Vegan with a Vengeance - May 2009

Diva: Tamara

All recipes from
Vegan with a Vengeance
by Isa Chandra Moskowitz
(unless otherwise noted)



Drinks: Tiffany (sub for Bonnie)
Sangria

¼ c sugar
1 sliced orange
1 sliced lemon
¼ c triple sec
700 ml red wine
1 orange, juiced

Stir sugar and sliced orange/lemon until sugar dissolves. Add in triple sec, wine, and orange juice.

Bootlegs

1 12 oz can frozen lemonade concentrate
1 ½ c water
1 ½ c fresh mint leaves
vodka, run, gin, or bourbon
club soda

Combine lemonade concentrate, water, and mint leaves in a blender. Blend at high speed 15 - 30 seconds, until frothy. Spoon off froth and discard. Strain mixture through a fine sieve.
Combine 2 oz bootleg mix with 2 oz alcohol (if desired) and 4 oz of club soda. Serve over ice.
(from Simply Classic, a Jr. League of Seattle cookbook)

Appetizer: Aven
Fresh Corn Fritters

6 oz extra-firm silken tofu
1 T pure maple syrup
2 T soy milk
¼ c all-purpose flower
3 ears corn, kernels cut from the cob (about 1 ½ c)
¼ tsp salt
several dashes fresh black pepper
¼ red bell pepper, very finely chopped
corn oil for frying (canola or any light vegetable oil will do)

In a blender or food processor whiz the tofu, maple syrup and soy milk, scraping down the sides with a rubber spatula often, until everything is smooth. Add half the corn (¾ c) and pulse about 20 times (scraping down the sides after 10 times), so that the mixture is chunky. Transfer to a bowl, add the rest of the ingredients (except for the oil), and combine well.

Heat a think layer of oil in a heavy skillet over medium-high. Drop the batter by tablespoonfuls into the skillet. Flatten a little with the back of the spoon (wet the spoon first to avoid sticking). Cook 2 ½ to 3 minutes on each side until lightly browned. When done, rest on a brown paper bag or paper towels to drain the oil.

Served with Raspberry Chutney and Love Dip (see Norwegian - April 2009 Entree and substitute cream cheese for vegan cream cheese.)

Salad: Lovina
Mixed Greens with Balsamic Glazed Port0bella Mushrooms and Lime Balsamic Vinaigrette
(Vinaigrette from Food Network)

Lime balsamic vinaigrette:

1 lime, microwaved to release essential oils (allow lime to cool)
2 T balsamic vinegar
2 T sugar
1 shallot clove, very finely minced
1 tsp very finely minced fresh rosemary leaves
¾ c grapeseed oil
Salt and freshly ground black pepper

Squeeze the lime juice (from the now cooled lime) through the feed opening of a running blender. With the blender still running, add the vinegar, sugar, shallot and rosemary, 1 at a time, and pour the oil in a slow steady stream into the vinegar mixture very slowly to emulsify. Remove to a container and season with salt and pepper, to taste.

Balsamic-Glazed Portobello Mushrooms

3 medium-size Portobello caps, sliced ¼-ince thick
1 T olive oil
¼ c balsamic vinegar
pinch salt
2 cloves garlic, finely minced

Preheat a large skillet over medium-high heat for about 2 minutes.

Toss the mushrooms with the olive oil until coated. Place in pan in a single layer. Let cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.

Add the vinegar and salt; sauté for 30 seconds. Add the garlic and sauté for 3 more minutes.

Serve cold over greens and dress with vinaigrette.

Soup: Ashley
Potato-Asparagus Soup

3 pounds russet potatoes, peeled, cut into 1-ince chunks
1 pound asparagus, rough ends discarded, tips cut into 2-inch pieces, lower part cut into 1/2 –inch pieces
2 T olive oil
1 large onion, cut into ½-inch dice
3 cloves garlic, minced
1 tsp salt
a few dashes fresh black pepper
4 c vegetable broth, or 2 bouillon cubes dissolved in 4 c water
2 bay leaves
juice of 1 lemon
¼ c chopped fresh dill

Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.

Rinse out the pot, then in the same pot sauté the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper, ; and sauté 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.

Ashley's addition: Soak package of dried morel mushrooms in 1 cup of water for an hour. Remove mushrooms from water. Sautee 1/3 of the mushrooms with the asparagus. Sub 1 cup of veggie broth with the mushroom broth.

