Pumpkins (Again)

Is there really such a thing as too many pumpkin recipes? I don't think so!

I know I posted pumpkin recipes here this past Monday, but I love, autumn, October, and the taste of pumpkin. I hope you agree!

Ugly Pumpkins



That said, here are six yummy pumpkin recipes to help you through the day, including Pumpkin Spice Ghost Cake and Vegan Pumpkin Risotto. Enjoy!

PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

This is from Lindsay, a full-time blogger who runs Pinch of Yum

yield: 4 regular servings or 2 extra-generous servings

To view this online, click here.

Ingredients

Pumpkin Gnocchi:

1 medium-large russet baking potato

1 cup pumpkin puree

1 egg

1 3/4 cups all purpose flour (more as needed)

1 teaspoon salt

2 tablespoons Land O Lakes® Salted Butter in Half Sticks (for pan frying)

Sage Butter Sauce:

2 tablespoons Land O Lakes® Salted Butter in Half Sticks

a few sage leaves and a smashed clove of garlic

1 tablespoon flour

1 tablespoon heavy whipping cream

1/2 cup starchy water (leftover from boiling the gnocchi)

Instructions

Potato Prep: Bake the potato – see notes – and pull off the skin. Let the potato rest for a while to cool down. Once it’s cool enough to handle, grate it until you have about 1 1/2 cups of very fine potato shreds.

Gnocchi Dough: Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don’t overmix. When it starts to come together, form the dough into a mostly-smooth, rounded little loaf.

Gnocchi Prep: Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces on a plate (make sure they’ve got a little flour coating so they don’t stick).

Cooking the Gnocchi: Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside to wait for saaaauce.

Butter Sauce: In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it’s melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan, and BE HAPPY AND PROUD BECAUSE LOOK WHAT YOU MADE! Now pour yourself a glass of wine and feast.

Notes

I baked my potato in the microwave. Yes, that’s right folks, I’m classy. Poke holes in your potato, wrap with a paper towel, and micro for 5-6 minutes. Voila.

Less flour is better, so if your potato is small and you only get 1 cup of potato shreds out of it, then don’t add quite as much flour. I found the magic amount to be something between 1 1/2 cups and 2 cups, but it is a little different every time depending on the water content of your potato, your pumpkin, etc. You want to be able to handle the dough, but you do not want it to be overly stiff. A delicately soft dough, while it requires a little more TLC, is a good (delicious) thing. We are looking for soft pillows here.

Your gnocchi might not be pretty. That’s okay. They get prettier once they are pan fried and covered in sauce and topped with parmesan and fried sage. ❤️ Trust.

White Pumpkins





PUMPKIN SPICE CHEESECAKE

This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”

Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.

To view this online, click here.

Ingredients

3/4 c. graham crackers, crushed

3/4 c. ginger snaps, crushed

6 tbsp. unsalted butter, melted

2 tbsp. granulated sugar

kosher salt

3 (8-oz.) bars cream cheese, softened

1 c. packed light brown sugar

1 c. pumpkin puree

1/4 c. sour cream, at room temperature

1 tsp. pure vanilla extract

3 large eggs, at room temperature

1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

Directions

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.

Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

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.

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.



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.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday.

I love autumn for many reasons, one of which is the wonderful food. Whether you call it fall or autumn, pumpkins and different kinds of squash seem to be on everyone's plates.

Most of the following recipes were from different emailing lists, most of which have since disappeared. I'm not sure exactly who came up with these recipes, although I'm sure that the Vegan Pumpkin Risoto came from a vegetarian list, possibly Vegetarian Times.

Either way, check these out these six recipes, including Pumpkin Mousse and Vegan Pumpkin Risotto. Enjoy!

AUTUMN SQUASH CASSEROLE

Ingredients

1 stick of butter, melted

1 onion, chopped

5 lbs butternut squash, peeled and cut into 1/2 inch pieces

1 1/2 cups orange juice

1/2 cup maple syrup

1 tsp cinnamon

Directions

Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.

