as I opened the can I noticed it was a really deep orange that seemed a little unfamiliar. The baked result had a little tang to it? In the past I thought the 365 brand was tastiest, but I’d urge you to skip it this year if you haven’t done your shopping yet. We’re heading to the store now to pick up some extra items, and some different pumpkin.
Good luck and happy baking! 🙂
I’ve been meaning to make some lentil soup for quite a long time (kassidy gave me these lentils in NYC!) and finally got motivated to throw one together tonight. Since fall is upon us and all the pumpkin yummies are starting to show up, I made sure to add some in here too. Yay, pumpkin. : )
Curried Pumpkin Lentil Soup
olive oil for misting
3-4 cloves garlic
1 medium onion, chopped (here i used half each of yellow & red, b/c they were just hanging out)
6 c. of stock (or 3 boulion cubes & 6 c. of water, way cheaper)
14.5 oz. can of tomatoes, undrained
15 oz. can of pumpkin puree (not pumpkin pie filling!)
1 tsp. of ground ginger (use 2 tsp. of fresh if you have it!)
1 tsp. cinnamon
1 tsp. curry powder
pinch of nutmeg
sea salt, black & cayenne pepper to taste
1 1/2 c. lentils of your choice (i used green, the red ones will sort of dissolve, up to you!)
8 oz. frozen chopped spinach
1. In a large pot or dutch oven spray a mist of olive oil, add onions, and cook at medium heat for about 5 minutes or until onions soften. Add garlic and stir for a minute.
2. Stir in stock, tomatoes, pumpkin, spices and lentils. Bring to a boil, reduce heat and simmer, covered, for 35 minutes.
3. Stir in frozen spinach, raise to boil again, cover and simmer for 10 more minutes, or until lentils are tender.
so i was staring into my pantry earlier looking for inspiration. the cans of pinto beans, corn, tomatoes w/jalapenos and pumpkin stared back. so i decided to make a soup. this one’s spicy, so if you can’t take the heat, just use regular diced tomatoes & leave out the cayenne.
ty’s mexican pumpkin soup
3 tbsp. olive or canola oil
1 red onion, chopped
1/2 tsp. salt
3 cloves of garlic, minced
6 c. vegetable stock
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tbsp. chili powder
1/4 tsp. cayenne pepper (or more!)
a few grinds of fresh ground pepper, i like smoked
1 can of pumpkin puree, not pumpkin pie mix
1 tsp. cornstarch
1 14.5 oz can diced tomatoes w/jalepenos or chiles, drained
1 16 oz can pinto beans, drained
1 16 oz can whole kernel corn, drained
vegan sour cream, optional, as garnish
Heat oil to medium in large pot or dutch oven. Add onion and salt, stir until softened, about 7 minutes. Add garlic and cook an additional minute. Add vegetable stock and spices. Whisk in pumpkin puree and cornstarch. Add canned tomatoes, pinto beans and corn. Bring up to a boil, and then drop to simmer. Simmer uncovered for at least 15 minutes. Ladle into bowls and garnish with dollop of vegan sour cream, if desired.
success! spicy, savory and fresh. the corn kernels burst in your mouth. yummy with or without sour cream. 🙂 i can’t stop eating it. reducing stock down to 4-5 c. will give you a chunkier style stew.
so after yesterday’s poll, pumpkin chocolate chip was tied with gingerbread. and i had all the stuff for the former, so…
These are from VCTOtW. this was my first time making the chocolate buttercream frosting, and the recipe differed a bit from the regular one. i ended up having to add much more soymilk than the recipe called for to get the consistency right, hence milk chocolate buttercream frosting. the original recipe pairs it with cinnamon icing. i’m not the biggest chocolate fan, so i think next time, i will leave out the chips & make cinnamon buttercream frosting. regardless, they’re moist, chocolatey and yummy. the pumpkin helps to balance all the chocolate flavor. and i just ate one for breakfast. : )
i really want to get this so i can work on making them pretty now.