Vegan Pumpkin bread

20121211-194408.jpgThe Adventures of Making Something great without a recipe. Thank goodness it turned out.

I really wanted to try making a vegan baked cake, since I’ve never tried baking without  eggs or wanting to use butter. I thought it may be the best idea to use a pumpkin puree to hold the cake together and provide a great taste.

Pumpkin! I bought 1 small sugar pumpkin, cut it in half and cooked it for about 35-45 minutes at 350 degrees. Once the pumpkin is done, the skin completely pulls back from the pumpkin. Easy to peel, dice the pumpkin up and mash. I like to use a food processor or blender to make pumpkin smooth.

Grab a mixing bowl and add the ingredients in the following order:

  • Add 1/3 cup olive oil
  • Mashed or Pumpkin Puree from 1 small pumpkin
  • Cinnamon and other spices if you like  (5 spice, nutmeg, ginger)
  • 1/3 cup brown sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt

Once the last ingredient is added, the cake thickens up. I used non-stick spray to coat a pyrex pie pan and baked the vegan pumpkin bread at 350 for about 35 minutes. Until firm.

I think the receipe is kind of simple, I wanted this to be a healthy version, so it was not very sweet. You can increase the brown sugar if you want that. :




Green Pumpkin Curry Soup


Inspired by trying new things, I decided to try and make a Vegan Pumpkin Curry Soup using coconut milk. I didn’t follow any recipe, just used the following ingredients. 🙂

First: Cut up Pumpkin (I used the green Kabocha pumpkin) and Roast for 35 minutes at 350 degrees. Peel the skin, then dice and mash the pumpkin into a puree.

Add the pumpkin to a large pan or sauce pot. Use about 1-2 tbsp of olive oil as a starter. Then add the following ingredients:

  • 1/2 cup diced sweet yellow onions
  • 1 tbsp of Cinnamon (I used Vietnamese Cassia Cinnamon, just a find I picked up in Portland)
  • 1 tbsp of Chinese 5 spice (
  • Add 1 can of coconut milk, stir for a few minutes and blend.
  • Add 1 small can of green curry