Recipe 19/36 Pumpkin Pancakes

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Ingredients
2 cups of pumpkin purée
1 cup of nut or rice milk (I use cashew milk that I make myself, instructions below)
1/4 cup of orange juice
1/2 cup of apple sauce
1 teaspoon of baking powder
1 cup of tapioca flour
1/4 teaspoon of Xanthan Gum
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg

Directions
Mix the dry ingredients in a small bowl. Combined the wet into a medium bowl. Slowly combine the dry into the wet, fry until golden brown and delicious.

Notes

  • I first attempted this without the flour, but it wouldn’t set up, so then I added a half cup of tapioca flour, still not enough, so I added another half cup and the results were satisfactory. Served with a good maple syrup, the pancakes had a really complex flavor. I was afraid the cashew milk might be to strong, but it came through very mild and absented the pumpkin and syrup very well. I did not notice the taste of the apple sauce at all.
  • I used the orange juice thinking it would give body and a bit of lift like butter milk did. I added a bit of Xanthan gum because after adding the flour I wasn’t sure I would have enough egg replacer to bind it. I think both the juice and Xantham gum could be considered optional.
  • The texture of the pancakes were a little off, they didn’t stiffen up like normal pancakes and the inside was a little custard issue. I will probably play with the proportions of flour and pumpkin next time I make this dish.

  • Home made cashew milk
    I use 1/3 cup of raw organic cashews and I cup of water. Put them in a blender or food processor and buzz them until it looks milk with any heavy particulates. I have a good Kitchen Aid mixer and min wife has a Vitamix blender so it goes quickly. If you are using your grandmothers kitchen appliances, you may not be able to make this work. I like using cashew milk, it’s quick to make, it has a lot of body and mouth feel, without staring, or using store bought milk replaces that are full of crap.

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    Recipe 18/36 Pumpkin/Riesling Sorbet

    Ingredients
    2 cups of pumpkin Purée
    1 1/4 cups of a good Riesling wine
    1/4 cup of water
    1/2 cup of sugar
    1/4 teaspoon fresh ground clove
    1/4 teaspoon fresh ground cinnamon
    1/4 teaspoon fresh ground nutmeg


    Directions

  • mix all Ingredients together and let me them chill in the fridge for six hours
  • mix them in your ice cream maker following the vendor directions, my Kitchen Aid took 20 minutes

  • Notes
    This tasted really good, but the texture was a bit off, it clumped together, instead of an even sorbet. I think I should have brought the liquid to a boil and made a syrup with the sugar and added the spices. I adapted this recipe from a recipe from the cookbook The Perfect Scoop.. I need to contemplate how to get it to smooth out more. This makes about two pints.


    To make pumpkin purée, the standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend.

    Recipe 17/36 Pumpkin Pie Gluten Free Vegan

    This is the same basic recipe as the dairy laden pie and my mom and I made them at the same time. This one uses chia seeds and cashew milk to replace the dairy in the filling and oil to replace the dairy in the crust. I liked the dairy pie a little more than this one, but I would hesitate to mow through a piece if I had the chance.

    Ingredients
    2 cups of pumpkin pulp purée from a sugar pumpkin
    1 cup raw sugar
    1/2 teaspoon salt
    2 heaping teaspoons chia seeds
    1 cup of raw cashews
    1 cup of water
    2 teaspoons of cinnamon
    1 teaspoon fresh diced ginger
    1/4 teaspoon fresh ground allspice
    1/4 teaspoon fresh ground nutmeg
    1/4 teaspoon fresh ground cloves
    1/4 teaspoon fresh ground cardamon

    Directions

  • Standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend it. I then add the spices and let the flavors meld for a few hours in the fridge.
  • Place the cashews, chia seeds and water into a blender and purée them until it looks like milk add to a bowl and whisk in the pumpkin purée until well incorporated.
  • Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  • Pie Shell
    1 cup of very finely grated almonds (I use a food processor until its a smiliar texture to course sand) or almond meal.
    3-5 tablespoons of almond oil or whatever oil you have on hand


    Directions
    Work the oil into the almonds until you have a damp ball. Then press it into the pie pan and work it until its flat and pie crust looking. Then put it into a 350 degree oven for 10 to 12 minutes.