Coarsely chop the remaining mushrooms. Sautee in olive oil along with about 1 cup of asparagus cut into 1/4 inch lengths. Sautee just until the asparagus gets tender. Sprinkle on soup as garnish.

Side Dish: Colleen
Maple-Mustard-Glazed Potatoes and String Beans

2 pounds small Yukon gold potatoes, halved (about 1-inch pieces)
½ pound string beans, halved, ends cut off and discarded
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 T tamari or soy sauce
¼ c pure maple syrup
3 T Dijon mustard
2 T olive oil

Preheat oven to 400 F

Place the vegetables in 9x13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard in dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350 F and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the remaining sauce poured over them.

Entree: Stacey
Green Thai Curry

Chile paste
2 small Thai green peppers or Serrano chiles, seeded and chopped
2 jalapeno peppers, seeded and chopped
½ c boiling water
2 tsp crushed coriander seeds
1 tsp cumin seeds
5 white peppercorns (black peppercorns are an okay substitution)
1 T fresh chopped lemongrass
1 T chopped fresh ginger
3 cloves garlic
1 c lightly packed fresh cilantro, plus extra for garnish
2 tsp finely grated lime zest
1 c shallots, chopped

Everything Else:
5 T peanut oil
1 block tofu, pressed an dcut into small trianges
1 red bell pepper, seeded and thinkly sliced
1 medium-sized red onion, sliced into thin half moons
1 (15 oz) can coconut milk
1 ½ T pure maple syrup
Juice of 1 lime
½ c lightly packed fresh basil (Thai basil if you can find it)


To make chile paste:

Place the serranos and jalapenos in a bowl, cover with a ½ c boiling water, and let sit for 15 minutes.

Place the coriander seeds, cumin seeds, and peppercorns in a small skillet and toast over medium heat for about 2 minutes, until they are fragrant. Transfer to a food processor and grind into a powder. (If you are using a blender instead, it may not grind the seeds into a powder, it may just bounce them around, so either use a mortar and pestle or a coffee grinder to grind them or just place them with all other ingredients and hope for the best.) Cover and set aside until ready to use.

Heat 2 T of the peanut oil in a large nonstick skillet over medium-high heat. Add the tofu triangles and heat on each side until golden brown (about 4 minutes per side). Transfer to a large plate and cover with foil to keep warm. In the same skillet, sauté the red pepper and onions (add a little extra oil if needed) for about 3 minutes, until just slightly tender.

Preheat a heavy-bottomed medium-size saucepan over low-medium heat. Add the chile paste and cook for about 2 minutes, stirring constantly. Add the coconut milk and turn the heat up a bit. Mix together until the paste is incorporated; bring to a low boil. Add the maple syrup and lime juice, taste for sweetness, then add a little more maple syrup if necessary. Place the tofu, peppers, and onions in the sauce and cover; cook for 5 minutes. Add the basil and turn off the heat. Let sit for 5 minutes or so before serving. Transfer to serving bowls and garnish with fresh cilantro.

Dessert: Erin
Blueberry Coffee Cake

Topping:
¼ c all-purpose flour
3 T brown sugar
¼ tsp ground cinnamon
1 T canola oil
1 c chopped walnuts

Cake:
4 c all-purpose flour
1 T baking powder
1 tsp baking soda
1 ½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp tsp ground allspice
¼ c canola oil
1 (6 oz) container vanilla soy yogurt
1 c pure maple syrup
1 ½ c plain soy milk
1 tsp vanilla extract
2 c fresh blueberries

Preheat oven to 350 F. Lightly grease or spray a 9x13-inch baking pan with nonstick cooking spray.

Topping:
Sift together the flour, brown sugar, and cinnamon. Drizzle in the oil a little at a time and mix with your fingertips until crumbs form. Add the walnuts and mix.

Make the cake:
Sift together the dry ingredients into a large bowl. In a separate bowl, vigorously whisk together the wet ingredients until well combined. Add the wet ingredients to the dry and mix well. Fold in the blueberries.

Spread the batter in the prepared pan and sprinkle the topping over it. Bake for 45 minutes, or until a toothpick or knife comes out clean. Tastes great still warm.

Wild Card: Sara
Fauxstess Cupcakes

1 c unbleached all-purpose flour
¼ c cocoa powder
3 T black cocoa powder (or sub Dutch processed cocoa powder)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 c plain rice or soy milk
¼ c canola oil
½ c pure maple syrup
¼ c sugar
1 tsp apple cider vinegar
1 tsp vanilla extract

Preheat oven to 350 F. Line a twelve-muffin tin with paper liners, spray the liners with canola cooking spray.