BUTTERNUT SQUASH, APPLE, ONION AU GRATIN

Cooking spray

1/4 cup flour

1 teaspoon salt

1 pinch cinnamon

1 butternut squash - peeled, seeded and sliced

4 apples - peeled, cored and sliced

1/2 sweet onion, thinly sliced

1 cup chicken stock

1 cup shredded sharp Cheddar cheese

3 slices soy bacon, cooked and crumbled

Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.

Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.

In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.

Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

PUMPKIN SMOOTHIE

Prep: 4 min; Yields: 6 servings

Ingredients

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin, chilled

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled

1 1/2 cups orange juice

1 small sliced banana

1/3 cup packed light brown sugar

2 dozen ice cubes (optional)

2 teaspoons ground cinnamon (optional)

Directions

PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.

nutrition facts: Amount Per Serving 6 servings: Serving Size 1/6 of recipe: Calories 150, Total Fat 1.5g, Dietary Fiber 3g

PUMPKIN MOUSSE

Inspired by Martinique’s tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.

Prep Time: 1 hours, 10 minutes

Cook Time: 5 minutes

Ingredients:

1 15-oz can pumpkin puree

1 cup plus 2 cups chilled heavy cream

3/4 cup granulated sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoons vanilla extract

2 ounces white chocolate, shaved

Preparation:

In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.

Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.

Makes 8 servings.

VEGAN PUMPKIN RISOTTO

This recipe begins, "A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan."

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.

Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

BUTTERNUT SQUASH RISOTTO

This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”

Makes 6 servings in 40 minutes.

To view this online, click here.

Ingredients

3 cups butternut squash, cut into 1/2 inch cubes

3 tablespoons butter, divided

1 tablespoon olive oil

3 shallots, minced (about 1/2 cup)

1-1/2 cups Arborio rice

1/2 cup dry white wine (see my note)

7-1/2 cups vegetable stock, heated (see my note)

5-6 fresh sage leaves, chopped

1 sprig fresh rosemary, chopped

1/4 cup and 2 tablespoons grated Parmesan cheese

Salt and ground black pepper to taste

Directions

Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.

Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.

Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.

CHEF'S NOTES:

You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.

My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.

Also, the recipe also called for chicken stock. I substituted that for vegetable stock.

Pumpkins (Again!)

Is there really such a thing as too many pumpkin recipes? I don't think so!

I know I've posted quite a few pumpkin recipes here this October, but I love, autumn, October, and the taste of pumpkin. I hope you agree!

Ugly Pumpkins



White Pumpkins





That said, here are six yummy pumpkin recipes to help you through the day, including Pumpkin Spice Ghost Cake and Vegan Pumpkin Risotto. Enjoy!

PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

This is from Lindsay, a full-time blogger who runs Pinch of Yum

yield: 4 regular servings or 2 extra-generous servings

To view this online, click here.

Ingredients

Pumpkin Gnocchi:

1 medium-large russet baking potato

1 cup pumpkin puree

1 egg

1 3/4 cups all purpose flour (more as needed)

1 teaspoon salt

2 tablespoons Land O Lakes® Salted Butter in Half Sticks (for pan frying)

Sage Butter Sauce:

2 tablespoons Land O Lakes® Salted Butter in Half Sticks

a few sage leaves and a smashed clove of garlic

1 tablespoon flour

1 tablespoon heavy whipping cream

1/2 cup starchy water (leftover from boiling the gnocchi)

Instructions

Potato Prep: Bake the potato – see notes – and pull off the skin. Let the potato rest for a while to cool down. Once it’s cool enough to handle, grate it until you have about 1 1/2 cups of very fine potato shreds.

Gnocchi Dough: Mix potato shreds with pumpkin puree. Measure flour onto a clean surface and put the potato/pumpkin mixture in the center. Make a well and crack your egg into it. Sprinkle salt on top. Grab a fork and whisk up the egg real quick. Using your hands, mix all ingredients into a dough. Don’t overmix. When it starts to come together, form the dough into a mostly-smooth, rounded little loaf.

Gnocchi Prep: Cut off slices of the mound and roll each one into a long rope. Cut the rope into bite sized pieces. Place the gnocchi pieces on a plate (make sure they’ve got a little flour coating so they don’t stick).

