Vegan Pumpkin-Beer Bread

     These past few days have been feeling very fall-like. Between classes back in session and the cool autumn breeze, and even the release of Pumpkin Spice Lattes at Starbucks (not that it's vegan appropriate) I figured I should re-post one of my favourite fall recipes. This Vegan Pumpkin-Beer Bread is one of my all-time favourite fall recipes.

     We made this last night and were very satisfied, once again. This bread is moist but hearty. If you made my chocolate zucchini bread last post, this bread is definitely more of a bread than a cake, I promise this time. This pumpkin bread is just subtlety sweet with pumpkin-pie like aromatics. It makes for a perfect breakfast or a snack for school or work.

     This recipe was inspired my a recipe on Slate. It's not vegan but you can check it out here

Serves: One 9-inch loaf, serves 12

Ingredients

• vegan margarine for greasing the pan
• 1 3/4 cup all-purpose flour,can use a mixture of white and whole-wheat
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt
• 2 heaping teaspoons pumpkin pie spice OR
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• Pinch ground nutmeg (optional)
• Pinch ground Asian 5-spice (or allspice)
• 3 tablespoons margarine
• 1 cup pumpkin purée (a third of a can)
• 1 cup brown sugar
• 1 cup pumpkin ale, I suggest "St-Ambroise Pumpkin Ale"; alternatively, use mulled apple cider

Preparation

1. Heat the oven to 350°F. With margarine, grease a 9" loaf pan. Combine the flours, baking powder, baking soda, salt, and spices in a large mixing bowl.
2. In a medium sauce pan over low heat melt margarine. Stir in the pumpkin and brown sugar until smooth. Pour the pumpkin ale or cider into the sauce pan and mix until smooth. 
3. Add the wet pumpkin mixture to the dry ingredients and mix until combined, then transfer the batter to the greased loaf pan.
4. Bake at 400°F for 45 minutes to 1 hour. If you can smell the bread from the living room, it's probably done! Otherwise, bake until a toothpick inserted into the center of the loaf comes out clean. Let cool for 10 minutes in the loaf pan, then transfer to a wire rack to cool completely. Leftovers should be covered and stored at room temperature for up to 5 days, although I've never seen it last that long....its normally finished in 3 days.

Fall Stew with Pumpkin and Chestnuts

We were a little late with putting out our pumpkin this year, so last weekend we chopped her up and made some pumpkin delights.

Ingredients 

1 head of garlic

olive oil

2 medium white onions

3 tsp thyme

2 tsp oregano

2 bay leaves

1 tsp salt

1/4  tsp ground pepper

2 cups vegetable broth

1/3 cup flour

4 cups water

2 cups cooked chestnuts

2 cups lightly roasted pumpkin

4 medium Yukon gold potatoes, cut into chunks

3 stalks celery, chopped

3 lg carrots, chopped à la rustique 

Preparation

To cook chestnuts, if not already done, cut an X in their shell then, in small batches of around 4-6, boil for 5 minutes until the shell starts to curl. Remove from water and cool. After removing the shell, reboil in fresh water for an additional 5-6 minutes, then break into halves and set aside.

Cut pumpkin into large chunks and toss in oil, place on baking sheet. Trim top off garlic head to expose cloves. Place face down on baking sheet and drizzle with oil. Bake in 375°F (190°C) oven until tender, about 35 minutes. Let cool enough to handle; squeeze out cloves of garlic and discard outer. Set aside. 
Meanwhile, in large Pot,  oil over medium heat; cook onions, stirring occasionally, until golden, about 5 minutes. Stir in potatoes, carrots and celery, spice and cooked carlic; cook, stirring, for 2 minutes. Stir in flour little at a time to coat evenly; cook, stirring, for 2 minutes. Gradually stir in broth, scraping up from the bottom. Stir in 4 cups water and bring to boil; reduce heat, cover and simmer for 10 minutes. Stir in chestnuts; simmer for 5 minutes. Stir in pumpkin; simmer for 10 minutes, stir gently to keep chunks whole. Discard  bay leaves.

Can last up to 5 days in the fridge, although the the liquid may need to be reconstituted with a little water apon reheating.