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Pumpkin

Vegan Pumpkin-Apple Cake with Apple Cider Glaze

Pumpkin apple cake - Click here to license this image directly from us!

This is a really nice and simple cake to make. It only uses 1 cup of pumpkin puree and has 2 apples. The flavor is perfect for a lovely fall day. Serving Size: 8 Ingredients: for the cake: 1/2 cup vegan margarine 1 & 1/2 cups sugar 2 egg replacements 1 teaspoon vanilla 2 medium [...]


Pumpkin Mango Soup with Chopped Walnuts

Pumpkin Mango Soup with Chopped Walnut Garnish

We enjoyed this creamy smooth soup on a cold winter’s day. It has a lovely sweet mild flavor and is full of vitamins. Serving Size: 4 Ingredients: 1 medium  pumpkin or winter squash (e.g. Hokkaido) 1 mango 2 tablespoons oil pinch cayenne 1/2 teaspoon cinnamon 3 cups vegetable bouillon salt and pepper to taste nutmeg [...]


Parsnip Pumpkin Soup with Seitan Pieces

Parsnip Pumpkin Soup with Seitan Pieces

This is a very hearty and filling soup. It tastes particularly nice on a cold day. Serving Size: 4 Ingredients: 2 1/2 pounds pumpkin or squash 1 pound parsnips 2 medium onions 2 cloves garlic 4 sprigs thyme 2 vegetable  bouillon blocks 4 tablespoons olive oil 2 1/2 tablespoons brown sugar 12-14 ounces prepared seitan [...]


Vegan Pasta with Squash and Spinach

Vegan Pasta with Squash and Spinach

This makes a delicious main meal or side dish. Our favorite squash is the red kuri squash, so we use it most of the time. However, butternut squash or other pumpkins will work well with this as well. Serving Size: 4 Ingredients: 16 ounces spirals, bow ties or penne 2 tablespoons olive oil 12-16 ounces [...]


Orange Pumpkin Carrot Soup with Ginger and White Wine

Orange Pumpkin Carrot Soup with Ginger and White Wine

This is a delicious hearty soup with the flavors of autumn that we joyed for lunch today. Servings: 2-3 Ingredients: 1 small pumpkin or red kuri squash, de-seeded and cut into chunks 3 medium carrots, peeled and sliced 2 tablespoons olive oil 1 onion, chopped 1 shallot, chopped 1 inch piece of ginger, peeled and sliced [...]


Review: Sweet & Sour Pickled Pumpkin

Sweet & Sour Pickled Pumpkin

We found out about sweet sour pickled pumpkin last fall in Germany. There, they use the pickled pumpkin cubes in salads, as you would pickled beets and other tasty vegetables. We’ve been looking forward to making these ever since. It is a great way to enjoy pumpkins and winter squash throughout the season and adds [...]


Vegan Pumpkin and Spinach Quiche

Vegan Pumpkin and Spinach Quiche

This is a very hearty and filling quiche. It is quite tasty and pretty to look at as well. It would make a nice holiday brunch or a good supper meal. Serving Size: 6 (one 9 inch quiche) Ingredients: for the crust: 1 cup all-purpose flour 1 cup whole wheat flour 3/4 cup cold vegan [...]


Sweet Spicy Pumpkin Salad

Sweet Spicy Pumpkin Salad

This is a great salad. It’s quick and easy to make, and really tastes delicious. You may want to make a double portion as it will disappear quickly. Serving Size: 4 Ingredients: 1 large red onion, sliced thinly 1 tablespoon oil 1 & 1/2 lb. pumpkin or butternut squash, peeled and cubed handful Italian parsley, [...]


Pumpkin Apple Raisin Salad with Walnuts

Pumpkin Apple Raisin Salad

This is a very tasty salad that we enjoyed today. We used a red kuri squash, also known as Uchiki Kuri Squash. Serving Size: 4 Ingredients: for the dressing: 4 tablespoons walnut or pumpkin seed oil 1 lemon, juiced 1 tablespoon sweet grainy mustard 1 tablespoon fresh ginger, grated 1-2 tablespoons syrup (maple, agave, or [...]


Filled Baby Pumpkins

Filled Baby Pumpkins

We really enjoyed this delicious treat last Sunday and will be having it for the upcoming holidays and through the winter. The baby pumpkins were filled with chestnuts, apples, raisins and dried cranberries and served with a salty date caramel sauce. Next year, we will even grow extra baby pumpkins so we can enjoy this [...]


Vegan Pumpkin Banana Orange Smoothie

Vegan Pumpkin Banana Orange Smoothie - Click here to license this image

This refreshing smoothie really hit the spot. We’ve actually enjoyed it on a lovely spring afternoon and are using up the last of our pumpkins of the season. Serving Size: 4 Ingredients: 1 cup vanilla soy yogurt 1 cup pumpkin puree, chilled 1 cup orange juice 1 tablespoon brown sugar 1/2 teaspoon ground cinnamon 1/2 [...]


