Crunchy, cinnamon-spiced Fall is fully upon us. Gourds at the grocery store, mums on the front porch, root vegetables on parade — Fall is the season of slow cooking and hot toddies. As reluctant as I always am to leave summer behind, I do have a soft spot for Fall, all the filling food and cuddling…Football is even kinda growing on me. (But don’t tell baseball.)
This past weekend, the Farm to Family Market held a harvest festival, complete with a localvore potluck. I was inspired by my recent groupon-induced shopping spree at the market to use apples and pumpkins. Both looked beautiful and Autumntacular as a centerpiece on our kitchen table, but the time had come to REALLY enjoy them. I chose two simple restricted-diet-friendly recipes to share: Vegan Miso Pumpkin Soup & Gluten-Free Dutch Apple Pie
Vegan Miso Pumpkin Soup
Adapted from deliciouslivingmag.com
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 small sugar pie pumpkins, seeds & junk removed, roasted & pureed
3 cups vegetable broth
2 teaspoons salt
⅛ teaspoon cayenne pepper
1 cup plain soy milk
3 tablespoons mild miso
several sprigs of basil or cilantro, for garnish
Heat oil in a saucepot over medium heat, and sauté onion and garlic for approximately 2 minutes or until translucent. Add puréed pumpkin, ginger, vegetable broth, salt and cayenne pepper. Bring to a boil. Reduce heat, and cook for 5 minutes. Add soy milk and miso; cook for 1 minute more without bringing to a boil.
Transfer soup to a food processor and purée in batches until smooth. Adjust seasonings to taste, and garnish.
Gluten-Free Apple Pie
Adapted from kingarthurflour.com. Makes 1 9-inch pie crust. Double recipe for a top crust.
1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons cold butter
1 large egg
2 teaspoons lemon juice or vinegar
Lightly grease a 9″ pie pan. Whisk together the flour blend, sugar, xanthan gum, and salt. Cut the cold butter into cubes, and then work the pats into the flour mixture till it’s crumbly, with some larger, pea-sized chunks of butter remaining.
Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture comes together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a ball and chill for an hour, or up to overnight.
Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour. Invert the crust into the prepared pie pan.
2/3 cup sugar
3 tablespoons gluten-free flour
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices of cored, peeled apples
1 teaspoon vanilla extract
1 egg + 2 teaspoons water, for eggwash
Preheat oven to 375 degrees.
Combine all ingredients in a large bowl, and mix well to season all of the apples. Pour into prepared crust. Roll out a second crust and gently top apples, crimping the edges of the crust as you go. Brush with eggwash.
Bake for 20 minutes at 375, and then lower the oven temperature to 350. Continue to bake for another 30 minutes. Allow to cool for at least 45 minutes before slicing.