Category Archives: Seasonal Cooking

Recipes that are seasonally in!

Thanksgiving Pie!

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Thanksgiving pie, why didn’t I think of this sooner? It has all the flavors of Thanksgiving in one place!

Warning to my vegan fans, I used meat in this recipe but there will also be a recipe for a vegan version. As I mentioned earlier, since my trip to France I am eating meat and cheese about once a week again. I am loving the moderation and I still feel great.   I actually made one with some fake meat from Trader Joe’s. The fake meat had such a fake flavor that I couldn’t stand it. I am going to try it again with mushrooms.

This dish was a little time consuming, but well worth it! I made the cranberry sauce from scratch earlier in the day and I used Trader Joe’s Cornbread Stuffing. I also made homemade mashed sweet potatoes sweetened with maple syrup. The salty stuffing with the sweet mashed potatoes and cranberry sauce made for an addictive flavor! 

The whole apartment smelled festive and I went a little crazy taking pictures. It was a lot of fun! This dish is great if you want to have a more modern Thanksgiving but want a little tradition too. You could actually make it the day before and just heat it up on Thanksgiving. 

Ingredients
Whole wheat pie crust (you could also make your own)

For the base…
1/2 small onion
1 cup organic chicken or turkey
1 medium carrot
2 stalks celery
3/4 cup vegetable broth
1 1/2 tablespoons cornstarch

For the sweet potatoes…
1 1/2 pounds of sweet potato
3/4 cup coconut milk
1 tablespoon maple syrup

Homemade Cranberry Sauce (You could also use store cranberry sauce)

Trader Joe’s Cornbread
1 stick of butter
3 cups of vegetable broth

Method
1. Defrost your whole wheat pie crust if you are using store bought. Check the instructions, but I usually put mine in the refrigerator if I am going to use it the next day. Then I let it sit on the counter for 1 hour before. If you are making the cranberry sauce, I recommend making this the day before as well.
2. About 2 hours before you want to cook this meal, pre-heat the oven to 400 degree Fahrenheit. Make holes in one large, washed sweet potato with a fork. Wrap the sweet potato in foil and bake it for about 1 hour and 15 minutes, or until a fork can easily slide through it.
3. Allow the sweet potato to cool.
4. Bring the oven down to 375 degrees Fahrenheit.
5. Place 1 tablespoon of olive oil in a pan and bring the pan to medium heat.
When the oil is hot, add the finely chopped 1/2 onion.
6. While the onion cooks, cut the chicken or turkey up into shreds.
7. After about 5 minutes, add the chopped carrots and chopped celery to the pan. Cook until the veggies start to become soft. Then add the chicken or turkey to the pan. Cook until the meat is cooked through.
8. On the side, whisk the vegetable broth and cornstarch together until there are no lumps. Add this to the pan. Bring the heat down to medium-low and continue cooking until the vegetable broth and cornstarch thicken to a gravy. Remove the pan from the heat and allow the ingredients to cool.
9. Follow the directions for the stuffing and set aside.
10. Peel the cooled sweet potato and place it in a food processor with the coconut milk and maple syrup. Pulse until the texture is smooth. Set aside.
11. Start layering! Place the meat layer down first in the whole wheat crust. Then add the mashed sweet potatoes, followed by the cranberry sauce, and finally, the stuffing. Keeping the stuffing on top keeps it from getting soggy. Add the top crust and press down firmly so nothing leaks out. Place four small slices on top of the pie to let the heat in.
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12. Bake at 375 Degrees Fahrenheit for about 1 hour.
13. Let cool for at least 20 minutes so that the pie can settle.
Enjoy!
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Vegan Pumpkin Smoothies

 

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I have been seeing pumpkin smoothies all over foodie websites lately and have been wanting to try my own. I first made this recipe last weekend and ate it several times for breakfast this past week. I finally have what I think is the perfect recipe!

