Hey everyone, it’s been a minute! In September, I traveled to 4 cities in 3 weeks, I think? It was a busy time, mostly full of fun. I traveled to D.C. and Bethesda, MD for a comic expo, got some delicious Thai food in Arlington, VA and Ethiopian food in Bethesda. Then I was in Columbus, OH where my friend’s husband made the most life-giving curry. Then I was in Memphis, TN where I ate vegan nachos from a food truck that were immensely subpar and had a surprisingly delicious black bean burger at a meat-heavy BBQ joint. Also I went to the Bass Pro Shop Pyramid and crowd surfed at a concert — but this is food blog and you can read about my life elsewhere.

After a lot of travel, it’s finally good to be back home and making stuff in my kitchen.

Pumpkin Lovers Delight

It’s obviously a meme to enjoy pumpkin anything and everything, but I do love baking with pumpkin, and I actually genuinely enjoy pumpkin pie. There are a lot of pumpkin haters out there, but you’re all wrong.

And here’s what I have for you pumpkin lovers:

• Pumpkin Bread

• Pumpkin Pancakes

• Minimalist Baker’s Vegan Pumpkin Sugar Cookies

PUMPKIN CHICK’N CURRY

INGREDIENTS

• 1/2 yellow onion, diced

• 1 large carrot, diced

• 2 garlic cloves, minced

• 1 cup green peas, fresh or frozen

• 1/2 cup pumpkin

• 1 (13.5 oz) can lite coconut milk or 8-10 oz. vegetable broth

• 1 Tbs red curry paste

• 1/2 tsp turmeric

• 1/4 tsp cayenne pepper (optional)

• 1/2 tsp cinnamon

• 1 Tbs curry powder

• Salt & black pepper to taste

• Oil for cooking

• 1/2 lb. seitan chick’n, sautéed

• Cooked jasmine rice for serving

DIRECTIONS

1. Prepare your vegetables and rice and cook your protein separately to temperature.

2. In a large skillet, set heat to medium. Once hot, add enough oil to lightly coat the pan, then sauté the onion for 5 minutes, until translucent.

3. Then, add the carrots and stir together for another 5 minutes before adding the garlic and peas. Stir for 1 minute. Add the seasonings and curry paste. Stir together for 2 more minutes.

4. Add the coconut milk and pumpkin puree, and stir until well combined. Reduce heat, cover with a lid, and simmer for 15-20 minutes, adding the protein toward the end. Taste and adjust seasonings as desired.

5. Serve with rice and enjoy!

Bake Off!

The Great British Bake Off is back, y’all! No spoilers here, but some of my favorite personalities did not make it, but I was recently excited about the triumphs of the Irish contestant (who does not eat meat)!

I think I’m finally motivated after this season to embark on the more challenging pastry recipes that can be found in The Vegan Baker. I’ve not really attempted pastry since I became vegan, but what I’d like to try my hand at this Thanksgiving season is a fake-meat pie, so I will report back in December with those results and then we’ll get to my true favorite part of holiday baking — Christmas cookies.

Other Seasonal Delights

Cold weather months means soup season! Soups that don’t have pumpkin in them!

• Butternut Squash Soup

• Eggplant Peanut Soup

GINGER CARROT SOUP

Serves: 4-5 Time: 45-60 minutes

INGREDIENTS

• 5-6 large carrots, tops removed and cut in length-wise quarters

• 1/2 large yellow onion, diced

• 2-3 garlic cloves, minced

• 1-2 Tbs fresh ginger, peeled and minced

• 3-4 cups vegetable broth

• Olive oil

DIRECTIONS

1. Preheat the oven to 400ºF and prepare the carrots and toss them lightly in olive oil. Place the carrots on a baking tray and roast in the oven for 20-30 minutes until softened and lightly roasted.

2. Meanwhile, prepare the onion, garlic and ginger. In a large pot, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pan. Sauté the onion for 5-7 minutes stirring regularly until translucent. Add the ginger and garlic, and stir together for 2 minutes or until fragrant.

3. Add the broth and reduce heat to medium-low and cover the pot with a lid. Once the carrots are roasted, add them to the broth and simmer for another 15-20 minutes. After everything is softened and simmered, blend the soup until smooth and creamy, you may add more broth to get the desired thickness.

4. Serve with toasted bread, top with cilantro or scallions and chopped peanuts, and enjoy!

Alright — I hope this lengthier post makes up for my absence. I was pretty preoccupied with my travels and promoting my second comic book that I finished over the summer, and y’know, just trying to live life and maintain some balance. I’m sure I’ll be back again sooner than later with more tasty eats and treats!

Until next time~!