So I spent the weekend doing two things:

1. Testing delcious recipes for Thanksgiving, and

2. Going to PumpkinFest in Keene, NH with my beautifully carved pumpkin that says “Vegan”. Because pumpkins are vegan and I am vegan and pumpkinfest should be too! (And yes I wore shorts in 40-50 degree weather, I am from New England)

So with that cool Autumn Air for inspiration and the smell of fried dough I can’t eat in the air (and a line a mile long that made me grateful I couldn’t) I will give you three of my recipe testing reviews. I made biscuits, butternut squash macaroni, and pumpkin chocolate chip bars. I would also like to note that I had to order some of the stuff online that I needed for these masterpieces (and more that I plan on making) from various sources which is partially why I have been offline. RESTOCKING! My favorite is always www.veganessentials.com because they have almost everything.

BISCUITS!

Let’s start with Mom’s Vegan Kitchen All Purpose Bisquits (http://store.veganessentials.com/vegan-all-purpose-biscuit-mix-by-moms-vegan-kitchen-p3330.aspx).

This is an investment of time. You will need to roll these out twice folding in between and cut that cold soy butter (earth balance) quickly and into small pieces keeping in mind the whole bag is not the serving size directed on the back of the bag for isntructions. They do it based on 2 cups and there are five in the bag.

Next issue, you need to make them as high as possible as they do not rise much. I would also advise adding extra plain soymilk. After they get cool they dry out a little.

Last issue, my husband said they were too salty once you add butter and applied marmalade instead to contract with sweetness. They were delcious but had to stay warm or they got dry and a little hard. I added homemade hash browns for him (diced russet potatoes, earth balance, bell peppers, onions, and salt/pepper) and he was happy.

What about you folks? Too salty? Better way to make them moist? How about a different brand? Should I try the Joy of Vegan Baking recipe next time?

NEXT….

Butternut Squash Macaroni

Recipe from Whole Foods: http://www.wholefoodsmarket.com/recipes/2349?utm_source=email&utm_medium=Grocery&utm_term=Vegan&utm_content=Recipe&utm_campaign=2012_10_03_Recipes

I got this recipe in my inbox and the picture looked amazing so I was in! This makes your whole house smell like thanksgiving and is relatively simple to make. I call it a dump and go. You dump most of the ingredients into your cooking pots and pans and heat. There is chopping of the squash involved but I am sure there is a way to buy it pre-chopped. However, I happened to have a whole squash from a friend’s CSA that she got too many of. Score for me!

My suggestions: Use any nut you want. I used pecans because that is what I had in the house. Nest, don’t use panko breadcrumbs. Go for a hearty breadcrumb or even a stuffing on top. It needs the saltyness. Mine was way undersalted despite salting everything individually. I swear coconut milk eats up salt magically!

Overall: This came out delicious. If I weren’t vegan I would still eat it. You can make it into a casserole and add faux chicken and other veggies and top it with stuffing and make it the yummiest Thanksgiving side dish ever. I love this recipe with my whole heart!

TELL ME HOW YOU MAKE OUT WITH A DIFFERENT BREADCRUMB!

NEXT…..

Pumpkin Chocolate Chip Bars

Recipe: www.onehundreddollarsamonth.com

First if you haven’t heard of Mavis and her goal to only spend $100 a month on groceries while growing the rest in her 1 acre yard in the great Northwest, well you need to! I look forward to her blog and its insights, hilarity, coupons, and guidance each night. She posts recipes for all types omnis to vegans. She has her own chickens, gardens, bartering neighbors, and nicknames for all. I love to read about how her life is and what it is like to be an urban farmer in essence while being green and thrifty. But I love it most when she shares her vegan recipes from her garden of goodies!

This week was pumpkin chocolate chip bars.

The good: They are sweet and yummy and you can portion them out in muffin tins.

The bad: My husband ate almost all the chocolate chips (365 vegan semi-sweet) so I had to sub 2/3 of them for pecans.

The ugly: I am on Weight Watchers and I can’t eat them all! However the hubby has eaten three (3) in less than 12 hours and we were sleeping for most of that.

Tricks? If you don’t ave pumpkin pie spice, use the canned pumpkin pie mix instead of pure pumpkin because it is literally the pure pumpkin with the spice. Time saver!

TOO SWEET? TOO PUMPKIN-Y? RECIPES CHANGES YOU SUGGEST?

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So… I will be back at the end of this week with some more recipes for your holiday needs. I keep promising to post my spinach artichoke recipe and I WILL! I finally found where I wrote it our for a friend so it will go up on here as well. I also made a fabulous everyday sundried tomato cream sauce last night and I may have to post that as well. It was super quick to make and I loved it. My husband however just broke the news to me last night that he prefers marinara so I won’t have an omnivore take on this one! He does love my apple caramel pies though so I will place that up with it.

Happy Herbivore Eating Everyone! Keep it hip and take it with you!

XOXOX, The Hippie Gypsy