IT'S THE GREAT PUMPKIN...BREAD (And muffins too)

Time to get in a little seasonal baking.  Thought I would try some whole food plant based and oil free pumpkin bread.  Once Halloween is over, take your pumpkin and roast it in your oven flesh side down, until it's soft.  You can also steam or boil the flesh.  The quick scenario is to use canned pumpkin (just pumpkin puree, not the pumpkin pie blend)

Preheat your oven to 350 degrees

Ingredients:

Dry:

1 cup whole wheat pastry flour

3/4 cup oat flour (make your own by putting whole oats in your spice grinder)

2 1/2 tsp cinnamon

3/4 teaspoon ground allspice

3/4 teaspoon ground ginger

3/4 teaspoon ground mace (or nutmeg)

1/4 teaspoon sea salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup organic raw coconut sugar

Wet:

1 cup (8 oz.) pumpkin puree (I also sometimes use 1/2 cup pumpkin puree and 1/2 cup mashed ripe bananas)

1/2 cup unsweetened almond milk

1/2 cup pure maple syrup

1/2 teaspoon vanilla extract

Thoroughly mix all dry ingredients together (a whisk works well for this).  In a separate bowl, mix all wet ingredients.  In a large bowl, combine both the wet and dry ingredients until just mixed.  Don't over mix.  Pour bead mix into a 9 X 5 X 3 inch loaf pan (paper, paper lined, non-stick or silicon pan).  Bake for 45-47 minutes or until a toothpick inserted into the center comes out dry.  

Tastes great with a little of my plant based Cream Cheez

To make muffins, use paper cupcake paper cups and muffin pans.  Put one paper cupcake (muffin) cup in each of the muffin slots.  Fill each cup 3/4 full.  Bake at 350 for 25 minutes.  A toothpick in the center should come out dry if they're done.  

NOT SO BEEFY STEW

 Fall is here and root vegetables are at all the Farmer's Markets.  This is fairly easy and delicious.  You can use TVP Beef Chunks for that beefy texture and added protein or just keep it Veggie.

Ingredients:

1 cup Rehydrated Beef Chunks (Soy)
1 pint of sliced mushrooms (crimini or other flavorful mushrooms)
2 onions rough chopped
3 carrots chopped
4 celery stalks chopped
1 large leek thinly sliced (white part only)
2 turnips peeled and cubed
1 celery root peeled and cubed
2 Beets Roasted in aluminum foil in the oven for 45 minutes to an hour at 400 degrees
4 potatoes (I used large red and yukon gold, 2 each ) peeled and cubed
32 oz Roasted Vegetable Stock or I also like Kitchen Basics brand unsalted Vegetable stock in a pinch
1 tablespoon dried Rosemary, crushed
2 teaspoons Herbs de Provence, crushed between your fingers
6 cloves of peeled garlic thinly sliced
carrot tops (greens) or flat leaf parsley, chopped for garnish
3 tablespoons tomato paste
1 tablespoon Miso Paste (I used red)
1 tablespoon Better Than Bouillon Mushroom Base
1 tablespoon Tamari
3 tablespoons Balsamic Vinegar
1 teaspoon salt or to taste (taste before adding as the other ingredients may satisfy the need for salt)
1 teaspoon crushed black pepper

In a heated non-stick stock pot saute the onions and mushrooms.  When the onions have caramelized, add the carrots and celery and continue sauteing.  Add the Tomato Paste.  If the saute begins to stick, add a bit of the stock to release the pieces stuck to the pan.  Add the leeks and garlic.  Add the Tamari, Balsamic Vinegar, Miso Paste and Mushroom Base.  Add the Rosemary and Herbs De Provence.  Add the remaining vegetables and stock.

If you are adding TVP chunks (textured vegetable "soy" protein), re-hydrate 1 cup first in 2 cups of stock or water that's been brought to a boil and 3 tablespoons of Tamari.  Re-hydrate for at least 10 minutes or until soft and then chop into different size pieces.  

Add the "beef" and S&P to the pot and cover to simmer for about an hour.  Taste for flavor and adjust if needed.  After serving sprinkle with chopped carrot greens or parsley.

Delicious served with a Crusty piece of my Perfectly Perfect Sourdough Bread.

WHOLE FOOD PLANT BASED (WFPB)

This is the latest book that supports the nutrition program I follow which is Whole Foods Plant Based.  Very interesting read.  Not a diet book, rather a book on why this is a healthy way to eat and gives you information to quiet the naysayers.

Pronounced Kay-seen