Fairytale Pumpkin roasted with walnuts and dried cranberries with Brussels sprouts; Tomato soup, Pumpkin and cinnamon soup; Roasted spaghetti squash gratin; Zucchini-Asian Eggplant sauce; Babaganoushe using own grown eggplants..from garden to pan in less than 3 mins..& not all Pumpkins are carved..PHOTOS of Prep for tomorrow's Deliveries

2 weeks in the California sunshine (on my front porch step) has caused some of the inside seeds to sprout, and has added to the sweetness of the pumpkin.

One half  of this pumpkin (weighs 10 pounds) I am roasting whole for use at Thanksgiving in my pumpkin pies

Pasta sauce base made with own grown Asian eggplants. own grown peppers, onions, garlic and white wine, will add a tomato sauce, chopped zucchini and cook slowly for 1 hour..to be served with cooked pasta at client's home

These pumpkins have now become my all time faves..very deep colors and sweet flavors, and lots of flesh for recipes

Roasted Pumpkin with walnuts, dried cranberries and cinnamon..later will add cooked sprouts with fresh rosemary, sage, onions and garlic

Baked/roasted spaghetti squash for the gratin

Stewing the tomatoes for the gratin

Layers of cooked spaghetti squash, cheese, stewed tomatoes and basil to be baked at client's home

Chickpea and white eggplant dip

Pumpkin soup

Vegan cream of tomato soup, this one made with cashew milk

The completed roasted pumpkin with Brussels sprouts, walnuts and dried cranberries will be served with steamed quinoa

I love this time of year, where most of the fresh vegetables are naturally orange, such a happy color.
Usually in Southern California it is cooler, but as has become the norm now, we are headed for another heatwave.

These dishes are perfect for any type of weather as the soups are great served at room temp or even chilled, and the roasted pumpkin and squash gratins go well with any green salad or, my fave a crisp green apple and cabbage slaw.

Have a safe and wonderful Halloween, John Nigel

Own grown Asian eggplants for the gratin

 

ROASTED PUMPKIN AND YELLOW TOMATO TARTS, LENTIL SOUP; BLACK BEAN CHILI SOUP; BUTTERNUT & YAM SOUP; "CRACKING THE PUMPKIN CODE"; YAM & YELLOW TOMATO PENNE BAKE..PHOTOS OF PREP FOR TOMORROW'S DELIVERIES..VEGAN & VEGETARIAN

CURRIED LENTIL AND VEGETABLE SOUP

BLACK BEAN CHILI SOUP

BUTTERNUT & YAM SOUP

CUT OPEN THE WASHED PUMPKIN AND REMOVE SEEDS AND PULP

PEEL WITH A SHARP HEAVY KNIFE

READY FOR ROASTING, TOSSED WITH GRAPE SEED OIL, SEA SALT & GROUND CINNAMON

FILLING FOR THE "STRUDELS" YAMS, CARROTS, ONIONS, AND POTATOES

THYME  PASTRY, top with grated cheese

Top with sauteed white leeks and then with the roasted vegetables, bake 400f for 25- 30mins until lightly golden

PENNE PASTA, FRESH BASIL LEAVES, YAMS AND YELLOW TOMATO SAUCE

BAKED AND SPRINKLED WITH LIME JUICE

YELLOW TOMATO AND YAM PASTA FOR THE BAKE

PASTA BAKE READY FOR CLIENT'S OVEN

BAKED VEGETABLES AND CHEESE "STRUDELS"

Vegetarian PUMPKIN & RICE FRITTERS/Latkas..prefect alone or topped, one of my all time, most downloaded (over 1/2 a million ..it is now in my recipe book RECIPES FOR SUCCESS Only on Amazon Kindle) recipe has been updated using pumpkin

This is a wonderful recipe (I first had these Vegetable and rice pancakes, when I lived on Ibiza, Spain, when I lived there in the mid 80's) and you may use any raw vegetable as long as it is grated..do not "process" the vegetables it creates too much moisture and soggy fritters.

Serves 6 as a main course with salad and assorted cheeses/chutneys

1 cup cooked brown rice (cook the day before and allow to dry out)

3 cups grated orange fleshed pumpkin/yellow squash
 (Please buy fresh pumpkin, frozen nor canned will work, and for every 3 pounds of fresh pumpkin you will have approx. 1 1/2 pounds flesh, after peel and seeds removed. Of all fresh pumpkin Hubbard variety is almost impossible to break open ..have your grocer do it for you, or take it home and hit it with an axe)

1 cup minced/grated onion

3 cloves garlic smashed and minced

1 -2 tsp ground cinnamon (OPTIONAL)

1 tsp pumpkin spice (OPTIONAL)

sea salt and ground black pepper to taste

1/2 cup whole wheat flour*

2 large eggs beaten


Peanut or grape seed oil for frying in batches 

METHOD:

Place the onions, garlic and grated pumpkin in a colander and sprinkle lightly with 1/2 tsp sea salt and  stand at room temp over a bowl for 1 hour, then squeeze out the excess juice by squeezing the veggies in a linen cloth..this allows excess moisture to be removed (the dryer the veggies the crispier the fritters)

In a large bowl, mix the eggs, cooked rice,the drained veggies, spices and salt and pepper to taste well.

