For the Vegans: Lemon-Nutmeg Acorn Squash

This one is for all the vegans out there.

Cue the Barry White. Probably something like "You're the First, the Last, My Everything."

Hey there. I know you don't eat meat, and you don't consume animal byproducts at all. I know that sometimes, it feels like Hungry Sam doesn't care. But I do. And I want to make it up to you.

I've been trying, you see. I showed you who to make a pretty super brussels sprouts salad recently -- but that had cheese. I gave you my recipe for shakshuka, but that has cheese AND eggs. I know you, as a vegan, need something else, something special.

So here's an easy, simple, tasty recipe I whipped up last night -- literally. Adapted from a recipe in this month's Everyday Food, here's Lemon-Nutmeg Whipped Acorn Squash:

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Emergency Pumpkin Muffins

It's happened to all of us -- you're headed to a "Tastes of Fall" brunch party, and you remember 30 minutes out that it's a potluck. You COULD be lame and simply purchase a six pack of pumpkin beer or the like, but somehow you've acquired a reputation for being a decent cook. It might have something to do with your food blog.

So, in less than 25 minutes start to finish, you whip up Emergency Pumpkin Muffins!

Recipe below!

These are not health-food pumpkin bran muffins with whole wheat flour and oats; instead, these are slap-dash, fast-and-dirty pumpkin-chocolate chip muffins -- nothing healthy about 'em.

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'Tis the Season for Pumpkin Chili! (And Whole Wheat Irish Soda Bread)

The official food of the month of November -- as prescribed by immutable, universal laws set down before time began -- is pumpkin chili. Incontestably so. 

 

"Your authority to make such a claim?" you may ask.

And I won't respond. 

Besides, it's obvious. Chili -- warm, thick, hearty; pumpkin -- spicy, earthy, colorful. It's a potent combination. 

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Help! Pumpkin Pie Question and Happy New Year

UPDATE: I should totally have mentioned -- this is my 100th post on Hungry Sam! More on that next time, of course.

SPEAKING of pies...

As it will be the year 5772 in just a few hours, I'll be celebrating with friends tomorrow evening at a Rosh Hashana potluck hosted by my friends Rebecca and Rachel. Yeah, so we're Jewish.

Anyways, though not a traditional RH dish (I don't know if they HAVE pumpkins in the Holy Land), I've got a wicked hankering for pumpkin pie -- so that's what I'm making. I'm torn, however, between my mom's recipe (which uses half &half) and two other techniques (one which uses cream cheese, the other sweetened condensed milk). Any advice, Hungry Sam readers?

Finally, I leave you with this picture of my adorable cousin and me making pumpkin pies a few years ago.

Shana tova, may you be inscribed in the book of life for a happy, healthy, and food-filled new year!