Until next year, I’ll be dreaming up more pumpkin recipes – perhaps a pumpkin pasta dough, pumpkin juice mead, or pumpkin ketchup…
Kimchi adds a welcome spice and acidity to fries and miso gravy. This is the ultimate meal for when you need to eat with your hands, lick your fingers, and chow down.
The Pumpkin Challenge has been moving along this year quite nicely! We’ve had a steady supply of baked goods to rely on, including Jake’s pumpkin granola and pumpkin rye bread, along with some savory cheddar muffins I made with pumpkin in the batter. We also got a chance to go out pumpkin picking, and came…
I was in the mood for mapo tofu a few days ago, and made a vegan version substituting Chinese cabbage and shiitake mushrooms for meat. The mushrooms have a deep umami, and paired with crumbled soft tofu, the recipe below made for a rich, savory, spicy stew.
I really love the flavors of this kimchi: tangy pumpkin and dark leafy greens fermented with bright ginger, fall apples, and chiles.
This year Jake and I have embarked on the 6th Annual Pumpkin Challenge, where we aim to eat pumpkin each day for the month.
These pumpkin potstickers are a tried and true pumpkin challenge favorite, and I look forward to them as an October treat.
These empanadas are savory and delicious, and the sweet saucy filling pairs well with a bright salsa.