Whole Roasted Pumpkin with Mushroom Ragout

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When I go to the market and see
all the different types of gourds and winter squash, all I want to do is
bring them home and play with them in the kitchen. There is something
architecturally fulfilling about taking a big edible thing like a pumpkin and
bringing out it’s simple pleasures, and presenting it in its minimally
fragmented glory. Here is an extremely easy dish you can make as a vegan
entree or an interesting side dish on your next holiday dinner table.
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Chickpea & Wild Mushroom Cakes with Basil-Mint Tzadziki

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Lately
I have been thinking this a lot: “A tzadziki would go great with this
dish.” But I hadn’t found a great, vegan plain yogurt. Although some
will argue that dairy yogurt is good for you, if you are avoiding dairy, or
keeping vegan, a dairy yogurt just won’t do. Then the other day I was headed
to one of my local grocery stores, but coming from a completely different
direction than usual. Surprise! I rode my bicycle right into the South
Pasadena Farmer’s Market. I couldn’t get from one end of the market to
the other without completely spending all of my cash. Then I found a vegan
nut cheese maker called Blode Kuh. And
there before my eyes was a sample cup filled with cashew yogurt. Yum and yay,
because not only was the yogurt fantastic, the cheese maker accepted my
credit card on his “square” thing. Gotta love technology! This
recipe is devoted to the people at Blode Kuh! Thank you for your awesome
yogurt!! Read More