October 29th, 2006

Mashed turnips?

I tried this recipe tonight, from VegWeb. It was so, so, so incredibly good! Yum! I had it with an Amy's frozen Shephard's Pie (I couldn't think of anything else to have with it). It was a good meal...

Yummy Mashed Turnips and Carrots

Ingredients (use vegan versions):

1 smallish turnip
3 carrots
3 tablespoons vegan margarine
dash onion powder
splash of Silk creamer or soymilk
salt and pepper to taste


Peel and cube turnip into 1/2 inch cubes. Peel carrots, lop off ends and give to your house bunnies. Cut carrots into 3/4 inch chunks. Put turnip cubes and carrot chunks into a saucepan, and pour in water almost to cover. Boil until fork tender, about 30-40 minutes.

Drain your turnips and carrots when easily pierced with a fork. Toss in margarine, onion powder, Silk creamer or soymilk, and salt and pepper to taste. Use potato masher or electric mixer and smash/blend until squishy. Adjust seasonings as desired.

Serves: 4-6 <-- more like I ate it all by myself!

Preparation time: 45 minutes

Pumpkin Pie Pudding

This is so yummy, kinda like a crustless pie, and just right to use up that silken tofu you've got left over from another recipe...

Pumpkin Pie Pudding

~1 block silken tofu
2 8 oz cans of pumpkin puree (not the pie filling, but plain pumpkin)
~1 cup maple syrup
~1/4-1/3 cup sugar (I used white, but I'm sure brown would be lovely)
3-4 tablespoons flour or corn starch (to thicken it)
spices to taste: cinnamon, cloves, nutmeg, ginger

Put it all in a food processor and whip until creamy, scraping several times in the middle (~4 minutes). Chill in fridge. Enjoy!

Warning, this makes a lot, so taper accordingly or make it for a party!

Pumpkin treats

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I also made mini vegan pumpkin cheesecake. I originally used the recipe from La Dolce Vegan, but changed it a bit to increase the pumpkin flavor, firm it up, and make it work for mini cheesecakes.

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Both desserts had the non-vegans in my life in full freak out 'I love your baking' mode.