It seems a little late in the season to be cooking with pumpkin, I know. We often equate pumpkin with Halloween & Thanksgiving then put it out of our minds until next year. In fact, that was exactly my line of thinking until 2 little sugar pumpkins showed up in my first of the new year CSA share…

I was a taken aback at first, but pumpkin is a “winter squash” after all, so I should not be surprised. And, it is “technically” winter, however you’d never know it living in sunny So Cal. It had been in the high 70s until a few days ago & this morning we were finally blessed with a sprinkle of rain. Raining mornings are perfect for baking & that was #1 on my agenda for this holiday Monday. I knew just what to do with my little pumpkins - make The PPK’s Chocolate Pumpkin Loaf, with fresh local pumpkin puree. 

I followed the instructions for homemade pumpkin puree from Sweet Pea’s Kitchen.

I seeded, sliced, roasted, peeled & pureed the pumpkin, omitting the final straining step, as my puree seemed the right consistency for my needs. My little pumpkins yielded the perfect amount of puree for the recipe…

Then it was on to making the loaf! I must say that the iPad makes cooking from blog recipes an absolute breeze! No need to squint at the iPhone screen, fuss with the laptop or waste paper. It’s no wonder it made The PPK’s Top 100. I was lucky enough to inherit a first generation iPad from my Grandpa, who passed it on to my Mom, who passed it to me. It’s awesome…

After measuring, mixing, stirring, & 55 minutes of an amazing aroma filling the kitchen air, this…

became this…

Gorgeous scrumptious ooey gooey chocolate pumpkin loaf! Yummy! I forgot the little trick I picked up on the Food Network about coating the chocolate chips in a bit of flour so they will more evenly distribute, but in a way these heavy huddles of chocolate actually make it even more decadent. The pumpkin flavor is very mild & the chocolate is the star. The subtle hints of ginger, nutmeg, clove, & cinnamon are reminiscent of the holiday season that just passed, but lingers in our thoughts. 

Serve warm as dessert with a dollop of cashew creme fraiche, or dip in morning coffee for a sweet & indulgent way to start the day. This bread will be making appearances next holiday, for sure. As always thank you Isa for your amazing vegan recipes. What a delightful way to spend a rainy Monday…I don’t want to go to work tomorrow, but I look forward to breakfast! 

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I meant to post this a few days ago, but oops, it’s been sitting in the queue. I thought now would be the best time to get around to posting it. I wanted to provide something a little uplifting after that last post, & to prove to dairy eating vegetarians that there is life after cheese, & prove to omnivores that there is life after bacon…

Introducing….

“The Vegan Christmas Eve Club”

This is my favorite sandwich ever! It was inspired by a sandwich my Mom saw in a magazine several years ago. She began making it on Christmas eve, a meaty version for the boys, & a vegetarian version for us. It quickly became a tradition. This year we completely veganized it & it was perfection. 

Here is what you need: one loaf of ciabatta bread (make sure it’s vegan), Vegenaise, chopped scallions, sliced savory tofu (we used Trader Joe’s), thinly sliced vegan mozzarella (we used Follow Your Heart), tempeh bacon (we used Tofurky Smoky Maple), arugula, organic cranberry sauce. 

This is how we do it: Cut the ciabatta down the middle. On the bottom half, smear the Vegenaise, sprinkle with scallions, spread the cranberry sauce, layer tofu, mozzarella, tempeh bacon, top with arugula. Smear Vegenaise on the top half of the ciabatta, then top the sandwich. Viola! Cut into generous servings & enjoy. Be intuitive in the amounts of ingredients you use & layer as you wish. 

So amazing. I look forward to it every year & you will too!

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This was a dish that was supposed to be served Christmas morning, but it didn’t happen. Not enough time. So we opted for quick bake cinnamon rolls, veggie bacon, & fruit salad. So my Mom & I made it for post-Christmas brunch…

“Festive Holiday Tart”

I did a whole lotta nothing today, except for a bit of cooking with Mom, & spent most of the day in my new “I Love Paris” jammies. It was wonderful. I am reveling in not working a retail job this holiday season & avoiding the mall at all costs. I digress…the tart…

The recipe can be found here. I am a big fan of vegan tarts & quiches, as I think they make a great meatless main dish for brunch or gatherings. When I came across this recipe I immediately added it to the must try file & thought this hearty tart would be perfect for Thanksgiving or Christmas. With a medley of chickpeas, onion, garlic, spinach, walnuts, dried cranberry, tamari, parsley & thyme, the flavor combinations are savory & certainly festive. We also welcomed the absence of tofu, tempeh, or seitan, making this tart wholesome & minimally processed. 

