Chopped/Vegan: Your Time Starts….Now!

Welcome to a very MOFO edition of Chopped/Vegan. This one is gonna’ be off the hook for so many reasons. (That is, if people even say “off the hook” anymore.) Number one is: it’s Chopped/Vegan and it’s always an amazing time! Also, it’s the Post Punk Kitchen 10 year anniversary and I want to give away prizes like nobody’s business. And finally, this Chopped/Vegan is super duper special because it’s neither an entree round or a dessert round. Yet you can make something savory or sweet. It’s a friggin’ riddle, and I’ll give you a moment to catch up.

OK. Have you guessed what it is?

That’s right, it’s the Chopped/Vegan BRUNCH ROUND! Which means, you can go either savory or sweet here. Heck, you can go BOTH! OK, now lift your jaws up off the floor, sweep up the confetti and compose yourself.

So…before getting boring and going into the rules and stuff, let me announce the mystery basket ingredients. (But you still have to read the rules, ok?)

The four mystery basket ingredient for Chopped/Vegan Brunch are… (drumroll please, but like a synth-pop Depeche Mode kinda drum roll.)

Butternut squash, popcorn, fresh rosemary, and apricot preserves!

Ooh, I think this is gonna be a good one! Now read the rules and then we’ll get to the other fun part…the prizes!

Here’s the deal:
Create a BRUNCH utilizing all four ingredients as little or as much as you want. You can also use any other items in your pantry.

Here’s the rules:
You must use from-scratch, vegan ingredients to the best of your ability (if it’s covered in packaged vegan cheeze and made out of trademarked faux-meat products, sorry but you won’t win.)

Submissions will be judged on perceived taste, creative use of the mystery ingredients and presentation. The photograph is important, so if you’re not a professional photographer, use natural light where you can, try to use a real camera (not a cell phone) and remember, flash on food photos is rarely appealing.

There is no time requirement, so take all the time you need. This competition and the prizes are open to everyone, everywhere!

Here’s how to enter (please read carefully):
On Sunday Oct 14th at 5pm EST, you can begin to post your entries in the comments of this thread. Please don’t post before then because a) you don’t want your ideas stolen do you? and b) it makes it harder to go through when entries are interspersed with questions and other comments.

Your recipe can be posted anywhere, so long as it’s public and everyone can  see it  (your blog, Facebook, FlickR, Geocities, etc.) All entries must be in by 3 PM EST on Monday Oct 15th. Please make sure when you leave your comment, that a valid email is used so that you can be contacted if you win. I will pick the winners on Tuesday October 16th and announce them in a brand new thread.

Your entry must contain 3 things: the title of your dish, a picture of your dish (you can have more than one pic), and a description of your method. Please mention all ingredients used, not just the four mystery ingredients. Describe what you did as best you can so that people can recreate it if they like! A recipe would be ideal, but not totally necessary.

The Chopped Champion will receive:
~Fame, respect and the Chopped Vegan title
~A $50 Vegan Essentials Gift Certificate
~A signed copy of any of Isa Chandra Moskowitz’s (um, that’s me) softcover cookbooks
~A Post Punk Kitchen Apron
~I’ll throw in some other prizes, like vintage spatulas, candy, drawings and whatever I feel like sending you. It’ll be good, promise!

And this time, there will be prizes for 10 Runner-Ups!
~5 cheftestants will receive a signed copy of any of Isa Chandra Moskowitz’s (um, still me) softcover cookbooks
~5 cheftestants will receive a Post Punk Kitchen apron!

If you need a little inspiration, here are two past Chopped/Vegan competitions from my Facebook. The entree round and the dessert round.

And if you have no idea what Chopped! is, then you can read about it here, and watch a few episodes (warning: lots of animal products, sometimes pretty gruesome looking ones.) There are also episodes on Hulu.

Ok everyone, good luck, and your time starts….now!!!!

This entry was posted in Chopped and tagged . Bookmark the permalink.

About isachandra

Isa Chandra Moskowitz blogs at and is the author of 7 cookbooks, including Veganomicon, Appetite For Reduction and the brand new Vegan Pie In The Sky.