Cooking the Gnocchi: Bring a large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. You may need to work in batches. When the gnocchi rise to the top of the pot of boiling water, immediately remove them with a slotted spoon. Set aside. Melt your butter in a large nonstick skillet. Pan fry the gnocchi, undisturbed, to get one side lightly crispy and leave the other side soft. Remove from pan and set aside to wait for saaaauce.

Butter Sauce: In the same pan, add butter, sage leaves, and garlic clove. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from heat. Remove garlic as well. When it’s melted, add the flour and whisk. Add the heavy cream and whisk. Add the starchy water slowly, whisking to make a sauce that is the consistency you want. Toss with gnocchi, top with sage leaves and Parmesan, and BE HAPPY AND PROUD BECAUSE LOOK WHAT YOU MADE! Now pour yourself a glass of wine and feast.

Notes

I baked my potato in the microwave. Yes, that’s right folks, I’m classy. Poke holes in your potato, wrap with a paper towel, and micro for 5-6 minutes. Voila.

Less flour is better, so if your potato is small and you only get 1 cup of potato shreds out of it, then don’t add quite as much flour. I found the magic amount to be something between 1 1/2 cups and 2 cups, but it is a little different every time depending on the water content of your potato, your pumpkin, etc. You want to be able to handle the dough, but you do not want it to be overly stiff. A delicately soft dough, while it requires a little more TLC, is a good (delicious) thing. We are looking for soft pillows here.

Your gnocchi might not be pretty. That’s okay. They get prettier once they are pan fried and covered in sauce and topped with parmesan and fried sage. ❤️ Trust.

PUMPKIN SPICE CHEESECAKE

This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”

Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.

To view this online, click here.

Ingredients

3/4 c. graham crackers, crushed

3/4 c. ginger snaps, crushed

6 tbsp. unsalted butter, melted

2 tbsp. granulated sugar

kosher salt

3 (8-oz.) bars cream cheese, softened

1 c. packed light brown sugar

1 c. pumpkin puree

1/4 c. sour cream, at room temperature

1 tsp. pure vanilla extract

3 large eggs, at room temperature

1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

Directions

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.

Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

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.

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

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.

Pumpkin Recipes

Here are six pumpkin recipes to help you through the day. Enjoy!

CLASSIC SPICED PUMPKIN PIE

This is from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This pumpkin pie is a good classic version, perfect for Thanksgiving or any fall or winter dinner or potluck. Use canned or homemade pumpkin puree in this recipe.” Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: Serves 8.

To view this online, click here.

Ingredients

1 1/4 cups pumpkin puree

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon all-purpose flour

2 eggs, lightly beaten

1 cup evaporated milk, undiluted

2 tablespoons water

1/2 teaspoon vanilla extract

9-inch pie crust, unbaked

Preparation

Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased.

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and flour. Add eggs; mix until well blended. Add evaporated milk, water and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.

Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 35 minutes longer, until the pumpkin filling is set.

EASY LAYERED PUMPKIN CHEESECAKE

This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “ This cheesecake is completely homemade, and it takes just minutes to prepare.

“From the homemade cinnamon-spiced graham cracker crust to the luscious double layer pumpkin filling, this cheesecake will look (and taste!) like you spent half the day in the kitchen!

“The cheesecake is made in a 9 1/2- X1 3/4-inch deep dish pie plate. If your pie plate is slightly smaller, you might have a little extra filling. There's very little expansion, so you can fill it nearly to the rim. Just be careful moving it to the oven!

“If you do plan to use a smaller ‘ready’ crust, I listed the measurements for a smaller amount of filling below the recipe.

“Make this cheesecake at least 4 hours before you plan to serve it to give it plenty of chilling time.” Prep Time: 15 minutes; Cook Time: 57 minutes; Total Time: 72 minutes; Yield: Serves8.

Ingredients

Graham Cracker Crust

2 cups fine graham cracker crumbs

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

8 tablespoons melted butter (1 stick)

Vanilla and Pumpkin Filling

3 packages (8 ounces each) cream cheese, softened

3/4 cup light brown sugar, packed

1 teaspoon vanilla extract

3 large eggs

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

whipped cream or whipped topping for serving, optional

caramel sauce or butterscotch sauce for serving, optional

Preparation

Heat the oven to 375° F.

