Pumpkin curry

Lest you think I've finished my pumpkin phase, aha -- a really wonderful, mild curry comes on the scene! It's from Colleen Patrick-Goodreau's recent book, The Vegan Table, and it's mighty tasty. Unlike the dairy-filled, calorific curries in Indian restaurants, this one is dairy- and oil-free, with just 177 calories per serving. The pumpkin taste is subtle; if you didn't know it was there, you might not pick up on it. But you will pick up on its satiny, smooth texture and the fetching flavors of coconut, chiles, and curry -- seductive and exotic.

The dish is built around pumpkin, coconut, and lentils (she wants you to use red lentils, but I only had the conventional brown ones and they worked out fine). I can't share the recipe with you (yet), but I can show it to you in all its pumpkinny orangeness.

Fresh ginger, curry powder, cayenne pepper, and dried red chiles are a few of the aromatics that build the taste of the dish. Personally, I get kinda shy around the bolder flavors, like cayenne and dried chiles, so I erred on the side of restraint and I wish I hadn't. For the chiles, I used two pasilla peppers, where she had called for five of unspecified variety. Because pasilla peppers are mild (chiles rellenos is often made with pasillas), I could've gone all the way, but wimped out. Next time, I'll be a real woman about this.

This dish has a special guest-star quality that's important even though we don't always discuss it: fiberwise, Colleen's pumpkin curry is off the charts. By the book's calculation, a serving has 13 marvelous grams of fiber -- that's close to half of what an adult should consume each day. It's delicious and good for you, too!

So I can't print the recipe yet because I haven't obtained the necessary permission, but stay tuned for details. Or better still, go buy the book; it's only $13.57 on Amazon. It's a very friendly volume, with Colleen's easy, conversational tone dozens of gorgeous pictures, and 199 other mouth-watering recipes. At the very least, make a visit to her web site, Compassionate Cooks.

Jamba Juice's pumpkin smoothie

I'm a Jamba Juice fan from way back (like, when they called themselves Juice Club). Jamba is a special treat for me; even the lowest-calorie smoothies pack a lot of calories, so I only go when the occasion warrants.

Going to the dentist is one of those occasions.

Monday, I had a tooth pulled. What a way to start the week! Because I availed myself of my dentist's sedation dentistry services, I had to fast for 12 hours prior to the appointment. So Monday morning, I took the little blue pill they gave me then watched the world disappear like fragments of a dream. It was wonderful, but not in the same giggly way that nitrous oxide is.

With the little blue pill, I was able to be an ideal patient -- no anxiety, no gagging, able to keep my mouth WIDE open for an entire 90 minutes. And I don't remember a thing.

But boy, was I hungry by the time it was over. Definitely time for a stop at Jamba Juice. With my darling husband acting as interpreter between me and the sober world, I ordered a power-sized Pumpkin Smash.

Granted, I was coming off of one heck of a trip when I drank it, but I loved it and feel certain that I'll still love it when I go back. With a satin texture and a hint of pumpkin pie spice, it's a winner.

The stats (original size, 22 ounces): 510 calories, 0.5 g fat, 3 g fiber. Like I said, the calories quickly add up at Jamba, so it's not an everyday thing, but perfect for pumpkin season!

A pumpkinny twist on chocolate chip cookies

In a pumpkin-induced craze, I baked almost 9 dozen of these delectable goodies!

I’m having so much fun with the pumpkin theme that I think I’ll stay with it a while. Pumpkin nut and chip cookies are a superb way to add fiber and Vitamin A to your diet. Did you know that half a cup of pumpkin contains 5 grams of fiber and 300 percent of the suggested intake of Vitamin A? Sneaking some into chocolate chip cookies is brilliant!

I picked up this recipe at BlogHer Food, a women’s food blogging conference held in San Francisco recently. I find that these taste better the second (and third) day, as the pumpkin pie spice melds with the pumpkin and the chocolate.

Pumpkin nut and chip cookies

California Milk Advisory Board

Makes about 4 dozen

1/2 c butter, softened (I used Earth Balance margarine)

1 1/2 c sugar

1 c canned pumpkin

1 egg, lightly beaten

1 tsp. vanilla extract

2 1/2 c flour

2 tsp. pumpkin pie spice

1 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 c milk chocolate chips (I used mini chocolate chips)

3/4 c walnuts, toasted and finely chopped

1.         Preheat oven to 350F.

2.         Sift dry ingredients into bowl; add chocolate chips and walnuts, stirring well.

3.         In a separate, larger bowl, mix butter and sugar until creamy; add pumpkin, egg, and vanilla, beating well after each addition.

