Got pumpkin? Make scones.

If you're frugal like me, you stocked up on canned pumpkin while it was on sale for the Thanksgiving holiday. Dive right into your canned pumpkin stash by baking these semi-healthy, maple-laced scones [Anything with pumpkin can be labeled "semi-healthy" because of its massive vitamin A content]. They hit the spot for breakfast, slathered with Earth Balance or jam [or better yet, pumpkin or apple butter], but I think they're just fine on their own – the perfect accessory for your cappucino and Sunday Times. They also freeze beautifully.

MAPLE-GLAZED, PUMPKIN-PECAN SCONES
Scones

• 3 cups flour
• 2 heaping T soy flour
• 1 cup canned, unsweetened pumpkin [about 1/2 a can; you can freeze the rest in a ziplock bag]
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp cloves
• 1 T baking powder
• 1/2 cup pecans, chopped
• 4 T Earth Balance
• 1/2 cup non-dairy milk
• 1 tsp vanilla
• 1 tsp maple extract
• 1 tsp apple cider vinegar

Maple Glaze

• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 1 tsp maple extract
• 2 T soy cream or non-dairy milk

Makes 16 scones

1. Preheat oven to 425 degrees. Grease a cookie sheet or line with a silpat or parchment.
2. Mix dry ingredients, including chopped nuts, in a large bowl. Cut in the Earth Balance, and using your fingers [my preferred method] or a pastry cutter, work in the EB until it's well integrated. The mixture should feel like sand.
3. Mix wet ingredients in a medium bowl. Stir the wet into the dry until just mixed. Now's not the time to be a perfectionist. The dough will be slightly sticky; this is normal. Divide the dough in two and form into two rounds, about 7-8 inches in diameter, on the cookie sheet. Gently each round into 8 slices.
4. Bake for 18-22 minutes, or until a knife comes inserted in the thickest part of the scone comes out clean.
5. While the scones are baking, whisk together the glaze ingredients. When scones are completely cook, either spread or drizzle on the glaze.

The secret of a crispy hash brown? Squeeze out as much water as you can.

Want to succeed at hash browns without really trying? I have two words for you: squeeze and patience.  [You'll see why once you read the recipe, below.] If you make them in a non-stick pan like I do, they can actually be semi-healthy – at least, say, compared to greasy spoon diner hash browns. My new cookbook, Celebrate Vegan, features a decadent recipe for Down Home Hash Browns for 4. The recipe below is a lower-fat modification that I'm calling 1-1-1 Hash Browns. It serves 1, and you use 1 potato and 1 tsp of oil.

Fig-Pecan Stuffed Acorn Squash from Celebrate Vegan. Get the recipe on the TODAY Show web site.

Before I give you the hash brown recipe, if you need some Thanksgiving menu ideas, yesterday, the TODAY Show web site featured some Thanksgiving recipes from my new cookbook. It also showcased some yummy dishes from Sarah Kramer [one of my vegan heroes]. Check out the article if you need some plant-based Thanksgiving inspiration. Recipes shown include:

• Fig-Pecan Stuffed Acorn Squash [My recipe]
• Seitan with Apples and Quince [My recipe]
• Chocolate-Swirl Cheesecake [My recipe]
• Wilted Kale Super Salad [Sarah's recipe]
• Savory Shepherd's Pie with Mushroom Gravy [Sarah's recipe]
• Wolffie's Pumpkin Pie [Sarah's recipe]

"1-1-1" Lower-Fat Hash Browns

• 1 potato, peeled and grated
• 1 tsp canola oil
• Salt and pepper

Serves 1

First, using cheesecloth or a clean linen tea towel, squeeze all the water from the taters. All of it. Till your hands hurt. This will make for a crispy hash browns.

Heat the oil in a non-stick pan over medium. Spread the hash browns in an even layer and season with salt and pepper.

Here's where the patience comes in. Let them sit for 10-15 minutes. Resist the urge to peek any sooner. Go brush your teeth and make the bed. Put a load of laundry in. After about 10 mins, gently lift the browns with a spatula to see if they're golden on the bottom. If not, cook a few more minutes, If they are golden, gently flip them, cook for 10-15 minutes on the other side. Eat as is or with ketchup.

Vedge's "Cide" Car, made with cider, apple jack, brandy and the usual suspects – unusually addictive

Philadelphia vegans, vegetarians and omnivores alike have been waiting with baited breath for the opening of Vedge, Kate Jacoby and Rich Landau's new vegan restaurant. Like everyone, I was sad to see their firstborn, Horizons, close. But I knew that the dynamic duo were marinating a brilliant concept – a vegan restaurant that would actually focus on – gasp! – vegetables, an idea stunning in its simplicity. Veggie eateries tend to feature protein-centric menus overflowing with tofu, tempeh, and beans, so it's refreshing to see vegetables used as the centerpiece of a culinary point of view. As someone who likes to try a little of this and that, I also like the fact that Vedge's menu will focus on small plates.

