Hey There, Pumpkin!: A Cobbler Recipe

Something you probably don’t know about me is that I like to mark the months with flavors. In September, everything I eat has apples. In November, it’s all cranberry-centered; December, peppermint. October, however, is my favorite flavor. It’s apparently everyone’s favorite, because suddenly, every coffee shop, bakery, and bar has food and drink highlighting this most wonderful squash.

Have you guessed my October flavor yet? Unoriginally, it’s pumpkin.

However, I have run into two unexpected hangups here in lovely London. The first one I was prepared for–I have no oven. And that’s fine. I might be missing out on pumpkin muffins, but I can make pancakes, and they’re almost as good. The second obstacle was one that completely knocked me off my feet–there is no canned pumpkin in London.

Every store in America has canned pumpkin sitting happily on the shelf. I spent most of my Monday in a panic, taking the bus from store to store, only to be met with the same confused expression when I asked, somewhat wildly, “Do you have any canned pumpkin?” No one knew what I was taking about. I despaired.

Luckily, I found a few cans tucked away in the back of a shelf of a Waitrose, the fifth store of my search. I bought all of them. So while my pumpkin panic is slightly abated, I decided to create something fun, seasonal, and different. It should hold me over until I have to go pumpkin hunting again.

Pumpkin cobbler might sound unusual, but it has all the goodness of a pie and much less preparation. Plus, it’s made in a slow cooker, so you can slap it together in the afternoon and forget about it until you’re curled up with Netflix that night. Serve with your favorite non-dairy ice cream (I used Almond Dream’s Praline. So good.)

Pumpkin Cobbler

For the Pumpkin Layer:

  • 15 oz pumpkin puree
  • 1/2 cup applesauce
  • 1/4 cup almond milk
  • 2 tablespoons agave
  • 2 tsp. pumpkin pie spice
  • Pinch salt
  • 1 tsp vanilla

For the Crust Layer:

  •  1 cup flour
  • 3/4 cup sugar
  • 1/2 tablespoon baking powder
  • 1 tsp. pumpkin pie spice
  • 1/2 cup melted vegan butter
Easy as 1, 2, 3!

1. Mix all the ingredients for the pumpkin layer together, and then scoop into the bottom of your crock pot.
2. Mix everything except the melted butter together for the crust layer, and pour on top of the pumpkin layer. Drizzle the melted butter over the top of the crust layer.
3. Set on low and let cook for 4 hours. The top with get puffy and golden. Serve and enjoy!

So easy, right? This recipe is for a smaller crockpot, around 1.5 litres, so if you wanted to make it bigger, this easily doubles. Enjoy pumpkin season, my friends!


Mushroom Stroganoff

Here in London, it’s starting to get a little chilly. The sky is cloudy, the wind is brisk, and the leaves are just turning red at the edges. This weather is a far cry from the hundred-degree heat of my desert hometown, and it’s got me in the mood for autumnal food. Since I figure it’s probably still too early to break out the pumpkin muffins and gingerbread, I decided to make something that is fitting for any season, while still having those warm notes of fall.

Time to get excited, ’cause we’re making stroganoff.

Seriously, how good is stroganoff? It’s comforting, savory, and just a little spicy. And you get to eat noodles! Nothing warms up a brisk evening like a big plate of stroganoff. Red wine provides the depth of flavor normally found in beef, and varying the cuts of the mushrooms brings fun texture to the sauce.

Now, I know that this recipe has a soy substitute. I try very hard to make sure that my recipes don’t use substitutes, but in this case, I just couldn’t think of anything else that would provide the creaminess the sauce needed. There are so many wonderful soy-based creams out there; I promise you won’t be able to taste the difference. Plus, if you have always felt a little hesitant about trying vegan alternatives, soy cream is the best way to test the water. Be adventurous!

Mushroom Stroganoff

  • 16 oz. portobello mushrooms, some sliced, some chopped
  • 1 onion, chopped
  •  1/4 cup red wine
  • 3 cups vegetable broth (or 3 cups water and a veggie bouillon cube)
  • 2 tablespoons flour
  • 16 oz noodles
  • 3/4 cup soy cream
  1. Saute the mushrooms and onions with the red wine until soft. Remove from heat and set aside.
  2.  Put the noodles on to boil. If you fill the pot with hot water first, it helps to cut down on boiling time.
  3. Meanwhile, in a smaller pot, bring the broth to boil (or the water and cube). Whisk in the flour until thickened.
  4. Stir the thickened broth into the pan with the mushrooms and onions, then stir in the cream. Season generously with salt and pepper.
  5. Drain the noodles. Pile noodles and sauce on your plate, and top with paprika and parsley if you’re feeling feisty.

And you’re done! Talk about easy. This a deeply satisfying meal that comes together in a snap; perfect for weeknight cooking. Pair with the rest of that red wine, and you are set! Have a wonderful weekend, friends.