It used to be that pumpkins were used solely for decorating the front porch for Halloween and making pies at Thanksgiving. That’s changed over the last few years, with pumpkin moving on to the dinner table, the soup bowl, the dessert dish and even the coffee mug. People everywhere seem to be in love with pumpkin. And rightly so, as pumpkins are packed with vitamins and minerals, making them nutritional powerhouses. They also contain L-triptophan, which is known for alleviating depressing and triggering feelings of happiness and well-being, making them the perfect for staving off the cold-weather blues. Pumpkins are also high in fiber and pureed pumpkin is known to help treat stomach woes. The seeds are loaded with nutrients such as zinc, iron and magnesium, so be sure to save them when carving up that jack o’lantern!
We at Vegan Heritage Press have all of your pumpkin recipe needs taken care of with our vegan cookbooks. Here are some pumpkin dishes to celebrate the beginning of fall with:
North African Pumpkin Stew from Vegan Fire and Spice by Robin Robertson. This warm, hearty stew is perfect for chilly fall evenings.
Spiced “Pumpkin” Spooncream from Practically Raw by Amber Shea Crawley. This cream is like an unbaked pie filling you can eat with a spoon!
Pasta with Creamy Pumpkin Sauce and Walnuts from Vegan Unplugged by Jon Robertson and Robin Robertson. Pasta tossed with a creamy sage-infused sauce sprinkled with walnuts is good enough to make you forget this is Pantry Cuisine.
Pumpkin-Apple Butter Cheesecake Pie from The Blooming Platter Cookbook by Betsy DiJulio. This dairy-free cheesecake is so rich and creamy that won’t want to wait until Thanksgiving to make it!
Pumpkin-Pecan Soup with Pecan Butter Croutons from Nut Butter Universe by Robin Robertson. Pecan butter is the perfect complement to pumpkin, making this a quintessentially fall dish.
Whatever type of pumpkin dish you decide to make this fall, we hope you enjoy it!
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