166 Responses to Chopped/Vegan: Your Time Starts….Now!

  1. Shannon says:

    Oh Goodness! I’m so excited for this I am already thinking of what fun ways you could make a brunch out of that!!

  2. Lauren says:

    Is the popcorn already popped or in kernel form? I was just thinking yesterday, “Why doesn’t chopped ever put popcorn in the basket?” This should be fun!

    • isachandra says:

      I mean, it can go either way. I think popping it yourself would be yummiest but people will probably buy it already popped, too. If it were a real basket, I would put it in in kernels.

  3. Kirsten says:

    SO. EXCITED. CAN. HARDLY. TYPE. (manifesting signed copies of cookbooks and or apron!!)

  4. Jenny says:

    All ingredients have to be in one “dish”? It couldn’t be, like, one recipe with a side of another recipe? Or would that be acceptable?

  5. herbert handle says:

    you’re killin’ me with popcorn on this one!

  6. Mrs Pine Nut says:

    I’m wondering this too. I have an idea for all one dish but it’d be easier to do two…

  7. Adie says:

    Thinking of a menu is going to keep me entertained the rest of my workday. I already grabbed some popcorn and squash. I couldn’t wait! :)

  8. Jess says:

    Can people from accross the pond enter too? I’d like to give it a shot – but I’m in Germany, so can I enter?

    Thank you!

  9. Dawn says:

    Interesting combo. I have an idea running through my head, now just to see if it works.

  10. Ginger says:

    Does “brunch” consist of one dish, or several?

  11. Sounds crazy, I know – but can I submit more than one entry or can I only enter once?

  12. Austin Bay says:

    I am so excited for this!!

  13. GiGi says:

    This sounds exactly like the popcorn I made last night. Wish I had taken pics. Happy ten year anniversary!

  14. Micah says:

    Brilliant! I’m so excited for this!

  15. can some clever bean chang the times to what they would be in uk for me?

  16. Brett says:

    apricot season is over so I was wondering if we had to make the preserves ourselves or if we could use store bought?

  17. Micah says:

    Hey y’all, I went to make popcorn flour tonight and found it super tedious/more complicated than I expected, so I put up a little guide here:

    • mamachandra says:

      dude, how much do YOU rock right now? thank you! knowing it will take longer than expected just instantly removed stress I didn’t even know I was about to have! thanks!

  18. Pingback: Dinner: Salad with Peanut Lime Dressing « Two Cups Of Love

  19. Hey Isa,

    For the apricot preserves, can I use Crofter’s apricot jam?

  20. Pingback: Vegan Chopped! | veggie biter

  21. Pingback: Tangy Butternut Squash Nuggets | Veggie Converter

  22. Pingback: Chopped/Vegan – Brunch edition: Breakfast sandwiches and pancakes « Suburban Vegan

  23. Pingback: Chopped/Vegan – Brunch edition: Breakfast sandwiches and pancakes « Suburban Vegan

  24. mamachandra says:

    this was such a great time, and everyone loved the results. so happy to be inspired to try some new stuff. so looking forward to seeing the entries. this crowd never disappoints!

  25. I made yummy Tangy Butternut Squash Nuggets for brunch, in keeping with my MoFo theme this year of Vegan Lunch Box recipes. The kids and I loved them. Thanks for the challenge!

  26. Kristen says:

    I made a tofu breakfast sandwich and pancakes because I hate deciding between sweet and savory at brunch.

  27. This was so much fun we made Seitan cupcake w/ Butternut squash icing & Popcorn crusted brussel sprouts. Thanks for doing the challenge again.

  28. Vegan Aide says:

    Thanks for the fun challenge!

    I made…

    “Roasted Butternut Squash in Popcorn Crepes with Rosemary Apricot Sauce”

  29. I made whole wheat butternut squash rosemary pancakes with maple butternut squash cream and salted rosemary apricot popcorn brittle!

  30. Laura says:

    My first chopped/vegan challenge was a blast. I made roasted butternut squash & tempeh cakes with balsamic-apricot sauce.

