Posts Tagged ‘recipe’

Pumpkin Season!

November 23 2015

I love pumpkin.  So, when fall treats are pumpkin-flavored, I go overboard.  A few weeks ago, I bought pureed pumpkin from Costco (it’s just pumpkin in those cans!)  I’ve been dreaming about what to make, until yesterday morning when I had pancakes after the BRC run … that is when I decided that I wanted to make vegan pumpkin pancakes!  Oh, and they were delicious.

Wet Ingredients:

  1. 3 cups soy milk
  2. 2 cups pumpkin
  3. 1 (frozen) banana
  4. 1 teaspoon almond extract

Dry Ingredients:

  1. 4 cups all purpose flour
  2. 4 tablespoons light brown sugar
  3. 1 Tablespoon baking powder
  4. 2 teaspoons baking soda
  5. 2 teaspoons ground cinnamon
  6. 2 teaspoons ground ginger
  7. 1 teaspoon salt
  8. 1 Tablespoon nutmeg / allspice mix (I ground 1 nutmeg + 10 allspice and scooped 1 Tablespoon from that mixture)

I put the dry ingredients in the kitchen-aid mixing bowl, and the wet ingredients in a bowl that had a pouring spout.  After mixing the wet ingredients together, I realized I didn’t have any maple syrup, so I called the baking hotline … aka Alana … who told me to just mix it all and leave it in the fridge while I run to the store.  She says pancakes get fluffier if the batter is left sitting in the fridge for a few hours (or even overnight).  So, I slowly poured the wet ingredients into the dry as the kitchen-aid was on the lowest setting. Then, I put the batter into the fridge as I went to the store to get maple syrup.  I used 1/4-cup measuring cup to portion out the pancakes.  They were extremely fluffy, and delicious.

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This made about 30 pancakes, so about 10 servings.  I froze leftovers for easy breakfast, but perhaps the recipe should be halved.  I ate my pumpkin pancakes with pure maple syrup and pomegranates (heated in the microwave).  Yum!

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a little Chili for a cold winter day

January 6 2012

The title to this post is a bit misleading.  Dave and I decided to make chili to bring to a new year’s eve party.  It wasn’t particularly cold that day at 65 degrees, and we didn’t just make “a little chili”…we made 5 gallons! (I blame Dave who told me to double my recipe so we would have some left overs.  He might blame me for making a recipe for 2.5 gallons to start with and calling it chili for 8 people).

And now, here is the recipe!!!!!  (In case you ever find yourself with the need for 5 gallons of chili)

Sautee the following for about 5 minutes, until the onions are clear:

  • 4 tablespoons vegetable oil
  • 4 white onions
  • 8-10 cloves of minced garlic

Then, add the following (in this order we’ve learned is best from experience):

  • 8 cups of vegetable broth
  • 7 cans of whole or crushed tomatoes (chopped), with juices
  • 2 pounds of dry lentils
  • 2 pounds of dry bulgar wheat
  • 6-7 tablespoons of chili powder
  • 4-5 tablespoons of ground cumin
  • 8 carrots
  • 2 Jars (16 oz) salsa
  • 2 teaspoons all spice
  • 7 sweet peppers
  • salt & pepper to taste

Bring this to a boil, adding water as needed.  Then, simmer for 30 minutes.

Finally, add 5 stalks celery, diced.

We chopped up an assortment of hot peppers on the side (2 serano peppers, 1 jalapeno, and 1 habenaro).  That really heated things up!  I liked mine with banana peppers from a jar.

Due to time (and space), we did not add the kidney beans, but those would be a good addition to the dish.  Perhaps they will make it into one of our reheated chili dinners.

Do you need 5 Gallons of Chili?

We accidentally turned a small dish into leftovers for life.