Spanish White Beans with Squash and Red Pepper Pilaf

{This is my Vegan Tuesday post, which obviously is late this week. It’s been one of those crazy weeks. Vacation in exactly 3 weeks, can’t wait.}

IMGP7188

Both of these recipes came from the very.last.issue. of Gourmet and both are naturally vegan. Both quick (even the prep time for the butternut squash–either I’m getting good or there was magic in the air), I came home from work at 6:30 pm, started the pilaf, then moved on to the beans, and finished both in time for my 8 pm yoga class. You’re supposed to add spinach to the beans, but I didn’t have any.

Click HERE for the Spanish Beans recipe and click HERE for the Squash & Red Pepper Pilaf recipe.

Pumpkin-Cranberry Scones

Pumpkin-Cranberry Scones

They may not be the prettiest scones, but they sure are tasty. For today’s Pumpkin Week recipe I baked Pumpkin-Cranberry Scones from Veganomicon. These vegan scones are perfectly spiced and really more cake-like than scone- like.They also use fresh cranberries, which I had to coarsely chop. How do you coarsely chop fresh cranberries with out them rolling all over the place?

Vegan Pumpkin and Sage Cheesy Pasta Bake

I get so excited when an experiment works. I’ve been wanting to make the Mac Daddy (mac & cheese recipe) recipe from Veganomicon for awhile, but never got around to it. This week is Pumpkin Week on Pink Stripes and I was trying to think of a vegan pumpkin recipe for Vegan Tuesday. I wanted to cook something savory because I’ve plenty of sweets hanging out in my freezer, counter, and workplace.

I came up with the idea to make Mac Daddy, but substitute 1/2 of the Cheesy Sauce with pumpkin puree.  I also added in chopped fresh sage and used pumpkin pie spice to flavor it. I used whole-wheat linguine because I didn’t have any macaroni in the pantry.  The result was amazing. The pasta was very creamy and it smelled and tasted how Fall should taste. And it’s not just me saying that.  I bring in lunch to work at least once a week and feed some of my work friends (it’s so I can cook and not have endless leftovers that go on and on and on). They couldn’t believe it was so creamy and vegan. I made half of the pasta recipe and the full recipe of the Cheesy Sauce, which is great for nachos or pizza.

Vegan Pumpkin and Sage Cheesy Pasta Bake

Adapted from Veganomicon
  • 3/4 cup Cheesy Sauce, see below
  • 3/4 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 12 ounces whole-wheat linguine
  • 8 ounces extra-firm tofu
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  1. Cook pasta according to package directions in a large pot of boiling salted water. Pre-heat oven to 325° F.
  2. Meanwhile, combine Cheesy Sauce with pumpkin puree and spice.
  3. When pasta is ready, drain and set aside.
  4. In small baking dish, crumble tofu until it resembles ricotta cheese. Add sage, salt, oil, and lemon juice. Stir to combine. Stir in sauce and then add pasta, mixing well. Flatten down the top and place in oven, baking for 30 minutes until top is lightly browned and bubbly.

Serves 4.

Cheesy Sauce

Adapted from Veganomicon
  • 2 cups water
  • 1/4 cup all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • Several pinches freshly ground black pepper
  • 1/8 teaspoon tumeric
  • 3/4 cup nutritional yeast flakes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon prepared yellow mustard
  1. Combine water and flour and whisk until flour is dissolved. A few lumps are okay.
  2. Heat oil in small saucepan over medium low heat. Add garlic and stir cooking for 2 minutes, making sure garlic doesn’t burn. Add spice, salt, and pepper and stir to combine. Add flour/water mixture, tumeric, and nutritional yeast. Increase heat to medium and whisk continuously for 3 minutes. The sauce will start to bubble and thicken. Remove from heat and add lemon juice and mustard. Taste for seasoning.

Makes approximately 3 cups.

