All posts tagged: Pumpkin

Classic Pumpkin Soup

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As I sit here, my apartment is uncomfortably chilled, I have a steaming cup of tea by my side, and a raw cranberry bar nuzzled up next to it. All signs are pointing to the holidays. How did this happen? Just the other day, it was August- with swelteringly heat and bountiful farmer’s markets, long days, and hand-in-hand weekend adventures through New York City. Now, I dodge from building to building, need to dwell in my car prior to take off, and glumly swallow the fact that the sun disappears at 4:30 pm. If you’re succumbing to a bit of winter trepidation, like me, maybe this Classic Pumpkin Soup will nudge a smile across your face. That up there is a beautiful Long Island Cheese Pumpkin, named for its similarity to a wheel of cheese. Isn’t it a showstopper? It looks like it should be on display, wreathed with colorful fall foliage and candles. It might seem to be too picturesque to eat…but don’t let that stop you. Get out your biggest knife and saw …

Vegan MoFo: Pumpkin Chai Brownies

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And so it goes. Today is the last day of Vegan MoFo. This month of posting has been fun, tiring, and inspirational. Did I mention tiring? I honestly cannot wait to just veg on my couch for a week like a loser after I press publish on this baby. I have done 15 blog posts (which means 15 new recipes) and a slew of Instagram pics this year. (Check out my IG, if you haven’t had a peep) The prompts this year stretched me out of my comfort zone and set my mind percolating on innovative recipes I may not have otherwise tried. Like this one! Everyone’s made brownies before. But not everyone’s made Pumpkin Chai Brownies before (or at least, you would think that until you google ‘pumpkin chai brownies’ -_- ). Today’s prompt, “Fusion challenge!” gave me the inspiration for this recipe. It is a fragrant melange of two of my favorite cuisines: Indian + Autumnal American (I’m not a big fan of winter, summer, or spring American. If there even are such …

Vegan MoFo: Pumpkin Mac and Cheeze

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This cheeze sauce, friends. This cheeze sauce. To respond to today’s Vegan MoFo prompt, “It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?”, I have whipped up this fluffy, velvety pumpkin cheeze sauce. All of the ingredients are things you should have on hand if you have a decently stocked vegan or vegetarian kitchen, which allows for pumpkiny comfort food to be on the table in no time. I have made Vegan Mac and Cheeze multiple times before, but this will be the first Vegan Mac recipe that I am posting. #bigdeal  Previously, I’ve made Angela’s Butternut Squash Mac and Cheeze which is heavenly, as well as my own vegan cheeze sauce sans squash. The thing that makes this recipe different is my use of cashews, which make the sauce extra-luxe and add to the cheesy flavor. Here’s the party all lined up. The ingredients are pretty simple: pumpkin, cashews, nooch, dijon, garlic (I mince mine in a food processor and store …