Hooray! It's Taco Tuesday! Here are six taco recipes to help you through the day, including White Bean and Potato Tacos and Pumpkin, Charred Kale & Onion Tacos with Ricotta and Balsamic Drizzle. Enjoy!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.
LOADED GUACAMOLE VEGETARIAN TACOS
This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”
Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.
This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.
Ingredients
for the guacamole
2 avocados, pit and skin removed, roughly chopped
1/2 of a lime
1/2 of a lemon
1/4 salt (plus extra as needed)
1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
2 tablespoons diced poblano pepper
1 tablespoon diced red onion
1 tablespoon diced jalapeño pepper
2 teaspoons minced cilantro
1 clove garlic, minced
for the black beans
1 can black beans (15 ounces)
1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
1/4 cup red bell pepper, diced
1/4 cup poblano peppers, diced
1/2 teaspoon ground cumin
for the tacos
6 small flour or soft corn tortillas
2 cups chopped iceberg or romaine lettuce
1 tablespoon minced cilantro
hot sauce, such as Cholula or Sriracha (optional)
lime and/or lemon wedges
Instructions
prepare the guacamole
Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)
prepare the black beans
Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).
assemble
If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
Ingredients
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
Directions
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
Showing posts with label Pumpkin Charred Kale & Onion Tacos w/Ricotta & Balsamic Drizzle. Show all posts
Showing posts with label Pumpkin Charred Kale & Onion Tacos w/Ricotta & Balsamic Drizzle. Show all posts
Tuesday, February 4, 2025
Tuesday, October 10, 2023
Pumpkins - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with pumpkin recipes again! Here are six pumpkin recipes to help you through the day, including Pumpkin Spice Ghost Cake and Pumpkin Whoopie Pies. Enjoy!
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
Ingredients
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
Directions
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
CHEESECAKE-STUFFED PUMPKIN BREAD
This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”
Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy
To view this online, click here.
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
PUMPKIN ALFREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
Ingredients
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
Directions
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
CHEESECAKE-STUFFED PUMPKIN BREAD
This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”
Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy
To view this online, click here.
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
PUMPKIN ALFREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
Tuesday, October 30, 2018
Pumpkins! - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with pumpkin recipes again! Here are six pumpkin recipes to help you through the day, including Pumpkin Spice Ghost Cake and Pumpkin Whoopie Pies. Enjoy!
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
CHEESECAKE-STUFFED PUMPKIN BREAD
This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”
Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy
To view this online, click here.
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
PUMPKIN ALREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
CHEESECAKE-STUFFED PUMPKIN BREAD
This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”
Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy
To view this online, click here.
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
PUMPKIN ALREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
Tuesday, March 27, 2018
Taco Tuesday
It's time for another Taco Tuesday. Today's six offerings including Vegan Tacos and White Bean & Potato Tacos. Enjoy!
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
EDAMAME TACOS WITH PEANUT SAUCE
This comes from Alissa, blogger who runs Connoisseurs Veg. Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce.” She also wrote, “Mexican-Thai-Japanese fusion at it’s finest. I don’t know if this is a weird idea or not…”
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Servings: 4
To view this online, click here.
Ingredients
For the Peanut Sauce
1/4 cup natural peanut butter
1 tbsp. soy sauce
1 tbsp. maple syrup or agave
1-2 tbsp. water
For the Edamame Tacos
1 tbsp. canola oil or other neutral-flavored vegetable oil
1 medium onion diced
2 large garlic cloves minced
2 cups cooked shelled edamame
1 1/2 tbsp. lime juice
1/4 tsp. salt
3 tbsp. finely chopped fresh cilantro
2 scallions chopped
about 2 cups baby spinach arugula or spring mix
8 taco shells preferably homemade
Instructions
Make the Peanut Sauce
Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.
Make the Edamame Tacos
Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.
Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.
Add lime juice and salt. Sauté another 30 seconds and remove from heat.
