Rochester Food Not Bombs Wiki - Recent changes [en]

EZ Pumpkin Pie from It Doesn't Taste Like Chicken

Grouse — Wed, 08 Apr 2026 21:53:47 GMT

added recipe

New page

This recipe is taken directly from [https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/#recipe It Doesn't Taste Like Chicken].

Yield 1 9" pie.
Preheat 350 degrees F.

=Ingredients=
* 1.75c pumpkin puree (not sweetened pie filling)
* 0.75c full-fat coconut milk
* 0.5c brown sugar
* 0.25c corn starch
* 0.25c maple syrup or granulated sugar
* 1 tsp vanilla extract
* 2 tsp pumpkin pie spice (or 0.5 tsp nutmeg, 0.5 tsp clove, 0.5 tsp ginger, 0.5 tsp allspice)
* 0.5 tsp ground cinnamon
* 0.5 tsp salt
* 1 unbaked [[Pie Crust]]

=Recipe=
# Preheat your oven to 350°F (180°C). Have your unbaked 9" pie shell ready (there is no need to prebake it).
# Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup or sugar, vanilla extract, spices and salt to a blender or a large bowl. Mix well.
# Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
# Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Recipes

Grouse — Wed, 08 Apr 2026 21:42:22 GMT

← Older revision		Revision as of 21:42, 8 April 2026
(One intermediate revision by the same user not shown)
Line 78:		Line 78:
	* [[Ethan's Apple Cobbler Recipe]]		* [[Ethan's Apple Cobbler Recipe]]
	* [[Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)]]		* [[Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)]]
			* [[EZ Pumpkin Pie from It Doesn't Taste Like Chicken]]

Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)

Grouse — Wed, 08 Apr 2026 21:37:38 GMT

fixed formatting

← Older revision		Revision as of 21:37, 8 April 2026
Line 2:		Line 2:

	Conversions for larger pans:		Conversions for larger pans:
	"full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)		* "full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)
	"two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients		* "two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients
	"half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients		* "half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients
	double loaf pan: 2x ingredients		* double loaf pan: 2x ingredients

	Preheat oven 350 degrees F and grease pans.		Preheat oven 350 degrees F and grease pans.
Line 11:		Line 11:
	=Ingredients=		=Ingredients=
	==wets==		==wets==
	- 1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)		* 1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)
	- equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])		* equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])
	- 0.5c oil		* 0.5c oil
	- 0.5c sugar		* 0.5c sugar
	- spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)		* spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)
	==drys==		==drys==
	- 2c flour		* 2c flour
	- 0.5tsp salt		* 0.5tsp salt
	- 2 tsp baking powder		* 2 tsp baking powder
	- 1 tsp baking soda		* 1 tsp baking soda


	=Instructions=		=Instructions=

	1. In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)		# In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)
	2. Whisk drys very well in a bowl large enough to hold the entire batter.		# Whisk drys very well in a bowl large enough to hold the entire batter.
	3. Pour wets in drys and mix gently until there are no dry parts. (folding > beating)		# Pour wets in drys and mix gently until there are no dry parts. (folding > beating)
	4. Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.		# Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.
			# Let cool uncovered at least 10 minutes (longer for larger pans). Don't try to cut before it has had this rest. If freezing or refrigerating, let cool completely before covering and storing.

Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)

Grouse — Wed, 08 Apr 2026 21:34:16 GMT

filled in entire recipe

New page

This is for just one loaf pan, about 5-6 cups of batter.

Conversions for larger pans:
"full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)
"two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients
"half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients
double loaf pan: 2x ingredients

Preheat oven 350 degrees F and grease pans.

=Ingredients=
==wets==
- 1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)
- equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])
- 0.5c oil
- 0.5c sugar
- spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)
==drys==
- 2c flour
- 0.5tsp salt
- 2 tsp baking powder
- 1 tsp baking soda

=Instructions=

1. In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)
2. Whisk drys very well in a bowl large enough to hold the entire batter.
3. Pour wets in drys and mix gently until there are no dry parts. (folding > beating)
4. Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.

Recipes

Grouse — Wed, 08 Apr 2026 21:25:18 GMT

Sweets

← Older revision		Revision as of 21:25, 8 April 2026
(3 intermediate revisions by the same user not shown)
Line 10:		Line 10:

	A pound of pasta generally feeds 5 people, more if you are making a side starch like mashed potatoes. A large pot can comfortably cook around 10 pounds of pasta at a time.		A pound of pasta generally feeds 5 people, more if you are making a side starch like mashed potatoes. A large pot can comfortably cook around 10 pounds of pasta at a time.

			=== Quantity ===
			While we don't have a specific rule for how much food to make, as the amount of food which is taken by the public tends to fluctuate with the seasons, '''we currently aim to prepare about 35 meals per evening serve'''. Morning coffee serves aim to distribute 4 full airpots of coffee, or 3 pots of coffee and 1 pot of hot water. The airpots hold approx. 1.9 liters, or 64 ounces, for a total of about 5-10 cups of coffee per airpot, depending on serving size.

