Here we are with the final Iron Chef challenge of VeganMoFo. Such great, great entries this whole month! Thanks to everyone who participated!
Laura, from Peace by Pastries, went the classic hippy vegan route with her fantastic Carrot-Lentil Loaf with Pumpkin-Tomato Sauce. Hello autumn!
Veg-in-Training made a crazy Pumpkin Pie Infused Vodka for her entry that will be finished around Thanksgiving. Such dedication! Can't wait to hear how it turns out!
Megan, from Down Home Vegan, is a girl after my own heart and made a Thanksgiving Calzone with some pumpkin gravy for dipping goodness. Heck yeah!
I made Pumpkin-Carrot Tortellini with a Sage-butter sauce. So good! It took awhile to make, because I got all ambitious and decided I wanted to use whole pumpkins and not the canned stuff. I was pretty scared I was going to chop a finger off cutting up and gutting the pumpkins, but I managed to come out with all appendages intact and some yummy roasted pumpkins and carrots. I made waaaaaaay more filling than wonton wrappers, so the filling is going to be either used in calzones (thanks Megan!) or in stuffed shells sometime this week.
Filling included roasted pumpkin, roasted carrots, roasted head of garlic, a walnut cream (just blended walnuts + tofu + nooch + a little olive oil to blend it better). All of this was mixed together and stuffed into wonton wrappers. I wanted to make my own pasta, but I had these in the freezer anyways, and I was taking too long cutting up the pumpkins anyways. Also, I'm really bad at making the tortellini shape. Maybe it's easier with a square.
Sage-butter sauce is exactly what it sounds like; fresh sage sauteed in some earth balance, salt/pepper/garlic.