Veganmofo: Fuck yes pumpkin! Pumpkin Pie Loaf/Muffins

This recipe is a based of Yellow Rose Recipes Aloha Bread and The PPK's Pumpkin Bread and various PPK pies with coconut milk.

I didn't write down the exact ratios so please let me know if you try this! This recipe made a double batch of muffins and fairly large loaf for me.



Pumpkin Pie Loaf or Muffins

Dry

• 2 cups white flour
• 1 1/2 cups whole wheat flour
  2 tps baking soda
  1 dash of salt
• 2 cups dark brown sugar
  2/3 cup white sugar

Proximately:

• 1 1/2 TBS cinnamon
• 2 tsp nutmeg
• 1 tsp mace
• 1 tsp cloves
• 2 tsp ground ginger
• 1 tsp all spice (or Chinese five spice if your out like i was)

Wet

• 2 generous cups pureed pumpkin
• 1 cup oil
• 1 tsp vanilla extract
  1/2 can coconut milk
  1/3 cup toasted coconut (Optional any add ins like chocolate chips/nuts would be good too)
• earth balance for greasing

Preheat to 350 degrees and grease muffin or loaf tins with earth balance. If using coconut and it is not pre-toasted spread in single layer on pan and watch closely until colour changes.

Mix all your dry ingredients into a bowl in the order listed (I would advise sifting because I ran into issues with the baking soda clumping). Whisk together until evenly distributed. Add spices and stir again.

If you roasted the pumpkin previously like I did you can skip the preheating (just turn it down to 350 to cool)and go straight to pureeing pumpkin. Make sure to have all your pumpkin pureed in case the mixture is too dry, you don't want the wet baking soda to sit around long.

Add your pumpkin, oil, vanilla and stir to incorporate. Crack open the coconut milk and add roughly 1/2 can until the batter reaches a good consistency. Fold in your toasted coconut or other toppings.

Now divide the batter into greased muffin tins and loaf pans (I did a double muffin tin and large loaf, alternatively you can do more loaf pans or muffins to suit your preference).

Place trays into heated oven, as I had both double muffin tin and large Pyrex loaf pan side by side the muffins took approximately 40 mins and the loaf pan was done in 80 mins.

Set timer for 30 mins to be safe and check on muffins or set timer for 40 mins to check on loafs. You want an knife inserted to come out clean, if not return to oven for 20 min intervals. Remove and place on cooling rack these are super moist and might pull apart while they are still warm (messy but soo good). Allow to cool before storing in fridge with plastic wrap or in container.

 Closer look. Tasty

Enjoy alone or with Earthbalance or jams!

Veganmofo: Fuck yes pumpkin! Thai Pumpkin Soup

So along with spuratic posting comes my theme of spuratic themes for Vegan Mofo. Perhaps my favourite of all the various theme's I've been experimenting with is Fuck yes Pumpkin! which as the name suggests is me making pumpkin shit!

And I will never, ever, ever get tired of it.

Starting off with something simple inspired by the now closed Satisfaction Feast in halifax n.s. canada where they made some wicked soups one of which was a thick, creamy, spicy pumpkin soup called Thai Pumpkin.

Thai Pumpkin Soup

• 1/2 medium pumpkin roasted and pureered [roast for an hour at 400]
•  1 can coconut milk
• 3 tbs red thai curry paste
• 2 tbs corriander
• 3 tbs cumin
• 2 tbs paprika
• 2 tbs yellow curry powder
• 1 inch ginger minced or grated
• 3 large garlic cloves minced or grated
• 2 large onions minced
• 3 tbs olive oil or margerine
• 4 cups homemade vegetable stock
• salt and pepper

To start roast and puree pumpkin (or pull some from the freezer to defrost) and chop the onions. Preheat your oil/margarine in a large dutch oven on medium heat. Once heated add your curry paste and cook for a few minutes. Add spices and cook for 2-3 mins string/scrapping the bottom to get everything toasted and bubbling.

Now add your onions and salt continuing to stir and cook until the onions are translucence (5-8 mins). Things should be smelling pretty good and you can now grate in the ginger and garlic. You want to make sure everything cooks and the flavours develop but nothing burns so adjust heat as needed.

Once things are smelling good, add your pumpkin and stir/cook for 5 mins. You want to make sure the spices/onion are evenly throughout the pumpkin and it is heated through. Slowly pour in your stock until you reach the desired thickness cover and boil for 20-30 mins stirring occasionally. The soup should thicken up a bit and smell awesome. Turn down the heat and add the coconut milk, stir to thicken.

Here you can either eat immediately or if your patient you can let it cook for a bit more to mix up the flavours.

Eat with bread/naan or toppings:

• cajun roasted pumpkin seeds
• coarse sea salt
• earth balance swirled
• crushed chili flakes
• drizzle of siracha or hot sauce
• vegan coconut yogurt swirl

Happy Fall Mofo-ers!