Ultra-moist Vegan Pumpkin Bread

With fall comes pumpkins! And with pumpkins comes yummy pumpkin treats! Here is my recipe for an ultra-moist and vegan pumpkin bread....not the ultra sweet and oily kind that dries out in two days. Please try and enjoy, you won't be dissappointed!

Vegan Pumpkin Bread- makes 2 loaves

3 Tbs ground flax
1/2 cup warm water
1/2 cup applesauce
2 cups pumpkin puree (fresh or canned)
1/2 cup canola oil
2 cups whole wheat flour
1/2-3/4 cup all-purpose flour
1/2 oats
3/4 cup turbinado sugar (refined works too)
1-2 Tbs molasses
1-2 Tbs agave nectar (maple syrup or honey works too)
1 1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1-2 tsp cinnamon
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
1/2-1 cup walnuts or raisins (optional)

-Preheat oven to 350 degrees
-Mix ground flax and water in large bowl, then add in sugar, molasses, and agave nectar as well as oil, applesauce, and pumpkin- stir
-In medium bowl mix flour, oats, spices, salt baking soda and powder
-Add dry to wet slowly
-Fold in walnuts or raisins if using
-Grease loaf pans lightly, pour in
-add a garnish of oats on top and pop in oven for about 55 min.
-let cool in pan for at least 15 min.
-serve plain or with cream cheese!

Late Night in the Garden

So it's pretty hot these days. So hot that just going outside makes me feel like I'm done working out for the day. A face full of sweat and shiny shins stay with you as loong as the sun's out. Thus, gardening is something I don't dare try until the sun is way down, and in the summer that's 9 o'clock.

Although it gets harder to see every little detail and you don't have the benifit of taking as long as you'd like, late night gardening is splendid. The bats and swallows swoop about the air, a breeze weaves through the rows, and the crickets chirp their nightly songs. Working at dusk in the garden can be nothing but peaceful, cool, refreshing. Its fleeting nature only heightens the experience.

Yesterday, however, I braved the heat for a basil harvest which I needed for a recipe. I also gleaned the first "real" tomato of the season and of course, tomatillos, cherry and yellow pear tomatoes. Mmm...mmm.

The recipe was for a Caprese Pasta Salad and it was delicious, especially because I used so many garden goodies! As usual, I made my own recipe from bits and pieces I had found elsewhere. Here's the deal:

-Cook about 1 lb. of pasta (I used penne) until just done- al dente is way better in pasta salad
-Let pasta cool at room temp (mix a bit of olive oil in to prevent stickiness)
-Dice about 3-4 tomatoes and a package of fresh mozzarella... set aside
-In small bowl, wisk together 1 tsp. mayo, 1/4 cup balsamic vinegar, 1/3-1/2 cup olive oil as well as crushed sea salt and fresh ground pepper to taste
-Chop a handful of fresh basil leaves into 1/4 inch strips or pieces

-Mix tom/cheese into cooled pasta and add half of the dressing, stir gently with a spatula
-Add in basil
-Let sit covered for hour or more at room temp.
-Come back and taste- add more dressing, salt, and pepper if needed
-Makes a great summer side dish!

Potato Eggplant Curry

I recommend making this before fresh, local eggplant succumbs to the first frost in your area and potatoes are still readily available and delicious! I ate this savory dish with toasty sliced bread but think naan (Indian flat bread) would be more appropriate and better compliment the flavors. It would also taste good with rice if that's what you prefer.

-2-3 cups eggplant (chopped bite-size)
-2-3 cups potatoes (chopped bite-size)
-1 medium onion (diced)
-1-3 medium tomatoes diced (fresh or canned)
-3/4 cup green peas
-1/2 cup diced carrots
-any other veggies of choice
-2 TBSP olive oil

-2-3 tsp chili powder
-2 tsp turmeric
-1-2 TBSP curry powder
-handful of feenugreek leaves (fresh or dried)
-2 tsp ground mustard
-1 tsp dried cilantro
-1 tsp ginger
-1-2 tsp cumin
-1 tsp ground fennel seed
-salt and pepper to taste

1) heat oil in large pot- add in curry, mustard, and fennugreek
2) add onion & sautee until translucent
3) add potatoes-sautee 5 mins.
4) add eggplant and carrots-sautee 5 mins.
5) add tomatoes, peas, and remainder of spices
6) add oil or water as necessary to prevent burning
7) cover and let cook until veggies are done and mixture has thickened-checking and stirring often (less time for a crispier veggie)
8) add a little flour if needed to thicken
9) add salt and pepper to taste

Creamy Veggie Soup

This soup is very forgiving....you can add everything mentioned or just a few things; either way, it will be delicious and satisfying! I recommend doing plenty of tasting while you cook to find the taste you love!

