After making the pumpkin dish for dinner yesterday, I had to clean out and cook up the rest of the pumpkin last night. I pressure cooked the flesh and will freeze it for pumpkin pies at Thanksgiving. Then I cleaned off the seeds and roasted them with a little bit of salt... YUM! I know that some people use more interesting spices, but I didn't know what to do, so I just resorted to the basic salt. Anyone have any other cool pumpkin seed ideas?
My mom is in Japan for a week, so tonight we had my dad over for dinner. I made the "Squash, Fennel and Apple Soup" from the "Voluptuous Vegan" cookbook. My cousin Eliza gave me that cookbook a while back, and I was a little intimidated by it at the time... but I started looking through it and saw some nice looking recipes! So I've got one or two more coming this week. This soup was very easy and very, very delicious. Highly recommended, indeed! Apple matchsticks and chopped sage for garnish were really great. Best of all, the apples, the sage, and the butternut squash were all from our own garden! cool!
Along with soup we had a nice bright salad (orange tomato, orange bell pepper, carrot... very orange!), and some delicious "Raisin Nut Rye" bread from our amazing local bakery, Gayles. Yumola.
Last, but not least, this afternoon I made some "Apple Hemp Muffins" from "Vive Le Vegan"... it may not be the best picture ever, but the muffins are great! I got the idea from Deirdre Jean over at the Flickr Vegan Baking Pool... I used my own homegrown apple sauce, reduced the oil to 2 T, and added in some wheat bran for a little more fiber. They are really good!