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I made my pumpkin smoothie with real pumpkin which made it taste super fresh. I bought one pumpkin and cooked it Sunday night. Then I let it cool and put it in the freezer. All week I had yummy pumpkin for my smoothies!
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Vegan Pumpkin Smoothies
Serves 2
A healthy vegan smoothie that tastes like a slice of pumpkin pie!
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Print
Prep Time
6 hr
Total Time
10 min
Prep Time
6 hr
Total Time
10 min
290 calories
52 g
0 g
6 g
12 g
1 g
455 g
122 g
23 g
0 g
4 g
Nutrition Facts
Serving Size
455g
Servings
2
Amount Per Serving
Calories 290
Calories from Fat 48
% Daily Value *
Total Fat 6g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 52g
17%
Dietary Fiber 8g
33%
Sugars 23g
Protein 12g
Vitamin A
391%
Vitamin C
18%
Calcium
35%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of frozen pumpkin chunks
  2. 1/4 cup of oats
  3. 1 large banana (frozen or room temperature depending on how cold you want your smoothie)
  4. 2 cups of soy milk
  5. 1 teaspoon maple syrup
  6. 1/2 teaspoon cinnamon
  7. 1/16 teaspoon ginger
  8. 3 dashes cloves
  9. 1/16 teaspoon fresh nutmeg
Instructions
  1. 1. The day before you want to make this smoothie, wash your sugar pumpkin and cut it into 4 parts.
  2. 2. Take out as many of the seeds as you can.
  3. 3. Bake the pumpkin at 400 degrees Fahrenheit for about 1 1/2 hours or until a fork can easily pierce the pumpkin.
  4. 4. When the pumpkin is cool, peel off the skin and chop the pumpkin into 1 inch cubes.
  5. 5. Freeze the cooled pumpkin cubes for at least 6 hours.
  6. 6. Place the oats in the blender or food processor and pulse until they are finely ground.
  7. 7. Add the pumpkin, soy milk, banana, maple syrup and spices to the blender or food processor. 8. Pulse until all ingredients are mixed.
  8. Serve cold!
Notes
  1. If you are running short on time, you could substitute all the spices for 1 teaspoon of pumpkin pie spice. I have also seen recipes use canned pumpkin instead of fresh, but I think the fresh pumpkin makes for a better flavor.
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calories
290
fat
6g
protein
12g
carbs
52g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
This smoothie tastes like a piece of pumpkin pie but it has a lot less calories. I ate it for breakfast and as a dessert one night!
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Enjoy!

Cranberry-Apple Sauce

Homemade Cranberry Sauce (Vegan)

I love canning this and having it in the fridge to add as a side.

I love canning apple-cranberry sauce and having it in the fridge to add as a side.

 

This recipe is a family favorite. I have been making it for Thanksgiving every year and once the weather gets cold, I always make a batch. I love this recipe because the aromas that come from the pot make my whole house smell amazing. Once it is done, it is a great side to any fall dish. 

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Homemade Cranberry Sauce (Vegan)
Serves 10
Easy homemade cranberry sauce to impress your guests!
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Print
Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
76 calories
20 g
0 g
0 g
1 g
0 g
155 g
2 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
155g
Servings
10
Amount Per Serving
Calories 76
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
22%
Sugars 11g
Protein 1g
Vitamin A
2%
Vitamin C
23%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Homemade Cranberry Sauce Ingredients
  1. 8 cups of fresh cranberries
  2. 6 cups of chopped apple (I like to mix sweet and sour apples together)
  3. 1/8 teaspoon of cloves
  4. 6 cinnamon sticks
To make the sauce
  1. 1. Rinse the cranberries and put them in a large pot. Place the stove on medium-low.
  2. 2. Chop about 6 cups of apples, less if you want your sauce to be less sweet. Add them to the pot.
  3. 3. Add the cinnamon sticks and cloves.
  4. 4. Cook on medium low for about 30 minutes, stirring occasionally.
  5. 5. Put on the lid, turn and the burner down to simmer. Let the cranberries and apples cook down.
  6. 6. Simmer for about 4 hours or until everything has cooked down. Stir every 20 minutes.
Notes
  1. This dish makes quite a bit and is great for making on a Sunday and eating as a side throughout the week. I love this cranberry sauce on a sandwich with warm butternut squash and goat cheese! Of course, it is also a great Thanksgiving side!
beta
calories
76
fat
0g
protein
1g
carbs
20g
more
Bed Stuy Foodie http://bedstuyfoodie.com/

 

Crock-Pot Apple Butter (Vegan)

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Yesterday was such a chilly Sunday, the perfect day for making apple butter in the crock-pot! I got up early and chopped apples for about 45minutes. I added some cinnamon, cloves, pumpkin pie spice, and maple syrup. Everything went into the crock-pot. For the next 10 hours my apartment smelled amazing!