Korean Tacos with Seitan and Kimchee Mayo

If anyone can show off the inherent splendor of a vegetable, it's Rich. He is, without a doubt, one of the most talented chefs in the country, vegan or otherwise [and you know I am not one to throw away a culinary compliment]. Mere mortal that I am, I feel haughty when I successfully pair just one or two foodstuffs. But Rich's dishes habitually contain at least three, and sometimes even four or five complex elements, all paired with the easiness of a match made in heaven. Case in point, this Korean Taco appetizer: crispy shell with spicy seitan, cooling daikon, refreshing cilantro, creamy avocado and a kick-ass kimchee mayo.

Got protein? Don't worry, Vedge features tofu and seitan, too.

The Gochuchang Tofu was my favorite. Gochuchang is a spicy Korean pepper paste which featured prominently in the marinade. It was tender-chewy, as it should be, grilled to perfection with Rich's signature crosshatches.

This ain't your Nonna's braciole.

The Smoked Eggplant Braciole was sublime: silky slivers of eggplant wrapped around tender cauliflower, resting in a emerald puddle of onion pea verde. This dish was F-Stop's favorite – and he hates eggplant. Enough said, right?

Handmade bitters? Sweet!

Vedge's bar is well stocked and 100% vegan. They even make their own bitters from citrus rinds. Now that's going above and beyond!

Clockwise from the fork, Figgy Cheesecake, Coconut Macaroon, Chocolate-Filled Beignets (Not the official Vedge names!)

The powdered beignets were filled with a surprise: a creamy chocolate center. The cookies were all delicious, including the macaroons. Kate is famous for her creamy, omni-fooling cheesecakes, and her fig-topped wonder [shown on the fork] did not disappoint. I can't wait to order a large slice – or an entire cake.  In fact, I can't wait to go back to Vedge. They open on Monday, November 21.

Sweet, browned onions meet sweet Caribbean curry

This asparagus-based soup is all about assertive flavors, namely a sweet-n-sassy blast of Caribbean curry and toffee-esque caramelized onions.

Curry powders and pastes use various mixtures of local spices to create unique blends of heat and seasoning. Indian curries, for example, often contain fenugreek and mustard seeds, while many Thai curry pastes house a heaping helping of sour Kafir lime leaves. Although you technically could use any curry powder or paste for this dish, I recommend Carribean curry powder. The signature allspice and sweetness elevates and enhances this gentle asparagus base. [We can always get more specific: Caribbean curry powders also vary from island to island, and I'd venture to guess, from grandma to grandma! So I'll just leave it at "Caribbean."]

Caramelized onions are one of the easiest flavor boosters in the world to prepare and liven up just about any dish, from pastas and salads, to soups and entrees. Cooking them over medium heat slowly and methodically is not only meditative; it also teases out the onions inherent sweetness. Plus, the lovely umber color is appropriately autumnal and contrasts nicely against this celadon potage.

Before I share the recipe, it's time to announce the winner of the So Delicious free product coupons. Without further ado....drumroll....congrats to FOOD FUED. Please email me with your address and I'll put your coupons in the mail.


Curried Asparagus Soup with Caramelized Onion

• 1 large onion, sliced
• 1 T olive oil
• Salt
• 1 large bunch of asparagus, trimmed and roughly chopped [About 3 cups, reserve a few tips for garnish]
• 2 cups non-dairy milk
• 2 cups vegetable broth
• 2 T Caribbean curry powder

Serves 4


In a large soup pot, heat the oil over medium. Add the onions, and cook, stirring now and then, for about 15-20 minutes or until browned. If the onions start to stick, sprinkle them with a bit of salt. This will draw out some moisture. Transfer the onions to another dish and set aside.

You may notice a brown residue branded on the bottom of your dish from the onion cooking process. Do not clean this. This oniony burnish will help flavor your soup.

Add everything else to the soup pot along with about 1/4 cup of the onions. Bring to a boil and then lower to a simmer. Cook for 10-15 minutes or until asparagus is soft. When it's cool enough, puree in a blender or with an immersion blender.

To serve, ladle into bowls, top each dish with 1/4 of the onions and a few asparagus tips.

Coconut-based creme brulee? What's not to like?

Holidays like Thanksgiving can be stressful, especially for vegans and vegetarians who want to wow and amaze their meat-centric families with knock-your-socks-off recipes that disprove all the eye-rolling, smirks and nose wrinkles. That's why I wrote Celebrate Vegan: 200 Life-Affirming Recipes for Occasions Big and Small.  And I'm not the only one watching your plant-based back. Have you tried the incredible holiday nogs from So Delicious? I practically chugged down the entire carton of Chocolate Mint in one sitting. And the Classic Nog is richer and creamier than any nog you've ever tasted, dairy-and-egg laden versions included. In fact, I like to use it as a coffee and tea creamer--it's that decadent.