-3-5 cups worth of assorted chopped veggies of choice such as: onion, broccoli, cauliflower, carrots, celery, bell pepper, mushrooms, potatoes (microwave taters until mostly tender)
-1 TBSP butter or olive oil
-1 1/2 cup milk, cream, half n half or combo
-1 1/2 cup water or veggie or chicken broth...add more water if additional liquid is needed (a splash of white wine works well too!)
-pinches of each of the following if desired: sage, thyme, chili powder, paprika, garlic powder, mustard, and oregano
-salt and pepper to taste
-1/4 cup flour(to thicken)
-1/2 or more shredded cheddar cheese, Parmesan, Swiss or combo of all

1) saute all veggies together in the butter or olive oil in large pot
2) add a little water or more oil if needed to prevent burning and cook until tender
3) add in 1 1/2 cup water or broth
4) slowly add in the milk, cream, or half n half and stir well
5) add more liquid if needed to cover veggies or if you like it more soupy
6) add in herbs and spices now
7) stir in flour over medium-low heat until thickened
8) add cheese and stir until thoroughly melted
9) heat through and until you're hungry!

Tastes great with a sprinkle of cheese and some crusty bread!
Also works well blended if you like a creamier soup!

Butternut Squash Soup

I made this smooth 'n creamy, slightly spicy and very nutritious soup after picking up a beautiful squash from Findlay Market in downtown Cincinnati and fresh Fuji apples from an orchard stand in Laurelville, OH. This soup is perfect for those first nippy days of fall and for reheating on a frigid day in the dead of winter.

-2 TBSP butter or margarine
-1 small onion, chopped
-handful of chopped celery leaves or 1 stalk celery(finely chopped)
-1 medium carrot chopped or shredded
-1 or 2 medium potatoes, cubed (any type works)
-1 apple, peeled and cubed
-1 medium butternut squash, peeled, seeded, and cubed
-water, milk, chicken, vegetable stock or a combination (enough to cover veggies)
-1/4 cup sour cream
-1/2 tsp. cinnamon
-1/4 tsp. ginger
-1/2 tsp. nutmeg
-1/2 tsp. paprika
-1/4 tsp. garlic powder
-1/2-1 tsp. curry powder (optional, but recommended as it seems to accentuate the other flavors!)
-1/4 tsp. chili powder
-salt and black pepper to taste

1) Melt the butter in large pot
2) Cook onion, celery, carrot, potatoes, apples, and squash for about 10 minutes or until softened and slightly browned
3) Poor in enough liquid to cover veggies and bring to a boil
4) Reduce heat to low, stir in sour cream along with herbs and spices
5) Cover and simmer about 40 mins. stirring occasionally
6) Transfer soup to a blender and blend until smooth- careful, it's hot!
7) Taste test and perfect to your liking

Hummus

Hummus

1 can garbanzo beans(chick peas)
1/4 cup black beans(optional)
1 TBSP lemon or lime juice
2 TBSP tahini(sesame seed paste)
1 TBSP olive oil
1/2 tsp garlic powder or 2 cloves chopped garlic
1/2 tsp sea salt
1/2-1 tsp cumin
1/2 tsp black pepper

other delicious options:
cilantro
basil
sun-dried tomatoes
artichokes
roasted peppers
olives
pine nuts

1)Blend all ingredients in a food processor until it is smooth and thick or until desired consistency is met- add more oil, juice, or tahini if it is too dry
2)Serve w/ tortilla/pita/sliced veggies or on sandwiches and wraps.