4.         Gradually add dry ingredients to pumpkin mixture until well blended.

5.         Drop batter by heaping teaspoons onto lightly buttered cookie sheets.

6.         Bake for 15 to 17 minutes or until edges are golden brown.

7.         Cool on wire racks and store in airtight container.

Vegan pumpkin cake and cream cheese frosting

Here at last are the recipes I described in my October 8 posting for the pumpkin cake from Veganomicon and the cream cheese frosting from Vegan Cupcakes Take Over the World.

Both books are extremely – to borrow a term from the 1980s – user friendly. They’re upbeat and accessible, even if you’re new to vegetarian/vegan ingredients. You’ll never miss the artery-clogging butter, eggs, and milk used in traditional baking. I own every one of Isa Chandra and Terry's cookbooks, so you can plan on seeing more where these came from!

Pumpkin cake

Adapted from Veganomicon

 

1 15 oz. can pureed pumpkin

3/4 c milk (I used almond; Isa recommends soy)

3/4 c canola oil

1 1/2 c granulated sugar

3 T light molasses

2 tsp. pure vanilla extract

2 2/3 c all-purpose flour

1 T baking powder

1 tsp. Salt

1 1/2 tsp. ground cinnamon

3/4 tsp. ground nutmeg

3/4 tsp. ground ginger

1/2 tsp. ground allspice

1/8 tsp. ground cloves

3/4 c chopped, toasted pecans (my addition)

1/2 c raisins, softened by soaking briefly in boiling water (my addition)

Preheat the oven to 350 F. Lightly grease a 9 x 13” baking pan.

In a large mixing bowl, combine the pumpkin, soy milk, oil, granulated sugar, molasses, and vanilla. Mix well. Add roughly half the flour, the baking powder, salt, spices, and nuts and use a fork to fold everything together. Add the remaining flour and mix gently until combined. Add raisins. Don’t use a hand blender for this, as pumpkin can get gummy if it’s mixed too aggressively. Blending with a fork helps maintain the texture.

Pour batter into the prepared baking pan and spread it out with a spatula. Bake for 45 to 50 minutes, until a knife inserted through the center comes out clean.

From the book Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2007. www.dacapopresscookbooks.com.

Vegan cream cheese frosting, 2x

From Vegan Cupcakes Take Over the World

1/2 c nonhydrogenated margarine, softened

1/2 c vegan cream cheese, softened (dairy cream cheese would probably work fine, too)

4 c confectioners’ sugar

2 tsp. vanilla extract

Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners sugar in 1/2 c batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use. (This also freezes very well.)

From the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2006. www.dacapopresscookbooks.com.

Pumpkin trivia

Even Annabelle loves pumpkin!

DID YOU KNOW... that some veterinarians recommend feeding cats pumpkin to help keep them regular? Our girl Annabelle -- who is very regular, thank-you-very-much -- discovered pumpkin on her own and ate  it with great gusto. Who'd a thunk it?

Great newsletter from Nava Atlas

I've been a fan of Nava Atlas for years. She's the esteemed author of several veg cookbooks, including three that I have: Vegan Soups and Stews for All Seasons, The Vegetarian 5-Ingredient Gourmet, and The Vegetarian Family Cookbook. She also writes a monthly newsletter and maintains an information-filled web site, In A Vegetarian Kitchen with Nava Atlas.

This month's newsletter is particularly interesting. She includes a recipe for apple streudel, a bulghur salad with fruit and nuts, and a link to her e-book containing 65 vegetarian recipes for Thanksgiving. Be sure to have a look at her newsletter.

...and be sure to try that delectable pumpkin spice latte I mentioned earlier!

Pumpkin latte from neversaydiet.com

Remember the pumpkin latte I mentioned a couple days ago? Well, I made it last night and it's fabulous. GO MAKE IT NOW! It's that delicious.

You might remember that the recipe is available on neversaydiet.com. Made with real pumpkin (as opposed to pumpkin flavored syrup), this latte one-ups Starbucks by light years -- and I like Starbucks!

The recipe is a little bit of spice heaven. In addition to the pumpkin, espresso and milk, the drink features whole cloves, nutmeg, ginger, cinnamon, orange zest, and vanilla. I streamlined things by not straining it or frothing the milk. I'd give you the recipe here, but I really want you to go visit neversaydiet's web site!

You know you want to taste this stuff. So hey -- it's the weekend. You can afford to mess around in the kitchen for an extra five minutes...go do it. You won't be sorry!