We took an excursion to Trader Joe’s. When came back cold and hungry, our apartment was warm and it smelled wonderful! We ate it with my favorite Whole-Wheat Sourdough Bread from Bread Alone.

I am actually going to make homemade apple butter for Christmas gifts this year! I am realizing now that I will need a lot of apples because 15 cups of apples cooked down to two pints (I put it in mason jars).

I used a variety of apples to add flavor. I also didn’t take off the skin to add flavor. Thanks for the tip Kelsey!

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Yield: 2 Mason Jars of Apple Butter
Cook time: Only about 1 hour of work and then 10 hours in the crock-pot.
Ingredients:
15 cups of apples
1 ½ teaspoon cinnamon
1 teaspoon of pumpkin pie spice
¼ teaspoon cloves
1 cup of maple syrup
2 lemons
Method
1. Finley chop the apples (I used about 8 large apples) and place in the crock-pot.

IMG_2067 2. Add the cinnamon, pumpkin pie spice, cloves, and maple syrup to the crock-pot.
3. Squeeze 2 lemons and add the juice to the crock-pot.
4. Put the crock-pot on low for 10 hours and stir about every two hours.
5. Let the cooked apple cool for about an hour (I put mine by an open window to speed it up).
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6. Place the cooked apples in the food processor and pulse until the texture is smooth and free of apple pieces.
IMG_2150Enjoy on toast, oatmeal, muffins, or your favorite bread!

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Vegan Pumpkin Chili

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Are you looking for a fall dish that is vegan and healthy? I really love this pumpkin chili recipe. The pumpkin beer and spices add warm fall flavors of cinnamon, nutmeg, and cloves. The orange peppers make this dish look festive, but they also bring a little sweetness. I really love the kidney beans in this dish, they make it hearty. Finally, the fresh pumpkin cubes really take this dish to the next level. It isn’t everyday you get fresh pumpkin!

I used to be nervous about cooking with fresh pumpkin, but I have found it is actually way easier to cut than squash and faster to bake. The difference between cooking with canned pumpkin and fresh is worth the extra time it takes to cook the pumpkin first. In fact, this time of year I like to keep some freshly baked pumpkin in the fridge. That way I can easily cook with it.

I found a meat chili dish called Drunken Pumpkin Chili on The Scrumptious Pumpkin blog. I “veganfied” it and altered it slightly . The recipe is below.

Ingredients:
1 onion
2 tablespoons of oil
8 large tomatos
4 fresh orange peppers
1/2 small baked pumpkin
2 chipotle peppers in adobo sauce
1/2 jar of pumpkin beer (I used Weyerbatcher’s Imperial Pumpkin Ale)
3 tablespoons tomato paste
3 cloves of minced garlic
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon pepper
1/4 teaspoon allspice
2 dashes cloves
1 jar of kidney beans

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Method:

1. Pre-heat the oven to 400 degrees Fahrenheit.
2. Cut a small sugar pumpkin into fourths, remove seeds, and lightly oil.
3. Bake for about 40 minutes or until a fork can easily pierce the flesh.
4. Place a large pot on the stove with about 2 tablespoons of oil, put the heat on medium-high.
5. Mince the onion and add it to the olive oil. Stir every minute for about 15 minutes or until the onion is slightly brown.
6. Chop the tomatoes and add them to the pot. Let the tomatoes cook for about 20 minutes on medium-high stirring occasionally.
7. Chop the orange peppers and pumpkin into bit sized chunks and add that to the mixture. Bring the heat down to medium.
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8. Cut the chipotle peppers into small pieces and add it to the chili.
9. Add the remaining ingredients except for the beans, cover and let cook for another 20 minutes on medium heat.
10. Add the beans and let cook for anther 5 minutes on medium heat.

