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! 

• Tags
• the ppk
• pumpkin
• chocolate
• bread
• holiday
• vegan
• food
• baking

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!

• Tags
• 101 cookbooks
• Kris Carr
• chef chloe
• holiday
• oh she glows
• thanksgiving
• the ppk
• vegan
• vegan yum yum
• NYT Well Blog

It’s really starting to feel like fall around here. Cold nights, rainy days, & the time change. I woke up feeling very out of sorts. That’s been the norm around here lately. Lots has been in flux &, as I welcome new opportunities, it often takes a minute for me to adjust to the changes, & let go of the past & what’s familiar. All of this points to me craving comfort food…

As the rain began to fall mid-morning, I turned on the heater for the first time this season, & craving an internal warming, nothing sounded better to me than a hot & spicy bowl of veggie chili. I have my favorite easy standby recipe, but I’ve really been enjoying tempeh lately, & seemed to recall seeing a tempeh chili recipe somewhere…

A little search of the archives & there it was on The PPK - Tempeh Chili Con Frijoles. Brilliant! I knew I couldn’t go wrong, as awesome Isa’s recipes have never failed me. 

This recipe took a bit of time & effort, but I was up for the project, as nothing soothes my soul more than spending an afternoon over the stove, especially when there is ascrumptious reward waiting for me at the end. I was also excited to cook with a rich dark ale, which this recipe calls for, after enjoying an incredibly tasty Jolly Pumpkin Bam Noire at last night’s LOVELIKEBEER event. I also turned up the heat by adding in a chopped fresh jalapeno from a plant my brother grew. I prefer red pepper to green, so I subbed that & also added a few shakes of smoked paprika, as I cannot get enough of that these days.

And…what’s a bowl of chili without cornbread? I’ll let you in on my little secret shortcut…Trader Joe’s Cornbread mix. It’s a cinch to make vegan by preparing it with almond milk & an Ener-G “egg.” Works like a charm, every time. 

As always, The PPK never fails. This chili is stick-to-your bones comforting & nothing- short-of-fantastic cold weather fare.

• Tags
• The PPK
• tempeh
• chili
• vegan
• fall

There is a reason why Isa Chandra Moskowitz is the “Queen of Vegan.” Everything she does is brushed with gold & awesomeness! For this reason, I felt a little starstruck when meeting her at VVC, but she is so cool & humble! For years, I’ve relied on her countless cookbooks & The PPK to provide me with inspiration & motivation to cook vegan meals. I’ve never recreated an Isa dish that was unsuccessful. Her recipes are flawlessly written, easy to execute, & always delicious. 

When I saw that I was getting okra from my CSA, I had to brace myself a bit. I’m an okra newbie. After trying it for the first time last year, I was no longer scared of this strange slimy little veggie, but still not convinced it was for me. Enter The PPK! Just about the time I learned of my okra fate, like an Angel from Heaven, Isa sent a recipe to my inbox: Okra Gumbo with Chickpeas & Kidney Beans. 

I was able to turn this…

into this…

Also, as fate would have it, I’d received tomatoes, onions & a sweet pepper mix, alongside the okra- all the fresh veggies I needed to prepare this dish. I love it when that happens! I’ve never had a “traditional gumbo” so I had not idea what to expect. Here is how Isa described this dish: 

A thick & tangy stew filled to the brim with veggies straight from the garden & two kinds of beans. A toasty roux, fresh tomatoes, plenty of onion & garlic, fresh thyme, & of course, okra. If you’re an okra newbie, or maybe just afraid to cook with it, this is a great recipe to start with. I use lots of veggie broth to thin the roux & cook the okra, & then reduce it with a long simmer, making for a thick velvety sauce that is not at all slimy.

Slimy. Ugh. Not an appetizing thought when it comes to food, but that is just how okra can be if not cooked properly. So, as an okra newbie, I certainly welcomed another gentle introduction, as I do remember my first experience to be a bit on the slimy side. I spent the afternoon cooking prepping & cooking, then turned off the heat, let the flavors meld, went to yoga & returned to the most warm & welcoming aroma. While at yoga, the marine layer rolled in turning the bright afternoon to grey & putting a mild chill in the air making this an even better night to enjoy the comforts of this dish. 

Isa mentioned using “pink rice” in her recipe, & I just so happened to have some (from Lotus Foods) on hand thanks to my VVC swag bag, so I used it too! The flavors here are simply marvelous! Smoky, warm & comforting. This was my first time cooking with smoked paprika, & wow was it potent! The veggies & beans are melt-in-your mouth tender & the sauce was just as velvety as Isa promised. This dish is the perfect liaison into the flavors of Fall. A keeper for sure!

• Tags
• fall recipes
• okra
• the ppk
• vegan
• isa chandra moskowitz