Posts tagged ‘Vegan MoFo’
I Give You, Pumpkin Apple “Butter”
How many times have you read , “I love pumpkin season” this Vegan MoFo? Lots I’m sure. People love pumpkin man, they just do. So, sorry you have to hear this again but, I love pumpkin season. Lots. I’ve already talked to you about How KISS Can Help You Cook A Perfectly Roasted Pumpkin, which will set you up perfectly to talk about a nutritious “butter” that’s masquerading itself as delicious bowl-licking treat. I’m of course talking about Pumpkin Apple Butter, and it’s good.
I call this recipe a butter but it isn’t really, it’s more of a puree. That said, I use it as I would a butter- hence the name. This creamy puree is made from 4 ingredients so I consider it to be a basic recipe. There is a lot more you could do with this so by all means add things you think will go good once the “base” is done. Mix things up! That’s the beauty of simple food. You can learn the basic technique of a recipe, then add to it as your culinary skills grow or to suit your own taste buds.
Speaking of taste, did I mention this tastes awesome? It does. It’s sweet (from the apples) and creamy (from the pumpkin) and cinnamon-y and perfect to:
- Stir 1-2 spoonfuls into hot oats to transform them into a warm bowl of goodness
- Use in place of butter/jam on toast or biscuits
- Use in place of applesauce in baked goods (I’ve done this w/muffins & it worked great)
- Use it as baby food.
- Add to canine food as a supplement/treat
- Add nuts and goji berries for a tasty snack
- Eat straight from the pot
Top pancakes or waffles with it, smother pan-fried temeph in it, and so much more. It’s versatile, nutritious, and yummy.
If you already have your pumpkin roasted (I did) then this recipe comes together in a snap. If not, it’s still easy but you’ll have more time involved in the pumpkin roasting.
Pumpkin Apple Butter
- Small (2-4 lb) roasted pumpkin (use this for directions)
- 6 small-medium size apples (I used Gala apples, use a sweeter apple for a sweeter butter and a tart apple for a more tart flavor)
- Cinnamon to taste
- Salt to taste
Using a food processor or hand blender, puree roasted pumpkin until smooth. Set Aside.
Peel and core apples, then dice. You could skip this step if (the apples are organic) you want but the skins really hinder the quality of the finished product. I recommend peeling. Don’t worry about dicing the apples perfectly either, just small enough to cook up quickly- we’re going to puree them anyway so this is just to get them cooked.
Toss apples and cinnamon (I like a lot of cinnamon, maybe you don’t- add what you like) into a large pot with 1/2 cup water and a dash of salt. Cook on medium until the apples are nice and soft. Remove and puree until smooth. Put back into the pot. Add pumpkin. Stir until fully combined. Taste to ensure there’s enough cinnamon and salt, add more if necessary. Cook until heated through.
Serve up and enjoy!
Who Wants Vegan Cream of Broccoli Soup?
I haven’t heat in my house for a few days now. My still new-ish furnace decided to break for the second time this season. On Saturday Evening. In case you aren’t aware, I live in Ohio (unfortunately) where summer lasts 2 weeks and winter lasts 8 months. Ohio has this passive aggressive weather system that really prevents any kind of prediction as to what it’s going to do any given day. The past few days (without heat) have been rainy and cold. Today Jim the furnace man came and (gave me heat) it’s sunny out and a balmy 61- which, for Ohio, isn’t too bad.
All of this means that Ohio weather in October is the perfect weather for soup. So, because I had to get up at the crack of dawn for the furnace guy, I thought I’d make some soup for Cody- a cool vegan dude pal o’ mine on Twitter. He wanted some cream of broccoli soup with vegan cheese on top. I told him it was super simple to make. He’s in California (lucky devil) and I’m in Ohio, so I can’t actually give him some soup so I thought I’d share it all with you. From start to finish, I had this soup done in 20 minutes (probably less, I’m being generous with the time). It’s reminiscent of a rich and creamy broccoli soup of my pre-vegan past and I think you’ll enjoy (the taste) how easy it is to make.
Vegan Cream of Broccoli Soup
- The stalks from 2 – 3 bunches of broccoli
- 2 cups vegan “chicken” broth
- 2 cups almond milk (or coconut milk – your choice)
- 2 tablespoons olive oil
- Salt and white pepper (if you have it, use black if you don’t) to taste
Steam broccoli stalks until very tender. Cut into smaller pieces. Add to food processor and puree until smooth. Use the almond milk to smooth out the pureed broccoli. You may have to empty and fill your food processor several times depending on the size of food processor you own. Add pureed soup to a large soup pot. Turn soup to low. Whisk in broth, oil, and spices. Cook on low until heated through.
Serve (top with Daiya cheese if you want or not – I don’t) and enjoy!
The Secret to Having Your Cake and Eating It Too
A Vegan MoFo post, a YDV review, and food porn all rolled into one? Hell yes, that’s what I’m talking about (today).
One thing pretty much everyone can agree on is that sweet treats are awesome. In fact, you’d better know how to run fast if you wave a vegan cupcake in front of a hungry vegan crowd- you’d get tackled for that kind of goodness. This is, of course, probably not true- I’m using it as an analogy (but you wouldn’t want to try that around my friends, just saying).
If you ask me, the only bad thing about sweet treats is the results they have on my ass size health. So, what is the secret to having your cake and eating it too? Ask Ani Phyo. She’s the author of a seemingly sinful book, Ani’s Raw Food Desserts: 85 Easy, Delectable Sweets and Treats
into a good-for-my-health dessert. She’s amazing. I’ve written about Ani Phyo before, I have and love her cookbook Ani’s Raw Food Kitchen. Ani’s dessert book is new to my personal collection but actually has been out for a few years. I should have gotten it sooner. It contains recipes to goodness like Ice Kream Sandwiches, Sundae Cones, Tiramisu, Chocolate Crunch Cupcakes w/Molten Mint Frosting, and much more. And the best part? The very best part? They are all raw and vegan. That means you’re ditching the flour and oils found in other vegan treats in place for the healthy fats from nuts and antioxidants from fruit.
You can officially have your cake and eat it too. You’re welcome.
I’ve made a ton few desserts out of this book and I haven’t found one I don’t care for. Intermingled in the book are helpful eco-friendly and green (gah! I hate to use that term but it fits here) tips for using natural ingredients to create beauty treatments like facial masques and living gently and considerate to our environment. I love, love, love this book.
I offer up “5 Goatz” to Ani’s Raw Food Desserts because it’s packed full of information I can use to keep my ass looking good while stuffing my face with treats health in tip top shape and keep myself pretty using the food in my cupboards. Win = Win.
Do you own Ani’s Raw Food Desserts? Lucky vegan you! Rate your experience below!
I’ve put the recipe for that tasty cake up there and other food porn after the jump.