|Broccoli bean cheeze burgers. Adapted from Healthy Happy Life - Not bad but not sure it was the finest moment with my Chickpea and Hemp Seed Cheeze|
|Broccoli and Tofu Cannaloni from Veganise This! I liked the better the second night but still was a little unsure about the uncooked broccoli in the filling.|
So it is an achievement that I managed to upload 26 Vegan MoFo posts in October. Not as impressive as last year's 31 posts but far above the minimum 20 posts that I had been aiming fot. As you will see by some of the photos in this post, I had more recipes and ideas than I had time and energy to write up.
|Cheezy crackers - I combined Don't Fear the Vegan's Cheesey Crackers and my Polenta Parmesan Crackers. I liked them but these were a little crumbly.|
- a spike in statistics after A Whole New Mom included my Chocolate Pumpkin Digestives in her post on 21 Healthy Pumpkin Recipes.
- my chickpea and hemp seed cheeze was voted the Savoury Readers Choice on Ricki's Wellness Weekends at Diet Dessert and Dogs.
- Mel at Veganise This! included the above cheeze in her week 2 Vegan MoFo round up and (update) my sweet potato, chickpea and hempseed burgers in her final Vegan Mofo round up.
- Kari at Bite Sized Thoughts included my pumpkin spice rolls in her Vegan MoFo round up.
- (Update) Jeni Treehugger also included this post in her round up of Down Under Vegan Mofo Bloggers on the Vegan MoFo Blog.
|Salad of cucumber, roast beetroot, avocado, spinach, capsicum and corn, dressed with chocolate vinaigrette and some vegie fingers from St Kilda Farmers Market. Delicious.|
Given that I will be busy, I have decided to turn on the captcha code for comments. Apologies to those who do comment regularly. I hate trying to decipher Google's captcha code myself. But I am getting so much spam that it is making it harder to moderate comments.
|More salad with chocolate vinaigrette. This time black beans, cucumber, avocado, baby spinach and red capsicum. Great with pizza.|
I have only made damper once before in the early days of my blog. The buttermilk and lemon myrtle damper was too fancy and more interesting than authentic. (Many damper recipes that I see seem to more scone or bread than proper plain old damper.) Adding pumpkin is not at all authentic. Yet it filled me with nostalgia. Ripping chunks of damper from the loaf was exactly what we used to do with my mum's damper. And though there was a slight taste of pumpkin, the damper tasted plain enough to remind me of my mum's.
vegie soup for dinner.
More pumpkin recipes from Green Gourmet Giraffe
- Borlotti Bean Mole with Roast Pumpkin and Silverbeet (gf, v)
- Hurry up pumpkin alfredo (v)
- Pumpkin and chocolate bread pudding (v)
- Pumpkin chutney (gf, v)
- Pumpkin Cornbread (v)
- Pumpkin soup (and suggested variations) (gf, v)
- Pumpkin and Tofu Laksa (v)
- Roasted pumpkin and garlic hummus (gf, v)
Adapted from Australian Women's Weekly BBQ Cookbook via Recipes from the Childish Plot (Spensley Street Primary School, 2011)
350g white self raising flour
scant 1/4 tsp salt
20g butter or margarine
1 cup mashed pumpkin
4-5 tbsp water
Preheat oven to 220 C and lightly grease an oven tray. Rub butter into flour and salt in a mixing bowl. Add pumpkin and slowly add water until you have a soft sticky dough. Lightly knead on a floured surface. Shape into a circle about 5cm high and place on greased tray. Score with a knife a few times. Bake at 220 C for 10 minutes and then bake for another 20-30 minutes at 180 C (See note).
NOTE: the recipe didn't say how to tell it was ready. I found that I could see where the crack was that it wasn't quite cooked inside. I returned it to the oven for 20 minutes. Next time I might baked it at a higher temperature for longer before turning down the oven (but my oven is quite slow at the best of times). Apart from looking at and tapping the damper, I suggest being alert to when it smells cooked.
On the Stereo:
ABBA Gold - ABBA
Vegan Month of Food October 2012. Go to my Vegan MoFo list for more of my Vegan MoFo p