I’ve had better days than today. I planned to make black bean soup, but I didn’t have the drive or the energy to do anything more complex than lay in my bed, drinking orange juice and watching The Office. Eventually I got around to frying up some pumpkin fauxsage and eating it as a sandwich on a vegan rosemary bagel with Tofutti cream cheese and hot sauce. I also put together a jar of green tomato fridge pickles for my friend’s birthday party tomorrow. But nothing, you know… photogenic. Blog worthy. So in the interest of keeping the MoFo momentum going, I present a small handful of dishes involving pumpkin which have caught my eye in the Veganmofo world over the past few days.

Breakfast seems like a good place to start, don’t you think? While I’ve made two types of pumpkin muffins in the past couple of weeks, Trinity at haiku tofu branched out in the baked goods world to make Pumpkin Cinnamon Scones.

The young lady at bakery manis has a charming Little Pumpkin That Could from her garden, which she plans to eat in a simple fashion.

Vegetabull is working through a massive quantity of pumpkin puree and featured pumpkin bread on Day 3 of the MoFo, but in the interest of including something savory I chose her other pumpkin dish for inclusion in the mini round-up: Pumpkin and Chanterelle Soup, which she adapted from a recipe in the Moosewood Cookbook. I love pumpkin soup, but I always make it straight—pumpkin, broth, coconut milk, onions, pureed until smooth. I’ve never even considered adding anything in a co-starring role with the pumpkin, but this soup looks and sounds amazing.

Also in the savory category, there is a mouthwatering Thai Green Coconut Pumpkin Curry at Beans and Greens, from a recipe in the Millenium Cookbook (linked from her entry).

My friend is having a birthday party veg potluck tomorrow themed around “foods we wouldn’t have without colonialism,” so I promise that tomorrow’s entry will be more stimulating than today’s. There will be cupcakes.

Advertisements