In a medium-size mixing bowl, sift toether the flour, cocoa powders, baking powder, baking soda and salt. In a large mixing bowl combine the rice milk, oil, maple syrup, sugar, vinegar, and vanilla and beat at medium speed with an electric mixer for a good 2 minutes. Add the dry ingredients to the wet in two batches, mixing as you go. Beat for about a minute more.

Use a wet ice-cream scoop to fill the cupcake liner three-quarters full. Bake for about 28 minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack.

Fluffy white icing

¼ c nonhydrogenated margarine
½ c nonhydrogenated shortening
¾ c superfine (or caster) sugar
¼ c plain soy milk powder (don’t use low fat)
2 tsp vanilla extract
pinch salt

In a medium-size mixing bowl, beat together the margarine and sortening with an electric mixer on medium speed until well combined. Add the sugar and soy milk powder and beat for a good 10 minutes until very fluffy. Add vanilla extract and a pinch of salt, and beat for another minute. You may want to do a little tast test and add a litt more sugar if needed.

Chocolate Ganache Icing

1/3 c soy milk
4 oz bittersweet chocolate, chopped
2 T pure maple syrup

In a small saucepan, scorch the soy milk (bring it to a boil) then lower the heat to a simmer and add the chocolate and maple syrup. Mix with a heatproof spatula for about 30 seconds. Turn off the heat and continue stirring until the chocolate is fully melted and the icing is smooth.

Royal Icing for the Squigglies

2 c confectioner’s sugar
2 T soy milk powder
2 T water

Sift the sugar into a mixing bowl. Add the soy milk powder. Add 1 T of the water and stir, then add the rest of the water a little bit at a time until you reach a consistency slightly more solid than toothpaste. The icing should not be drippy at all; if it is add a little more confectioners’ sugar.

Assembly

You will ned two cake decorators’ bags, one fitted iwht a small round tip (the kind you use for writing) and one fitted with a large star-shaped or round tip.

Fill the large-tipped one with Fluffy White Icing; fill the writing one with the Royal icing.

Poke a hole in the center of each cupcake, using your pinke. Cram the tip of the bag with the Fluffy White Icing into the hole and squeeze to get as much icing into the center as you can, slowly drawing out the bag, until the icing fills to the top of the hole.

Wipe the excess off the top of the cupcake.

Dip the top of each cupcake into the Chocolate Ganache Icing. Tilt the pan to add more depth to the icing for easier cupcake coating. Place all the cupcakes on a cutting board, make some room in your fridge and put the cupcakes in there to set the ganache, about 10 minutes.

Use these 10 minutes to practice your squigglies, using one hand to steady writing hand.

Remove cupcakes form the fridge and make squigglies for the tops. Return to fried to set and leave there until ready to serve.

Lottery: Mariah

Apples - November 2007

Diva: Nicole

Drinks: Mariah
Hot Toddy

4 c apple cider
1 c cranberry juice cocktail
½ c tequila
¼ c Triple Sec or other orange-flavored liqueur
Garnish: lime slices, orange slices and apple slices

In a saucepan heat cider and cranberry juice cocktail just until hot (do not let boil) and remove from heat. Stir in tequila and liqueur. Serve toddies in mugs, garnished with lime.

Appetizer: Lovina
Phyllo-wrapped Brie with Apricot and Rosemary Chutney

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 c water
2/3 c cider vinegar
2/3 c (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 ½ T chopped fresh rosemary
3 large garlic cloves, finely chopped
2 tsp grated lemon peel
½ tsp salt
1/8 tsp cayenne pepper
½ c blanched slivered almonds, toasted

Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)

**NOTE: this makes a TON of chutney. You will have plenty leftover to use for other meals. It freezes well!

Cheese and Phyllo
1 c (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 ½ T chopped fresh rosemary
1 wheel of Brie

Presentation
Fresh herb sprigs (such as rosemary, sage, and chives)
Additional dried apricots and dried cherries
Fresh baguettes, thinly sliced
Thinly sliced apples
Assembly of cheese and phyllo

Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)

Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped. Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.

Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)

Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)

Cool cheese on sheet 45 minutes.

