![Vegan: Crispy Potato, Onion, and Mushroom Rösti | Serious Eats : Recipes
[via veganrecipecollection]](http://25.media.tumblr.com/1c4efb861bb0664091aec9f517c1735a/tumblr_mffdyiwrkT1rzwsgfo1_500.jpg)
Butternut Squash Veggie Pizza
Is it Winter yet? Not really, right? OK good, because I’m still talking about Fall.
Fall and pizza.
Pizza and fall .
These are two of my most favorite things. Which is why this butternut squash topped veggie pizza represents the epitome of so much that I love dearly. 
Quick and easy recipes that don’t require a lot of work are totally up there on the top of that “Things I Love” list too. And this is by far one of the quickest homemade pizzas I’ve ever made. So, bonus points for that!
Three of my most favorite things all wrapped up into a super easy, homemade pizza! Well, Ok folks. That’s it. We can pack it up and go home now because with this recipe, my life is pretty much complete.
Ingredients:
For the dough -
2 cups whole wheat flour
1 package active dry yeast
3/4 tsp. salt
1 T olive oil
1 tsp. honey
1 cup warm water
dash of oregano
dash of basil
For the Pizza-
For the pizza-
1/2 can (about 16 oz.) of red tomato sauce (I used Classico’s Tomato and Basil)
1/4 red onion, sliced (long thing pieces)
1 cup baby spinach leaves
1 cup butternut squash, mashed
1 cup chopped red bell peppers
Directions:
To make the dough-
1. In a large bowl, mix together very well the flour, yeast and salt. Sprinkle in a few dashes of the basil and oregano and mix again.
2. Pour in the water, oil, and honey, then mix again until everything is well blended.
3. Cover the dough mixture with a warm cloth and place in a warm spot for about 10 minutes.
4. Sprinkle a small amount of flour onto a lightly greased pizza pan. When dough is ready, place it on the pan, press it down and spread it out into a circular, pizza-like shape. (To form a thicker outer crust, roll the edges.)
To make the pizza-
1. Spread half of the sauce evenly over the rolled out dough.
2. Spread the spinach leaves, red onion slices, and red pepper chunks over the sauce.
3. Spread the reaming sauce over the spinach, onions, and peppers.
4. Place medium-sized spoonfuls of the mashed squash throughout the toppings, spreading them out evenly over the whole pie.
4. Bake at 425 for 15-20 minutes or until crust is golden brown.
Vegan Whole Wheat Blueberry Scone Muffins
This is a guest post by The Hungry Runner’s Hungry Writing Roommate, Breanne.
Do you love scones but don’t feel like expending the energy to mold them into pretty triangles? Or, like Katie and myself, do you not have a baking sheet with which to lay out said triangles?
Then you need a “Scuffin!” Which is a scone baked in a muffin tin. Fall weather always makes me crave a hot cup of earl grey tea and a blueberry scone, but I find it so hard to rationalize paying $2.35 for a “medium” scone at a coffee shop and $1.75 for a cup of tea when I can buy a 1/2 a pint of blueberries for two bucks on the street and bake NINE scones with the ingredients we have in our kitchen.
Which means, Katie and I can each have four, yes people F-O-U-R nights of evening tea and a blueberry scone for the price of one! (And between you and me, these scuffins are much better than anything Starbucks has to offer in the scone department).
Ingredients:
1 and 3/4 c. whole wheat flour
1/2 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp plus 1/8 tsp salt
3 T coconut oil
2/3 cup milk of choice (Almond milk)
1 T white vinegar or lemon juice
BLUEBERRIES!
Directions:
1. Preheat oven to 375 degrees F and Grease your muffin pan.
2. In a large bowl mic together all the dry ingredients.
3. In a smaller bowl, mix the vinegar and milk. Let sit for at least 5 minutes.
4. Add milk/vinegar mixture and oil to the dry ingredients. Mix lightly, just until everything comes together. Transfer the dough to a tray, and knead a few times until it’s not sticky. (Sprinkle with more flour if needed.)
5. Scoop 1/4C of batter into greased muffin slots. Press blueberries onto tops of each “scuffin.”
6. Bake 14-15 minutes.
**Note: because I like the blueberries evenly distributed among my scuffins and because I like them on the top of my scones, I put the blueberries on last on the tops of the scuffin globs, but you can mix them right in the dough if you so desire.