Crunchy Nutty Granola Bars

Serving Size: approx. 15-25 bars

-2 1/2 cups rolled oats
-1/4 cup steel cut oats
-1 cup chopped almonds, walnuts, and/or pecans
-1/4 cup pumpkin or sunflower seeds
-2 TBSP. flax seeds
-2 TBSP. sesame seeds
-1 tsp. sea salt
-1 tsp. cinnamon
-1 tsp. vanilla
-1/4 cup honey
-1/4 cup peanut butter(or any nut butter)
-1/4 cup Nutella(hazelnut, chocolate spread)-optional but gives a great flavor!
-1/4 cup tahini (sesame seed paste)
-1/4 cup brown sugar
-1 cup raisins or any dried fruit
-1 TBSP. melted butter
-parchment paper

1)Preheat oven to 325 degrees
2)combine 1st 6 ingredients and spread on baking sheet
3)toast in oven for about 10-15 mins. (don't expect it to turn brown)
4)during the toasting, combine the remaining ingredients, leaving out the dried fruit and butter
5)place in a saucepan over medium/medium-low heat
6)stir until mixed thoroughly and smooth (about 5 mins.)
7)mix this hot "syrup" w/ the toasty oat mix in a large bowl
8)add the butter and stir more, taste and add extra seasoning if desired
9)pour the mix into a parchment paper-lined baking pan of desired size/depth (9x13 works for a typical granola bar thickness)
10)smooth out, press down firmly with fingers, push into corners/flatten so there are no gaps
11)place in oven for about 25 mins. (don't expect it to be hard-it will still give a little until hardening)
12)remove and let cool for 30-40 mins. (if you wait too long they are a bit hard to cut and will crumble)
13)cut with a sharp knife and store in plastic bag for up to week or freeze for future snacking

Back story: I've made these many times and change up the recipe each time since I don't always have all the ingredients at hand...I recommend trying it a few times until you get the flavor you are looking for, I don't think you'll be disappointed.

Disclaimer: They do crumble more easily than store bought bars, but when this happens I turn it into cereal or use it to top my yogurt!

The Best Breakfast Burrito!

Serving Size: 2
-2 whole grain tortillas
-half can black beans or refried beans
-3 eggs (I include milk, salt, and pepper w/ my eggs)
-sprinkling or handful of colby jack(or cheese of choice)
-2 TBSP. homemade salsa
-2 TBSP. sour cream
-handful fresh cilantro

1)scramble eggs
2)heat tortillas w/ beans in microwave for 30 secs.
3)place cheese on warm eggs and place on top of heated beans
4)top with salsa, sour cream, and cilantro
5)YUMMY!

Back story: This is such a perfect meal; I make at least one of these a week. Don't let the title stop you from making this all day and night long!

Snow Day Split Pea Spectacular

1 lb. split peas
1/4 lb. lentils (optional-I like the texture these provide)
1/4-1/2 cup ham, cooked bacon, or even pepperoni, chopped finely (optional-but it does give that smoky flavor most enjoy)
1/2 can pureed pumpkin
15 oz. chicken or veggie broth
2-3 TBSP. olive oil
1/4 cup white wine (if desired)
1 med. onion, diced
8 oz. container mushrooms, sliced and cut in half
2-3 carrots, chopped
1-2 stalks celery, chopped
1 tspn. sage
1 tspn. garlic powder
1/2 tspn. cumin
1 tspn. paprika
1/2 tspn. chili powder
salt and pepper to taste

Use one big soup pot from start to finish
1)Saute small bits of your meat of choice until just turning brown-about 5 mins.
2)add in olive oil/white wine
3)add in onion, mushrooms, carrots, celery and sautee until tender- about 10 mins.
4)add in broth-stir
5)add all of split peas and lentils
6)bring to boil
7)reduce heat to low
8)add all herbs and spices now
9)cover and let simmer until everything is tender, stirring occasionally
9)add pureed pumpkin, stir until mixed in and heated through-add more seasoning as needed
10)Enjoy with a slightly sweet bread (I recommend my honey rye bread recipe)


Back story: Made this on a snow day in January. Throughout the entire day, our chilly apartment was filled with the wonderful warm aroma of onions, peas, bacon and broth. The extra kept in the freezer quite well, and, with some crusty bread, made for a comforting lunch later in the winter!

Delicious Chocolate Beet Cake Recipe

1 c. margarine, softened
1 1/2 c. packed dark brown sugar
3 eggs at room temp
1-3 oz. dark chocolate (depending on how much chocolate flavor you are looking for)
5 medium beets or amount to equal 2 1/2 c. pureed beets
1 t. vanilla extract
2 c. all-purpose flour or 1 cup of both white and whole wheat flour
2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
confectioners’ sugar for dusting- cream cheese frosting would also work well