			When vegetables are cooked, they shrink due to water loss. Thus, more vegetable by mass needs to be prepped than the expected output of servings will eventually be. A general rule that has worked in the past is:
			* '''50 cups of vegetables reduces to about 30-35 cups of cooked food'''

			This depends on the density of the vegetable in question; leafy greens tend to shrink much more drastically than starchy roots. Take this into consideration when getting out the cutting boards. A little math at the beginning of a serve can save you a big headache at the end.

			When considering flavor, about 10 cups of onions serves as a solid base for a 35-cup entree, as does 10-20 cups of tomatoes. Tomatoes tend to have more water content than onions, especially when fresh. Using both together is a great shortcut to a delicious savory meal base, and is a good start for a fresh pasta sauce, curry, or bean dish.

			==== Rice ====
			A "rice cup" is not the same volume as a measuring cup!
			'''One serving of rice, dry, is 3/4 cup by volume.'''

	== Prep ==		== Prep ==
Line 23:		Line 37:
	Try not to make a main dish very spicy. Moderate spiciness is ok, especially if it is a dish that is traditionally spicy, like a curry. This is subjective and cultural of course, but it’s important to know your audience and make food that most who live in our area can enjoy.		Try not to make a main dish very spicy. Moderate spiciness is ok, especially if it is a dish that is traditionally spicy, like a curry. This is subjective and cultural of course, but it’s important to know your audience and make food that most who live in our area can enjoy.

			Don’t be afraid to add a little sugar or honey to a sauce or soup if you think it needs it! Fresh tomatoes, for example, are quite acidic and even after cooking, can benefit from a spoonful or two of sugar. You can also add sweetness to a soup by caramelizing carrots, yams, or tomato paste, converting their starches to sugars.

			=== Tomato Paste ===
			For best results (and to avoid that bitter flavor that sometimes comes with tomato paste), gently fry the paste on its own with half olive, half neutral oil before adding to the dish (or adding the rest of the ingredients to the paste). Fry it well, til it changes color to a more red-brick complexion. Avoid burning by stirring very often, as that also makes it bitter.

	~~Don’t be afraid~~ to add ~~a little sugar or honey~~ to ~~a sauce or soup if~~ you ~~think it needs it!You~~ can ~~also add sweetness~~ to ~~a soup by caramelizing~~ carrots, ~~yams~~, ~~or tomato paste, converting their starches~~ to ~~sugars~~.		=== Tempering Spices ===
			Not just for curries, though this technique derives from that which is used to flavor them. Heat a neutral vegetable oil over medium flame and add '''only whole spices''' to it. Swirl the pan while the spices crackle, they're done when you can really smell them (no more than a minute, and watch for burning). Usually this is done immediately prior to adding fresh aromatics to the pan (onions/alliums, tomatoes, celery, carrots, fresh herbs), so use the amount of oil you'd want to start those in. It can also be done towards the end of a cooking process and poured into the cooking-pot.

	== Flat topping ==		== Flat topping ==
Line 59:		Line 77:
	* [[Artemis's Berry Pie Recipe]]		* [[Artemis's Berry Pie Recipe]]
	* [[Ethan's Apple Cobbler Recipe]]		* [[Ethan's Apple Cobbler Recipe]]
			* [[Grouse's All-Purpose Sweet Quickbread Recipe (Banana Or Otherwise)]]

User:Grouse

Grouse — Fri, 13 Mar 2026 17:58:50 GMT

fixed broken link

← Older revision		Revision as of 17:58, 13 March 2026
Line 6:		Line 6:

	uhhhh maybe i'll make this a fun page someday but i'm too tired rn so have a mouse		uhhhh maybe i'll make this a fun page someday but i'm too tired rn so have a mouse
	[[File:Mousewink.~~jpg~~\|Mousewink]]		[[File:Mousewink.png\|Mousewink]]

User:Grouse

Grouse — Fri, 13 Mar 2026 17:58:23 GMT

added page and put some text on it

New page

if you're learning to edit pages here, this formatting guide is incredibly helpful: https://www.mediawiki.org/wiki/Help:Formatting

hi i'm Grouse. i'm a grumpy, tired, trans therian dude.

i'm not vegan but i love to cook vegan and hope to add lots of useful recipe templates over time!

uhhhh maybe i'll make this a fun page someday but i'm too tired rn so have a mouse
[[File:Mousewink.jpg|Mousewink]]

File:Mousewink.png

Grouse — Fri, 13 Mar 2026 17:57:49 GMT

Grouse uploaded File:Mousewink.png just a silly screencap of a mother deer mouse (peromyscus maniculatus) from the Mousetales youtube channel (https://www.youtube.com/@mousetales) that User:Grouse really likes

New page

== Summary ==
just a silly screencap of a mother deer mouse (peromyscus maniculatus) from the Mousetales youtube channel (https://www.youtube.com/@mousetales) that User:Grouse really likes