29 outubro 2009

Samhain Vegan Recipes




PUMPKIN GINGER SOUP
from Nicole, Brooklyn, NY
Ingredients:
1 small cooking pumpkin
1/2 cup cashews
1 tablespoon grated fresh ginger (or to taste)
salt to taste
Directions:
Soak cashews in water to cover for several hours. This step is optional, but helps them blend better. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour). Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot. Blend cashews in blender until smooth and add to the pumpkin puree. Rinse the blender with a little water and add to the pot. Add a little more water if it’s too thick. Add ginger and salt to taste and heat gently for a few minutes to blend the flavors.


PUMPKIN-CIDER BREAD
from Libby, Belmar, NJ
Ingredients:
2 cups of canned pumpkin
2 cups of flour, and then enough to keep the consistency just right
2 tblspns dry yeast in 1/2 cup of 110 degree water
1 tblspn salt
2 tblspns vegetable oil
1/3 to 1/2 cup molasses
2 cups of fresh cider
Directions:
Start with two cups of flour, then slowly sift in more after wet ingredients are added. After the flour and salt are combined, mix in the rest of the ingredients from wettest to most solid (cider, then yeast mix, and so on). Once mixed, pour the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and let it in rise until it’s doubled in size in a warm place. (Generally, this takes from half an hour to an hour). Punch down the doubled dough. Roll the dough out into a long, thin, relatively narrow strip and roll from one end. Place in a greased pan (probably circular in this case), and let rise until doubled again. Baking bread is not for the impatient! Finally, put it in a preheated oven at about 400 degrees F for about 50-60 minutes. If it looks like it’s browning too quickly turn the temp down a notch or two. You’ll know it’s done when tyou can poke it with a fork and then fork comes out clean. If the fork has some dough on it, let it bake a little longer.


VEGAN PUMPKIN PIE
from Brett, Quincy, IL
Ingredients:
Filling –
1 1/2 packages silken tofu
1 15 oz. canned pumpkin
2/3 cup barley malt syrup
1 tsp. vanilla
1 tbsp. pumpkin pie spice
Pie Crust –
1 1/2 cups sifted unbleached flour
about 6-7 tbsp. non-hydrogenated margarine
about 2 tbsp. cold water
pinch of sea salt
Directions:
Pre-heat oven to 350 degrees F. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into a 9" unbaked deep dish pie shell. Bake for about one hour. Filling will be soft, but will firm up as it chills. Chill overnight and serve.

(tirado de morbid outlook

Sem comentários: