Pumpkin Scones

I LOVE pumpkin! During Fall and Winter, I crave the yumminess of pumpkin. Although I love savory pumpkin dishes such as Thai curry or Caribbean soup, to me the ultimate pumpkin experience comes from a little added sugar! Another ingredient, which compliments pumpkin is ginger. I've had raisins in scones before, so I thought...why not crystalized ginger. It worked! Depending on fast you can throw stuff in a bowl, you can have these scones started and out of the oven in about 30 to 35 minutes.

Pre-heat Oven: 425 degrees

Add the following dry ingredients in a large mixing bowl and mix throughly:

• 1/2 cup sugar (these scones are not sweet)
• 3 1/2 cups flour (I used Bob's Red Mill - whole wheat pastry flour)
• 1 tsp baking soda
• 3 tsp ginger powder

Now add:

• 1/2 cup vegan shortening (I used Earth Balance, it comes in sticks and easy to cut the correct amount, you can also use vegan margarine) 

Use a metal pastry blender (hand-held kitchen gadget with three or four metal wires) or a couple of knives and cut through the shortening/margarine until the pieces are pea size. 

Now add:

• 1 can pumpkin puree (regular size can, NOT pumpkin pie mix)
• A handful of crystalized ginger cut into small raisin-sized pieces

1. Gently mix ingredients (you don't want to over mix, because the dough won't be as flakey) until the dry ingredients become more wet and the dough begins to form. 
2. Then on a cutting board (lightly floured) knead the dough until the dry parts are all incorporated. 
3. Roll out dough or push out with hands until dough forms a circle. 
4. Slice the dough into 12 triangles.  
5. Place on baking sheet (non-stick pan or lightly sprayed pan) with enough room between each other for expansion as they bake. 
6. Bake for 12 to 15 minutes. 

Pumpkin Pie (with gluten-free option)

My sister, nephew and I are planning a big Vegan Thanksgiving for friends and family. One of my very favorite Thanksgiving menu items is Pumpkin Pie!! I love the stuff. My sister decided not to make one, but instead order it from New Seasons. Nothing against New Seasons, but their pies are EXPENSIVE. I'm a penny-pinching, DIY person; so, last night I experimented making a pumpkin pie and IT CAME OUT AWESOME!!! I must admit it wasn't completely DIY, I used a store bought crust and canned pumpkin. But it was EASY!!!

Here's what I did......

FOR THE FILLING

In a large metal mixing bowl I mixed the following (note you can use a blender or food processor): 

• 1 box extra firm silken tofu - use an emersion blender and blend until creamy and the chunks are gone, be sure to do this first (if you don't have an emersion blender, you can mix everything in a food processor or regular blender)
• 1 can pumpkin puree (NOT pumpkin pie mix)
• 3/4 cup organic pure cane sugar
• 1/4 cup tapioca starch (I get this stuff dirt cheap at asian markets, but Bob's Red Mill makes it too)
• 4 tsp vanilla (the real stuff - you can get a giant bottle of this at Costco fairly cheap)
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/8 tsp sea salt
• 1 tbsp agave (optional. I added this to make it slightly sweeter. Taste batter and if you think it needs extra sweetener you can add the agave to your liking. Maple syrup would also work or a little more sugar)

Mix all the ingredients thoroughly, pour into pie shell* and bake for 1/2 hour at 400 degrees and 15 minutes at 350 degrees.**

Cool pie on rack.

*I used a store bought graham cracker crust. I did not pre-bake it. However, you could use a gluten-free pie crust or a traditional pie crust and pre-bake pie crust if needed. If you're even more DIY than me, you can make your own crust.

**My oven is old, therefore I tend to bake things at a high temperature. Be sure to keep an eye on your pie and adjust the heat as needed. Keep in mind that the pie needs to get firm and the higher temperature at least for 15 minutes in the beginning really helps. 

Gluten Free - Cinnamon Raisin Bread

My husband and I are trying to reduce our gluten intake. So I've been experimenting with various gluten-free flours and ingredients. Last night I made a loaf of cinnamon Raisin Bread that turned out really yummy. 