On a side note…

Plate to Pixel has been on my wish list forever & Santa delivered! I am so excited to dive in, learn, practice & experiment. My pictures have come a looooong way since starting this blog two years ago, but there is still much need more improvement. I am hoping this book it not too overwhelming & gives me some workable tips! 

With that, I will enjoy my tart, a glass of wine, & my new book!

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Merry Christmas Eve, everyone! Santa certainly won’t pass up our home this year if he knows what’s good for him, as we have delicious delights! Forget sugar cookies & dairy milk…

White Russian “Eggnog” Martini

This is something Santa should be used to, as this has become the traditional Christmas eve nightcap. I shared the recipe last year. As for the cookies…

Vegan Cherry Chocolate Chip Cookie Dough from Extraordinary Desserts

Extraordinary Desserts is a jewel of San Diego & I always feel so lucky to have it near by. They serve my favorite “Tofu Club” & the decadent “Vegan Cherry Chocolate Cookie” which is wonderful dipped in a cup of their fantastic coffee. They’ve always sold various cookie doughs at the restaurant, but this was the first year they offered the vegan CCC dough. We were so excited to bake them up…

The dough gave us a bit of trouble, not as easy as the typical “slice & bake” & we found the suggested cooking temperature & time to be a bit off, but we worked it out & they were divine dipped in the martini. Hurry up Santa, before they’re all gone!

Good night little angels everywhere!

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Time flies…when one is swamped! Between work, weddings, & professional conferences, etc., I’ve had little time to even think about Thanksgiving, let alone get planning! My Mom & I had the ambitious idea of testing recipes, but that didn’t happen, & now we are days away from the holiday. Ack, we need to “get crackin!” So we are meeting tonight for Twilight (yes, I’ll admit I am one of those nutty fans!) & menu finalization.

Where to begin? Well…I went straight to The New York Times “Well’s Vegetarian Thanksgiving 2011” interactive feature & clicked away! This has got to be one of the most amazingly awesome resources - ever! So much good stuff!

First thing first - the MAIN DISH! Still trying to decide on a meatless main, but I think I may have found it! One of my most favorite things in the world is the “Vegan Neatloaf” from Jyoti Bihanga. We’ve always taked about doing a “veggie loaf” for Thanksgiving, & I’ve tried to get my hands on their recipe, but they won’t give it up. I stumbled across this recipe (a sneak peek from Chef Chloe’s new cookbook) & it looks like a winner. 

Chef Chloe’s Country “Meatloaf” with Golden Gravy

These stuffed portobellos are a contender as well! These ‘shroomies are filled with savory lentil cashew stuffing, which can be made up to 3 days in advance. Stuff & bake for 30 minutes on Thanksgiving day & dinner is served! 

Harvest Stuffed Portobello Mushrooms from Chef Chloe

***Check out more from Chef Chloe here:  ”Hearty Holiday Main Courses for Vegans” on the NYT Well Blog & on her website chefchloe.com.

Now, let’s talk sides!

In my opinion, Thanksgiving sides are the best part & there are so many options! Traditional sides tend to follow this typical pattern: mashed potatoes-stuffing-salad-candied yams-brussels sprouts-green bean casserole. To gather some inspiration, I did little searching for healthier, veganish alternatives in each of these categories. Here are some of my picks from around the interwebs for modern healthy takes on those “traditional” Thanksgiving sides: 

One can never go wrong with Heidi Swanson’s recipes & this looks lovely & easy to veganize. I love the addition of kale adding color, texture, & a healthful twist to the rich & creamy mash. 

Kale & Olive Oil Mashed Potatoes from 101 Cookbooks

Speaking of Heidi…I also really love her take on classic stuffing. I like a simple stuffing, but the addition of dried figs, cranberries & sugared walnuts makes this very festive. Keep it simple by grabbing some pre-made candied walnuts (I like the ones from Trader Joe’s). 

