Pumpkin Patch Part Three: Pumpkin Tacos

At the same time that we're trying pop pumpkin into meals you
wouldn't normally find it, we are also trying to cut back on how
much bread we're scarfing. Well, at least I am, I can't speak for
Monkey-man.

Just to mix it up a little I picked up some of the blue-corn
tortillas from TJ's. Plus, I thought they'd look striking against
some nice orange pumpkin. And oh my gosh were these ever delish!
And Oh so simple!

Pumpkin Taco Filling

2-2 1/2 cups chopped pumpkin
2 cloves garlic, minced
1/2 onion, chopped
1 tbsp chili powder (mild)
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper to taste
Hot chili powder to taste
dash of cinnamon

saute the onion and garlic in a little bit of water or a tablespoon
of oil until a little tender and fragrant.

Add the pumpkin and seasonings and cover. Continue to cook for about
10 minutes over medium heat, stirring occasionally until soft, but still
firm and held together. Overcooking the pumpkin will turn it to mush.



We topped them with fresh lettuce, tomato, raw sweet corn, sliced
black olives, and some cheddar daiya. I also like using soygurt
instead of sour cream, but they were wonderful without. Or can even
add a little bit of cilantro on top for an extra bite!

Pizza Pizzaz Part Six: Chipmunk Pizza

Going through this series we had a list of white pizzas that we wanted
to give a shot. Now I love cashews on pizza (especially with broccoli)
but I wanted to turn up the nuttiness up to eleven.

First I started with adjusting the crust. When adding the flour to my
yeast, sugar, oil, salt, water mix I also tossed in about three tbsps
of flax meal. I like the flecked effect it gives, plus the added
nutritional boost. Monkey-man needs his omega-six!


For the Sauce I mixed up a white wine sauce with a earthbalance roux
base. I thinned it out with soymilk, but any nondairy milk would be
fine. Added some garlic and a dash of nutmeg, just to give it a twist.
Of course salt and pepper and cooked enough to burn off the majority
of the alcohol.



For toppings I went all out, not stopping with cashews. I also threw
on sun flower seeds and toasted Brazil nuts, roasted garlic, diced
tomatoes, and black olives. I considered almonds and peanuts, having
both on hand... but almonds are too sweet and I thought peanuts would
be too overpowering.



Lastly I topped it with a dusting of daiya moz cheese.


Again I baked it at 450F for about 12 minutes until browned.
It was incredibly rich and good with a nice salad or leafy green.

I can think of a few other nuts that might have been good... like
macadamia nuts, walnuts, or pistachios-- go nuts!

Who says pizza needs cheese?

Not me, no Ma'am. Since my Sister was here we had to make pizza.

I made a quadruple batch of whole wheat dough to start with...

2 tbsp yeast, 3 cups warm water, 1 heaping tbsp sea salt, 1 tsp sucanat,

3 tbsp olive oil, and 8+ cups flour

I think 2 cups were unbleached white. I'm not sure exactly how much

flour I used. I usually just do it by feel, adding as much as I need to

knead it.

But the dough came out really nice, not too crunchy like the last

time. I think last time I added too much flour, so it came out like

crackers. Or I could just blame it on the oven, yes I'll do that.

We had two large large pizzas. My Parents of course had cheese...

But mine was a mix of olives and peppers... if I had artichoke hearts

it would totally have been greek. I used green and black olives,

pepperonis, sweet peppers, portabello mushrooms, cashews and

a sprinkle of salt and nutritional yeast. Yeah, no sauce here. I wasn't

in the mood for tomato sauce, so I brushed the dough with olive

oil and minced garlic. Hmmm whats for dinner?