Pumpkin Curry Chickpea Salad Sandwiches

Today I had the honor of appearing on the Jane Velez-Mitchell show, Lunch Break Live! I was invited to showcase how easy it can be to make a quick vegan meal, and to promote my appearance at the CA Vegetarian Food Festival next weekend. 

With the first day of fall just a few days behind us, I wanted to use pumpkin. But, man, oh man, it has been at least 80 degrees out lately, so baking, or pumpkin spice anything just didn't sound good. So...I came up with a no-cook pumpkin dish that can provide all that fall flavor without having to turn on the oven (or turn to a latte!)

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie
This bad boy has been in my repertoire for ages, and it never disappoints.  Creamy and pumpkin-y and autumn-y and cinnamon-y and nutmeg-y. It has all of the goodness that is required of a dessert worthy of a holiday feast.  Oh, and it's mega easy to make, to boot. (Oh, and hey, if you use a gluten free crust, this one is totally easy to make gluten free.)

Worknight Wednesday: Indian Spiced Pumpkin and Jackfruit Chili

Yep, I am still reveling in the marvel that is Jackfruit.  I really do feel silly not having jumped on this bandwagon sooner.  It is so quick and easy to make, and the results are so impressive.  Kudos, jackfruit.  Kudos.

Indian Spiced Pumpkin and Jackfruit Chili

2 tablespoons olive oil
1 cup finely diced onion
2 tablespoons minced garlic
1 fresh jalapeño, finely diced
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon dried coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon crushed red chilies (more to taste!)
1 (20 ounce) can jackfruit, packed in water or brine, rinsed and drained
1 cup (235 ml) all natural root beer (not diet!)
1 (15 ounce) can crushed tomatoes
1/2 cup pumpkin puree
salt and pepper to taste

Heat olive oil over medium high heat in a pot.
Add onion and sauté 2 to 3 minutes, until fragrant.
Add garlic and sauté an additional 2 to 3 minutes.
Add in jalapeño, chili powder, garam masala, coriander, turmeric, and crushed red chilies.  Stir to combine.
Add in jackfruit and toss to combine.  Using the edge of your spoon or spatula to break up the jackfruit as it cooks.  Continue to cook for an additional 2 minutes.
Add in root beer, tomatoes, and pumpkin.  Stir to combine.
Reduce heat to low, and continue to cook, constantly stirring, until jackfruit is stringy and tender.  About 10 minutes.
Serve garnished with non dairy sour cream and chopped cilantro if desired.

Yield: 4 servings

Monday Mash Up: Pumpkin and Potatoes

Pumpkin Potato Taquitos (Sorry for the shoddy cell phone pic!)

Pumpkin Potato Taquitos

10 smallish red potatoes, skin on and quartered

7 ounces (half a can) canned pumpkin puree
1 teaspoon chipotle powder (more or less to taste)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried red chile flakes (more or less to taste)
1 tablespoon dried chives (fresh is certainly okay too!)
1/2 a package any flavor of shredded Daiya Cheese (optional)
1/2 a tub of Tofutti Better than Cream Cheese
sea salt and fresh ground black pepper to taste
24 (6 inch) yellow corn tortillas
Canola Oil for frying
24 toothpicks

Bring a large pot of lightly salted water to boil.
Add potatoes, and boil until fork tender.
Drain excess water and return potatoes to pot.
Add remaining ingredients, (except tortillas, oil and toothpicks!) and smash together until well mixed.  Leave some potato lumps for texture.

Add about 1" of oil to a large flat frying pan (I use my cast iron skillet), or heat the oil in your deep fat fryer to 350 degrees F.
Add about 2 to 3 tablespoons of the mixture to the center of the tortilla and roll up.*
Secure with a toothpick.

Fry for about 30 seconds on each side, turning carefully with a pair of tongs.

Repeat with remaining tortillas.
Transfer to a plate lined with paper or a kitchen towel to absorb excess oil.

Remove toothpicks before serving.
Serve with nondairy sour cream, mole, guacamole, or salsa for dipping. 

Yield: 24 pieces

*Some tortillas (especially all natural ones) tend to crack when rolling.  You can battle this by carefully and quickly dipping the tortilla with tongs in hot oil prior to filling and rolling.  Lay the oiled tortilla flat on a work surface, and allow to cool a few seconds before handling.