A Fall Feast

Sautéed kale with sun-dried tomatoes and garlic, pumpkin cornbread and a chickpea loaf. If that isn’t the perfect fall menu, I don’t know what is! The sautéed kale is so simple, it does not even need a huge write-up. De-stem the kale, boil for 20 minutes (until very tender), drain and add to a pan with oil and garlic. Saute until fragrant, add more oil/kale stock as needed. Re-hydrate the sun-dried tomatoes for a few minutes in the kale water. Add to the pan. The kale should be super tender when it’s done.

Here are the rest!

Pumpkin Cornbread (modified from SwellVegan)

  • 2 c whole wheat flour
  • 1 c cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c non-dairy milk
  • 4 tsp apple cider vinegar
  • 1 c pumpkin puree
  • 1/3 c safflower oil
  • 1/4 cup maple syrup, plus extra to brush the top of the bread

1. Mix dry

2. Combine milk and vinegar, let curdle

3. Whisk together wet, add in milk mixture

4. Add wet to dry

5. Bake at 350F for 35 min in an 8×8 pan

6. Brush with maple syrup and broil for a minute or two (not five like me, unless you like burnt crust!)

Chickpea Loaf (modified from Growing Up Veg)

  • 2 cans of chickpeas (drained and rinsed)
  • 3/4 c bread crumbs
  • 1/3 c canola oil
  • 1 small onion
  • 2 tsp garlic powder
  • 2 tsp sage
  • 1 tbls parsley
  • 1/2 tsp salt
  • 1 tbls tamari
  • 1/2 jar pasta sauce
1. Blend all ingredients (minus the sauce) in a food processor until smooth
2. Form into a patty and bake at 325 F for 30 minutes
3. Pour sauce over loaf, bake for another 10-15 minutes
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4 responses

    • The pumpkin cornbread turned out sooo good. I’ve had a hard time finding a moist cornbread and this is the winner. The pumpkin is very subtle (I can’t taste it), so if you want a full on pumpkin flavor you’d want to add spices like nutmeg, cinnamon, etc..
      I am waiting for my dinner party to come inside, no clue how the loaf tastes yet!

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