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What other fall meat dishes would you like to see made vegan?

Vegan Orange Cranberry Muffins

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The cold weather is finally upon Brooklyn! On Saturday, for the first time this season, I was officially too cold without a jacket during the day. The farmers market was full of gourds, apple cider, and eucalyptus!

My friend and I made some delicious cranberry orange muffins. We used little Halloween cupcakes papers to make them festive. These muffins have a robust almond and orange flavor. They are hearty and not too sweet. They made the entire apartment smell wonderful!

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Yield: 2 dozen muffins
Time: About 45 minutes
Ingredients:
3 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup brown sugar
3/4 cup oil
1 cup applesauce
3 tablespoons of organic orange zest
1/4 cup orange juice
1 1/2 teaspoon vanilla
1 teaspoon almond extract
2 cups whole fresh or frozen cranberries
3/4 cup roasted almonds
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Method:
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Toast a few almonds by placing them in a frying pan with a little oil over medium-high eat and tossing until they are slightly brown.
3. In a large bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. Stir together until well combined.
4. In a smaller bowl, combine the sugar, oil, applesauce, orange juice, orange rind, almond extract, and vanilla and stir together.
5. Add the wet ingredients to the dry ingredients and stir until you cannot see any flour.
6. Fold in the cranberries.
7. Grease the muffin tins or use cupcake papers.
8. Fill the tins until they are almost full. Place the almonds on top and press gently.
9. Bake for 23-25 minutes or until a knife comes out clean.

Vegan Crustless Pumpkin Pie

Vegan Pumpkin Pie
I am getting ready for Thanksgiving with lots of practice recipes! I really wanted to make a pumpkin pie last night but I wanted to do it without all the carbs in the crust. We were already having a filling dinner and I felt like it would be too much. After some googling, I got some good ideas and decided to make my own.

If you are going to make this pie, make sure you start about 2 1/2 to 3 hours before you want to eat it. The pie needs to sit for a while before it is ready to come out in true pie form. Otherwise you will have a delicious, but gooey, mess to eat.

This pie was really easy and it tasted just like regular pumpkin pie. I was very impressed with this recipe and will make it again. I also had a little extra batter and made that into mini pumpkin pies using muffin tins! They make for an exciting little snack at work!
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Yield: 1 pie large pie or 1 medium pie and 4 mini muffin pies
Time: About 2 1/2 hours, mostly unattended
Inspired by: Fat Free Vegan
Ingredients:
4 tablespoons corn starch
2 tablespoons water
1 1/2 cups non-dairy milk (I used soy)
2 teaspoons baking powder
1/2 teaspoon vanilla
1/8 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/2 cup almond meal
1/4 cup whole wheat pastry flour
1 15 ounce can of pumpkin or 2 cups of cooked and mashed pumpkin
1 cup brown sugar

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Method:
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Grease and flour a 8 inch pie plate. If you have a deep plate you could put all of the batter in here, otherwise also grease and flour 4-5 muffin cups.
3. Whisk cornstarch and water together until the cornstarch is dissolved.
4. Add spices, baking powder, and soy milk and whisk again until spice are well-cominded.
5. Add almond meal, flour, pumpkin, and sugar and stir.
6. Add batter to the pie plate/muffin tins and place in the oven.
7. Take muffins out after 40-45 minutes and let cool for at least one hour before attempting to remove them.
8. Take pie out after 1 hour and let cools for at least one hour before attempting to serve.
9. Sprinkle with cinnamon and serve with your favorite vegan ice cream!
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Vegan Pumpkin Granola Recipe

Pumpkin Granola
Today was the perfect early fall morning. The temperature was cool, the sky clear, and I was craving pumpkin!

We went to the food co-op last night and their were many fall additions that weren’t there on my last trip. Kabocha squash, butternut squash, brussels sprouts, and canned pumpkin. I excitedly bought 6 cans of pumpkin after a BYOB dinner and, despite Rich’s attempts, I could not be convinced to put any back.

