Monday, October 31, 2011

Vegan pumpkin and ginger bread

Breakfast: Vegan pumpkin and ginger bread

Lunch: Vegetable noodle soup followed by vegan chocolate

Dinner: A rice and tofu stir fry

After I hollowed out our huge Halloween pumpkin I had about 10 cups of pumpkin flesh. Yep, 10 cups. A whole pan full. I guess we'll be eating pumpkin soup for a week or so now...but the Totoro pumpkin was worth it!

My best friend Sarah sent me the original recipe of this, and she recommended it so highly that I just had to veganise it. The resulting bread is incredibly squishy and doesn't look baked inside, but it's very delicious and goes down a trick or treat. And yes, it's on a pumpkin lid in the photo.

You'll need:
(Makes 1 loaf)
3/4 cup Earth Balance / soy butter / vegan margarine
1/4 cup unsweetened apple sauce
1/2 cup sugar
1 cup fresh pumpkin, grated
1 tbsp ground flax seed
3 tbsp water
1 tbsp fresh ginger, grated
2 1/2 cups plain flour

Preheat oven to 180 degrees Celcius
Cream together the Earth balance / soy butter / vegan margarine, apple sauce and sugar
Stir in the grated pumpkin
In a small bowl, mix together the ground flax seed and the water until it becomes sticky and gelantinous
Stir this into the pumpkin mixture
Stir in the ginger and sift in the flour, stirring well
Pour the batter into a loaf pan lined with greaseproof paper
Bake for 1 hour, until the top is golden and a toothpick comes out clean
Cool for 10 minutes then enjoy

This is super heavy so you'll only need small pieces although its so flavourful that you'll be itching for more. The trick or treaters should like it too, in small chunks!

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