Presentation
Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

Salad: Stacey
Mixed Salad Greens and apple slices with Apple Cider Vinegar Dressing.
(can’t find dressing recipe)

Soup: Tamara
Curried Pumpkin-Apple Soup

3 T Olive oil
1 Clove garlic, mashed
1 1/2 c Chopped onion
1 Large apple, peeled/chopped
1 T Curry powder
2 c Pumpkin puree
4 c vegetable broth
1 c Milk (I used soy)
Salt and pepper

Heat olive oil in 6 qt. saucepan. Sauté garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Puree all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste. Serves 6-8.

Side Dish: Ashley
Brussels Sprouts with Apples and Bacon

4 slices of bacon
1 pint Brussels sprouts, trimmed, steamed for 3 minutes, and chopped fine (about 1 ¾ cups)
1 ½ tsp caraway seeds
3 T vegetable oil
3 T white-wine vinegar
¼ tsp sugar, or to taste
2 granny smith apples; peeled and chopped

In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the apples. Sauté the mixture over med high heat, stirring often until apples are tender but not mushy. Crumble bacon. Toss all ingredients together and season with salt and pepper to taste.

Entree: Erin
Chicken with apple, cranberry and bacon

4 slices bacon
½ c all purpose flour
½ tsp ground cinnamon
½ tsp poultry seasoning
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
2 T olive oil
1 granny smith apple
1 T unsalted butter
1/3 c minced shallots
2/3 c apple juice
2/3 c dry white wine
2/3 c chicken broth
¼ c dried cranberries
Salt and freshly ground black pepper
¼ c whipping cream
2 T chopped fresh parsley

Preheat the oven to 175 F. Warm a heatproof dish or plate in the oven to hold the chicken while you make the sauce.

Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes. Scoop out the bacon with a slotted spoon and drain on paper towels. Pour about 2 T of the bacon drippings into a small dish and set aside; reserve the skillet with the remaining 2 T or so of bacon drippings for cooking the chicken.

Combine the flour, cinnamon, and poultry seasoning in a shallow dish and stir to mix. Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess. Add the oil to the skillet and heat over medium heat. Add the chicken breasts and cook until nicely browned and cooked through (juices run clear when pierced with a knife), turning once, 5 to 8 minutes per side, depending on the thickness. Transfer the chicken to the warmed dish in the oven and reserve the skillet.

Peel, core, and quarter the apple, then cut each quarter into 3 even slices. Melt the butter in a small skillet over medium heat. Add the apple and saute until it just begins to soften, about 4 minutes, turning the slices once. Take the skillet from the heat and set aside.

Heat the reserved bacon fat in the large skillet over medium heat. Add the shallots and cook until tender and aromatic, about 5 minutes, stirring occasionally. Add the apple juice, wine, chicken broth, and cranberries with salt and pepper to taste, stirring to scrape up the browned bits from the bottom of the pan. Boil over medium-high heat until reduced by almost half, about 10 minutes. Add the cream and bacon, and gently stir in the apple slices. Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce. Cook just until the chicken is warmed through, stirring gently. Taste the sauce for seasoning, adding salt or pepper to taste. Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley.

Makes 4 servings.

** I used chick’n patties when making the veggie version, obviously didn’t include bacon and drippings , and used a vegetable seasoning and broth. All other ingredients remained the same. I’ve never cooked with facon (the fake bacon), but it might be a nice addition to this...?


Dessert: Aven
Caramel Apple Upside-Down Cakes

Aven doubled the recipe and made one big cake in a 10” cast iron skillet instead of making individual cakes.

Makes 6 servings.

2 ¼ c sugar, divided (used brown sugar here)
¼ c water
2 T plus
½ c (1 1/4 sticks) unsalted butter, room temperature
4 large Golden Delicious apples (about 2 pounds), peeled, cored, each cut into 8 wedges

1 ¾ c cake flour
½ tsp baking powder
½ tsp salt
2 large eggs
1 tsp vanilla extract
½ c whole milk

Combine 1 ½ cups sugar and ¼ cup water in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 8 minutes. Working quickly, divide hot caramel among six 1 ¼-cup custard cups. Using pot holders to protect hands, tilt and rotate custard cups to cover bottoms with caramel. Set aside.

Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add apple wedges and sauté until just tender, about 12 minutes. Arrange apple wedges in bottoms of caramel-lined custard cups.

Preheat oven to 325°F. Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining ½ cup butter and remaining ¾ cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about ½ cup for each).

Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.

Preheat oven to 325°F. Sift cake flour, baking powder, and salt into medium bowl. Using electric mixer, beat remaining 1/2 cup butter and remaining 3/4 cup sugar in another medium bowl until well blended. Add eggs 1 at a time and beat until well blended after each addition. Mix in vanilla extract. Beat in flour mixture in 3 additions alternately with whole milk in 2 additions. Spoon batter over apples in custard cups, dividing batter equally (about 1/2 cup for each).

