Pumpkin Cinnamon Rolls

Happy Groundhog Day!

So because it is my birth month I've decided to indulge myself a bit during the next 30 days.  I decided to start with these magnificent cinnamon rolls! As cliche as it is to say this, it's true that you can't eat just one! I put pumpkin not only in the bread part but in the filling as well to give it a nice velvety texture and sneak in some extra vitamins. So I guess you could argue that these are healthy? Maybe? No? I'm going to pretend they are anyway.

Now this recipe uses the baguette recipe with some modifications.  You can always halve this or you can freeze extra rolls either before or after baking to save them for later.  This is not a "super easy" recipe, it does take a little bit of time, but its well worth it!  These do not need a glaze but if you would like one you could always add that on top after they've baked.

These cinnamon rolls have a distinctive pumpkin and cinnamon flavor, and are moist and delicious.  The bread part is a little more firm so these stay together better while you are eating them.  Don't be shy with the filling! It's really what makes these rolls great!

Pumpkin Cinnamon Rolls ( Makes about 22 Rolls)
Bread:
2.5 C. Bread Flour (plus extra for rolling out the dough)
1 t. Fine Salt
1/4-1/3 Honey (or other liquid sweetener, to taste)
1/4 C. Warm Water
3 T. Maple Syrup
2 1/4 t. Yeast (1 package)
1 C Pumpkin Puree
1/2 t. Ground Cinnamon
1/2 t. Pumpkin Pie Spice

Filling:
1.5 C. Walnuts
1.5 C. Pecans
1/2 C. Pumpkin Puree
1/2 C. Palm Sugar (or brown sugar)
1/3- 1/2 C.  Honey (or other liquid sweetener, to taste)
1/3 C. Maple Syrup
2-3 T. Ground Cinnamon (generous)
1/4 t. Ground Nutmeg (optional)
2 T. Vegan Butter
1/2 t. Fine Salt
9 dates, diced into pea sized pieces
Pinch of Ground Cloves and Ginger

1. Preheat oven to 375 F. Proof the yeast in the warm water.  Mix all other ingredients, plus the yeast mixture in a mixing bowl. Cover with plastic wrap and allow to rise for 1 hour. It won't rise much and that's ok.
2. Put pecans and walnuts in a food processor and pulse until they are a coarse meal. Some larger pieces are ok.  Add nuts and all other ingredients together and mix thoroughly.
3. Divide the dough in two pieces. Roll on a floured surface into rectangles about 10"x14" (less if you want a thicker, more dense bread). 
4. Spread half of the filling on the dough and roll it fairly tightly into a log. Take a sharp knife and cut the log into sections. How many is up to you but I did between 8 and 10 per log depending on how tall I wanted the rolls to be. Mine were about 1.5" or so tall. Repeat for the second log.
5. Place finished rolls on a baking sheet or in a 9" cake pan (non stick or greased) and bake for 20-25 minutes.

Notes: These keep for several days and you can always make them ahead.  I have never frozen them but I imagine that would also work.

Chewy Pumpkin Cookies

Usually I am a die hard chocolate chip cookie fan but in the fall I love the flavor of pumpkin.  To me it's just an added bonus that pumpkin is also good for you.  I think it's even better for you when paired with chocolate! I adapted this from a recipe on Have Cake, Will Travel.

Chewy Pumpkin Cookies (Yields 12 large cookies)

1 C. Whole Wheat Pastry Flour
1 C. Ground Oats (oats ground up in a food processor)
1 1/2 t. Ground Cinnamon
2 T. Arrowroot Powder (heaping, very heaping)
1/2 t. Sea Salt
1 t. baking powder
1/2 C. Vegan Butter (or vegetable shortening)
1 C. Palm Sugar (other other vegan granulated sugar)
1/2 C. Honey (or other vegan sweetener)
3/4 C. Pumpkin Puree (be generous)
2 t. Vanilla Extract
1 C. Chocolate chips (you can put in slightly less if you don't like as much chocolate)

1. In a large bowl cream together the sweeteners and the butter or shortening with a mixer.  Add in the vanilla and pumpkin until combined. 

2. Mix together the dry ingredients in a separate bowl.  Fold them into the wet ingredients and mix until combined.  Add the chocolate chips and stir again.

3.  Using a spoon place dollops of cookie dough on a greased cookie sheet and shape them how you would like them.  They wont rise much so flatten them a little.  Put in the fridge until dough is chilled.

4. Preaheat oven to 350F and bake for 17 minutes or until golden brown on the edges.  It may be hard to tell if they are done but a good way to check is to look at the bottoms.  Nicely browned bottoms mean they are done :)

Notes: Baking these too long will cause them to dry out.  If you don't want to bake all the dough you can always freeze some in cookie shaped discs for later!  Store in a sealed container on the counter. 

Thai Pumpkin Coconut Soup

Happy Vegan MOFO everyone!

Now that fall is in full swing I'm totally into pumpkin, squash, and soup; preferably all together! This soup is one of my favorites and is frequently requested by dinner guests.  I make it several times during the fall and winter and the flavors never get old.  Don't be fooled though! This soup uses easy to find ingredients, is pretty quick to make,  and is in no way rocket science!

Thai Pumpkin Coconut Soup
16 C. Water
1 medium onion, very small dice
6 Boullion Cubes (I use Rapunzel brand, no salt added)
1 can coconut milk
1 T. Fresh Ginger, minced
1 Package Soft Tofu, cubed
1 Large Butternut squash, peeled and cut in bite size pieces (about 3 cups)
3 Large Sweet Potatoes, peeled and cut in bite size pieces (about 3 cups)
3 T. Soy Sauce
1 T. Salt
1/2 T. Pepper
1 t. Ground Cumin
1 T. Parsley
1 t. Dill
1 t. Basil
3 cloves of garlic, minced
Juice of one large lemon
1 t. Tumeric
1 t. Chili Powder
3-4 Generous handfuls of baby spinach, washed

Optional: (add at the end)
1-2 t. Thai Chili Sauce, or 1/2 t. Dried Chili Flakes, or 1-2 Fresh Red Chilies Sliced
2 t. Agave (add to level out the spice if needed)
Juice of 1-2 Limes (if you like extra citrus flavor)

1. In a large stockpot saute the garlic and the onions in olive oil until the onions are translucent and the garlic lightly golden.
2. Add the water and the bouillon cubes.  While the bullion cubes are disintegrating in the water cut the squash and the potatoes and add them to the stock pot.  Bring to a boil and after 7-8 minutes check on the potatoes and squash.  When they are cooked reduce the heat to low and add all of the other ingredients except the tofu and the spinach.
3. Shortly before you want to serve the soup add the tofu cubes and allow them to warm through.  Add the spinach and stir.  Allow the spinach to wilt.  Serve immediately.  Enjoy!

Notes: This soup makes excellent leftovers and is good with or without bread. The spinach doesn't get weird even after a few days. This soup can also be frozen (without the spinach and tofu).  Experiment with the spices and don't be shy about trying more or less of the flavors you like!  This soup is about bold flavors, so don't be shy!