Carrot-Pumpkin Bars with Orange Icing

Carrot-Pumpkin Bars with Orange Icing

This is a very tasty treat for the weekend. It’s lovely and moist and has a great flavor. We’re looking forward to enjoying it in the fall when we have pumpkins again. Yield: 24 bars Ingredients: 2 cup flour 2 teaspoons. baking powder 1 tablespoon orange zest 1/2 teaspoon baking soda 1/4 teaspoon salt 3 [...]


Roasted Winter Veggies with 2 Special Sauces

Roasted Winter Veggies with 2 Sauces

The combination of these winter vegetables particularly with the two sauces was really delicious. We enjoyed roasted carrots, red skinned potatoes, cauliflower, parsnips and pumpkin. With the very special sauces of vegan creamed spinach and English piccalilli (that’s pickled vegetables with mustard and turmeric). What a interesting and tasty combination they each made! Serving Size: [...]


Review: Acorn Squash Quesadilla

We used the recipe created by Deb of Smitten Kitchen, for these tasty quesadillas. We substituted soy cheese for the Mexican cheddar that she used, and we used soy yogurt instead of the sour cream and vegan margarine instead of butter. Actually, we used one of our last red kuri pumpkins instead of the acorn [...]


Winter Pizza – Pumpkin with Vegan Cheddar Dollops

Winter pizza

This was a really tasty pizza. We enjoyed this immensely. We made a whole wheat pizza crust, topped it with a simple tomato sauce, the steamed pumpkin pieces,  plopped dollops of vegan homemade cheddar sauce here and there and added some grated soy cheese on top. Baked the pizza for about 18-20 minutes. Then we [...]


Review: Butternut Squash and Roasted Banana Soup with Coconut and Lime

Butternut Squash and Roasted Banana Soup with Coconut and Lime

Ever wondered what else you could do with that ripe banana in the fruit basket? How about using it in a soup! This soup recipe from Tastespace was delicious and quite special. Please, give the recipe a try as it is really tasty. It’s easy to veganize by using maple syrup instead of honey and [...]


Review: Pumpkin Pie in a Different Format

This is both a review as well as a recipe. In general, we made the pumpkin pie from Fat Free Vegan’s recipe. But we added a crust and a streusel topping, and baked it in different forms – pastry rings and small tart forms. The crust was gingersnap and almond, using: 2 cups ginger snaps [...]


Pasta Shells Filled with Soy Ricotta Spinach and Pumpkin

Filled Pasta Shells

Yum, this was one of our best meals. It is rather involved to make. Not difficult to make, just a lot of steps to do. But it is well worth the trouble it was delicious. Serving Size: 6 Ingredients: 10-12 large pasta shells 2 cups fresh pumpkin, cut in small cubes 1 package fresh spinach- [...]


Pumpkin Chestnut Risotto with Quince

Pumpkin Chestnut Risotto with Quince

This was a delicious fall meal, and I might just prepare it again on Thanksgiving to celebrate this year’s harvest. Ingredients: 1 medium pumpkin 2 tablespoons oil 1 clove garlic, minced 1 white onion, chopped 2 – 3 cups vegetable bouillon 1 glass dry white wine (optional but nice) 1 – 1 & 1/2 cups [...]


VPP – Vegan Pumpkin Pudding

VPP - Vegan Pumpkin Pudding

What a tasty treat this made today on World Vegan Day! It is really quick and easy to make even from scratch from a fresh real pumpkin. Ingredients: 1/2 cup sugar 2 tablespoons cornstarch 1/2 cup of pumpkin puree 1 & 3/4 cup soy milk (either plain or vanilla) pinch salt 1/8 teaspoon cinnamon 1/4 [...]


Raw Apple & Pumpkin Salad Boats

Raw Apple and Pumpkin Boats

This is a very tasty salad that we recently enjoyed. It’s almost like a Waldorf salad only with the pumpkin. Ingredients: for the dressing: 3 tablespoons walnut oil 1 lemon, juiced 1 tablespoon agave or maple syrup 1 tablespoon mild grainy mustard 1 tablespoon fresh ginger, grated salt and pepper to taste for the salad: [...]


Review: Moroccan Pumpkin and Lentils

Moroccan Pumpkin and Lentils

As the weather gets cooler with the beginning of fall, we look forward to enjoying heartier warm meals, including a few more warm spices and of course pumpkins. Lentils are one of our favorite legumes to eat from fall through spring, so we are always happy to find a new way to enjoy them. This [...]


Vegan Pumpkin Apple Muffins

Vegan Pumpkin Apple Muffins

These nice muffins make a tasty Sunday breakfast in the fall. They have some of the best of fall’s bounty – pumpkins and apples. Ingredients: for the muffins: 2 1/2 cups all-purpose flour 2 cups white sugar 1 tablespoon pumpkin pie spice 1/2teaspoo n ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon baking soda 1/2 [...]


Sweet Potato Apricot Salad with Green Beans and Pistachios

Sweet Potato Apricot Salad with Green Beans and Pistachios

Early summer brings the joys of fresh apricots. Orange colored things seem to go well together, and green brings out a great contrast. We enjoyed the sweet flavors of apricots and sweet potatoes, contrasted with the spicy sweet dressing and watercress. The pistachios added a tasty crunchiness. Serving Size: 4 Ingredients: 2 large sweet potatoes [...]