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After debating among several pumpkin recipes, I finally decided on pumpkin granola. I had never tasted pumpkin granola, but imagined would be delicious. I was not disappointed.

I found a great base recipe on Two Peas and Their Pod – a great website with lots of vegan recipes. I tweaked it slightly, using only maple syrup to sweeten the granola. The end result was crunchy, full of fall flavors, and hearty. I only wish I doubled the recipe!

Yield: 5 cups of granola
Ingredients:
Dry
Dry ingredients
5 cups of oats
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cloves
1/4 teaspoon allspice

Wet
Wet Ingredients
1/2 cup pumpkin puree (I used canned)
1/4 cup applesauce
1/3 cup maple syrup

Additional
1/2 cup dried cranberries
1/2 cup raisins
3/4 cup pumpkin seeds

All mixed up
Method:
Method
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Add all the dry ingredients in a large bowl and mix well.
3. Add all the wet ingredients in a small bowl and mix well.
4. Add the wet ingredients to the dry ingredients and mix in the additional ingredients.
5. Divide the mixture in half, placing each on a greased baking sheet (you can also use parchment paper).
6. Bake for 20-25 minutes or until the granola starts to slightly brown.

We enjoyed the granola with milk, I think it would also be great on smoothies!

The perfect fall Saturday breakfast!

The perfect fall Saturday breakfast!

Vegan Pumpkin Muffins

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I have a confession to make. I LOVE fall. Every year as summer comes to a close, I find myself longing for fresh apples, squash, and tall leather boots. I bought my first squash of the season the other day, today I ordered vegan pumpkin cheese cake from Cinnamon Girl, and, I know it is too soon, but I have made pumpkin muffins (twice) already.

I am really excited about this recipe because it uses less oil than some other recipes I have tried. It is also bursting with fall flavors. It is also very quick and easy.

Cook time: 50 minutes
Yield: 12 medium or 18 small muffins
Ingredients:
Dry
2 cups whole wheat pastry flour
1/8 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
a pinch of salt
Wet
1/4 cup of maple syrup
1/4 cup soy milk
1 can of pumpkin (pure pumpkin, not pumpkin pie mix)
1/2 cup of vegetable oil
Additional
1 cup of raisins
1/2 cup pumpkin seeds for topping

Pumpkin Muffin

Method:
1. Pre-heat the oven to 375 degrees Fahrenheit.
2. Grease a muffin tin or add muffin papers.
3. Mix the dry ingredients together in a large bowl.
4. Mix the wet ingredients together in a small bowl.
5. Combine the wet and dry ingredients.
6. Fold in the raisins.
7. Place the muffin mixture in the muffin tins (I filled each cup about 3/4 of the way full).
8. Bake at 375 for about 35-40minutes or until a knife comes out clean.
9. Let cool for about 5 minutes and enjoy warm or cool!

What are your favorite fall recipes that you would like to see made vegan?

Vegan Spring Recipes!

Flowers at the Prospect Park Farmers Market

Spring is here and instead of root veggies I want more fresh greens and fruit. I am officially ready to move into my spring recipes and say goodbye to my winter recipes until next year. Below are some of my favorite spring recipes. I will continue to add to them so stay tuned for more.

Vegan Spring Salad
This salad if full of spring veggies. The radishes, broccoli, cucumber, celery, and snow peas add a lot of crunch to a salad of mixed greens.

Get Your Greens Smoothie
This is one of my all time favorite smoothies. The
spinach and pineapple give it a sweet flavor while the kale adds a little earthy taste. I could eat this smoothie every morning!

Pesto!
Nothing says warm weather is coming like some fresh pesto. This pesto is flavorful and goes great on bread or your favorite pasta.

 

Pita Pizza

These pesto pizzas are light and go great with a nice big green salad. They are also quick and easy so you can spend more time outside enjoying the warmer weather.

No Bake Strawberry Pie
This is one of my all time favorite desserts. It is incredibly healthy, low in sugar, and very fresh tasting.

Baked Pineapple Tempeh
Pineapple Tempeh goes great with a fresh green salad or as a side. The sweet pineapple reminds you that winter is ending and sweeter fruits and on their way.