Vegetarian Family

A Peek @ Food We Eat & Things We Do!

Thursday, May 25, 2006

Pumpkin Raisin Loaf & Pumpkin Dip

I ran into Starbuck's for a gift certificate, and also got a slice of pumpkin bread for the girls to share because it looked like the healthiest thing available. Liv & Abi haven't eaten pumpkin before so I was a little surprised that both girls devoured the bread. I can make that, I thought to myself. Well, I could if I had a recipe! :o) I was pleased to find this one in The Everyday Vegan by Dreena Burton. I had all the ingredients and I followed the recipe exactly, using golden raisins and vanilla soy milk. The bread was perfect! The girls liked it as much...maybe more than the Starbuck's bread! I did too.

There was some pumpkin left over from the loaf, and recently I received some recipes from Catherine to test for her cookbook, one of which uses a smallish amount of pumpkin. Perfect! I used the balance of the pumpkin to create this yummy pumpkin dip to go along with some pears & apples. Catherine is right, kids love to dip things, and double-dip, and I even saw some triple-dipping today! Dipping the fruit was a big hit for the kids, but my personal favorite was something slightly different......

I know what you're thinking, and you're absolutely right. The pumpkin dip was amazingly delicious spread on top of the pumpkin bread! They complimented each other perfectly. Thanks for letting me try out your recipe, Catherine!


Blogger Catherine said...

I'm glad it was a hit! I might have to overhaul the entire recipe, however, because of the potential for trans fats in soy cream cheese! Sheesh. I'm thinking silken tofu, with some other good stuff. Or maybe yogurt? Who knows. Time to start experimenting. :)

6:53 AM  
Blogger KleoPatra said...

Pumpkin overload -- how awesome indeed. That sounds like a great combo, the pumpkin dip on the pumpkin bread.

Where's Linus now?! :o) Still waiting in the pumpkin patch for The Great Pumpkin, no doubt.

I wonder if I'm still a kid at heart because I love dipping (and double dipping) as well. I tried some tart rasberries in chocolate tofu pudding yesterday... heavenly!

9:07 AM  
Blogger KaiVegan said...

Vicki, thanks for pointing that recipe out. I honestly have not noticed it before, but will check it out. I have left-over pumpkin too.

Isn't it neat when you find recipes for goodies that the kids like?

10:20 AM  
Blogger EatPeacePlease said...

This looks amazing and I really love your photo presentation lately! It's great to see that you daughters like pumpkin. I can't wait for Catherine's book!

10:26 AM  
Blogger jess (of Get Sconed!) said...

Wow pumpkin dip - I'm absolutely intrigued - is that for Catherine?

11:23 AM  
Blogger Carrieā„¢ said...

I was never a big pumpkin fan. The squash family didn't impress me. But lately I've been trying it a bit, and I'm liking it! My mom used to make a mean pumpkin bread, but with all the spices, raisins and nuts it didn't taste like pumpkin so that didn't really count. A small amount of pumpkin in the dip might be A-OK. Not too much of an overload.
Nice photos BTW.

3:41 PM  
Blogger funwithyourfood said...

HI vicki!

nice to 'meet' you!
I'm glad you came by my blog because now I get to read yours : )

pumpkin dip? YUM. I like it


9:04 PM  
Blogger Turquoise CRO said...

Everything looks scrumptious, extra yummy delicious! Those lucky sweet gals!!! xxoxoxo ps. I'd love to have seen those 2 triple dipping that! LOL

1:24 PM  
Blogger Vicki said...

jess: the pumpkin dip is Catherine's recipe.

thanks for your comments everybody, it makes me so happy to hear from you!

10:34 AM  

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