1)Make the beet puree by cutting off the stems and quartering them. (I leave the bottom of the roots on until I peel them in hopes that more of the beety goodness will remain inside during cooking)
2)Place in pot of water that covers the beets and bring to a boil.
3)Let them simmer for around 45 mins. or until a fork can be easily pushed into a beet.
4)While you are waiting for the beets, mix your other ingredients as follows.
5)In a large bowl, cream 3/4 cup butter and the brown sugar.
6)Add in eggs and mix well.
7)Back to the stove...once beets are done, drain off remaining liquid and rinse beets in cold water and let cool until you can handle them comfortably.
8)While you are waiting for that, melt your chocolate with remaining butter(1/4 cup) and stir until smooth (microwave works just fine for this-watch and stir when needed) Cool it a bit before blending into the mixture but don't let it get too stiff to work with.
9)Back to the beets...slide off the skins and put the beets in a blender or food processor until you've created a smooth puree.
10)Let the puree cool some more before using it.
11)Now, blend the chocolate mixture, beet puree, and vanilla into the creamed mix.
12)Combine your flour, baking soda, and seasonings in separate bowl them add to creamed mixture, mixing well.
13)Pour into greased pan of desired size. 13 x 9 works well.
14)Bake at 375 degrees for around 50 mins. Test the center with a toothpick if you're not sure.
15)Make sure to cool it in the pan for 15 mins. or so before removing to cool on counter or rack.
16)Topping of sugar or frosting can be used once cake is completely cooled.
17)Enjoy this amazing cake!

Back story: I made this cake to share with my fellow farming apprentices during a presentation I was giving about growing and using beets. I adapted the recipe from various ones I had found online and in cookbooks. It was gobbled up in no time and people are still asking me for the recipe. It's a moist cake(thanks to those nutritious beets!) and has a slight earthy flavor that is complimented by the sweet yet, rich dark chocolate addition. It's like nothing I've ever tasted before and can't wait to taste again.

Late Night Penne

*LATE NIGHT PENNE*

4-6 servings

-2-3 cups penne pasta
-olive oil
-1/4-1/2 cup chopped onion
-1 cup sliced mushrooms
-2 TBSP flour
-15 oz. can pasta or tomato sauce
-1 cup milk or half n half
-1/2 cup chopped walnuts, almonds, or pine nuts
-2 tspn. garlic
-1 tspn. chili powder
-1-2 tspn. dried basil
-1-2 tspn. dried oregano
-salt and pepper to taste
-grated cheese of choice (Asiago, Romano, Parmesan, mozzarella, cheddar, feta)

Pick some or all of these to add:
-1/2 cup chopped artichoke hearts
-1/2 cup chopped green peppers
-3/4 chopped or crumbled firm tofu

1) cook penne pasta (preferably al dente)
2) drain and set aside (leaving lid on pot)
3) sauté onions and mushrooms in olive oil- on medium in large skillet
4) add some or all of these: artichokes, green peppers, tofu
5) stir occasionally until cooked through adding white wine or olive oil as needed
6) add about 2 TBSP flour/stir until thickened
7) add equal parts pasta or tomato sauce and milk or half n half (make sure it’s enough to just cover food in skillet)
8) stir a bit more often to prevent bubbly milk (turn heat to low-medium)
9) cook about 3 minutes, stirring often- adding in any spices now
10) add ¼ - ½ cup chopped walnuts or other nuts
11) stir in grated cheese until it melts
12) turn off heat but leave on burner, adding pasta to the sauce mixture and stirring well
13) serve with fresh layer of grated cheese and walnuts
14) ENJOY!

Honey Rye Bread

*HONEY RYE BREAD*

-1 packet. Active dry yeast (2 ¼ TBSP.)
-2 ½ cups warm water
-2/3 cup molasses, maple syrup or honey (pick one or mix to make right amount)
-5 cups bread flour
-2 cups rye flour
-1 TBSP. salt
-¼ cup veg. oil
-¼ cup cocoa powder
- baking or pizza stone


1) dissolve yeast in warm water w/ the molasses - Stir – let sit for 5 minutes so yeast grows
2) add all other ingredients (leave out 3 cups of bread flour) – add salt last (Kills the yeast if added directly to yeast and molasses)
3) mix with a wooden spoon
4) mix while adding the remaining bread flour a cup at a time
5) knead dough 5-7 minutes until it is smooth and elastic
6) Cover and let rise in bowl 1 ½ hours – in a dry place (Oven/Microwave)
7) remove from bowl and form into desired free-form shape
8) let rise 30 more mins. (keep covered with damp towel to prevent drying out)
9) bake at 400° free-form on baking stone for about 35 mins.