Bake cakes until light golden around edges and tester inserted into center comes out clean, about 35 minutes. Run small knife around cakes to loosen. Invert cakes onto plates. Serve warm with vanilla ice cream.

WildCard: Colleen - CD

Lottery: Sara
Sara decided it was time for some winners so she got prizes for each bag, including $10.00 in one of them.

The Great Pumpkin Diva Dinner - November 2006

Diva: Mariah

Drinks: Erin
Poinsettias

½ ounce Cointreau liqueur (I may have used triple sec)
2 ounces cranberry juice
4 ounces champagne

Pour Cointreau and cranberry juice in a champagne flute; top off with champagne.

Appetizer: Nicole
Pumpkin Dip

Makes for 6 ½ c (about 25 servings)
Prep: 15 min.
Chill: up to 2 days

4 8-ounce packages cream cheese, softened
1 15-ounce can pumpkin
2/3 c sugar
1 T pumpkin pie spice
2 tsp vanilla
Ground nutmeg
Assorted crackers

In a very large mixing bowl beat the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla with an electric mixer until smooth. Transfer to a bowl or storage container. Cover and chill up to 2 days.

Transfer to a serving container and sprinkle with nutmeg. Serve with crackers. Makes 6-1/2 cups (about 25 servings).

Salad: Ashley
Warm pumpkin salad with polenta and candied pumpkin seeds

1 ½ c yellow cornmeal (not coarse)
7 ½ c water
2 ¾ tsp salt
2 ½ T unsalted butter
1 T sugar
½ tsp ground cumin
¼ tsp cinnamon
¼ tsp paprika
¼ tsp cayenne
½ c raw green (hulled) pumpkin seeds (pepitas)
1 T fresh pomegranate juice (see cooks' note, below) or cranberry juice cocktail
2 tsp Sherry vinegar
1 T minced shallot
6 T extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano
8 oz arugula, trimmed

Prepare polenta:
Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick).
Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.

Candy pumpkin seeds:
Melt remaining tablespoon butter in a heavy saucepan over moderate heat.
Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Make vinaigrette:
Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes.
Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.

Roast pumpkin:
Preheat oven to 450°F.

Cut pumpkin quarters crosswise into 1/2-inch-thick slices.
Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.

Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle.
Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.

Assemble salad:
Shave 12 strips from cheese with a vegetable peeler.

Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat.

Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Cooks' notes:
Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day.
Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature.
To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

Soup: Brenda (sub for Michelle)
Pumpkin Soup

Pumpkin puree (2 cans or make own, I used cans of
organic unsweetened pumpkin)
1 yellow onion
3-4 cloves garlic
2-3 carrots
1/2-1 c mushrooms (I used shitake)
vegetable stock
ginger
nutmeg
pumpkin seeds
olive oil
salt

Sauté onion, garlic, chopped carrots and mushrooms in olive oil for 3-5 minutes. Add 2 cans pumpkin and 2 c. vegetable stock, stir together. Add pinch of ginger and nutmeg to taste, but start small and add sparingly! Allow to simmer gently until carrots are tender. Roast pumpkin seeds in olive oil and salt. Add salt to soup to taste. Add vegetable stock as needed to achieve desired thickness of soup. (I needed to add in additional cup or two.) Serve warm with pumpkin seeds as a garnish.

Side Dish: Tiffany
Stuffed Mini Pumpkins with Stuffing, Green Beans and Tempeh

¾ c onion, diced
½ c celery, diced
2 tsp dried or 3 tbsp. minced fresh parsley
¼ tsp thyme
¼ tsp sage
¼ tsp salt
pinch cayenne pepper
4 c bread cubes (whole grain)
10-12 T strong vegetable broth* (up to 3/4 cup)
1 c steamed Green beans
1 c sautéed Tempeh

Preheat the oven to 350F.

In a small frying pan, sauté onion and celery until tender with the parsley, sage, salt, cayenne (or regular pepper, if you prefer). This should take about 5 minutes. Remove from heat.

In a large bowl, combine the bread cubes with onion mixture, green beans, tempeh and vegetable broth, adding slightly more if the bread is very absorbent (some need more liquids), and mix well. S Salt or pepper to taste.

