Sue submitted this abbreviated version of a wonderfully flavorful recipe from her cousin Ellen. If you’re really in a hurry, substitute 1 tsp. onion powder for the diced onion. You can also vary the amount of jalapenos to your taste.
1/2 medium onion, diced
1 14-oz. can black beans, pureed
1 14-oz. can vegetable broth
1 14-oz. can pure pumpkin
1 14-oz. can coconut milk
2-3 Tbs. jalapenos, diced, or 1-oz canned
2 tsp. cumin
1/2 tsp. prepared minced garlic
Combine all ingredients in a soup pot; heat to boiling; reduce heat and simmer for 5 minutes. Garnish with fresh chopped cilantro.
Here’s a veganized version of a holiday classic.
1 12-oz. package silken firm tofu
1 16-oz. can pumpkin
3/4 cup agave nectar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 9-inch unbaked deep-dish pie shell (Wholly Natural frozen pie crusts are vegan)
Preheat oven to 425°. Rinse tofu and place in blender or food processor. Process on medium speed for about 1 minute until creamy. Add pumpkin, agave nectar, salt, and spices. Process for an additional 2 minutes. Pour mixture into unbaked pie shell and bake for 15 minutes at 425°. (You may need to cover crust with foil to prevent burning.) Lower heat to 350° and bake for another 45-50 minutes. Chill and serve.