For the crust, combine the graham cracker crumbs, 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 8 tablespoons of melted butter in a large bowl. Mix thoroughly until all crumbs are blended into the butter.

Spread the crumbs in a 9- to 10-inch pie plate and tamp down firmly over the bottom and the sides.

Bake for 12 minutes. Remove to a rack to cool.

Reduce the oven temperature to 325° F.

In a large mixing bowl with electric mixer, beat the cream cheese with the 3/4 cup of brown sugar until smooth and creamy. Add the vanilla and eggs and beat until well blended. Pour 1 1/2 cups of the cream cheese mixture into the cooled crust.

Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Spread over the first layer.

Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center.

Cool on a rack. Cover and refrigerate until thoroughly chilled (about 3 to 4 hours) before slicing.

Serve topped with whipped cream and drizzle with caramel or butterscotch sauce, if desired.

Serves 8, or up to 12 if slices are quite small.

Filling amounts for a smaller pie:

2 packages (8 ounces each) cream cheese, softened

1/2 cup light brown sugar, packed

1/2 teaspoon vanilla extract

2/3 cup canned pumpkin

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Follow the directions above, using 1 cup of the plain vanilla filling for the bottom layer.

Bake for about 35 to 40 minutes.

Top the whole pie with whipped cream or whipped topping before serving, or add a generous dollop to each serving.

PUMPKIN ROLL

This comes from Trisha Yearwood, country music star and star of The Food Network’s Trisha’s Southern Kitchen. Total Time: 1 hr 20 min; Prep: 15 min; Inactive: 50 min; Cook: 15 min; Yield: 16 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pumpkin-roll-recipe.html?oc=linkback

Ingredients

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 cup pecans, finely chopped

1 cup confectioners' sugar, plus more for sprinkling

Two 3-ounce packages cream cheese, room temperature

1 stick butter (1/2 cup), room temperature

1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.

With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.

Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.

With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

GINGER PUMPKIN PIE

Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

SPICY PUMPKIN PIE

Servings: 8

View recipe: http://diabeticgourmet.com/recipes/html/154.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154

Ingredients

1 (9-inch) pastry shell

1 tsp ground cinnamon

1-1/2 cup pumpkin (canned)

1/2 tsp ground nutmeg

2 eggs; beaten

1/2 tsp ground ginger

1 cup low-fat milk

1/4 tsp Salt

3 tbsp liquid cal-free sweetener

1 pinch ground cloves

2 tbsp brown sugar, packed

Light vanilla ice cream

Directions

Prick pastry shell with a fork. Bake in 450F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.

Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.

Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Instructions:

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

It's the Great Pumpkin!

There are so many things to love about autumn - cooler weather, all the upcoming holidays, the food...

Pumpkin is one of those wonderful fall foods. True, you can find canned pumpkin pretty much year-round, so there's no reason why you can't fix pumpkin pie or any other wonderful recipe that uses pumpkin almost any time.

But there's also something to be said about fresh pumpkins. Fresh is almost always wonderful, even if a little more work-intensive.

I could go on (and on) about pumpkins, but I'll simply say that here are today's six pumpkin recipes. Enjoy!

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

GINGER PUMPKIN PIE

Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

PUMPKIN CHOCOLATE CHIP PANCAKES

This comes from AccentHealth. The website has health info, including healthy recipes. Check it out!

Makes 4 to 5 Servings

To view this online, click http://www.accenthealth.com/Viewers/Programming/Recipes/Pumpkin-Pancakes

Credits: Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons ground flaxseed or wheat germ

2 tablespoons granulated sugar

2 tablespoons mini semi-sweet chocolate chips

1 tablespoon baking powder

1/8 teaspoon salt

2 large eggs, beaten

1 1/3 cups 1% low-fat milk

1/2 cup canned 100% pure pumpkin

1 teaspoon vanilla extract

Directions

Whisk together the all-purpose flour, whole wheat flour, flaxseed, sugar, chocolate chips, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutrition: 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

