Vegan MoFo Day #16 Post #12: Favorite Late Summer Food

Hello there,

I had a lot of fun with yesterday’s prompt although it took a long time to do.

Today is a pretty quick and easy post. What is my favorite late summer food? Corn on the cob!

Where I live, we are less than a mile from a local farm (called Four Town farms) that grows tons of corn. It’s the sweetest during the end of the season.

I had some last night and it was so good. I like to lather it with Olivio’s coconut spread (which I put in the picture so you can look out for it) and sprinkle some salt on top. Check out my old-school Mickey and Minnie corn holders too!

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Maybe today if I can get my homework done, run, and prep for tomorrow’s MoFo post early I can find some time to check out your MoFo posts about your favorite late summer foods, as well!

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Foodie (Photo) Friday, Thanksgiving Edition!

I’m still kind of super tired, I guess my cold is not totally gone and it’s upsetting to me a bit.

So I apologize, but I’m going to try to get through posting this fairly quickly so I can go to bed early, haha.

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This was one of my better Vegan Thanksgivings though. I ended up making a Tofurky roast feast in the crockpot with this recipe. I also cooked up the gravy that came with it. My grandmother brought some jarred pearl onions and we cooked them with some pepper, paprika and earth balance. I don’t know why, but I always liked that, it’s simple and really good. Probably the most elaborate thing I made, besides the pumpkin pie I ended up making, was the green bean casserole. It was well worth it though, it was quite tasty. Actually, I had been worried about it because I thought it might taste too parsnip-y, but it balanced really well. I only put 1/2 tsp salt in it total, though, and it was fine. The recipe calls for 1 1/2 tsp! No way. I’ll definitely be making it next year, though (well, if I decide to make a green bean casserole…and other factors…heh).

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Additionally, I made potato latkes for Thanksgivukkah. I also made Baba Ganoush for an appetizer. I don’t think I can link the recipe to it though, I found the recipe that I had printed out awhile ago and have no idea where I got it from now. But it’s quite tasty. You roast 2 eggplants with some garlic (you put the garlic on it halfway through cooking the eggplants). Then you use the roasted garlic, sesame seeds, sunflower seeds, olive oil, salt, etc and make a paste in a food processor, then add the eggplant and combine.

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I know I had said I was making pumpkin pie graham cracker squares for dessert, but I ended up getting the Eat To Live Cookbook I had ordered and they had a fantastic sounding pumpkin pie that I decided to make instead. So I did. It’s sugar and flour free, which is awesome. It’s sweetened with dates instead. Aside from the fact that the crust is made from almonds, I couldn’t tell any other aspect was done differently than the traditional recipe. It was soooo good and I liked the cashew cream to put on top but I should have made a little less since I ended up giving a lot of the pie away without it so that I wouldn’t end up eating the whole thing myself (my family is not big on pumpkin desserts for some reason, but I am…)

My meals leading up to Thanksgiving basically just consisted of two things:

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Pumpkin Echiladas from the Vegan Stoner Cookbook, and Green Bean Casserole Pizza from Bake and Destroy.

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I hope you all had a very Happy Thanksgiving, or Thanksgivukkah (Hanukkah…although it’s still happening…) if that’s your thing too. I was very glad to have a cruelty free and vegan Thanksgiving for myself once again, so I’m going to leave you this picture of me in my majestic Compassion Company Thanskgiving t-shirt.

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Post Halloween Recipe by me: Vegan Ranch Seasoned Roasted Pumpkin Seeds

Hope you all had a very vegan Happy Halloween! Sorry I am slightly late in posting this recipe I created. I hope you haven’t had the chance to roast the pumpkin seeds you were drying out from carving your jack-o-lantern yet so you can try these!

Vegan Ranch Seasoned Roasted Pumpkin SeedsImage(I ate some of these before I took the picture, oops)

Recipe:

Ingredients:

About 1 cup raw pumpkin seeds, rinsed and set to dry overnight

  • 1/2 tbsp oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp dried marjoram
  • 1/4 tsp dried dill weed
  • 1/4 tsp black pepper
  • 1/4, 1/2 tsp salt, separated

Directions:

  1. It may seem counter-intuitive to dry the seeds out and then boil them the next day, but supposedly it helps to make them easier to digest. So, take your dried pumpkin seeds, place in a pot of water with 1/2 tsp salt, and put on a high heat stove until they begin to boil.
  2. When boiling, turn the heat down so the water and seeds are simmering.
  3. Boil for 10 minutes.
  4. Preheat oven to 325 degrees.
  5. Strain water from pumpkin seeds.
  6. Dry with a paper towel (I just dabbed them a bit in the strainer).
  7. Place seeds in a plastic Ziploc bag and put the oil and spices in the bag.
  8. Shake until coated.
  9. Place on a baking sheet (you may want to spray the baking sheet with oil to prevent further sticking but it may not be necessary really, but I did.)
  10. Place into oven. Cook for 10 minutes then check them. According to this blog I referenced, check them frequently and make sure they’re not browning on the inside by snapping them in half. I checked them 3 minutes after the initial 10 minutes (since my oven is wonky) and had to keep going for a while, checking every 2-3 minutes. I think this is a good idea, ovens vary and such…Unfortunately I lost track of the total time it took.
  11. When they are crunchy and not browned on the inside, they are done.
  12. Let cool a bit, and then eat!

Enjoy! Let me know if you try them what you think! I found them to taste sort of like a peppery ranch flavor. I may play around with the seasoning in the future to get a better ranch flavor…