While it still feels like summer in Toronto, it is hard to believe Thanksgiving is quickly approaching. And as I was writing up my recipe for raw macadamia vanilla cream, I realized I never shared this fabulous recipe with you.
It still makes me smile that one of my co-workers, Abby, made a vegan and gluten-free pumpkin pie with me in mind for last year’s Thanksgiving. Abby graciously let me take home all the leftovers which I enjoyed. Sadly, I was hoping to get better photos. I don’t think these do it any justice but figured I should still share the great recipe with you.
Pumpkin pies are ubiquitous in the US around Thanksgiving but this pie was better than your traditional fare. A mixture of both pumpkin and sweet potato purees with a custard texture from tofu worked really well here. It was perfectly sweetened with a hint of savoury notes from the cinnamon and nutmeg. The recipe will make more filling than you need for one pie, which might work out nicely if you have a vegan friend who really wants all the leftovers. ;)
The crust was awesome, too, just a bit on the brown side, but with a spiced pecan background that worked well with the pumpkin pie. As I pay more attention to the recipe, it looks like Abby took some inspiration for the crust from my pecan-shortbread crust I used with a lemon-cheesecake. You may not even need to pre-bake the crust like Abby did, so keep that in mind.
Are you ready for fall yet?
This feels like a guilty confession. Boastful yet partially aghast at my audacity.
I admit it: I have 10 different kinds of winter squash in my kitchen.
All are edible (unlike the uber cute swan squash below! which I didn’t buy by the way)
There are the usual players: Butternut squash. Buttercup squash. Kabocha squash. Delicata squash. Spaghetti squash. Sugar pie pumpkin.
They all happened to be on sale this week.
But then, I went to the large Loblaws downtown (the one with 20 different kinds of mushrooms) and yes, they have plenty of squashes, too. Known for its wide selection, they carry many gourmet foods. While the dried mushrooms could cost you an arm and a leg (dried morels are $113.05/lb), the unique squashes didn’t break my budget.
From a local mostly-Mennonite farm and only $1/lb, I came home with new-to-me squashes: carnival, white swan and sweet dumpling (pictured left to right, above). I resisted buying the ambercup and turban squashes, but I may head back for my next squash fix. (These are small squashes, so it may happen sooner than you think!)
With the ridged nature of the squashes, I knew these squashes were meant to be stuffed. I filled them with quinoa and white beans spiced with sage and oregano from my garden along with fresh cranberries, maple syrup and Dijon mustard. The flavours worked well together and I liked the tartness from the fresh cranberries contrasting the sweetness from the maple syrup. I served it overtop spinach for a prettier presentation.
The squash verdict? Love the carnival squashes! Dry yet moist, crumbly and sweet. Perfect as a stuffed squash because you can eat through the squash at the same time and integrated it into the dish. It might be too crumbly to hold up as large chunks for soups or stews. In the end I ate the skin of the squash, too. It was nice and crispy after all the roasting, so make sure you scrub the squashes clean before you start.
PS. For those keeping track, I also have a golden nugget squash and haven’t tried it yet. Any predictions on how best to eat it?
This is my submission to this week’s Weekend Herb Blogging, hosted by Marta, to Ricki’s Wellness Weekend, to Healthy Vegan Fridays, to the Healthy Thanksgiving Challenge, and to this month’s Herbs on Saturday.
The first time I cooked millet, it became clumpy as leftovers. This time, I followed Ashley’s advice for fluffy millet perfection, and fluffy millet was delivered! Except for this casserole, I wanted it to be slightly clumpy so that it would stick together. Ah well… at least I know how to make fluffy millet. Can I learn to make clumpy millet again? ;)
I finally broke out this casserole for Thanksgiving with Rob’s family. A multi-layered casserole: nutty millet at the bottom, with a middle layer of cumin-spiced black beans and onions, topped with a sweet potato mash flavoured with cinnamon and miso. Simple, familiar and homey. A complete meal. Perfect for a dish to share at Thanksgiving.
When Rob and I went to NYC last year, we ate at Candle Cafe. I had the Paradise Casserole and when I saw it was in their cookbook and also posted here, I knew I would be able to recreate the dish back home. This is what it looked like at the restaurant:
Their recipe is misleading, so I will redirect you. You will notice that my casserole is a bit bottom-heavy. As written, 1.5 cups of dry millet is WAY TOO MUCH. I spread it out over an 7×7, a 9×9 and 2 smaller ramekins. As such, the rest of my toppings were too thin. I kept on wanting more of the sweet, sweet sweet potato mash. The miso and cinnamon really pumped up its flavour. Before I added the black beans, I thought they were a bit bland with only cumin, so I added a teaspoon of garam masala.
For the beans, I wondered if a portion of the black beans should be mashed. This way if my layer of black beans was thicker, I wouldn’t have to worry about them falling all over the place. Looking back at the resto version, it looks like they have a trick for keeping that layer together as well.
And the millet… well, the trick to fluffy millet is to cook it with less water. I also toasted it in a bit of olive oil but the trick is the 1:2 millet:water ratio. The millet was super fluffy. So fluffy that it would not stick together and made for a messy casserole. The two servings that I put in the ramekins turned out really well, though. My photos are simply subpar in the presentation aspect, though, but it tasted good. Hopefully with my tips, you can make this even better than me. :)