A Pumpkin In Every Pot

Let’s just say, hypothetically speaking, you recently carved out a delightfully ghastly jack-o’-lantern face out of pie crust. I know, it’s quite a reach, but humor me for a moment, will you? Imagine, with those features missing from an otherwise perfectly good, full sheet of pastry, the possibilities for further baking witchcraft.

Pumpkin is still at play here, but under a more savory guise, you see. Humble pot pie pulls on an autumnal cloak in this phantasmic fall affair. Beneath that buttery, golden brown exterior lies a rich stew of tender orange squash, bolstered by an infusion of pumpkin puree throughout. A touch of umami tomato paste and warming spices sets it apart from the standard child’s play.

Of course, this is all theoretical. Such a wildly abstract thought could easily be written off as a dream… Vanishing almost as quickly as the dish itself.

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All Jacked Up

Gather ’round the campfire and pull your loved ones in close. It’s time for a ghost story more haunting than the Winchester Mystery House, more frightful than Frankenstein, and more bewitching than the lovely ladies of Salem. I’m talking about the tale of Stingy Jack.

Naysayers may call it a myth, but legend has it that Stingy Jack was a classic con artist, scraping by on someone else’s dollar while swindling his way into another man’s coin purse. He was already a man on the fringes of society, making more enemies than friends, so it should come as no surprise that eventually, the only creature willing to share a drink was the Devil himself. When last call came, predictably, Jack didn’t have the means to pay for his drink, so he made a dangerous bet with the devil instead.

Calling out his demonic power or lack thereof, he suggested that there was no way the devil could turn himself into the necessary coinage. With enough taunting and cajoling, already somewhat tipsy himself, Satan proved his prowess, transforming into a gleaming golden coin without any difficulty. Snapping up the opportunity along with the cash, Jack decided to ditch the bill and keep the money instead. Securing it in his pocket next to a silver cross, the Devil was prevented from transforming back into his original form.

Only when Jack died was demon freed, and quite peeved, to put it lightly. Hell was too good for this malicious man, so he set him off into the night, with only a piece of burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. Somewhere along the line, repeated reiteration of the story turned the turnip into a pumpkin, and that’s how we ended up with Jack-o’-lanterns.

Mea culpa; perhaps that was more of history lesson than a horror story. I can’t help but find myself enchanted by the origins of our strange holiday traditions. If you made it this far through my rambling tale, though, you definitely deserve a drink. How about a shot of applejack, on the rocks?

Better yet, let’s put it in the pumpkin.

That, my friends is the TRUE history of how the Applejack-O’-Lantern Pie came to be.

Cradled in a flaky pastry crust lies a layer of spiked and spiced apple filling, topped by a creamy pumpkin custard. Tender fruit mingles with brown sugar-infused pumpkin puree; each bite is highly spirited, in all meanings of the word. It’s a sinfully good treat to commemorate villainous old Stingy Jack… Just don’t make any deals with the Devil to secure a second slice.

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Supernatural Supper

Night slowly descended and glowing orange lights flickered on as the witching hour drew nearer. We donned capes and pointed hats, impractically sloped heels and brittle broom sticks, preparing to take the town by storm. It was Halloween night, better than Christmas Eve in my young mind’s eye, and it was almost time for the show to begin. Untold treasures awaited at every turn, the thrill of the hunt pushing caravans of candy-crazed children deeper into the bowels of the city, seeking a sugar high that comes but once a year. Oversized empty bags at hand, we were ready to cause mayhem.

But then the doorbell rang. It wasn’t an early batch of trick-or-treaters beating us to the chase, but the pizza man. One can’t plunder on an empty stomach, after all.

Equally important to the ritual and tradition, my family always ordered pizza before embarking on the annual Halloween candy crawl. Turns out I wasn’t alone; the busiest night of the year for pizza delivery and takeout is Halloween, beating out even Super Bowl Sunday.

