A note in defense of the pumpkin…

Despite its deep and romantic roots in American rural history, since the introduction of the pumpkin spiced latte onto Starbucks’ menu in 2003, pumpkin’s popularity has soared to new heights.  Like a rising pop star each year we demanded more and more of these humble country crops, until come September every supermarket and corner cafe seemed to emit a faint orange glow.

We had pumpkin-spiced ice cream, pumpkin-spiced candles, pumpkin-spiced Pringles, waffles, yogurts, gums, and liquors. We even had pumpkin-spiced deodorants so that the feeling of fall could ooze out of our armpits proclaiming that “Yes!  We were ready for #sweaterweather!”.

Pumpkin was in season and we were loving it (Yes, that includes you. Don’t lie).

We gobbled it up – nutmeg, sprinkles ,and all, until one day, whoever it is that controls the internet (I suspect Kyle) took one sip of craft-brewed pumpkin-spiced saison, and went “Meh, do you have any sours on tap?”.

Pumpkin was over.

Suddenly pumpkin became synonymous with people who wear Ugg boots and have eyebrows that experience both “good” and “bad” days.  It became the butternut of the joke, the calling card of the “basic betch”.  It became the fruit we love to hate.

But now we ask you to remember the pumpkins of our youth.  The saviors that peppered our childhood stories and grotesque behemoths that filled our county fairs. You knew these pumpkins when they were still just lumpy underdogs, before they got invited to front of the check-out aisle.  Every Thanksgiving, pumpkin was there for you – the only pie you could always count on no matter which wayward relative had made it.

Now this fallen harvest queen needs your help.

Pumpkin, we are here to support you, as we stand behind all our beloved squashes.  You don’t need the glitz and glam of orange dyes and high-fructose corn syrup, your subtle sweetness needs no addition.  You just be you girl – a country bumpkin with a great source of Vitamin A.

So we hope you think twice before rolling your eyes at a pumpkin-spiced pop tart.  Else, good luck trying to carve a to scale map of Westeros onto a carrot ya damn hipster.

Anyways….moving on:

Here’s our pumpkin pizza! Right here is our go-to recipe for an herbed pizza dough, but feel free to use whichever base (ahem..bagel) you prefer.

Pumpkin Cream Sauce

• 1 can pumpkin puree
• 1 cup almond milk
• 1 large shallot – minced
• 5 cloves garlic
• 1 tablespoon cornstarch
• clove, cinnamon, red pepper, salt, pepper to taste

1. In a medium bowl whisk together milk, cornstarch, clove, and cinnamon.
2. Sauté shallots in a medium saucepan over medium heat coated with olive oil for a few minutes until they start to brown.
3. Slowly mix in milk mixture and cook for 5 minutes, stirring constantly until it starts to thicken.
4. Add pumpkin puree and cook for another 5 minutes, stirring regularly.

Sage Cashewrella

• 1/3 cup raw cashews
• 1 cup water
• 2 1/2 tablespoons tapioca starch
• 1 teaspoon onion powder
• 3 cloves garlic
• 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast
• 1/4 cup fresh chopped sage
• salt and pepper to taste

1. Add all ingredients (excluding sage) to blender or food processor, blend until smooth (approximately 2 minutes)
2. Transfer mixture to sauce pan, add freshly chopped sage, and over medium heat stir constantly until it starts to curdle (about 5 min) reduce heat, cook for another 2-3 minutes on low until smooth and thick.  Remove from heat.

Walnut “Sausage” Crumbles

• 2 cups raw walnuts broken in half
• 2 tablespoons fennel seed
• 1 tablespoon basil
• 1 tablespoon smoked paprika
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon sage
• 2 cloves garlic –  minced
• few dashes of liquid smoke
• olive oil
• splash of ACV
• water
• juice of 1 lemon

1. Place walnuts into large skillet, add water until the nuts are floating.  Put skillet on high heat and bring to a boil for 15-20 until nuts are tender (add water if necessary).
2. Drain water once nuts are tender, then add remaining ingredients and saute for 7-10 minutes over medium heat stirring often.

Leeks

1. Take one large large, chop off top and base, washed thoroughly, sliced in half.
2. Broil for 4 minutes with salt and pepper.  Flip leeks, broil for another 2-3 minutes.
3. Wait to cool, slice into half moons.

Kale

1. Remove stems from fresh leaves and break into small pieces.
2. In large saucepan, add olive oil and a minced garlic to taste, add kale, salt, pepper, and splash of ACV and saute for a few minutes.