In a large bowl MIX the following DRY ingredients:

~ 1 cup sorghum flour (try Bob's Red Mill brand)

~1 + 1/8 cup oat flour (try Bob's Red Mill brand)

~ 1/2 cups Brown Rice Flour (I get this in bulk or use Bob's Red Mill)

~1/2 cup tapioca starch (I get this really cheap at Asian markets, but Bob's Red Mill makes this too)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)

~1 Tbsp + 1 tsp Cinnamon (I get this from Costco in a huge container, which is pretty affordable)

~ 2 Tbsp + 1 tsp Organic Pure Cane Sugar (I get this at Costco too, 1 giant bag costs a little more than one regular size bag at the grocery store)

MIX THESE DRY INGREDIENTS THEN ADD 

~1 or 1 + 1/2 cup organic raisins (I get these in a giant bag at Costco)

In another bowl MIX the following WET ingredients:

~2 Tbsp + 1 tsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~1 Tbsp agave syrup (you could add a little more to make the bread sweet)

~2 Tbsp flax oil (I got this from Costco too)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water 

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, DARK browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).

Flax & Rice Gluten-Free Bread

In a large bowl MIX the following DRY ingredients:

~ 1 cup sorghum flour (try Bob's Red Mill brand)

~1-1/2 cups Brown Rice Flour (I get this in bulk)

~1/2 cup tapioca starch (this item is really cheap at Asian markets)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)

In another bowl MIX the following WET ingredients:

~2 Tbsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~2 Tbsp agave syrup

~2 Tbsp flax oil (I got this from Costco too)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water *

*Note, the bread turns out a little doughy sometimes (due to my bread maker). If your bread maker tends to make things more doughy then add a little less water. The bread comes out REALLY moist and toasts up really well. 

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, MED browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).

Seitan Holiday Roast

This is one of my favorite versions of seitan. It is time consuming, so I don't make it very often. I call it a "holiday roast", because I tend to make it for special occasions. However, it is a great recipe to make any time of the year. The seitan comes out very moist and can be used a variety of ways (cold or warm). It freezes nicely as well.

First:
Pre-heat oven 325 degrees

Second:
Blend the following ingredients (I used a medium size bowl & an immersion blender, but you can use a food processor or a blender)
~ 1 box silken FIRM tofu
~1.5 cups water
~ 3 Tablespoons soy sauce (or Tamari)
~1 Tablespoons Olive Oil

Third:
In a large mixing bowl, combine the following ingredients (stir thoroughly)
~ 2 cups vital wheat gluten
~ 1/2 cup nutritional yeast  powder (flakes are fine too)
~ 1/2 cup garbanzo bean flour or soy flour (Bob's Red Mill makes both)
~ 2 tsp onion powder
~ 1 tsp garlic powder
~ 1/4 tsp white pepper (optional)

Fourth:
Combine wet ingredients with dry. Mix with spoon to get all the dried bits into the dough. Knead dough until all ingredients are combined. Let dough sit while you do the following....

Fifth:
Mix the following ingredients together for the basting broth..........(you can use the bowl from the wet ingredients)
~ 2 cups hot water (or warn enough to dissolve a bouillon cube)
~ 1 faux chicken bouillon cube (I get these at Food Fight)
~ 1 Tablespoon Olive Oil
~ 1 Tablespoon Sesame Oil (if you don't have this, just use Olive Oil......but why don't you have this?? Your kitchen NEEDS this!!)
~1 Tablespoon No-Salt seasoning (I use the organic seasoning from Costco that has a blend of various spices)
~1 Tablespoon garlic powder

Sixth:
Knead Dough for about two or three minutes. Place dough into a LARGE roasting pan and stretch dough to fit the entire bottom of pan. Pour all of the basting broth over the dough. Cover with aluminum foil. Bake in oven for 1.5 hours. Remove from oven, cut roast in half and flip over in pan. You should still have plenty of basting broth. Cover with foil and bake for approximately 1.5 more hours. Be sure to check on it periodically to make sure there is still basting broth left. 