       Sage, Walnut & Dried Fig Stuffing from 101 Cookbooks

***See more of Heidi’s Vegetarian Thanksgiving recipes here.

I love a holiday inspired salad! With all the protein, carbs & grains, it’s nice to add a bit of ruffage into the mix. This salad from Angela at Oh She Glows encompasses exactly what I enjoy in a holiday salad - delicate greens, crisp fruit & a zesty dressing! 

Holiday Salad with Apple, Pear, Cranberry & Walnut from Oh She Glows

***Check out Angela’s Vegan Holiday Dinner Ideas too. 

Is it a yam? Is it a sweet potato? Oh I don’t really know! Whatever! The “marshmallow topped sweet potato mash” has been a traditional expectation dating back to my Mom’s Aunt Artie. Last year we veganized it with Dandies, which turned out great, but this year maybe we can try something lighter? I love the look of these simple sweet potatoes & recipes from Vegan Yum Yum are the bomb.

Vegan Yum-Yum’s Candied Lime Sweet Potatoes

I adore Kris Carr & admire her story. I was so excited to see some Thanksgiving recipes from her on the NYT Well Blog. Brussels tend to have a bad reputation, but they can be awesome & proper preparation can help set the record straight! I love her use of crunchy pistachios & heat from the pinch of red pepper!

Kris Carr’s Roasted Brussels Sprouts with Pistachios & Cippollini Onions

***Check out more of Kris Carr’s recipes from “Crazy Sexy Thanksgiving” on the NYT Well Blog. 

Green bean casserole - one of the quintessential Thanksgiving staple sides. I’ve never been a fan of the classic “canned-green-bean-mushroom-soup version” (ick!), so thank goodness it rarely makes an appearance on our holiday spread. I do love green beans though, more specifically haricots verts! That is why I would not protest if something like this appeared! Fresh green beans, with a creamy mushroom tahini sauce & a crunchy topping. 

Healthy Green Bean Casserole from What Would Cathy Eat?

Let’s not forget about dessert!

We all know that pumpkin pie is the classic thanksgiving dessert, but it’s never been my favorite. There are always numerous requests for my Mom’s famous (non-vegan) cheesecake, but my brother would protest if pumpkin pie wasn’t served, so why not please everyone with a pumpkin-cheesecake fusion? This recipe comes from Isa & Terry’s latest collaboration, so you know it’s going to be stellar. Lucky for us they put the recipe up on The PPK! 

Vegan Pumpkin Cheesecake with Pecan Crunch Topping

Want to keep it in the pumpkin theme, but break the rules a bit? This “Pumpkin Tiramisu” from Chef Chloe’s Kitchen (featured here on the NYT Well Blog) has my mouth watering! If you know me well, then you know that tiramisu is my absolute favorite! 

Pumpkin Tiramisu from Chef Chloe

So there you have it! I am off to finalize the menu. My Mom has her picks too, so we’ll see which of these makes the cut. Stay tuned!

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“Happy Memorial Day”

I am finally feeling better! Yay! I spent my Memorial Day with my mom, brother & the doggies & we fired up the BBQ & whipped up some other yummy stuff!

“Veggie Chili Dogs”

My all-time favorite! My brother threw the veggie dogs (we used LightLife’s Smart Dogs) on the grill for a few minutes so they were lightly grilled, but not rubbery. We topped them with homemade chili (recipe from Ellie Krieger’s Food You Crave), shredded Follow Your Heart Mozzarella & organic yellow mustard! Good stuff!

“Creamy Potato Salad”

My mom made this rich & tangy potato salad from Skinny Ultimate Everyday Cookbook. It was absolutely delish & is a great alternative to the gloppy, un-veg-friendly store bought option! This will surely be making lots of appearances this summer at BBQs I attend!

“Mary’s Coleslaw, Veganized”

My childhood friend’s mom, Mary, is known for her famous coleslaw, so we “veganized” it with Vegenaise. She has no “exact” recipe, but makes a dressing of “mayo, yellow mustard, white wine vinegar, salt, pepper & sugar” & adds enough until it “tastes good,” then tosses it with green & purple cabbage & shredded carrots. 

“Fresh Watermelon”

Yum. I love it! Reminds me so much of summertime fun!

“Cheers”

Ahhhh! This was the first glass of wine I’ve had in ages! So refreshing on a warm holiday afternoon! 

Happy Memorial Day! 

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