Cookies all wrapped up for hungry vegans. My kitchen table was not styled for this photo. I actually keep fruit and flowers around. They come from my CSA share.
Below 60 degrees on the thermometer my stomach wants to extra helpings. It wants baked goods too. Its no exactly time to start cooking for the dinner party, but I'm excited for pumpkin. I made a big dish of pumpkin pie. Minus the crust and half the sugar, its a pretty healthy breakfast food.
Last weekend I went further into the pumpkin patch. I bought some pre-halved pumpkins from the fruit stand near flatbush. Coated in oil and cinnamon I baked it for about 1 hour at 400 degrees. Let it cool, and stand overnight to strain some water, and pureed. Next up, bake vegan chocolate chip cookies for my favorite vegan. This is my best vegan cookie success story. My pumpkin prize cookies came out crisp on the outside, and light on the inside. I don't know how to make a chewy vegan cookie yet. Alterations include adding 1/2 teaspoon of cornstarch (improves texture) and reducing the soda and powder to 3/4. Oh and I switched nutmeg to allspice, but the finished cookie isn't all too spicy.
Still on a kick, I've been eating pumpkin out of the can. Its the only thing in my fridge except kale. I may decide to forget about roasting and pureeing my own gourds for good. Its time consuming. A 29oz can of pumpkin puree is $2. Compared to a 1 lb at $1.50 whole, store beats scratch.
Originally posted 10/1/08