ROASTED PUMPKIN AND LEEK SOUP

This comes from Jen Hoy, About.com’s Whole Foods Cooking expert. Jen wrote, “This roasted pumpkin and leek soup brings the quintessential flavors of fall to the table. It's an easy recipe and can be made with Cinderella pumpkin (pictured), the small, richly flavored sugar pumpkin, or from Hokkaido squash, Red Kuri, Kabocha, or any other deep orange, dense squash. Orange squash and pumpkin are marvelously rich in nutrients, especially beta-carotene, and very nourishing to the spleen and stomach. Roasting the vegetables creates a rich and more complex flavor, and actually makes for an easy soup: all you do is add water to the roasted veggies. You can add a dab of Romesco Sauce when serving to give a bit of extra richness to the soup, but we like it as is!” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: Serves 4 - 6.

The recipe originally called for 6 cups water, vegetable broth, or chicken broth. For this blog, I'm leaving out the “or chicken broth.”

To view this online, click here.

Ingredients

2 pounds pumpkin or deep orange squash, peeled and cut into 1” chunks* (See note below)

1 large onion, cut into 1” chunks

2 carrots, scrubbed and chopped

2 leeks, washed well and cut into chunks

2 tablespoons olive oil

6 cups water or Vegetable Broth

1 branch of fresh thyme

2 teaspoons ground cumin, curry or other spice as desired

Sea salt and freshly ground pepper

Preparation

Preheat oven to 375 degrees Farenheit.

*Note: If you don’t want to peel the squash ahead of time, cut it into larger (3-inch or so) pieces and remove the skin before adding it to the soup pot. Unlike raw, cooked squash is very easy to peel.

Toss the vegetables with the olive oil in a roasting pan and spread them out corner to corner. Roast the vegetables in the middle of the oven for 35 minutes, or until they are beginning to soften and take a bit of golden color.

Remove the tray from the oven. (If you need to peel the squash, let the vegetables sit until the pumpkin is cool enough to handle).

Place the veggies in a soup pot with water or broth to cover and add the thyme and desired spices. Bring to a boil, reduce heat and simmer for 20-30 minutes, until the vegetables are very soft. Puree the soup with an immersion or standard blender, season to taste and serve.

VEGAN PUMPKIN RISOTTO

This is from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. Whether or not you're actually vegetarian or vegan, pumpkin risottos is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays.

“This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine instead of butter. If you need it to be gluten-free as well, just be sure that the vegetable broth that you use is gluten-free, since all the other ingredients - including the rice, white wine, pumpkin and seasonings - are all gluten-free.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 - 6 servings.

To view this online, click here.

Ingredients

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp vegan margarine or butter

salt and pepper to taste

Preparation

Sautee the diced onion in the olive oil over medium heat for about three to five minutes, or until the onion is mostly soft. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being carefuly that it doesn't burn. Slowly add in the white wine.

Next, start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup.

Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

Once you've added all the vegetable broth and the rice is nearly cooked, add in the canned pumpkin, fresh ginger, nutmeg, fresh basil and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently.

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 Recipes

Here are today's six vegetarian recipes. Enjoy!

EASY VEGETARIAN COUSCOUS SALAD

Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”

To view this online, click here.

Ingredients:

2 cups cooked couscous

6 green onions, chopped

2 medium tomatoes, chopped

1 cup cucumber, chopped

1/2 cup chickpeas (garbanzo beans) pre-cooked or canned

1 cup chopped fresh parsley

3/4 cup olive oil

1/2 cup lemon juice

2 cloves garlic, minced

1 tsp Dijon mustard

1 tsp ground coriander

1 tsp salt

dash pepper to taste

Preparation:

Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.

VEGAN PUMPKIN RISOTTO

Here's another recipe from Jolinda Hackett, who wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

To view this online, click here.

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

EASY BAKED BEANS

This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.

To view this online, click here.

1 1/2 cups dried red kidney beans

2 medium onions, thinly sliced (3 cups)

1 8-oz. jar medium salsa

1/3 cup dark brown sugar

3 Tbs. yellow mustard

Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.

Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.

Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.

nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free

TEX-MEX PIZZA

This comes from page 66 of the July/August 2012 issue of Vegetarian Times. The recipe starts off, “Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.” Serves 6.