Breanne is an MFA grad student at Columbia University. She is also Katie’s roommate and a fellow Food Enthusiast.
The Great Pumpkin Potluck Recipe
I believe in The Great Pumpkin.
I really do. Because it came to my apartment last night and produced for Breanne and I this Great Pumpkin Potluck dish on the eve of Halloween.
[image via]
Great, because it comes from The Great Pumpkin. And also just because it is literally, yes, you guessed it… great.
But before you get cooking and summon The Great Pumpkin into your own kitchen, a few fun facts!
- Linus was the only Peanut who believed in The Great Pumpkin. (I support you Linus. I believe!)
- According to Linus, The Great Pumpkin only rises from the most sincere pumpkin patch. (Now what exactly makes a pumpkin patch sincere? I really want to know.)
- Even though she didn’t believe, Sally waited for The Great Pumpkin with Linus because she loved him. (D’awww!)
- Linus’ sister Lucy was ashamed to have a brother who believed in The Great Pumpkin. (Silly Lucy. If only you knew what great food it brings!)
- Sally becomes angry with herself for choosing to wait with Linus instead of Trick-or-Treating and exclaims, “I could’ve had candy-apples and gum, and cookies, and money, and all sorts of things!” (Or, you could’ve waited just a little bit longer and had this Great Pumpkin Potluck!)
Ingredients:
3 T Olive Oil
red onion, diced
1 cup butternut squash, baked and cubed
1/2 cup chick peas
2/3 cup white kidney beans
1 large carrot, chopped
1/2 cup coconut milk
1/2 cup pumpkin puree
nutmeg
chili powder
Directions:
1. Heat 2 tablespoons of the olive oil. Add the diced onion and a few dashes of nutmeg and chili powder. Heat until fragrant.
2. Toss in the squash, then add in the last tablespoon of olive oil and stir.
3. Pour in the coconut milk and bring the mixture to a boil. Add in the chick peas, kidney beans, pumpkin puree, and carrots. Stir well while also sprinkling a few more generous dashes of nutmeg and chili powder.
4. Return stove to medium heat and simmer for 10-12 minutes or until most of the coconut milk is absorbed, sprinkling in more nutmeg and chili powder periodically and stirring occasionally.
Happy Halloween Hungry Readers!!
Who me? NO WAY!! Candy all day, everyday. (OK, not everyday. Just today :P)
Homemade Oatmeal Bread
Some weeks I buy a loaf of bread.
Others, I make my own.
And let me tell you something right now. The weeks when I make my own bread are somehow always infinitely better than the ones where I simply stock the pantry with plain-old, store bought bread.
Having a loaf of this oatmeal bread on hand will make you feel as though you’re living inside a bakery. Just think, fluffy, fresh bread for a veggie sandwich, or to pair with a warm dinner dish at the tip of your fingers, always. If this sort of thing is missing from your life at the moment, you may need to reconsider some of your life choices.
Make the change today. Switch over to the homemade bread side. Any day is the perfect day to start living your best bread life.
[Recipe adapted from Eat Live Run]
Ingredients:
1 & 1/2 cups all purpose flour
4 T Rolled or Quick Oats
1 T sugar
1 packet active dry yeast
2 tsp. salt
1 T soft butter
1 cup warm water
Directions:
1. Activate the yeast by sprinkling it over 1/2 cup warm water mixed with a dash of sugar. Let sit for about 10 minutes.
2. In a large bowl, mix together the flour, oats, sugar, and salt.
3. Mix in the butter, then slowly add the water and stir. When all ingredients are well mixed, use your hands, or a dough hook, to knead the dough for about 5-8 minutes. (Warning: it will be sticky and you may want to sprinkle on more flour to make less so.)
4. Cover the bowl with a cloth and set in a warm place to rice for about 1 hour, or until the dough doubles in size.
5. When the dough is ready, place it on a lightly floured surface and use your hands to flatten it out. (It may still be sticky, in which case you will need to sprinkle on more flour.)
6. Form dough into a “log shape” and place in a greased loaf pan. Sprinkle the top with more oats.
7. Bake at 375 F for about 45 minutes or until loaf is golden brown.
8. When it’s ready, remove the loaf from the pan to let cool before slicing.