The Classic Nog inspired me to create an easy, coconut creme brulee recipe. You don't even need to buy a fancy creme brulee torch [though you're certainly welcome to use one if you have one]; you "burn" the sugar topping by placing the gelled brulees under the broiler for a few minutes. [Brulée means "burnt" in French, in case you were wondering]

Before I hand over the recipe, I'd like to announce another contest. The winner will get not one, but TWO coupons for a free So Delicious product. To enter, simply leave a comment and tell me your favorite Thanksgiving food. I'll announce the random winner in a few days.

So Delicious nogs: another yummy reason to love autumn

• 2 cups So Delicious Coconut Nog
• 1 1/2 T agar flakes or powder
• About 1/2-3/4 cup light brown sugar

London Particular – an "easy, peasy" soup

Happy Guy Fawkes Day! I am fascinated by this UK holiday, which has moribund origins but is now a rather lighthearted celebration. It all started when Guy Fawkes was executed for his traitorous role in the Gunpowder Plot of 1605. The grisly details of his death are actually pretty sickening, but are certainly in keeping with that period of time. Over the years – and centuries – Guy Fawkes Day has evolved into a bona-fide celebration – and not of the politically correct variety. Revelers build a huge bonfire, burn an effigy of Guy Fawkes and watch fireworks – and then enjoy warming foods, like soup.

Enter London Particular, a thin, smoky version of a basic split pea soup. It's warming and substantial enough that it will please the palates of hungry veg-heads and omnivores, alike. Plus, it's easy to make and is extremely frugal: I calculated the conservative cost per serving to be 50 cents, based on prices in the Philly region.

My recipe for London Particular appears in my new cookbook, Celebrate Vegan. The book includes 200 plant-based recipes for a slew of traditional, civic and religious holidays, as well as for quirky international and offbeat holidays – like Guy Fawkes Day.
Before I hand off the recipe, without further ado, here are the contest winners...[drumroll]....
Twitter [FREE copy of Celebrate Vegan]: @veganmachine -- Kaycee.
Blog  [FREE coupon-a-rama: vouchers for a free So Delicious product, free Earth Balance Coconut Spread, free Tribe Hummus and a free Tofutti product.]: JENNA, in all caps!
Congratulations@ Please email me with your mailing address, amigos.


London Particular

• 1 cup dried split peas, soaked overnight in water [You can also use yellow or red split peas]
• 2 T Earth Balance
• 1 large onion, peeled and chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 5 cups vegetable broth
• Freshly ground pepper to taste
• Up to 1 tsp liquid smoke, or to taste

Serves 4 hungry revelers

Drain and rinse the peas. In a stock pot, melt the Earth Balance and saute the onion and garlic until soft, about 5 minutes.

Throw everything else in the pot [Told you this is easy!]. Bring to a boil, then cover and simmer for about 1 hour or until everything is soft.

Carefully puree the soup in a blender or using an immersion blender. Adjust seasonings.

The bad news: I'm going to make you wait another day or two until I announce the winners of my contest.

The good news: There's still time to enter. [Wink, wink!]

If Kermit the Frig were a vegetable, he would be romanesco.

Romanesco is an alien-looking vegetable. It reminds me of something that should live in the sea, like a Christmas Tree Worm and its odd appearance conjures up all sorts of steam-of-consciousness visuals. As you can probably guess from looking at this pale celadon wonder, romanesco is related to both cauliflower and broccoli. I find its taste ever-so-slightly more bitter than either, which is fine by me because I adore bitter veggies. Since it's not something you run across every day, especially in organic form, I was thrilled to find two heads in last week's CSA share [Two heads are, indeed, better than one].

Orchiette, or "little ears" are the perfect cups to scoop up this creamy sauce.

You can use romanesco in pretty much the same way you use its more popular cruciferous cousins. I used it to make an easy, creamy-noochy pasta topping. You can use gluten-free pasta, whole wheat pasta or plain old white pasta, like I did. Scroll down for the recipe...

Kitty Lit...

Buttons is enjoying her senior years. She's been with me for 3 years now and is likely close to 14-15 years old. I don't even think she remembers her early days as a gutter kitty. As you can see from this iPhone shot, she loves napping in the sleeping bag next to Pablo, who is twice as big as this five-pound bag of sugar.

Pasta with Creamy Romanesco

• 2 heads romanesco, chopped and steamed
• 1 T olive oil
• Anywhere from a dash to 1 tsp paprika
• 5 garlic cloves, sliced
• 1 cup non-dairy milk
• 1 cup nutritional yeast
• 2 cups bite-sized pasta [eg, orchiette, penne, farfalle, rotini]
• Salt, to taste

Serves 2

1. Start cooking the pasta according to the directions on the box.
2. Heat the oil in a medium pan and add paprika to taste [I use the whole teaspoon!]. Add garlic and saute until soft, about 4 minutes.
3. Lower heat to medium-low. Add the milk and whisk in the nutritional yeast. Stir in the steamed romanesco and cook until warmed through and thick-ish, about 10 minutes.
4. Drain the pasta and gently toss with the sauce. Add salt to taste.