Meanwhile, cut the top off the pumpkins. Using a large spoon, scoop out the seeds and strings. Place the pumpkins upside down in a pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn the pumpkins upright and fill with stuffing mixture. Bake for 30-35 minutes until the stuffing is minutes crisp and golden and the groups are soft.

Serve immediately.

Entree: Tamara
Pumpkin Ravioli with Sage and Pine Nuts

1 c pumpkin puree**
3 tablespoons finely minced shallot or white onion
4 tablespoons olive oil or margarine
3 tablespoons soy milk or other nondairy milk
1 tablespoon sherry or sweet vermouth
1 tablespoon vegan parmesan cheese (optional)
pinch of nutmeg
salt and pepper to taste
pasta dough or wonton wrappers
several sprigs of fresh sage
pine nuts

Directions:

Step 1: Make the filling. In a large skillet, heat half (2 tablespoons) of the oil or vegan margarine over medium heat. Add the chopped shallot or onion and cook until soft, 2-3 minutes. Add the pumpkin puree and cook until slightly dry, about 2-3 more minutes. Add the soymilk, sherry or vermouth, and nutmeg. Season with salt and pepper. Cook about 2 more minutes.

At this point you can save the filling and make the ravioli another day if you wish.

Step 2: Make the ravioli, using about 2 tsp of filling per ravioli and sealing the edges with water. It should make about 16 ravioli. At this point, you can store the ravioli by placing them on layers of wax paper or parchment paper in a sealed container in the refrigerator for a day or two if you aren't ready to cook them. Wonton wrappers may turn gooey-looking where they are in contact with the filling, but they should come out OK after boiling.

If you are cooking them the same night you make them, let the formed ravioli rest while you bring a large pot of water to a boil. This is a good time to chop the sage and toast the pine nuts. (Toast the pine nuts in a small dry pan over medium heat, shaking every couple of minutes until they are browned to your taste.) Boil the ravioli 2-3 minutes, then remove and pat dry.

Step 3: Dress the ravioli. Either wipe clean the skillet you used for the filling or use a fresh one (make sure its roomy). Heat the remaining half (2 tablespoons) of the olive oil or vegan margarine over medium heat and add the chopped sage. Add the cooked ravioli (leave plenty of room - do it in several batches if necessary) and sauté for about 2-3 minutes per side. Plate and sprinkle with toasted pine nuts.

*Assuming you have premade dough or wonton wrappers. If you make your own pasta, it will take longer.

**A 15-ounce/425g can of pumpkin contains 1 3/4 c. I've cooked my own fresh pumpkin, and I've used canned, and to my picky palate, canned tastes every bit as good, its a hundred times easier, and its never stringy. So I recommend canned pumpkin all the way.

Serves: 2-4

Preparation time: 30-40 minutes

Dessert: Stacey
Pumpkin Bars with Cream Cheese Frosting

Bars:
2 c pumpkin
4 eggs, beaten
1 c oil
2 c sifted flour
1 c brown sugar
1 c granulated sugar
¼ tsp salt
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg

Blend pumpkin, eggs and oil in a mixing bowl. Blend all the dry ingredients together, then fold into pumpkin mixture.
Pour into a greased 9 x 13 pan. Bake in a preheated 350 degree oven for 30 mins.
Remove from oven and cool to room temp. before frosting with cream cheese frosting.

Cream Cheese Frosting

3 oz. cream cheese softened
½ c butter softened
½ c powdered sugar
1 tsp vanilla
1 ½ tsp light cream or milk

Mix cream cheese with butter. Whip in sugar, vanilla and cream. Spread over pumpkin bars.

WildCard: Sara
Stuffed Mushrooms

Clean and de-stem 3 dozen mushrooms, save stems.
1 small white onion, minced
6 cloves garlic, minced
½ stick butter
1 c pumpkin seeds, finely chopped
1 c Parmesan cheese, finely grated
2 T pumpkin seed oil
Salt, pepper, paprika

Finely chop clean mushroom stems, sauté with garlic, onion, and pumpkin seeds, until onion is wilted. Let mixture cool. In large bowl mix sautéed ingredients with spices and Parmesan. Fill mushroom caps with mixture and drizzle with pumpkin seed oil. Bake mushrooms at 350° for 15 minutes, or until cheese is melted. Serve hot.

Pumpkin seed humus

2 c cooked, cooled, and drained garbanzo beans
6 cloves garlic
3 T Pumpkin seed oil
3 T Tahini
3 T lemon juice
Salt and pepper to taste.

I used a food processor to blend all ingredients together. Serve with warm pita bread.

Lottery: Lovina