  31. Michelle says:

    This was a lot of fun! I offer a Chopped Fall Parfait with the secret ingredients, candied ginger, ancho chili, coconut cream and pear. MMMMM.

  32. Carolyn Strickland says:

    Roasted Butternut Squash Quiche with Rosemary Popcorn Crust and Apricot Reduction Sauce
    3 cups popped popcorn
    1 cup whole wheat pastry flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon sweet paprika
    1/2 teaspoon fresh chopped rosemary
    1/3 cup plain soy milk
    1/3 cup extra virgin olive oil
    6 -8 cups cubed butternut squash
    1 medium onion, chopped
    5 tablespoons extra virgin olive oil, divided
    4 cups chopped fresh kale
    1/4 teaspoon salt
    14 ounces firm organic tofu, drained
    juice of one lemon
    1 tablespoon cider vinegar

    Reduction Sauce:
    Oil and caramelized bits of onion and butternut squash from roasting pan
    1 ½ cups high quality white wine
    ½ cup walnut champagne vinegar
    6 ounces organic apricot preserves
    Pinch of salt
    1 tsp cornstarch
    3 T water

    For crust: Place popcorn in food processor and process for about 30 seconds, until popcorn is ground. Remove any hard, unpopped kernels. Remove ground popcorn from food processor and measure out approximately ¾ cup; return ¾ cup to food processor. Set aside leftover ground popcorn for use in filling. To the ¾ cup ground popcorn in food processor, add whole wheat pastry flour, baking powder, salt, pepper, paprika, and chopped rosemary and run until the mixture is finely ground. Place mixture in a medium bowl.

    In another bowl, mix together soy milk and olive oil. Gradually mix with dry ingredients to form soft dough. (You may not need all soy milk/oil mixture.) Press dough into 9 inch pie pan, making sure to cover bottom and sides of pan evenly. Prick crust with fork several times and bake for 10 minutes in 350 oven. Set aside to cool.

    For filling: Toss butternut squash, onion, rosemary, and 2 T olive oil in large bowl and spread on rimmed baking sheet. Sprinkle with salt and pepper. Bake in 350 oven for 30 to 45 minutes or until squash and onion are softened and have nice caramelized spots (stir once or twice during roasting process). Remove and set aside to cool. Steam kale for approximately 3 minutes or until cooked through but still bright green. Rinse with cold water to stop cooking process and drain. Set aside.

    In food processor, crumble tofu and add 3 T olive oil, lemon juice, and cider vinegar. Process until smooth and remove to large bowl. Add roasted butternut squash mixture, steamed kale, and remaining ground popcorn to tofu mixture, folding carefully so you don’t smash the pretty squash pieces! Fill the pre-baked crust with filling mixture and smooth the top. Bake 45 minutes in a 350 oven.

    For reduction sauce: While quiche is baking, deglaze the roasting pan with white wine, scraping up all the yummy caramelized bits. Pour white wine and pan scrapings into saucepan, add vinegar, and bring to a boil. Reduce heat to medium low and let simmer until liquid is reduced by about half. Add apricot preserves and return to boil. Reduce and let simmer for a few minutes. Mix cornstarch and water and slowly add to mixture, stirring and cooking until sauce thickens. Serve warm over quiche slices.

    I posted a picture on the Post Punk Kitchen facebook page. I can provide a few more pictures highlighting the ingredients and making the crust.

    Thank you for the inspiration!

  33. Thanks for the great challenge Isa, and happy anniversary PPK!

    I made Pumpkin and Rosemary Popcorn Crumble for lunch – and they were delicious!!

  34. My first time experiencing the chopped challenge. It was really fun and interesting. I kept it really simple but worked out the sweet and savoury. So here it is: Double Chocolate Squash Brownies with Salted Popcorn and Apricot Drizzle in a Vintage Cup for the Bridal Brunch!

  35. Tyisha says:

    This is my first Chopped Vegan challenge! I’m happy with what I made. Hope you enjoy!

  36. I didn’t mean to send that right away! I made popcorn coated butternut squash french toast, with rosemary infused apricot preserve syrup.
    Thanks for the fun challenge, I had a lot of fun with it!

