Okay, folks, I’m just going by my memory here. If you’d like to try these, I know that you may alter some of the ingredients to your liking. That’s how I cook, so of course, go ahead. Well, earlier in the week, I bought a large butternut squash, and it sat in my basket on the kitchen counter for a couple of days. Then on Wednesday, I got the urge to cook something in the crock pot and decided to make a squash stew. I peeled and cubed the squash, then decided to add some celery, onion, corn, great northern beans, and a variety of seasonings. I cooked all the ingredients in a light veggie broth. I added the corn and beans (which were precooked) during the last 20 minutes. The result was a delicious soup.
What’s soup without bread? Well, since I had some pumpkin and some cornmeal in the pantry, I searched the web for recipes for pumpkin cornbread muffins. I came across several, but was not satisfied with any. So, I just took a few ideas from each and created my own recipe. I baked the batter in a glass, 9″ x 9″ cake pan. It turned out well.
Place all in crock pot (except corn and beans) and cook on high for three hours; then on low for one to two hours; add the corn and beans the last 15 minutes or half hour.
Veganishta Pumpkin Cornbread 1 cup yellow cornmeal 2 cups white whole wheat flour 3/4 cup brown sugar (you can substitute your preferred sweetener) 1 tbsp cinnamon 4 tsp baking powder 1/4 cup canola oil 1/2 cup unsweetened applesauce 1-1/2 cups canned pumpkin 1/4 cup almond milk
Mix all ingredients together in a bowl and pour into 9″ x 9″ cake pan or muffin pans of your choice. Bake at 350 degrees for 40-45 minutes. Serve with Earth Balance butter–that’s what I did!