Alicia's Food For Thought


Fall into Food
November 8, 2009, 11:38 AM
Filed under: Recipes

Hi readers!

In spirit of the Fall season, I decided to give you two recipes to celebrate pumpkins and squash!

Vegan Pumpkin Pie (Thank you Trez for the recipe!)

pumpkin-pie

1 pie crust
1 can (15 oz.) of pumpkin
1 cup soy milk
1/4 cup corn starch
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

Preheat oven to 425.  Add everything together and mix it up well; when it comes to the sugar and spices, those are the amounts I always start with, but I usually play around with it until it tastes right to me (which means I usually use a little more than what’s listed above).  Pour the filing into the crust and bake at 425 for 15 minutes.  Turn the oven down to 350 and bake another 45 – 50 minutes.  Use a toothpick/knife to see if it’s done; when it comes out clean, you’re all set.

Sometimes I cover the crust in foil for the first 15 minutes at 425 to prevent it from getting too brown. I’ve seen some recipes with tofu, but I really like the cornstarch as a thickener; almost everyone who’s ever tried it was surprised it was vegan.

Squash Soup – From Food Network

6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.  Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

I made the squash soup this past weekend while I was on duty and it turned out really yummy! I might have kept the thyme in there a bit too long, but overall it is a very good savory-sweet dish :).

Hope you enjoyed and have a great week!

Alicia Kim
Food For Thought Resident Assistant
alicia.foodforthought@gmail.com

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2 Comments so far
Leave a comment

The squash soup looks very tasty! I don’t know how I feel about making the pumpkin pie vegan, I find that vegan foods have a distinct “vegan” taste to them, but I would try it. :-)

Comment by misconceptionoftheoyster

Hey Alicia!
Fantastic blog, but I was wondering, after you bake the squash, what do we do next to turn it into soup? Like puree it in a blender and when do we add everything else? I’m just a dunce. :P

Lierin

Comment by Lierin




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