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Archive for the ‘pumpkin’ Category

Ravioli with Pumpkin Sauce

Posted by trktos on 11-October-2009

Today we made ravioli. Evin says, every once in a while, “we should  make ravioli sometime” so I put “ravioli” in my list of ideas for vegan mofo. Incidentally, I hardly ever say “we should make ravioli” because it’s, well, to be honest, a pain in the ass. I could get into making homemade pasta, I think, if I had more space in the kitchen, space for pasta to dry and we could find a stainless steel pasta machine instead of this chrome steel one that we have to constantly worry about rusting. But that’s just homemade pasta, which is quite a bit easier than first, making homemade pasta and then making ravioli filling, stuffing raviolis AND having them not breaking apart while boiling.

But, anyway, we managed to make a meal’s worth of ravioli … so here are the details.

Filling consisted of:

  • 1/2 onion, diced
  • about 10 button mushrooms, diced
  • olive oil
  • about 1 tbsp Earth Balance and 2 tbsp flour
  • about 1 tbsp dried parsley
  • black pepper and salt to taste
  • 1 recipe Sausage crumbles (minus a little for snacking, I mean, testing for doneness)

Saute onion and mushrooms in oil. Add Earth Balance and flour, cook for maybe 5 minutes, stirring constantly. Add parsley, salt, pepper and sausage.



Sausage crumbles were a slight modification of this recipe. I’ll post their ingredients in another post soon. I’ve posted the newer sausage recipe here. They had good ‘sausage’ flavor, without so much ‘Italian sausage’ flavor.

Pumpkin Pasta Sauce:

  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 1/2 cups water
  • about 2 tsp Better Than Bouillon, chicken
  • 1/2 tsp powdered sage
  • salt and pepper to taste
  • 1/8 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp Better Than Cream Cheese
  • 1 tsp lecithin (optional – my oil, pumpkin and water didn’t want to combine very well)

Saute onion and garlic in oil until translucent.

Add remaining ingredients (except for “cream cheese”) and heat well.

Stir in “cream cheese” before serving.

So here are some raviolis being made:


Raviolis have been covered and being pressed:



And here they are … the picture below was taken about 5 seconds before …


we realized we’d made them “upside down” and they were now stuck in the plastic piece! Apparently, in the correct method, a rolling pin is involved … or something.

So here are the pitiful ones, after much struggling to free them.


And here are a few “dough balls” after our patience was wearing thin on dislodging them:


We revised our method of subsequent trays. And after quite a bit of work, finally set down to dinner!


And you know what? The little dough balls were the best ones – didn’t have to take a bite of “edge” before getting to the middle. And I’ve gotten enough vitamin A for, like, a month.

Posted in 0: Recipes, grains, starches, meat subs, pasta, pumpkin, sauce, seitan, VeganMoFo, vegetables | Comments Off on Ravioli with Pumpkin Sauce

Pumpkin Dinner Rolls

Posted by trktos on 23-August-2008


  • 1/2 cup sugar
  • 1/4 cup warm water
  • 1 cup warm soymilk
  • 1/8 cup Earth Balance, softened or melted
  • 1 cup mashed cooked pumpkin (half of a 15 oz. can)
  • 1 tsp salt
  • 1/4 cup wheat germ
  • 5-6 cups all-purpose flour
  • 3 1/2 tsp dry yeast


  1. Proof yeast in warm water and soymilk.
  2. Add ingredients per your bread mixer’s directions.
  3. Once dough is mixed, form into golf ball sized balls.
  4. Grease tops and place in greased casserole dishes or tins so they are just barely touching – leave room for them to rise.
  5. Cover and let rise until doubled in size, about 30 minutes. Or place in refrigerator for a “cool rise” overnight.
  6. Preheat oven to 350 degrees and bake until golden brown – about 15-18 minutes.


Posted in 0: Recipes, bread, pumpkin, rolls | Leave a Comment »

Pumpkin Bread (with variations)

Posted by trktos on 22-August-2008

Unbelievably moist and delicious! Possibly the tastiest thing I’ve ever baked.