Add cilantro and scallions. Mix well.
Divide mixture among taco shells and top with greens and peanut sauce.
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit.
GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
The recipe is actually called Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw (And Optional Chicken), but I've left the chicken out, for obvious reasons. This recipe begins, “Smoky seasoned tofu, creamy avocado, and crunchy slaw make these super easy summer tacos shine.”
PREP: 2 HOURS 20 MINUTES COOK: 15 MINUTES TOTAL: 2 HOURS 35 MINUTES; YIELD: 10-12 TACOS.
This is from Kitchen Treaty and can be viewed online at http://www.kitchentreaty.com/grilled-tofu-tacos-with-walla-walla-sweet-onion-slaw-and-optional-chicken/
Ingredients
2 (14-ounce) blocks extra-firm tofu
For the marinade:
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons cider vinegar
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
For the slaw:
1/2 medium cabbage, quartered and thinly sliced
1/2 medium Walla Walla Sweet onion, thinly sliced
1/4 cup lime juice
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Plus:
1 large avocado, sliced
10-12 tortillas (depending on how full you like to stuff your tacos)*
Directions:
Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover.
Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu. Place in refrigerator and marinate for 2 hours.
Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
While the tofu and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu, and top with slaw. Serve.
*GLUTEN-FREE OPTION
Use corn tortillas (or other gluten-free tortillas)
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
EDAMAME TACOS WITH PEANUT SAUCE
This comes from Alissa, blogger who runs Connoisseurs Veg. Alissa wrote, “These crunchy edamame tacos are filled with a blend of tender cilantro-lime seasoned soybeans, fresh greens and Thai peanut sauce.” She also wrote, “Mexican-Thai-Japanese fusion at it’s finest. I don’t know if this is a weird idea or not…”
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Servings: 4
To view this online, click here.
Ingredients
For the Peanut Sauce
1/4 cup natural peanut butter
1 tbsp. soy sauce
1 tbsp. maple syrup or agave
1-2 tbsp. water
For the Edamame Tacos
1 tbsp. canola oil or other neutral-flavored vegetable oil
1 medium onion diced
2 large garlic cloves minced
2 cups cooked shelled edamame
1 1/2 tbsp. lime juice
1/4 tsp. salt
3 tbsp. finely chopped fresh cilantro
2 scallions chopped
about 2 cups baby spinach arugula or spring mix
8 taco shells preferably homemade
Instructions
Make the Peanut Sauce
Whisk all ingredients together in a small bowl, adding as much water as needed to achieve desired consistency.
Make the Edamame Tacos
Heat oil in medium skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes.
Add garlic and edamame. Continue to sauté until edamame begin to brown in spots, about another 5 minutes.
Add lime juice and salt. Sauté another 30 seconds and remove from heat.
Add cilantro and scallions. Mix well.
Divide mixture among taco shells and top with greens and peanut sauce.
CHICKPEA TACOS
This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)
A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.
This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”
This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.
Serves 4; Prep Time: 20 min
Ingredients
2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained
4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)
1/2 cup cilantro, minced
Juice and zest of 1 lime
Olive oil for frying
salt and fresh cracked pepper to taste
To assemble
6-8 white corn tortillas, blistered on both sides in a cast iron skillet
pickled jalapenos & radishes
cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA
lime wedges for serving
Instructions
Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.
While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.
When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit.
GRILLED TOFU TACOS WITH WALLA WALLA SWEET ONION SLAW
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.
The recipe is actually called Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw (And Optional Chicken), but I've left the chicken out, for obvious reasons. This recipe begins, “Smoky seasoned tofu, creamy avocado, and crunchy slaw make these super easy summer tacos shine.”
PREP: 2 HOURS 20 MINUTES COOK: 15 MINUTES TOTAL: 2 HOURS 35 MINUTES; YIELD: 10-12 TACOS.