    Recipe 16/36 Pumpkin Pie, Full Dairy, Gluten Free

    Ingredients
    2 cups of pumpkin pulp purée from a sugar pumpkin
    1 1/2 cup heavy cream
    1 cup packed raw sugar
    1/2 teaspoon salt
    2 eggs plus the yolk of a third egg
    2 teaspoons of cinnamon
    1 teaspoon fresh diced ginger
    1/4 teaspoon fresh ground allspice
    1/4 teaspoon fresh ground nutmeg
    1/4 teaspoon fresh ground cloves
    1/4 teaspoon fresh ground cardamon

    Directions

  • Standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend it. I then add the spices and let the flavors meld for a few hours in the fridge.
  • Mix sugars, salt, in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
  • Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  • Pie Shell
    1 cup of very finely chopped almonds or almond meal.
    3 tablespoons butter
    2 tablespoons heavy cream

    Directions
    I work the butter into the almond meal with my hands until the butter is pretty evenly worked in. Then add the cream and work it in until its wet. Then press it into the pie pan and work it until its flat and pie crust looking. Then put it into a 350 degree oven for 10 to 12 minutes.

    Notes
    One in the oven, this took a long time to set up, next time I make it, I will probably add another egg. That said, it was a great pei. The crust drew rave reviews from the crowd and the cream gives it a mouth feel superior to evaporated milk.

    Recipe 15/36: Beet Soup

    Ingredients
    3 tablespoons olive oil
    4 medium shallots, chopped
    3 cloves garlic, chopped
    6 medium beets, peeled and chopped
    2-3 cups vegetable stock
    salt and freshly ground pepper

    Directions

  • Warm olive oil in a large saucepan over medium heat.
  • Stir in onions and garlic; cook until soft but not browned, about 5 minutes.
  • Stir in beets, and cook for 1 minute.
  • Stir in stock, and season with salt and pepper.
  • Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  • Use an Emerson blend to purée into a smooth soup.
  • Notes
    I made this with a vegetable stock of 2 ribs if celery, the leaves and cuttings from the beets and six cups of water. Bring to a boil and simmer until halved.

    This was an awesome soup, mild and flavorful, I wish I’d have leftovers to try it with sandwiches.

    Recipe 14/36: Mushroom and Squash Soup

    Ingredients
    2 head(s) garlic
    6 tablespoons olive oil
    2 large onions, chopped
    1 1/2pound(s) assorted wild mushrooms, sliced, stems reserved
    8 carrots, peeled and cut into 1/2-inch pieces
    2 ribs celery, chopped
    8 sprig(s) fresh parsley
    1 (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
    1 cup(s) white wine
    2 teaspoon(s) salt
    1/2teaspoon(s) coarse-ground pepper

    Directions

    • Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon olive oil, wrap in foil, and roast until soft — about 45 minutes; let cool and squeeze to release the roasted.
    • Make the vegetable stock: I toss all the lose cuttings, onion and garlic trimmings, parsley stems, carrot tops, mushroom stems, the peel from the squash and a pumpkin peel that was going into a pie, and a cup of beet stock from another recipe. Add 8 cups of water, bring to a boil, then reduce to a simmer for 45 minutes.
    • Add the remaining olive oil to a soup pot, toss in the carrots, celer and onion to sweat over medium heat for five minutes. Then work in the mushrooms for another 3 minutes. Add the stock, whine, parsley.pepper, garlic, and squash. Bring to a boil and let simmer until the squash is tender and the flavored have melded.