To view this online, click here.

1 Tbs. canola or grapeseed oil, plus more for brushing grill grate

2 large portobello mushrooms, stems and gills removed

1 ear fresh corn, shucked

1 cup canned refried beans

1 Par-Baked Pizza Crust (recipe follows)

1/3 cup shredded Cheddar cheese

1/3 cup shredded Jack cheese

1 cup prepared salsa

1 avocado, halved and sliced

2 green onions, thinly sliced

Cilantro for garnish, optional

Brush grill grate well with oil, and preheat grill to medium.

Brush mushrooms and corn with 1 Tbs. oil. Grill 4 to 5 minutes, or until pronounced grill marks form, turning occasionally. Cool until easy to handle. Thinly slice mushrooms, and cut kernels off corncob.

Spread beans over crust. Top with cheeses, salsa, mushrooms, corn, avocado, and green onions. Season with salt and pepper, if desired.

Place pizza on grill, close lid, and cook 7 minutes, or until bottom of crust is crisp and has pronounced grill marks. Garnish with cilantro, if using.

nutritional information Per Slice: Calories: 338; Protein: 11 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 12 mg; Sodium: 713 mg; Fiber: 8 g; Sugar: 5 g

PAR-BAKED PIZZA CRUST

This also comes from the July/August 2012 issue of Vegetarian Times, page 64 and makes 2 pizza crusts. It starts out, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.”

To view this online, click here.

1 tsp. sugar

1 0.25-oz. pkg. active dry yeast

2 1/4 cups all-purpose or bread flour

1 cup whole-wheat flour

3 Tbs. fine yellow cornmeal

2 Tbs. olive oil, plus more for greasing bowl and baking sheets

3/4 tsp. salt

Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.

Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.

Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.

Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.

Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.

nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan

Thursday Recipes

Here are today's six recipes. Enjoy!

7-LAYER MEATLESS TORTILLA PIE

Tortillas without meat? Yes, most assuredly! This yummy recipe is from FamilyTime.com, and begins, “Black beans and pinto beans are flavored with Pace® Picante Sauce and seasonings to make separate and delicious bean mixtures, which are then layered with flour tortillas and Cheddar cheese, and baked until hot, but into wedges and served.” Prep time: 20 minutes; Cooking time: 40 minutes; Serves: 6 servings (1 wedge each)

To view this online, click here.

Ingredients

2 cans (about 15 ounces each), pinto beans, rinsed and drained

1 cup Pace® Picante Sauce

1/4 teaspoon garlic powder, or 1 clove garlic, minced

2 tablespoons choped fresh cilantro leaves

1 can (about 15 ounces) black beans, rinsed and drained

1 small tomato, chopped (about 1/2 cup)

7 flour tortillas (8-inch)

8 ounces Shredded Cheddar cheese (about 2 cups)

Directions

Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.

Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to with 1/2-inch of the edge. Top with 1/4 cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remainning pinto bean mixture. Cover with aluminum foil.

Bake at 400 degrees for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and spring with additional cilantro, if desired.

BOSTON BAKED BEANS

Yield: 16 servings

Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers

Book info: http://diabeticgourmet.com/book_archive/details/12.shtml

Ingredients

1 pound dried navy beans

1 large onion, chopped

2 teaspoons salt

1 tomato, chopped

1/3 cup firmly packed dark brown sugar

3 tablespoons molasses

2 tablespoons cider vinegar

1 tablespoons ketchup

1 tablespoon ground ginger

1 teaspoon dry mustard

1/4 teaspoon ground white pepper

Directions

Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 minutes.

In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hours or overnight at room temperature; do not refrigerate.

Preheat the oven to 300 degrees F.

In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hours.

Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch

VEGETARIAN MINESTRONE [SLOW COOKER]

This also comes from the Diabetic Connect e-newsletter. It begins, “With a few simple steps and time in the crock pot, you'll have this delicious and nutritious minestrone soup ready to serve.” Makes 8 servings.

To view this online, click here.