This is from Kitchen Treaty and can be viewed online at http://www.kitchentreaty.com/grilled-tofu-tacos-with-walla-walla-sweet-onion-slaw-and-optional-chicken/
Ingredients
2 (14-ounce) blocks extra-firm tofu
For the marinade:
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons cider vinegar
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
For the slaw:
1/2 medium cabbage, quartered and thinly sliced
1/2 medium Walla Walla Sweet onion, thinly sliced
1/4 cup lime juice
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Plus:
1 large avocado, sliced
10-12 tortillas (depending on how full you like to stuff your tacos)*
Directions:
Press tofu to drain. I place each block on a dinner plate on top of a layer of paper towels, then place more paper towels on top. Then I put 3-4 dinner plates on top and let it press down on the tofu for 20-30 minutes. Slice tofu into 6-7 1/2-inch pieces. Place in a zipper bag or container with airtight cover.
Make the marinade. Add all marinade ingredients to a small bowl and whisk until combined. Pour marinade over tofu. Place in refrigerator and marinate for 2 hours.
Heat grill to medium-high, about 425 degrees Fahrenheit. Cook tofu until browned and cooked through, 10-14 minutes. We only have one grill, so we always use the left side for my vegetarian stuff, and the right side for the meaty stuff. Remove tofu from grill and let cool enough to cut into taco-size pieces (I just cut the tofu pieces in half).
Place the tortillas on the grill and heat until slightly browned and heated through, about 1-2 minutes on each side. Keep on a plate covered by a damp dishtowel until ready to serve.
While the tofu and tortillas are cooking, make the slaw. In a large bowl, toss together all ingredients with salad tongs or your clean hands. Taste and add additional salt and pepper if desired.
To assemble tacos, grab a tortilla and lay one or two avocado slices on the bottom. Top with a coulple pieces of tofu, and top with slaw. Serve.
*GLUTEN-FREE OPTION
Use corn tortillas (or other gluten-free tortillas)
Tuesday, February 20, 2018
Taco Tuesday
It's time for another Taco Tuesday. (Yay!) Here are six taco recipes, including Eggplant Tacos and Tacos With Spicy Tofu Tomatoes and Chard. Enjoy!
10-MINUTE BLACK BEAN TACOS
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Sheela Prakash, Assistant Food Editor at TheKitchn, wrote, “When you come home extra late after a crazy day at the office, it may seem like your only options for dinner are takeout, those questionable leftovers in the fridge, or scrambled eggs and toast. You're starving and cranky and you need dinner fast, after all. Luckily there's a fourth option: these 10-minute tacos.
“Yes, making tacos in 10 minutes is absolutely possible. In less time than it will take you to wait for delivery (it feels like it takes forever when you're hungry), these hearty vegetarian tacos can be on your plate.”
To view these yummy tacos online, click here. Serves 4.
For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas
For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Salsa
Lime wedges
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.
Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.
Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.
Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.
Recipe Notes
Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
10-MINUTE BLACK BEAN TACOS
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Sheela Prakash, Assistant Food Editor at TheKitchn, wrote, “When you come home extra late after a crazy day at the office, it may seem like your only options for dinner are takeout, those questionable leftovers in the fridge, or scrambled eggs and toast. You're starving and cranky and you need dinner fast, after all. Luckily there's a fourth option: these 10-minute tacos.
“Yes, making tacos in 10 minutes is absolutely possible. In less time than it will take you to wait for delivery (it feels like it takes forever when you're hungry), these hearty vegetarian tacos can be on your plate.”
To view these yummy tacos online, click here. Serves 4.
For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas
For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Salsa
Lime wedges
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.
Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.
Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.
Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.
Recipe Notes
Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine & Jack at Love & Lemons. The recipe starts off, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
TACOS WITH SPICY TOFU, TOMATOES AND CHARD
This is from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes. But I find this pretty irresistible, a sort of vegan picadillo. You can make it spicier by adding more chiles, milder by using less. The tofu is cooked in a modified salsa ranchera; being tofu, it absorbs the sweet and spicy flavors of the tomatoes and chiles. I used firm tofu and mashed it with the back of my spoon. Silken tofu is also a good choice, though then you will have something more akin to Mexican scrambled eggs.”
