(For all ingredients, please use organic versions if available)Pumpkin Soup
8 – 10 mini pumpkins
3 – 4 cups vegetarian soup stock
Raw cashew nutsRoasted Veggies
1 fennel bulb
SaltGolden Phyllo Pouches with Roasted Vegetables and Quinoa
1 pound box phyllo (filo) dough, thawed
⅓ cup olive oil for the phyllo, or cooking spray
1 cup quinoa
2 cups vegetable stock or water
2 onions, sliced
2½ – 3 cups diced butternut squash
2 cups diced turnips
2 cups sliced fennel bulb
3 – 4 tablespoons olive oil, divided
1 cup walnuts, pulverized in a food processor to form crumbs
½ cup pine nuts, lightly toasted
2 tablespoons slivered fresh sage leaves,
or 2 teaspoons dried sage leaves
Salt and pepper to tasteMushroom Thyme Sauce
1 quart mushroom stock, either homemade or store-bought
2 – 3 tablespoons soy sauce
½ cup raw cashews
1 cups water
2 tablespoons chopped fresh thyme,
or 2 teaspoons dried thyme
1 – 2 tablespoons cornstarch or arrowroot, dissolved in a little waterPumpkin Bread Pudding
6 – 7 cups cubed bread (dry)Pumpkin Custard
1 pound pumpkin (canned is fine)
8 ounces medium tofu, mashed
¾ cup soy or almond milk
1 cup maple syrup
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon ginger
½ teaspoon sea salt
2 tablespoons cornstarch or arrowroot
½ cup raisins (optional)Vegan Crème Anglaise
1 cup cashew crème
⅓ cup maple syrup
1 vanilla bean, split
Pinch of salt
1 – 2 tablespoons sugar, optionalPumpkin Soup
- Take the pumpkins that have been baked in the oven for about 30 minutes at 350 degrees.
- Deseed the baked pumpkins along with the gooey stuff.
- Use an ice cream scooper to get the pumpkins flesh out as much as possible without puncturing a hole in the skin, because the skin is going to be the soup bowl.
- Sauté the onion that already been sliced in a little bit of vegetable broth.
- Put the vegetable stock in a pan, just enough to prevent the onion from sticking.
- Add in the onions and put the lid on. This will sort of steam sauté and cook the onion faster.
- Let it cook for about 10 minutes until the onions are nice and tender.
- After 10 minutes, add in the pumpkins.
- Add in 3 to 4 cups of vegetable or vegetarian “chicken” stock.
- Put the lid back on and cook this pumpkin mixture until nice and tender.
- To prepare the cashew cream, just put in the blender a cup of cashew with 3 cups of water and blend it in a high speed.
- When the soup is cook, put them in the blender and blend them a little bit.
- Add in the cashew cream and mix.
- Season it with a little bit of nutmeg.
- Serve the soup on the pumpkin bowl.
- Put a little sage leaf on top, put the lid on the side.
- Ready to be served.
Golden Phyllo Pouches with Roasted Vegetables and Quinoa(Serves 8)
- There are three kinds of vegetables that are going to be roasted: turnips, butternut squash, and fennel.
- Prebaked the butternut squash so that it will be easier to remove the skin. Bake for about 15 minutes only.
- Remove the skin of the butternut squash.
- Dice the butternut squash.
- Dice the turnip and the fennel.
- Season all the vegetables with some sea salt and some olive oil. Just toss them.
- Arrange the vegetables by spreading them in one layer or so.
- Baked the butternut squash, the turnips and the fennel in the oven for about 20 to 25 minutes at 450 degrees.
- When 20 minutes are over, take out the vegetables, add the pine nuts that are beautifully toasted. Mix all up.
- Add some sage, and about ½ a cup of finely ground walnuts. Mix them all up.
- The roasted vegetables are ready.
Pumpkin Bread Pudding
- Cook the quinoa with about 2 cups of vegetable stock.
- Let the quinoa boil and then turn the heat down to a simmer and let it cook for about 20 minutes.
- Meanwhile slice the onions thinly.
- Put a little bit of oil in a pan to help caramelize the onions.
- Heat up the oil, add in the onions and then sprinkle some sea salt.
- Stir and let the onions cook for about 20 minutes until they are nice and reduced and brown and caramelized.
- Meanwhile, put some pine nuts in a pan over a low heat, and just toss and stir the pine nuts to brown them a little bit, to bring out the flavor.
- When 20 minutes are over, deglaze the onion pan by adding a little bit of water and leave the flame on so that all the stuff that’s stuck to the pan off and make them even sweeter.
- Add in the quinoa to the onions and mix. This will be the filling for the phyllo.
- Start making the gravy by mixing about 4 cups of mushroom stock with ½ cup of cashew cream to help to thicken it a little bit. Heat up the mixture.
- Add some fresh thyme to the mushroom stock.
- Add about 1 tablespoon or two of soy sauce.
- Let the sauce simmer for a few minutes. The gravy should be sort of a glaze, not too thick.
- Take the phyllo sheets. Put a little bit of oil between every sheet in order to get them to puff out and be nice and crisp, and not to be doughy.
- Use about 4 to 5 sheets of phyllo for each pouch.
- Take some of the filling and put it right in the middle, and create a nice little mound.
- Gather up the phyllo, and kind of twist at the top to make a little pouch.
- Bake the pouch for about 20 to 30 minutes until they are nice and brown and crispy and serve it with the thyme mushroom gravy.
- Arrange some spinach in a plate and added a dash of salt, and serve the pouches on it spinach.
- Pour a little bit of sauce around the plate.
- Ready to be served.
- Take the bread, and cube them and then toast them at about 350 degrees so they are slightly dry.
- Put in a blender: 1 can of pumpkin, ¾ of soymilk, 8 ounces of tofu, a cup of maple syrup, 2 tablespoons of corn starch, some cinnamon, some ginger, and some freshly grated nutmeg.
- Blend it and pour it over the cube bread and bake it.
- Serve the pudding with Vegan Creme Anglaise.