Apple/Okara and Carrot variations in Notes below.

Dry Ingredients:

  • 250 g all purpose flour (2 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 tsp cinnamon

Wet Ingredients:

  • 170 g light brown sugar (not quite 1 cup)
  • 70 g sugar (1/3 cup)
  • 210 g pumpkin puree (1/2 can)
  • 85 g coconut milk (1/3 cup)
  • 55 g unsweetened applesauce (approx. 1/2 of one of those little 4 ounce cups)
  • 112 g oil (1/2 cup)
  • 1 tsp vanilla

Additional Ingredients:

  • 1 cup of any combination of nuts, vegan chocolate chips, dried fruit. I used 1/2 walnuts, 1/2 chocolate chips


  1. Grease and parchment one 8″x4″ loaf pan.
  2. Preheat oven to 350 degrees.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Combine wet and dry until all the flour is almost incorporated. Fold in additions.
  6. Pour and spread batter into loaf pan.
  7. Bake for about 70 minutes or until bread tests done.


  • halved and based on this recipe.
  • also good with equivalent amount of canned-pumpkin-consistency cooked and pureed butternut squash.
  • I recently doubled this recipe and replaced the pumpkin with:
  • about 270 g okara (one batch from my soymilk machine, drained some but not completely dry)
  • 190 g of shredded apple
  • I added a little soymilk to thin this mixture (no more than 1/4 cup)
  • increased the cinnamon to 1 tbsp, and added a dash each of ginger, cloves and allspice
  • approx. 210 g coconut milk b/c I had that much
  • increased the sugar slightly
  • about 3/4 cup chopped walnuts
  • I have also used carrot in place of the pumpkin, with vegan mayonnaise in place of the coconut milk.
  • Cooked 185 g sliced carrot, and added cooking water to make 220 grams
  • Blended carrots, water, 90 g mayo, 50-55 g applesauce, 130 g oil, 1 tsp vanilla
  • After carrot mixture is smooth, blend in 230 g brown sugar.
  • For the spices in the carrot version, I used 1 tsp ginger, 1 tsp cinnamon and a dash of allspice
  • Chopped pecans
  • I think it would’ve been better without the mayo, and with the coconut milk. But you use what you’ve got open! And it’s still really tasty, with the mayo.
  • Very pleased with the way the loaves looked and tasted. Best served topped with a drizzle of sour creem and maple syrup.

Posted in 0: Recipes, apple, carrot, chocolate chip, desserts, fruit, okara, pumpkin, quick bread, vegetables | Leave a Comment »

Pumpkin Mushroom Soup

Posted by trktos on 22-August-2008

This is one of Evin’s least favorites, I quite like it and it’s very easy to make!


  • 3-4 cloves garlic, diced
  • 2 small onions, diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 8 ounces mushrooms, sliced
  • 2 tbsp oil
  • 2 tbsp flour
  • 1 tsp curry, 1 tsp turmeric
  • salt, pepper to taste
  • 4 cups water
  • 1 vegetable broth cube
  • 1 tbsp chick’n powder or chick’n bouillon
  • 1 15 ounce can pumpkin
  • 1+ cup(s) favorite pasta sauce (optional)


  1. Sauté onions, garlic, mushrooms, carrots and celery in oil until semi-tender.
  2. Add flour, curry and turmeric, cooking for a few minutes. (Be sure to not to let flour stick to pot bottom – it *will* burn later.)
  3. Add water, pumpkin, pasta sauce (if using), vegetable cube and boullon. Add sauteed veggies, bring to a boil, simmer about 20 minutes.
  4. Blend with hand blender until soup reaches desired consistency/texture.


  • Can use 2 tsp curry and omit turmeric. I usually use more veggies – extra carrot and celery – when using pasta sauce.
  • Good with fried tempeh and crackers.

Posted in 0: Recipes, main dish, pumpkin, soup | Leave a Comment »