Posts Tagged ‘pumpkin’

So the truth of the matter is I’m getting married in a few weeks and therefore seem to be finding myself with only minute and sporadic amounts of free time.  In all honesty it will probably be 2011 before I seriously get back to writing on this thing.  Until then, here’s some stuff I’ve actually found time to make in the last couple months.  Stay tuned!!!

Nutella swirl cupcakes


Vanilla ice cream with buttercream frosting and peanut M&M’s


Pumpkin chocolate chip cupcake witches


Vegan pumpkin maple cheesecake with a gingersnap cookie crust


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Us foodies seem to overdose on pumpkin recipes this time of year, but that’s ok because they taste so darn good.  You have pumpkin waffles (also gluten-free), pumpkin bread (or simply sub pureed pumpkin for the banana in any banana bread recipe), pumpkin pie, pumpkin cheesecake, pumpkin biscuits, pumpkin lattes, other pumpkin desserts and hopefully some pumpkin cinnamon rolls (we’ll see, not sure if they worked out yet).  But why stop there?  I had half a box of silken tofu sitting in my fridge last night and a craving for something cold and sweet.  Thanks to my handy dandy ice cream maker I had pumpkin chocolate chip ice cream about 30 minutes later.

It’s a cross between Veganomicon’s vanilla ice cream recipe and this recipe with a little tweaking.

  • 6oz firm silken tofu
  • 3/4 C soy milk
  • 1 C pureed pumpkin
  • 1/2 C brown sugar
  • 1/4 C raw or white sugar
  • 1/2 T vanilla extract
  • 1 & 1/2 tsp pumpkin pie spice
  • 1/3 – 1/2 C chocolate chips (chopped up a little – I used this)
  • 2 T rum or vodka*

Throw all the ingredients into your blender and puree until smooth.  Transfer to your ice cream maker and follow the instructions.  Voila!

*I added a tablespoon of rum in hopes that the ice cream wouldn’t get so hard after it had been in the freezer all night (since liquor doesn’t freeze very well).  It is still pretty solid though so I suggest using at least 2 tablespoons or more.  If you’re going to eat the ice cream right away after making it, the alcohol isn’t necessary.

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I’ve been playing around with some gluten-free flours lately, which doesn’t always end happily ever after for me.  Today, however, the flour gods were on my side.

About 6:36 this morning I awoke, laid there for a second, thought to myself, “I should make waffles,” and proceeded to hop out of bed and into the kitchen.  What resulted from my early morning breakfast epiphany was this yummy, gluten-free, low fat, blueberry smothered goodness in the form of waffles.


This is basically a gluten-free version of these waffles, but I couldn’t really taste the pumpkin for all the blueberries – which isn’t really a big deal.   I only made a half order but to make matters easier I’ll give it to you in full.

Gluten free pumpkin waffles with blueberry-maple syrup/ compote

For the waffles:

First whisk 2 tsp apple cider vinegar into 1 & ½ C non-dairy milk (I used hemp, soy or rice should work too).  Let it sit and curdle.

Mix the dry ingredients together (I like to use a fork) in a large bowl:

  • ¾ C buckwheat flour
  • ¾ C sorghum flour
  • 3/8 C millet flour
  • 3/8 C potato starch
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda

In another bowl, combine the wet ingredients:

  • 1 C canned pumpkin
  • ¼ C brown sugar
  • ¼ C applesauce
  • Milk mixture from above
  • 2 T ground flaxseed pre-whisked with 6 T hot water (or Ener-G replacer for 2 eggs)

Add the wet to the dry and mix with a fork until not many lumps remain (if any).  Pour batter onto a preheated, greased (as in non-stick spray) waffle iron and cook as directed.

For the blueberry topping:

  • 2 overflowing cups of blueberries (fresh or frozen)
  • ½ – 2/3 C or so of maple syrup
  • ¼ C water
  • 2 T corn starch
  • 2-3 T brown sugar
  • ¼ – 1/3 C sugar

Mix the above in a small sauce pan over medium heat.  Stir frequently until it thickens.  Serve immediately or warm it back up a little when you’re ready for it.