Gently fold in the flour to combine and form a tight batter (the batter will loosen over time).

In heavy bottomed skillets or non-stick pans.
Heat 3 tbsp oil and

cook in SMALL batches until golden on both sides, (ADDING MORE OIL BETWEEN AS NEEDED AND ALLOWING IT TO HEAT UP AS YOU COOK THE SMALL BATCHES).

The size of fritter is up to you..small for appetizers use a couple of  teaspoonfuls
for larger use an ice cream scoop or  a couple of tablespoonfuls.

I like to slightly flatten the tops of mine so they cook evenly, with the back of a spoon or tines of a fork.

When fully cooked and brown on both sides, remove from pan and cool/drain on wire rack DO NOT USE PAPER TOWELS AS THEY WILL STICK AND BECOME SOGGY.

As you come to the end of the batter you may add a little more flour to thicken it up.

These may be served hot, warm or room temp.
Freeze well..allow to completely cool

Serve with plain live yogurt, chutneys, apple butter, fruit sauces, salads, cheese and condiments of choice, lemon or lime wedges work well.

For varied ethnic cuisines add herbs and spices of choice ( cumin, garam masala, curry, paprika, & etc.)


* if not using whole wheat flour then use just 1 egg.

All the step-by-step photos for these Ibiza style Rice and Vegetable pancakes are in my book.

Minestrone Soup with pumpkin; Roasted veggies with barley pilau; Southwest Style Shepherd's Pie with yams; Butternut Squash pasta sauce; Photos of Tomorrow's FALL COLORS AND SEASONAL FLAVORS VEGAN-VEGETARIAN

MINESTRONE WITH TOMATO-PUMPKIN BASE

SOUTHWEST STYLE SHEPHERD'S PIE BASE, pinto beans, red bell peppers, carrots, zucchini, cumin, thyme, chili powder

BUTTERNUT SQUASH SOUP

SOUTHWEST SHEPHERD'S PIE BASE WITH SPAGHETTI ADDED FOR TEXTURES

BUTTERNUT SQUASH, RED BELL PEPPER AND COCONUT CREAM WITH FRESH BASIL PASTA SAUCE

ROASTED VEGETABLES WITH LIME JUICE, WILL BE SERVED WITH BARLEY PILAU AND GREEN BEANS

"SAUTEING" CABBAGE, BROCCOLI, MINCED GARLIC AND CARROTS IN APPLE JUICE AND COCONUT MILK

BARLEY PILAU WITH TURMERIC AND GREEN BEANS

SOUTHWEST SHEPHERD'S PIE TOPPED WITH MASHED ROASTED YAMS AND GRATED CHEESE FOR THE VEGETARIAN CLIENTS

If I told you this menu was comprised of some of the BEST superfoods on the planet, would you  believe me?

Cabbage, Fall Yellow squash and orange yams...not expensive and 1000 times better than any supplements available in the stores today!

Yams, sweet Potatoes, Good, hearty and crisp cabbage, Big Fall squashes are all IN SEASON NOW AND SOME ARE AT THEIR PEAK.

It stands to reason that eating foods at their peak, will make you feel at YOUR peak.

Try and EAT more seasonal vegetables and fruits, Kale can be expensive as it is trendy now..Cabbage is available year round, not as expensive but GREAT anti-cancer and great for digestion..even the ancient Roman Empire knew this!!

Barley is one of the oldest whole grains and is also very easy to digest, even better than rice..also not expensive.

EAT WELL, EAT BETTER AND SAVE MONEY ..that is The GOOD LIFE way.
 

WHOLE WHEAT, WALNUT-HONEY SHORTBREAD COOKIES RECIPE FOR NOVEMBER

This recipe makes very delicate, thin, walnut shortbreads that are baked very quickly.
They are perfect for unexpected guests, or when you just need something sweet with your cup of tea.
You may also use any raw nut in place of the walnuts, just make sure they are chopped fine.

This makes 12-18 cookies depending on size and taste testers

1/2 POUND DAIRY BUTTER
1/2 CUP LIQUID HONEY (NOT THE WHIPPED KIND), WARMED.
2 1/2 CUPS WHOLE WHEAT FLOUR
1/2 TSP VANILLA EXTRACT
1 CUP FINELY CHOPPED  WALNUTS
1/4TSP FINE SEA SALT (optional do not use if using salted butter)

preheat oven 350F middle shelf


Either greased cookie sheet, or greased 9 x 9inch  or 8 x 8 inch brownie pan

Cream the butter until light and fluffy.
Add the warmed (not hot) honey & vanilla and cream well. 
Carefully blend in the flour and walnuts until all is incorporated.
Scoop or spoon into greased pans and gently press down with wetted fingers or tines of fork.
Bake for 15 mins or until lightly browned around the edges.
Remove from oven and cool in pan on wire rack.
When cool enough to handle, cut into bars/fingers, DO NOT ALLOW TO COOL AND THEN TRY AND CUT OR THEY WILL BREAK.

They can be served sprinkled with sugar or powdered sugar...or just left plain...there will be no leftovers.
But just in case, store in an airtight container, under lock and key.