Ingredients

6 cups vegetable broth

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can kidney beans, drained

1 large onion, chopped

2 ribs celery, diced

2 large carrots, diced

1 cup green beans

1 small zucchini

3 cloves garlic, minced

1 tablespoon minced fresh parsley

1 1/2 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

1/2 cup elbow macaroni

4 cups chopped fresh spinach

1/4 cup finely grated Parmesan cheese, or more to taste

Directions

Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.

Cook on Low for 6 to 8 hours.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

ROASTED BEETS

This comes from Kimberley Eggleston, About.com's Low Calorie Cooking expert. Kimberley writes, “When we had an abundance of beets at our house, I decided we better try some roasted beets. Several members of my family really like beets, and usually we just boil them. But like many other vegetables, roasting the beets brings out that extra sweet flavor, and roasted beets has quickly become a well loved dish.

”If you have not tried beets before, or think that you do not like them, try them again! Beets certainly have a flavor all their own, somewhat sweet and mildly earthy and absolutely delicious. When roasted, they are extra sweet and they pair great with roasted pork or chicken. When cooled they are fantastic in fresh green salads.

”There are two options for removing the skins of the beets, which you do not want to eat. You can peel them with a peeler before roasting them, or you can do what is called for in this recipe and wrap them in foil while cooking and remove the skins after they are cooled a bit. Just be sure to remove them somehow as they do not have a pleasant flavor.”

Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 55 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

2 pounds fresh beets

2 Tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp ground black pepper

Preparation

First, use a sharp knife to cut off the leaves and stem of the beets to 1/2 inch. Scrub the beets to remove any remaining dirt.

Preheat the oven to 425 degrees. Wrap the cleaned beets in aluminum foil tightly, and place the beets on a large cookie sheet.

Once the oven is preheated, place the wrapped beats on the cookie sheet into the oven. Bake the beets for 45 minutes, or until the beets become tender.

You can carefully unwrap one of the beets enough to insert a knife to check for doneness.

Once the beets are cooked, remove them from the oven and allow them to cook until they are cook enough to handle. Then unwrap the beets, and slice them into wedges. An medium sized beet can be sliced into six wedges. Slice smaller beets in half or into four wedges.

Put the beet wedges in a large bowl, and toss them with the olive oil, salt, and the ground black pepper. If you wish, the beets could them be drizzled with a bit of vinegar for a more pickled flavor.

VEGAN PUMPKIN RISOTTO

I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

CREAMY SLOW COOKER PUMPKIN SOUP

This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, “I love this wonderful Creamy Slow Cooker Pumpkin Soup for its bright colors and intense flavors. Be sure that you mix the vegetable broth and pumpkin very well in the first step so the vegetable blends with the rest of the ingredients.” She originally gives you a choice of vegetable or chicken broth, but as a vegetarian, the vegetable broth is the logical choice. Also, you can use a soy- or other-based cream in place of the dairy heavy cream and Parmesan cheese. Prep Time: 15 minutes; Cook Time: 360 minutes (6 hours); Total Time: 375 minutes; Yield: 6-8 servings

To view this online, click here.

Ingredients

1 onion, chopped

1 (16-ounce) can solid pack pumpkin OR 1 (16-ounce) package frozen squash, drained and pureed

2 (16-ounce) boxes ready to serve vegetable broth

2 cups frozen corn

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups fresh cilantro

1/2 cup toasted pine nuts or walnuts

1/2 cup grated Parmesan cheese

4 cloves garlic, minced

1/2 teaspoon salt

1 tablespoon lemon juice

1/4 cup olive oil

1 cup heavy cream

Preparation

In 3 quart crockpot, combine onion, pumpkin, and 2 cups of chicken broth; mix until blended. Add remaining chicken broth, drained corn, 1/2 teaspoon salt, and pepper and blend well. Cover and cook on LOW for 6-7 hours until hot and flavors are blended. If you have a new, hotter-cooking crockpot, check the soup after 5 hours and stir after 3 hours.

To make pesto, in food processor, combine cilantro, pine nuts, Parmesan cheese, 1/2 teaspoon salt, and lemon juice.

Blend until chopped. Add olive oil and process until blended. Set pesto aside.

Add cream to soup, turn crockpot to HIGH, and cook for 10-15 minutes. Serve soup topped with the cilantro pesto.