Pumpkin Bread

Original recipe:
http://www.theppk.com/recipes/dbrecipes/recipe.php?RecipeID=234

1-3/4 cups all-purpose or whole wheat pastry flour
1 cups brown sugar, raw sugar or Sucanat
1/3 cup light sugar
1 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 pinches ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil
1/3 cup coconut milk
1 tsp vanilla

Preheat the oven to 350 degrees. Grease a loaf pan.

Combine the flour, sugars, baking soda, salt, nutmeg, cinnamon and cloves in a medium bowl. In a larger bowl, mix the pumpkin puree, vegetable oil, coconut milk and vanilla. Add the dry ingredients to the wet and stir very gently until combined.

Bake for one hour, or until a skewer inserted into the center comes out clean.

Spicy Pinto Bean Sausages

Originally from The PPK. Makes 4 big sausages. My boy loves these as protein-rich midday snacks.

1/2 cup pinto beans, rinsed and drained
1 cup water (or bean broth)
1 tsp 'Better Than Beef' bouillon
1 tablespoon olive oil
2 tablespoons soy sauce
2-3 dashes liquid smoke
2 cloves garlic, grated
1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1 1/2 teaspoons fennel seed, crushed
1/4 tsp chipotle powder
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon onion powder
Several dashes fresh black pepper

Put a steamer insert in a large soup pot with a lid and add a few inches of water. Bring it to a boil.

Combine all the wet ingredients (beans, water, bouillon, olive oil, soy sauce, liquid smoke and garlic) in one bowl and all the dry ingredients in another. Blend all the wet ingredients together. Combine the wet and dry ingredients and knead for 3 minutes, or until the dough starts to get a little elastic.

Split the dough into four parts. Roll each section into a log shape and wrap tightly in foil, twisting the ends like a Tootsie Roll. Steam the foil-wrapped sausages for 40 minutes, then remove from the foil and let cool completely.