I also crumbled up some cinnamon graham crackers (which are NOT gluten-free btw) for a finishing touch because I like their texture.

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It may be a stretch but these cookie-muffin-spongy things I concocted remind me of the Goombas from Super Mario Brothers…  

Anyway, in following the tradition of using canned pumpkin at the absolute wrong time of the year, I made pumpkin chocolate chip muffkies; they aren’t really cookies but they are really muffins.  In other words, I had half a can of pumpkin sitting in the fridge left over from the waffles and I didn’t want to just throw it away.  So I took the recipe from the cookies I made a couple of days ago, ixnayed the banana and peanut butter, and added the pumpkin.  After mixing in everything except the choco chips, I transferred less than half of the batter to another bowl, added about 1/4 C of cocoa, a smidgen of soy milk, a tsp of vanilla, and a T spoon of sugar.  Now I added the choco chips to the normal pumpkin batter.  I then used a muffin pan, from Drury Lane… never mind, and spooned the cocoa mixed batter into it first, flattened it with a spoon, then put the other batter in on the top, and flattened it as well.  The batter will stick to the spoon when you’re attempting to flatten it so get the spoon wet and it will work better.  15 minutes at 375 and voila, we have Goomba muffkies!  They’re kind of odd in texture but that should be expected I guess when it’s healthy and vegan.

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Obviously it’s April, so I’m a few holidays off.

In the corner of my kitchen is currently a bomb shelter size stock pile of assorted canned foods.  No, I don’t think the apocolypse is about to happen; they were given to me.  Given may be the wrong word actually.  Somebody was moving and had a years worth of canned food in their pantry that wouldn’t fit in the trailer so now it sits in my kitchen.  Well in this vast array of canned items was a can of pumpkin.  I like to make banana waffles a lot but sometimes you get tired of bananas so I thought that I should give pumpkin a whirl.  Bananas are used a lot in vegan baking as a binding agent since eggs are a big no no.  Canned pumpkin is fairly similar in texture to bananas so I thought it might just work.  Turns out I was right (of course, ha ha, I’m not really arogant).  I wonder what I sound like to people who don’t know me….

Anyway, I actually based my waffles on a recipe in Veganomicon, so I don’t claim that I wholly created these scrumptious waffles, but I did make several changes.  Veganomicon is a stupendous cookbook if you’re looking for one by the way; I highly recommend it.  Isa and Terry (the authors) also have a website call the Post Punk Kitchen that contains some other various waffle recipes so check it out too.

So here’s how it all went down:

Combine 1 tsp of apple cider vinegar with a 1/8 C of H2O and 7/8 C (just under 1 cup) of soy milk and let curdle for 5 minutes or so.  In another bowl mix about half a can of pumpkin (cans are typically 15 oz), 2 T brown sugar, 2 T applesauce, and the milk mixture.  Next add the flour (I used 5/8 C of whole wheat and 1/2 C of unbleached AP flour), 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp of cinnamon, and 1/4 tsp nutmeg.  Isa says mix with a fork and don’t over mix it.  I believe it you over mix baking powder or soda they lose some of their rising ability.  If you haven’t done so by now you should probably turn on your waffle iron so it can heat up.  Let it get all the way warmed up before plopping these bad boys in there.  I also recommend some PAM, or whatever generic spray you use as I don’t have PAM in my kitchen either, as they may stick to the iron.  Cook them as directed by your waffle iron, throw some mapley goodness on them, and enjoy!!  If you don’t have an iron I’m sure they’d work just fine as pancakers.

This yielded 5 waffles.  A full recipe is typically double what I describe here (hence the odd measurements) but there’s only 2 of us so 10 waffles is a bit much.

If you’re feeling a sweet tooth these would likely be superb with chocolate chips in them!!

And I just realized how much of a pain in the ass it might be to see all the ingredients so here’s a list:

  • 1 tsp apple cider vinegar
  • 7/8 C soy milk (3/4 & 1/8 C)
  • 1/8 C water
  • 1/2 a can of pumpkin (15 oz can)
  • 2 T brown sugar
  • 2 T applesauce
  • 5/8 C whole wheat flour (1/2 & 1/8 C)
  • 1/2 unbleached AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

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