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Pumpkin What?
PUMPKIN WHAT?
(VEGAN)
I’m not exactly sure what to call this, because it’s not exactly like pie filling…it’s too dense to be called cake…and it reminds me of something that might be made with eggs in the non-vegan world. The word ‘soufflé came to mind, but this isn’t light and airy like soufflés are supposed to be. Alternative names could be Pumpkin PieCake…or Pumpkin Bars…or…what?
But– names aside, this is definitely TASTY, and it will make your house smell sooo good. I used macadamia nuts for the nut topping, but you could substitute pecans or walnuts or whatever nut you want to try.
[To get the most bang for my buck, I order 2 shrink-wrapped foil packs of unsalted mac nuts (4 pounds each) at a time, from Hamakua Macadamia Nut Company.]
DRY INGREDIENTS
1 1/2 C all-purpose flour
1/2 C oat flour
1/2 C fine corn flour
2 t baking powder
1 1/2 t cinnamon
1 t ground nutmeg
3/4 t ground cloves
1/4 t ground ginger
1/4 t salt
‘WET’ INGREDIENTS
Flax egg: Mix 2 T ground flax + 4 T water in a small dish
1 can organic pumpkin
1/2 C unsweetened organic applesauce
1/2 C fortified soy milk (I used EdenSoy brand)
1/2 C organic sugar
1/3 C maple syrup
1/4 C avocado oil (or other liquid oil)
1/8 C molasses
TOPPING, ETC.
1/2 C ground unsalted macadamia nuts (or walnut, pecan, etc.)
Coconut oil for greasing the pan
ASSEMBLY:
- Combine dry ingredients in a large bowl.
- Prepare flax egg and set aside.
- Combine wet ingredients in medium bowl.
- Gently stir the wet ingredients into the dry ingredients
- Grease 7″ x 10″ glass pan with coconut oil.
- Preheat oven to 375 degrees.
- Pour the mixture into the pan.
- Sprinkle the nuts on top, and lightly pat them into the batter.
- Bake for 30 minutes, then start checking the top. Plan to bake it for another 30 minutes, but cover lightly with foil at any point during the last 30 minutes if the top is browning too much. Check it with a knife: it’s done when the knife comes out clean.
- Cool on a wire rack.
- ENJOY!
Pumpkin Souffle?
Highline Bar – Seattle, Washington
Are you craving those classic greasy appetizers– like Fish & Chips and Buffalo Wings– but you don’t want to cause animals any harm?
Do you want to tear into a BBQ Pork Sandwich, but you don’t want knives tearing into pigs?
Are you craving some cheesy gooey-ness but you care about cows?
Well…Vegan dreams DO come true!
Highline is a vegan bar/restaurant located in Seattle at 210 Broadway Avenue East. It’s a bit dark and dingy in there, and there’s nothing fancy about the place. This is a bar, after all. The menu is yummy. On a warm, sunny day, it’s nice to sip and eat from the balcony while people-watching. Funny…I always feel like I need more tattoos when I’m in this neighborhood! Here are some things we’ve ordered…
PULLED BBQ HERO – Soy-chicken, sauteed peppers & onions smothered in house made bbq sauce topped w/ coleslaw.
REUBENDER – House-made vegan pastrami w/ russian dressing, smokey provolone cheez sauce & sauerkraut on grilled rye.
FISH & CHIPS – Crispy soy-fish strips (with nori) & french fries w/ tartar & lemon. (You really must try them to believe how good they are!)
BUFFALO NUGGS WITH RANCH
PELE WRAP – Maple teriyaki tempeh w/ pineapple, spinach, cabbage, red onions, miso-sriracha aioli.
THE MELTDOWN – Vegan tuna w/ mozzarella style cheez on grilled bread.
CAPANOTA WRAP – Chunky eggplant capanota, avocado, spinach, sun-dried tomato cream cheez, and vegan cheez curds.
BEER CHEEZ SOUP
