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Vegan Biscotti + Roast Tempeh + Pumpkin = Oven Conservation

October 19, 2009

The winter is coming and our gas bill will soon be rising. I have been working on my bulk baking skills to avoid continuously reheating the oven. This can be as simple as throwing in some potatoes or beets to bake alongside that coffee cake or casserole.

Plan ahead like I did this morning. I had to roast a pumpkin (for a vegan ravioli filling) and make dessert for tonight’s dinner with Liz and Ron. Jason and I also needed breakfast before a long afternoon walk to catch some fall color.

First I preheated the oven to 350 while I made the biscotti dough:

2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon of salt
1/4 cup canola oil
1/2 cup plain soy yogurt
1 cup brown sugar
2 teaspoons vanilla

Mix dry ingredients in bowl and set aside. In large bowl, whip together canola oil, yogurt, sugar and vanilla. Add dry ingredients gradually to the wet ingredients. Divide dough in two parts and shape each into flat loaves, appx. 8″x4″x2″. Bake for 25-30 minutes on parchment paper. Remove from oven, reduce temperature to 325 and remove loaves from pan to cool on rack for 10-15 minutes. Slice loaves into biscotti size pieces and lay flat on cookie sheet lined with parchment paper. Bake for another 15 minutes and let cool on pan. Dip in chocolate for a nice finish!

Once I had those in the oven, I readied the pumpkin:

Cut pumpkin in half, scoop out the seeds (save seeds to clean and roast, if you like) and guts. Pour a drizzle of olive oil on the inside of the pumpkin and place face down on a cookie sheet. This can roast at just about any temperature. You will know when it’s done when you can easily stick a fork through the thick part of the pumpkin.

Got that in with the biscotti and I tossed together a quick roast tempeh breakfast:

1/2 block of tempeh, cubed
3 potatoes (I used 1 purple and two red in cubes with skins on)
1 large turnip, cubed
2 carrots sliced into circles
2 shallots, chopped loosely
2 tbs. olive oil
2 tbs. tamari
Small pinch of rosemary & fennel seeds
Bigger pinch of oregano
Generous ground pepper

Mix above ingredients into a bowl and place in an ungreased 8″x8″
casserole pan. Cover top with foil and place in the oven. I had to put this on the bottom of the oven, since I had two cookie sheets taking up the rack space. This can cook at any temperature, I cooked it for about 40 minutes until the potatoes were soft and the shallots had browned.

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