Yield: 8 tacos, 4 servings; Time: About 45 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 pound tomatoes
1/2 pound Swiss chard, stemmed, leaves washed in 2 changes of water
Salt to taste
1 tablespoon grapeseed oil
1 small or 1/2 medium red onion, chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
1 to 2 serrano or jalapeño chiles (to taste), seeded if desired and minced
1 14-ounce box firm tofu, drained and cut into medium-size cubes
1/4 cup chopped cilantro (more to taste)
8 warm corn tortillas
Salsa fresca (optional)
Preparation
Preheat broiler with rack set about 4 inches from the heat. Cover a baking sheet with foil. Place tomatoes on foil and broil for 6 minutes, until blackened in spots or all over. Using tongs, flip over and broil for another 4 to 6 minutes. The tomatoes should be charred and cooked through. Remove from oven and tip, with juices, into a bowl. Allow to cool until you can handle them, then core and discard skins. Purée, along with juices in the bowl, in a blender or a food processor.
Meanwhile, bring a large pot of water to a boil while you stem and wash the chard. When water comes to a boil, add salt to taste and chard. Blanch for 1 minute and transfer to a bowl of cold water. Drain and take up chard by the handful to squeeze out excess water. Cut in 1/4-inch wide strips and set aside.
Heat oil in a large, heavy skillet over medium heat and add onion. Cook, stirring, until tender and beginning to color, 5 to 8 minutes. Add a generous pinch of salt, the garlic, cumin and chili powder and cook, stirring, until garlic is fragrant, about 30 seconds. Add puréed tomatoes, which should sizzle as soon as they hit the pan. Cook, stirring often, until purée thickens and leaves a canal when you run your spoon down the middle, about 5 minutes. Season to taste with salt.
Add minced chiles and tofu, and mash tofu into the tomatoes using the back of your spoon. Add Swiss chard and salt to taste, and continue to cook for another 5 minutes, stirring and mashing tofu. Stir in cilantro. Taste and adjust seasonings.
Heat tortillas and top with tofu mix. Serve with salsa on the side if desired.
Tip
Advance preparation: The cooked tofu keeps well for a couple of days.
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
Tuesday, October 31, 2017
Pumpkins! - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with pumpkin recipes again! Here are six pumpkin recipes to help you through the day, including Pumpkin Spice Ghost Cake and Pumpkin Whoopie Pies. Enjoy!
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
CHEESECAKE-STUFFED PUMPKIN BREAD
This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”
Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy
To view this online, click here.
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
PUMPKIN ALREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
PUMPKIN SPICE GHOST CAKE
This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”
Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings
To view this online, click here.
Ingredients
Cake:
1 pkg. (18 oz.) spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar
*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)
Instructions
For Cake:
Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.
Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
For Cream Cheese Frosting:
Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.
To Garnish:
Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.
PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE
This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.
To view this recipe online, click here.
1/2 cup balsamic vinegar
2 Tbsp pure maple syrup
3 cups fresh pumpkin, peeled and cut into bite sized pieces
2 Tbsp olive oil, plus 1/2 tsp, divided
3/4 tsp smoked paprika
1 small bunch kale, stemmed, leaves coarsely chopped
1 yellow onion, sliced
1/4 cup roasted pepitas
salt & pepper
fresh whole milk ricotta
corn tortillas
To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.
Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.
Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.
To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”
Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.
To view this online, click here.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. brown sugar
1/2 c. vegetable oil
1 c. softened butter, divided
1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
CHEESECAKE-STUFFED PUMPKIN BREAD
This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”
Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy
To view this online, click here.
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
PUMPKIN ALREDO PASTA
This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
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Ingredients
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
Directions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
Garnish with fried sage leaves and serve.
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