When done, there should be very little basting broth left (if any). The seitan tastes better the next day, so you can make this a day ahead and rewarm by using a little broth. The seitan can be sliced as a roast but can be chopped cold in a salad, fried with batter, etc. It is extremely versatile. 

Corn Pudding (side dish)

I made this side dish for ThanksLiving and it was a big hit. I've had several people ask me for my recipe. It is gluten-free and soy-free. Veganomicon has a yummy Southwestern Corn Pudding (pg. 151), which I LOVE and highly recommend. However, for ThanksLiving I wanted something that was similar to the maize pudding I sampled as a child on a field trip to Plymouth Rock. Therefore, I modified the recipe to emulate the flavors and textures I remember from that cold day in New England back in 1976.

So, here's how I made it....

First....
~Turn on your oven to 350 degrees
~Sauté two bags of frozen organic sweet corn in a skillet w/ a little olive oil. Cook until corn starts to get a little browned from caramelization. 


Meanwhile......in a large mixing bowl......combine the following dry ingredients....
~1/4 cup corn starch
~1/4 cup corn flour (Bob's Red Mill makes this)
~1/2 cup cornmeal
~1 tsp salt
~cayenne pepper (add according to your liking or leave out)

Then........Add the following to the bowl and mix
~the sautéed corn
~1 can light coconut milk (Trader Joe's sells this for about a buck)
~2 tablespoons REAL maple syrup
~(for sweeter pudding, add a little agave)

Pour into casserole dish and cook uncovered for 40 minutes. Let cool for approximately 10 minutes before serving. Tastes good cold, but I prefer it warm.

Gluten-Free Bread: (Brown Rice & Garbanzo)

My husband and I decided to go on a 20 day cleanse, which ended up being a lot easier than I expected. We gave up caffeine, alcohol, sugar (tiny amounts of agave was used in moderation), processed foods, corn, gluten and fried foods. We focused on raw foods, herbal teas, steamed veggies, brown rice, beans and occasionally tempeh (we reduced our normal soy intake). For the first three days, I suffered from headaches due to the caffeine withdrawals. Once the headaches subsided, I was home free. Today is our last day of our cleanse (just in time for Valentine's Day tomorrow), but we feel so good that we're planning to start the cleanse back up again in a week.

Through this cleanse journey, I had to rethink how to cook. Wheat is in everything from soy sauce to seitan. I had made the most amazing hummus and was tired of eating rice cakes. So, I decided to make gluten-free bread. First I had to find Xanthan Gum. This was a challenge, but I found it in bulk at a natural food co-op. I found out later that Bob's Red Mill makes it for approximately 12 bucks a bag (find in the nutritional section of some grocery stores). For a loaf of bread, it only takes 3 tsp, so you might want to buy it in bulk to save money.

I modified a recipe to be vegan and (refined) sugar-free. You'll need a bread maker for this. It is VERY important that you pre-mix the ingredients so that it will rise correctly in the bread maker. This recipe yields a 1.5 pound loaf.

In a large bowl MIX the following DRY ingredients:

~ 1 cup garbanzo bean flour (try Bob's Red Mill brand)

~1-1/2 cups Brown Rice Flour (I found this in bulk)

~1/2 cup potato starch (this item might be spendy, but I always stock up after the Jewish Holidays when my grocery store marks it down from $6 to $1)

~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)

~1 tsp sea salt

~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store)

In another bowl MIX the following WET ingredients:

~2 Tbsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)

~2 Tbsp agave syrup

~2 Tbsp oil (I used extra virgin olive oil)

~1 tsp apple cider vinegar (I used the Bragg's brand)

~1-3/4 cups water

Add the wet to the dry and thoroughly mix. It will form into a globulous dough.

Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.

Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, MED browning. (Your bread maker will knead the dough and bake it, which should take less than 2 hours).