We’re into the season of veggie harvest and hearty soups! Food writer Chris Perrin brings two new vegetarian recipes to the table (haha!) to keep good company with your soup bowl… If you’ve been following his tasty contributions here each month, you’ll know that Chris has a cook’s certification from the Kansas City Culinary Institute, writes for BIAO Magazine, food-blogs at Blog Well Done, and is working on his own vegan cookbook. Enjoy! ~ Jen
Pumpkin Panini and Apple-Seitan Sandwich
Despite the fact it signals the end of the growing season, Fall is the time for one last culinary celebration. Gone are the spring vegetables, the tomatoes, and the peaches. Still, every autumn, the Earth erupts forth in a great bounty of fruits and vegetables in such great quantities that the ground must know it will produce nothing for the next five or six months.
Okay, that might be a little overly dramatic, but how else can you explain the flood of apples, cranberries, pumpkins, squash, and other gourds that invade grocery stores across the country every October? The problem, though, is that most of Fall foods are usually thought of as desert (pumpkin pie) or are much maligned (cranberry “sauce” from a tin can.) Even the most inventive thing done with the mighty apple tends to be chopping it up and throwing it into a salad.
That all changes today. Today, we are going to elevate Fall fare into the fantastic. We are going to make sandwiches! (And they’re going to be veg friendly, too.)
Pumpkin Panini
Pumpkin is a nutritious vegetable that really does not get the credit it deserves as a savory ingredient. When roasted it has a satisfying, meaty flesh that has a subtle earthy flavor and is not nearly as sweet as you might think. This particular sandwich is paired with good mozzarella cheese, sun dried tomatoes, and basil for a pumpkiny twist on an Italian favorite.
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