Vegan Creamy Pumpkin and Cashew Curry Pizza

In a couple weeks I’m hosting a pizza get-together. It’s a house re-warming party :P. I’ve invited friends to bring their favorite toppings and I’ll have  different types of dough and sauces. I’m making the standard Mark Bittman pizza dough, a whole-wheat version of the same, the semolina bread version from The Bread Baker’s Apprentice. I’ve made all of them before, so I know they work and work well. I’ve been wanting to try the Quick Beer Pizza Dough from the King Arthur Flour catalog for awhile and thought it would be great for the party.

When I was in San Francisco last month, I had lunch with one of my bestest friends from high school, Melissa, and her sweet pea of a daughter, Sam. Melissa took me to Zante Pizza & Indian Cuisine in the Mission District for vegetarian Indian Pizza. I’ve been craving Indian pizza since then and wanted to try the beer dough before using it for the party. I found a recipe for Creamy Pumpkin and Cashew Curry in the October 2009 issue of bon appetit and thought it would be a perfect topping for a pizza on Vegan Tuesday.

I liked making the curry because it was the first time I used a whole pumpkin in cooking/baking, the first time I used curry leaves, and I love the spices/smells of Indian cuisine. What I didn’t like was the coconut cream. It made the curry too sweet and even adding curry powder and more spices didn’t cut the sweetness. I should have went with my first though which was not to use the cream or to only use 1/2 the amount.  I now have a 1/2 bottle of coconut cream. I guess I will have to have a piña colada party. 😛

The pizza dough came together quickly. I divided it into 5 ounce portions, using one for my pizza and freezing the rest. The dough was delicious. Baked up beautifully and the beer flavor was subtle. I was a bit worried about that because I was worried the stout I used may have been too intense.

You can find the recipe for the Creamy Pumpkin and Cashew Curry HERE.

You can find the recipe for Quick Beer Pizza Dough HERE.

Only in San Francisco…

…can you end up spending the evening in a pub with two Irishmen and a homeless guy you just met. But more about that in just a moment. I’ll tell you how I ended up there in a bit.

In case you are one of the unaware, I was in San Francisco for the Blogher Food 2009 Conference. I was lucky enough to have Nasoya sponsor me for the trip. I totally appreciated it!  Because of Nasoya I was able to enjoy San Francisco and the Bay Area and have a great time meeting people and learning new photography tips.

Turkish Coffee Ice Cream

When I registered for the conference, I decided I wanted to drive up the coast of California and use the time to reflect and think. I stopped along the way in Santa Barbara for wonderful freshly made ice cream and in San Luis Obispo for a 1/2 sandwich and salad. I also drove by my childhood home and neighborhood in San Jose and my college campus in Santa Clara.sand

All said and done, it took me 12 hours to get to San Francisco.  Near the hotel there was a pub full of people so I went in and ordered a Guinness and some food.  I’ve recently discovered that you can’t be a woman alone at a bar without a man coming up to you no matter how uninterested you look. And I’ve tried to look uninterested, usually by being deeply engrossed in a book.

8728_1165636913988_1619855356_434118_5265030_n

After being seranaded  by a guy who wouldn’t leave me alone {that’s another story for another day}, an Irish guy came up to the bar and ordered 3 Guinness {Guinnesses? Guinni? What’s the plural?} and 3 whiskeys. He saw I was alone, said something about me being cute, and invited me to sit with his friend and a homeless guy he found on the street. It sounded fun, so I did. I’m all about new experiences…anyway it turned out to be a fun evening with a great conversation. It was definitely a cool start to a fantastic weekend.

I need to detox from all the good food and drink I consumed over the weekend.  Instead of just Vegan Tuesday, I’m eating vegan all week. Well, all week until Friday night when I’m back in Las Vegas. 😛 I used Nasoya Organic Extra-Firm Tofu to make Mark Bittman’s Braised Tofu and Peas in Curried Coconut Milk from his How To Cook Everything Vegetarian. It was an easy weeknight dinner and reheated well for my work lunch. I ate it over brown basmati rice. YUM!

You can find the recipe HERE.