If you asked me what produce most reminded me of Autumn, I would reply with the following: Pumpkins, cranberries, pumpkins, apples, pumpkins, sweet potatoes, pumpkins, carrots, pumpkins and various other winter squash (acorn, butternut, etc.)
I suppose you noticed all the orange items in that list? Yes, well.. orange is my favorite color! So I like eating orange things. It just makes me happy. And so do pumpkins. I can’t walk by a pile of pumpkins without touching them or rubbing my face up against them. They just feel so good! And I love patting them and hearing that beautiful hollow sound through that thick, orange rind. It’s the most beautiful sound in the world.
If I kept talking about pumpkins, I could go on forever. So we’ll get to some awesome orange-y recipes now:
Creamy Pumpkin Linguini
1 box linguini, cooked according to package directions
1/2 C + 2 TBSP canned pumpkin
1 block Firm Silken Tofu
1 C soymilk
3-4 TBSP margarine
2 tsp salt
1/2 tsp freshly cracked black pepper
1/4 C nutritional yeast
1/4 tsp garlic powder
In a blender, blend the pumpkin, tofu, and soymilk until completely smooth. In a medium saucepan, melt the margarine along with the salt and pepper. When margarine is melted, add the blended tofu/pumpkin mixture. Turn the heat to medium-low and bring mixture to a slight simmer. When it starts to bubble, whisk in the nutritional yeast and garlic powder and turn heat to low to keep warm. Toss together the noodles and sauce, and serve with a little more freshly cracked black pepper, if you’d like. (<3!)
I made this next recipe for lunch this afternoon. It’s adapted from the original recipe found here.
1 1/2 TBSP margarine
1/2 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1-2 dashes ground cayenne pepper, plus more for garnish
12 1/2 lb butternut squash, peeled, seeded, and cut into small cubes
1 C no-chicken broth or vegetable broth
1/2 C soymilk
(Vegan) Sour cream, for serving
In a large saucepan, heat margarine over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt and cook, stirring occasionally, until onion is softened, 5-7 minutes.
Add squash, broth, and 1 1/2 C water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
Working in batches, puree in a blender until smooth. Return soup to saucepan and add the soymilk.
Serve bisque with sour cream, garnished with cayenne, if desired.
The salad is red leaf lettuce, chopped Bartlett pears, dried cranberries, red onion, and a homemade balsamic vinegarette.
Nom nom nom. Autumn autumn autumn.