The Spooky Vegan has an excellent round-up of all the vegan pumpkin shiz at Trader Joe’s right now, including VEGAN PUMPKIN ROLLS BRB EATING EVERYTHING. 
Of course, I’ve already added this to the Trader Joe’s vegan eats Pinterest board, which is the best. 

The Spooky Vegan has an excellent round-up of all the vegan pumpkin shiz at Trader Joe’s right now, including VEGAN PUMPKIN ROLLS BRB EATING EVERYTHING. 

Of course, I’ve already added this to the Trader Joe’s vegan eats Pinterest board, which is the best. 


DUDETTES! AND DUDES! So Delicious is really bringing it lately! First, Coconut Whipped Cream. Now, Candy Corn and Pumpkin Spice ice cream popsicles OH MY GOooooOOODNESS. Not sure when these hit the shelves but probably soon because it’s already autumn and it’s time to stuff our faces with candy corn ice cream.



It’s Farm Sanctuary rescued pigs eating pumpkins, how cute are they!? Eat those pumpkins, you little maniacs! 


Recipe: Pumpkin butter is so easy, why aren’t you making it already?  »

It’s the simplest thing in the world; you barely need a recipe. Let me walk you through it.

Take a sugar pie pumpkin. Halve it, gut it. Line a baking dish (NOT A COOKIE SHEET) with parchment paper and put your twin pumpkin halves in it.

Bake at 350 for an hour or so, until your pumpkin looks like this:

I poked mine with a knife a few times to check for doneness. It’s like baking any squash; you want it to be soft but not mushy, lest it melt.

Allow to cool a bit, then scrape all the pumpkiny flesh from the skin and deposit it in a food processor (not a blender, unless you have a VitaMix or similar super-machine). You can add something like lemon juice as a contrast/preservative, or do what I did, which was add some homemade apple butter, which isn’t nearly as sour as lemon juice and may contribute to the depth of flavor. Blend some more.

Now add your sugar. I used a brown sugar, about 1/2 cup to 4 lbs. of pumpkin, but it’s really to taste. This is your pumpkin butter! I also added a whole bunch of garam masala (more interesting that “pumpkin pie mix” plus cheaper because you can buy it in a bag in the “international foods” section near all the dried chiles), some vanilla, a little salt. Blend until smooth, adjusting the ingredients for taste. If it won’t blend, add water until it does. Don’t worry.

Move your pumpkin butter from the food processor to a pot. Bring to a boil, then turn the fire down low, cover it with a nice mesh splatter screen, and let it cook down. Depending on how much liquid you had to add, and how thick you want it, the mixture can take from 30 minutes to many hours to cook down. Again, don’t worry.

Once it’s achieved optimal thickness, take it off the stove and let it cool. Put in in jars, and take vanity pictures for the internet.

Congratulations, you have homemade pumpkin butter! Which you made by mostly applying heat!

Finally, a tip if, like me, you add too much lemon juice/sugar/whatever and fuck it all up: Just bake a new pumpkin, blend it up, and add it to the weird stuff in a bigger pot. Apply heat, adjust for taste. Eventually, instead of a single batch of not-right pumpkin butter, you will have a double batch of delicious pumpkin butter. Foist it on your friends and family if you’re afraid you won’t eat it all (you will). Look, you are a genius at fall foods!


Fall in love with autumnal vegan recipes!  »

We’ve got an insanely delicious Pinterest board that’s teeming with a ridiculous amount of perfect-for-fall vegan recipes! There are breakfasts, lunches, breads, drinks, and desserts galore. If you don’t attempt to eat your computer screen, there’s something wrong with you and you should check yourself into the nearest psych ward immediately.


A vegan dinner party in the New York Times!  »

If you look at Melissa Clark’s New York Times archive, you’ll see articles about London broil steak, clam sauce, pork cutlets, and “How to Spatchcock a Chicken,” which term is not in my browser’s dictionary but is in my computer’s (it sounds filthy). However, on Oct. 14, she wrote about a vegan dinner party, with a menu that sounds pretty amazing. Great job, Melissa Clark!

She uses lots of early autumn produce, and makes a delicious two-appetizer, four-course meal. The menu:

Hummus with Crisp Maitake Mushrooms, served with Sesame Flatbread
Crisp Kale Chips with Chile and Lime
Farro and Fresh Tomato Soup with Basil
Dandelion Salad with Garlic Confit Dressing
Harvest Tart with Pumpkin, Roasted Red Peppers and Olives
Roasted Pears with Coconut Butterscotch Sauce and Toasted Coconut

Yes, those are links to all of the recipes. Who’s making what this week? I am all about savory tarts—please veganize Zwiebelkuchen for me and then make it for me and serve it to me, I will do so many things for Zwiebelkuchen, it’s undignified, but oh—and reading about that pumpkin-red pepper-olive concoction is making me so hungry, oh man.

Go read the article, and maybe tell the Times how happy you are to read a lovely article, complete with recipes, on the delights of eating vegan. Because it is delightful, and one of our post-VVCon projects is to recognize and express appreciation for positive things, such as “sincere praise for vegan food in the New York Times.”

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