    Notes
    I used a pound of fresh crimmi, a half pound of shiitake, and a 4 ounce package of wild mushrooms that I reconstituted in a cup of the warm stock before dicing. This was a great soup, with a meaty texture from the mushrooms and great flavors. My wife found it slightly two sweet, so I would probably savory it up a bit with herbs next time. Possibly fresh chives added to the stock.

    My biggest mistake was that it made so much that I could only serve and forgot to break out the second portion. I think our guests would have eaten most of it. It worked in our favor. We had it for dinner tonight with cheese sandwiches and the soup was even better after having a few days to meld.

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    stock coming to a simmer. I used this for the soup recipe and both the rice recipes

    Recipe 13/36: Brown Rice Pilaf

    Ingredients
    1 tablespoon olive oil
    1 small yellow onion, chopped
    3 garlic cloves, minced
    1 cup long grain brown rice
    2 1/2 cups vegetable broth
    salt & pepper, to taste

    Directions

  • Dice onions and garlic, them sweat In a small skillet for five minutes under medium heat
    Add rice and sauté for 1 minute.
  • Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
  • Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
  • Uncover and let rice stand for 5 minutes before serving
  • Notes
    A simple rice recipe as a side dish. A simple easy flavor I think it’s good for tying dishes together.

    Recipe 12/36: Wild Rice Casserole

    Ingredients
    2 1/2 cups of vegetable broth
    1 cup uncooked wild rice
    1/4 cup cranberries
    1/4 cup dried apples
    1/4 olive oil
    1 teaspoon salt
    1/2 pound fresh mushrooms, sliced
    1 cup onion, chopped
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    Directions

    Directions
    Preheat oven to 350 degrees
    Remove stems from mushrooms, dice fine, add to vegetable stock.
    Bring vegetable broth to a boil in a medium saucepan.
    Optional: I used an emerson blend the mushrooms into the stock once it was boiling to add body.
    In a 1 1/2 quart baking dish, mix vegetable broth, uncooked wild rice, 2 tablespoons olive oil and the dried apples and cranberries.
    Cover, and bake in the preheated oven 30 minutes.
    While rice mixture is baking, add remaining olive oil in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

    Notes
    I adapted this recipe from a simple mushroom dished. After having it, I don’t think I would want the plain mushroom version. I had intended to add the dried apples, but forgot at the last minute and I think they would have made it better. If to do it again, I would add a finely chopped rib of celery and a few good twists of black pepper. Still it was good and considering I was serving a large group I could have doubled the recipe.

    Planning for cooking day 10/20/2012

    I believe I have settled in the dishes that I plan to make for the next cooking day.

    Brown rice pilaf
    Wild rice casserole
    Squash vegetable soup
    Beat soup
    Bean salad
    Salad
    Smoked duck and possible BBQ chicken
    Pumpkin pie

    Recipe 11/36: Vegan chili

    2 cups of red pasta sauce (I used my own)
    2 cups of vegetable stock
    1 cup of black-eyed peas
    1 cup of navy beans
    1 cup of bell pepper (I used a combo of green, red and orange)
    1 cup of onion (I used .5 cup each of yellow and white)
    3/4 cup of celery
    1 tablespoon of ground cumin
    1 Table spoon of chili powder
    .5 teaspoon of cayenne pepper
    I added a teaspoon of a crazy hot chili powder I made a few years ago, but I can’t tell you how to to reproduce it with violating the Geneva conventions stance on chemical weapons.
    1 teaspoon of molasses
    1 tablespoon of honey. I used buckwheat honey which has a strong distinctive flavor

    Soak beans overnight and cook the beans. Dice the veggies fine and sweat for five minutes, stir the spices into the veggies after wards to meld and set aside for 10 minutes. Add the sauce and stock to the beans and begin to simmer. Then add the veggies, honey and molasses and let simmer for 20 minutes to allow the favors to meld.

    Notes: I made this to got with corn bead from the last recipe and served it with rice prepared in vegetable stock instead of water. It was good, but hotter than expected. I need to make it again, but cut back on the homemade fire powder.