  37. Cara says:

    I stuck with my MoFo theme and made Willy Wonka’s Chocolate Mushrooms (aka jam filled popcorn&chocolate cupcakes with rosemary cream cheese frosting)

    cannot wait to see what all the others came up with

  38. Kirsten says:

    Yeah! Love Chopped/Vegan Brunch! I made Sweet ‘n Spicy Butternut Squash Phyllo Rolls with Popcorn and Rosemary Salt Topping,

    such fun! Great challenge!

  39. Not sure everyone has soup for brunch? But me and my friends do during the cold winter months? And so did my family by force today. Apricot glazed roasted butternut squash, chickpea, rosemary, harrissa and hot sauce soup with salty nooch popcorn served over roasted chickpeas. if you poor a bit over some of the popcorn, or old bread, it’s a nice sloppy satisfying pick me up in the morning kinda like Lablabi is.

  40. Here is my second entry: had so much fun with the first that I had to do another :) Great to see everybody’s links going up – some of that shit looks YUM (note: not actual shit).

    Rosemary Lemon Popcorn Cupcake with Pumpkin Apricot Glaze!

  41. This was awesome!
    Mine is a Butternut Crepe stuffed with Cashew Rosemary and Roasted garlic filling and some crumbly noochy popcorn, then topped with an Apricot-Cranberry sauce!

  42. ZuckerBaby says:

    I had so much fun with this! Who knew apricot & rosemary married so well?
    I and my taste testers couldn’t stop eating the results 😀

    I made Butternut Pumpkin Tea Buns with Roasted Pumpkin, Popcorn & Rosemary Filling, and an Apricot-Rosemary Glaze.

  43. This was so much fun! I made an Apricot Glazed Butternut Squash Tart with Rosemary Popcorn Crust and Spiced Apples.

    The project photos are here:

    Final product and recipe here:

  44. isachandra says:

    So much great stuff!!!! How to choose???!

  45. Jenny says:

    butternut rosemary focaccia with an apricot glaze & cheezy popcorn drizzle

  46. Mrs Pine Nut says:

    Judges, I have made for you Butternut Coffee Cake with Popcorn-Walnut Streusel and Apricot-Rosemary Glaze.

  47. Marianne says:

    For your perusal: Butternut Squash Bread Pudding with Pepita/Popcorn Streusel and Apricot-Mustard Sauce

  48. In the spirit of Fall, I would like to call my dish “Witchin’ Fingers and Ghastly Gourd-y Waffles;”
    this is a vegan take on chicken and waffles appropriate for the month of October.

    Cheers and good luck to all!

  49. I made Rosemary Sausage Gravy over Butternut Squash Biscuits with Rosemary Potatoes and Apricot Popcorn.

    I had such a great time doing this!

  50. Here’s my entry, Orange/Rosemary Scented Squash Soup with Apricot/Caramel Popcorn Croutons. I serve soup at brunch to break up the heavier dishes and add a bit of textural counterpoint.

  51. Rachel says:

    This was a lot of fun, and gave me a chance to try out the apricot rosemary jam that the farmer I work for makes!
    Complete brunch – Poppin’ Johnny Cakes + Butternut hashbrowns + Scrambled tofu

  52. Pingback: Chopped: Vegan MoFo Edition « Two Cups Of Love

  53. Heather says:

    I made Butternut Squash Pasties with Popcorn-Rosemary Crust & Apricot Butter!

  54. Jen says:

    What a fun challenge! I made a gluten-free butternut squash and caramelized onion tart (with popcorn and rosemary crust and apricot jam throughout), and a salad with a ginger apricot vinaigrette.

  55. Lila Sadkin says:

    This was fun! Here’s my entry.
    Butternut Squash Biscuits Served Two Ways: with Apricot Miso Glazed Tempeh and Rosemary Gravy, and with Sauteed Apples and Apricot Rosemary Cashew Cream

  56. Kelly Itsell says:

    Fall crunch stuffed pears with a side of apricot chia seed pudding and a butternut rosemary flatbread

  57. Mandi says:

    I have prepared for you a butternut squash tart with popcorn crust and apricot glaze and a side of rosemary butternut hash browns. I wish you could taste this! Such a great combination of ingredients.

