Fried Cabbage and Potatoes, Indian Style

3 TBSP oil
1 medium onion, chopped
1 tsp mustard seeds
4 large potatoes, unpeeled, cut in 1/2-inch dice
8 cups coarsely shredded cabbage (about 1 1/4 lbs)
1 tsp minced fresh ginger or 1/4 tsp ginger powder
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cayenne
1 1/2 tsp salt
1 tomato, chopped (or 1/2 c. salsa if you don't have a tomato)
juice of 1 lemon

Heat oil in large, heavy skillet and saute onion with mustard seeds until the seeds pop.

Add potatoes to skillet and cook, stirring occasionally, for about 5 minutes. Add cabbage, spices, and salt. Stir to mix evenly and cook, uncovered, about 25 minutes, stirring occasionally until vegetables are tender and golden. Pay close attention during the last 5 to 10 minutes to prevent overcooking. Just before serving, stir in tomato and lemon juice.

Serves 6-8 as one of several selections or 3-4 if you are a poor student eating nothing but this and chapati for dinner. May be held a while and reheated, if necessary. Add tomato and lemon, however, just before serving.

From American Wholefoods Cuisine.

Pumpkin Squares

Crust:
1C flour
1/2C rolled oats
1/2C brown sugar
1 stick butter

Filling:
1# can pumpkin
1t cinnamon
1-13oz can evap. milk
1/4t cloves
2 eggs
1/2t ginger
3/4 C sugar

Topping:
1/2C walnuts
1/2C brown sugar
2T butter

Combine crust ingredients and mix till crumbly, using low speed of electric mixer. Press into 9x13 pan and bake at 350° for 15 minutes.

Combine filling ingredients and beat well. Pour into baked crust. Bake at 350° for 20 more minutes.

Combine topping and sprinkle over filling. Return to oven and bake for 20-30 more minutes, till knife comes out clean.

From Jill in Kentucky

Pumpkin Blender Pancakes

In Blender Mix:
Scant 2 cups cups water (between 1 ¾ and 2 cups)
1 ½ cups whole grain
¾ cup powdered milk
½ cup canned pumpkin
¾ teaspoon pumpkin pie spice
Blend on high for 3 minutes.
Add:
2 eggs
3 Tbsp oil
1 ½ Tbsp honey
heaping ¼ tsp salt

Blend for 1 more minute. At the very end, add:
1 ½ Tbsp baking powder
Pulse three times, just enough to mix, Mixture should foam up. Cook immediately on hot skillet.
This is 1.5 of the originally recipe – so it makes enough for a family of 5 with a few leftover for kids to have later as a snack.

Apple Cider Syrup/Sauce

1 cup sugar
2 Tablespoons cornstarch
¼ tsp. Cinnamon
¼ nutmeg
2 cups apple cider
2 TBSP lemon juice

Stir over medium high until thickened and then stir in:

¼ cup butter

From Stick Girl at SL.

Pumpkin Doughnuts

1 ½ c. sugar
5 ½ c. flour
2 T. butter

Cut the butter into the flour and sugar.

4 t. baking powder
2 eggs

Add these next.

1 c. pumpkin (or mashed potatoes)
1 t. salt
1 t. cinnamon (I used 2 tsp pumpkin pie spice and omitted other spices)
¾ c. milk
¼ t. nutmeg

Mix. Roll ½” thick. Cut out with doughnut cutter. Fry 5 to 6 doughnuts at a time in 375 oil 2-3 minutes, turning once. Drain on cooling rack set over paper towels. Holes take less time to cook.

Cinnamon Sugar: 1 c. sugar with 1 T. cinnamon in pie pan—roll doughnuts to coat.

Pumpkin White Chip Macadamia Bars

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2/3 cup coarsely chopped macadamia nuts

Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in 1 1/2 cup morsels and nuts. Spread into prepared jelly-roll pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Cut into bars.

From NJLisa @ SL. Note from Lisa: If I am making them for every day or for the kids, I leave out the Macadamia nuts; and use half the amount of white chocolate chips and put them all in the batter. The cookies are always a big hit and they freeze well.

Three-Bean Dal

Dal makhani is made with three kinds of dried beans and takes too long to cook for most nights--this recipe is much easier! I put the spices together in a small bowl while the beans are simmering so that I don't have to do all that measuring in a hurry at the end.

1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped

Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft--about 20 minutes.

Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook about 30 seconds. Add the cumin coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust seasonings.

Serve hot, garnished with the cilantro. Serves 6.

Recipe from The Vegan Planet

Pumpkin Spice Cookies

My mom doesn't remember making these cookies, but my sister and I remembered them well. We dug through Mom's recipe box and cookbooks until we found the recipe. Now we both make them for our children. These are rolled out like a sugar cookie, but have a delightfully warm, spicy taste. My favorite way to make them for autumn is to use my little leaf-shaped cookie cutters and color the frosting in red, yellow, and orange to make them look like autumn leaves.

1 1/2 cups sugar
1 cup butter
1 egg
2 1/2 cups flour
3/4 teaspoon pumpkin pie spice (or a mixture of cinnamon, cloves, and allspice)

Cream together butter and sugar, then add egg, beating well. Blend in the flour and the spice. Separate into two disks, cover in plastic wrap, and chill for 1 hour.

Roll out cookies and cut into desired shapes. Bake at 400 degrees, on cookies sheets covered in parchment paper or silicone mats, until just starting to lightly brown. Bake time will depend on size of cookies. Cool 5 minutes before removing from pan.

Frosting:
3 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla
dash of salt
food coloring

Hamburger Buns

• 1 cup milk
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1 (.25 ounce) envelope active dry yeast
• 1 egg yolk
• 1 tablespoon water

1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.