Major props to Julie Hasson~ I made two of her recipes on Wednesday evening, both involving pureed pumpkin, and both simply delicious.
Pumpkin cake with raisins, and chocolate chips all ooey-gooey on top. I prefer my chocolate chips on top of cake ever since making VWAV's raspberry chocolate chip blondies last year.
For spices, I only had cinnamon and nutmeg in the house (oh my), and I also cut the oil in half by simply using a little extra pumpkin. I often cut some oil with applesauce as well, but never all of it. I don't swing that way.
Julie's Smokey Pumpkin Hummus - used my homemade pureed pumpkin and the chickpeas I soaked over a week ago and had just a bit left of. Julie recommends using toasted sesame oil in this, fyi. I knew I'd like these recipes, a I sampled Julie's homemade versions of them at the Vegan Holiday Festival earlier in the month.
At the demo, Julie added candied pumpkin seeds on top, and since I had seeds myself, I toasted some in a pan with a touch of maple syrup, cayenne, sea salt and a wee bit of canola oil.
This is the dinner that used the rest of my purple cauliflower.
Maybe I'll get more cauliflower at the farmer's market tomorrow - maybe.
If I do, I'll probably be cheaper and just get white. This is a meal I made using what was in the house - simply roasted a veggie, reheated some baked yam fries and made those famous chickpea cutlets for a who-knows-how-many-nth time.
On the side is some Nomicon cheezy sauce and roasted garlic marinara.
P.S. My toes are now orange from all the pumpkin consumption.
P.P.S. This time next week, I'll be on day one of my Boston/NY trip, woo!