Not kidding! My neighbor Karen messaged me the other day with a recipe for Mexican Pumpkin Empanadas. She said, “ Clio, just veganize it.” I love the confidence Karen 🙂 But really, that’s the beauty of this whole vegan thing, so far there has been nothing I haven’t been able to replicate except of course a leg of lamb, roast beef, chicken cacciatore or a stuffed turkey. Which brings up the challenge of next week. After making this fun recipe, I know what one of my contributions to our Thanksgiving Dinner will be.
Karen found this recipe at allrecipes.com and I am so glad she did. And again, for all of you out there in the blogosphere, considering veganism, if I can do it, so can you… onward.
Vegan Mexican Pumpkin Empanadas Ingredients
Serving: 12 Prep time: 20 minutes Cook time: 20 minutes Preheat Oven: 350 degrees
- 3 cups all-purpose flour
- ⅓ cup Lakanto Monkfruit Sweetener
- 1 ½ tsp salt
- ½ tsp baking powder
- 1 cup vegetable shortening
- 1 cup warm water
Vegan Pumpkin Empanadas Filling
- 4 cups canned pure pumpkin
- 2 tbsp flax seed meal (egg replacement)
- 4 Tbsp warm water (egg replacement)
- 1 cup Lakanto Monkfruit Sweetener
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
(Notice the egg replacement w/ flax seed.)
Vegan Mexican Pumpkin Empanadas Recipe
Step 1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Step 2. In a large bowl, whisk flour, ⅓ cup ‘sweetener’, 1 ½ tsp of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs; stir in water in, about 2 tbsp at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll portions into balls. Cover the balls with a cloth, and allow to rest while you make the filling.
Step 3. Cover the 2 tbsp of flaxseed meal with 4 tbsp warm water and stir really well.It will be thick, add a little more water and try to get the lumps out, but it will be thick. Mix the flax seed meal with the pumpkin, 1 cup ‘sweetener’, 1 tsp salt, cinnamon, ginger, and cloves together until smooth.
Step 4. On a floured surface, roll each dough ball out into a thin circle about 6 inches across.; spoon about ¼ cup of the filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each with water.
Step 5. Bake in the preheated oven until the filling is hot and the crusts are shiny and browned for about 20 minutes.
You have no idea how good these were. I mean delish! How many times have you wished you could have your own pumpkin pie? I’m going to get personal, lots of times 🙂 Well, here’s the answer: Pumpkin Empanadas. My brain is already racing with all the possibilities for what I can hide in empanada dough.
Oh, I guess it’s already been done; Clare just told me she’s had the most wonderful empanadas stuffed with savory potatoes and a Caribbean spice. Where have I been?
Living a very full life apparently…speaking of which next week is Thanksgiving.
Do you remember my blog; Vegan Chickpea Cutlets, well that’s what’s on the menu. We were amazed how good it was to have something ‘meaty’ and required a knife. I’ll serve those smothered with a Mustard/Sherry Sauce along a side of roasted brussels sprouts swimming in browned Earth Balance Buttery Spread, with some mashed yams delicately topped with fresh cranberry sauce (for color) and a nice punch. You know, that’s fun of all of this, the planning and anticipation. I already know what I’m wearing. I’ll even put on a bra 🙂
Rick had a meeting with his doctor last Friday, it’s been six weeks since he finished the radiation treatment. At moments during these last months we felt like time was moving agonizingly slow; swimming in jello slow. And inexplicably four months have screamed by. Crazy…at this point, it’s the fatigue and hot flashes from the hormone treatment. According to the side-effects he’s experiencing, he’s in the top 30%. He’s always said, he’d rather be lucky than smart. 🙂
I can’t help but think it’s the clean diet and his being in such good shape from the beginning… So back to Thanksgiving, I’m embarrassed how thankful and full of gratitude I am. Especially in the face of how many, literally millions of people suffering this year. If you can, give to your local food bank:
“in El Dorado, Nevada, and Placer Counties alone, over 80,000 (1 in 7) individuals do not know where their next meal will come from. Over 26,00 (1 in 5) are children. 305 of seniors in our region report having to choose between food and paying for medicine or medical care.” – placerfoodbank.org.
I’d like to take this opportunity to give a shout out to Raley’s Grocery Store. Raley’s is where I do my shopping here in Auburn California. Everytime I use my credit card, there is an option to give a few bucks to Raley’s Food for Families.
“Joyce Raley and former Raley president Chock Collins founded Food for Families, 501c3 organization, in 1986 when they recognized we have a responsibility and ability to help alleviate hunger in our community. With the help from our customers and vendors, Raley’s Food for Families has provided millions of meals to local families. Raley’s absorbs the administrative costs, maximizing the impact of every donation. Our partnership with Feeding America means funds are distributed efficiently to county food banks.” – raleys.com
Get this; $42 million raised and 41 million meals donated!!
“Real generosity towards the future lies in giving all to the present.” -Albert Camus