Like ordering Chinese takeout on Christmas Day, I thought it was something quirky and unique to my family, but it turns out everyone else was hip to the trend all along. Of course, these old school pies were nothing special; just your average cheese and/or pepperoni options. Maybe it would have been more remarkable if there was a more thematic meal to suit the moonlit masquerade ahead.

Something with a mysterious, mischievous black crust, dark as night, perfumed with a hint of smoke enhanced by a lightly charred surface. Thin, crisp, yet structurally sound, it has no trouble bearing the weight of abundant autumnal toppings. Classic red sauce can take the night off when pumpkin steps up to the plate. Spread richly over the surface, that creamy, garlicky sauce combines the natural sweetness of everyone’s favorite orange squash with the savory flavors of nutritional yeast. Tender sweet potato slices seal the deal, contrasted with sharp red onion slivers and a touch of hot red pepper flakes for a devilish finish.

Before you send your little ghouls and goblins off to collect their sugary plunder, don’t forget to fill them up with something a bit more satiating. The witching hour will come to pass in the blink of an eye, but the memories of the time leading up to it will last a lifetime.

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Budget Crunching and Munching

No longer a fringe movement seen as extreme, veganism has reached mainstream acceptance, if not full understanding. Misconceptions still plague the movement, like the lingering, misplaced concern about getting enough protein, iron, or whatever the trending nutrient is of the moment. Topping the list of these persistent fallacies is that it’s expensive to eat plant-based. Taking a glance at the fancy prepared meals, processed meat alternatives, and gourmet dairy-free cheeses, it’s easy to understand the concern, but it really misses the bigger picture; no healthy, happy herbivore really eats like that.

Busting myths while boosting your bottom line, Vegan on a Budget: 125 Healthy, Wallet-Friendly, Plant-Based Recipes by Nava Atlas goes well beyond the predictable PB + J sandwiches or bland rice and beans. In fact, Ms. Atlas doesn’t just stick to plain recipes, offering indispensable advice for maximizing your grocery dollars via couponing, bulk buying, scratch-made staples, and more.

Speaking from experience, Nava knows her way around the kitchen AND supermarket. I’ve had the great fortune of working with her regularly for the better part of my career, though she got started in the cookbook industry before I could even reach the stove. Author of well over a dozen published works, prolific artist, and loving mother, her diverse passions coalesce into an invaluable resource for anyone seeking a more affordable, flavorful way to eat vegan.

Secretly thrifty, overtly delicious, everything from breakfast to dessert tastes downright luxurious. We’re talking Yellow Curry Rice Noodles better than takeout, for pennies on the dollar. By employing common pantry staples and simple fresh vegetables, this dish comes together faster than you can dial in an order; a huge savings when you consider that time is money, too.

Don’t overlook the humble sandwich, which is much more than a bread-based gut bomb in Nava’s capable hands. Portobello & Seitan Cheesesteak Sandwiches bring an authentic tasty of Philly to the table, no matter where you live. Seven simple ingredients are all it takes to make this meaty, umami meal come to life. Hearty slabs of seitan join forces with tender mushroom slices and crisp bell peppers, smothered by gooey melted cheese in a satisfying handheld package.

One of my personal favorites has been the Barbeque Tempeh Salad, lavished with creamy ranch dressing, ideally. The protein itself is so well-seasoned and flavorful though, it hardly even needs additional embellishment. I made the mistake of only preparing a half-batch when I first photographed the recipe for Ms. Atlas, which I immediately remedied with a double the next day. This is a recipe you’ll want to eat on repeat, too, which is why I’m thrilled to share it after the jump.

Before you run off to the kitchen, tempeh at hand, I have an even more tempting offer for you! To save you the already low price of this cookbook, which will pay for itself after a single meal, I’m thrilled to give away a brand new copy to one lucky reader! To enter, hit the comment section below and tell me about your favorite budget-friendly foods. What are the staples you go to again and again, that have withstood the test of time? Don’t forget to go back and register that in the giveaway widget, along with additional opportunities to win.

The whole concept of Vegan on a Budget is a solid victory across the board; your wallet, stomach, and taste buds will all be glad you cracked open a copy.

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