  58. Colynn says:

    This was so much fun! I made:

    Butternut Squash, Apricot, and Mixed Berry Tarts With Rosemary, Popcorn, and Pecan Crust

    Here’s the recipe: ?

  59. Here’s my entry! I’m calling them “Fall in Your Face” Sticky Buns. The dough includes butternut puree and popcorn flour, the filling has apricot jam, rosemary, and cinnamon, and the caramel topping has apricot jam, rosemary, squash seeds, and pecans.

  60. Sarah Griffith says:

    Butternut squash soup with fresh rosemary & popcorn served with kale/ spinach apple walnut salad & ginger-apricot scones :)

  61. Kate says:

    This was fun! I made Butternut Squash Patties with a Apricot-Rosemary Gravy. Thanks for the challenge, I wish I could do this every week!

  62. Siouxcyn says:

    I made Butternut Squash Ice Cream topped with Rosemary Salt with Popcorn Marshmallow Apricot Cookie

  63. Eileen says:

    Here’s my butternut squash frittata (with popcorn and rosemary crumb topping), apricot glazed tempeh, and apricot peach bellini. I hope you enjoy!

  64. Heyo! For the competition, we had a sweet vs. savory crepe showdown (a competition within a competition)! Each crepe used all of the required ingredients. Here’s what they were:

    Savory crepe: Curried Lentil and Squash Crepes with Apricot-Rosemary Chutney
    Sweet crepe: Candied Rosemary Squash and Grand Marnier Poached Peaches with Apricot Cream

    (As a bonus, we also whipped up a boozy brunch bevvie to go with it – Rosemary Limeade.)

    Here’s the link:

  65. Brandie Rushing says:

    This was an Adventure! I created my own blog just to post it:)
    Rosemary Popcorn Breaded Scotch Eggs with Butternut Squash Yolk and Hot Buttered Popcorn Scones with a Sweet Apricot Glaze.

  66. Kelly R says:

    This was so much fun!

    I made Apricot-filled Butternut Squash Muffins topped with a Caramel Corn Crumble

    Happy 10th PPK!

  67. Heather B. says:

    This is the first time I’ve participated in a cooking challenge, and it was a lot of fun! I decided to go the savory route, and who doesn’t love a hearty bread pudding? My entry is “Curried Butternut Squash Bread Pudding” ( The curry paired with the apricot preserves and the rosemary in the sauce is a bit unexpected, but it gave this rustic bread pudding a lot of depth and complexity. It was a big hit in our family (our daughters loved it), and I’m already planning on making it again for Thanksgiving (if not before!).

  68. Pingback: Chopped Vegan Brunch Challenge: Butternut Squash and Swiss Chard Socca with Popcorn Hollandaise | Vandano Industries Test Kitchen

  69. Pingback: Chopped Vegan Brunch Challenge: Butternut Squash Turnovers | Vandano Industries Test Kitchen

  70. Kate says:

    I coudn’t decide whether to go savoury or sweet…so I did both! Here’s the sweet one: Pumpkin Hotcakes with Spiced Apricot Sauce and Popcorn Praline

  71. Richa says:

    finally posted my entry
    Brunch mini Pizzas flatbreads, one pizza with all ingredients- topped with Apricot and tomato chutney and Popcorn encrusted Tempeh and rosemary scented Butternut squash. The other topped with rosemary scented squash and Kale. Side salad with popcorn encrusted squash and ranch dressing.
    Pizza bread dough has rosemary and Popcorn flour in it too.:)

  72. Jay says:

    Rosemary Grilled Portobello Mushrooms with Spicy Apricot Glaze, Butternut Squash Soup and Popcorn Corn Bread. Happy Anniversary!

  73. Micah says:

    I made a five-course brunch; each course was a standalone Chopped/Vegan recipe. A menu post is here:, and individual recipe posts are linked below.
    1. Amuse bouche (shoehorned into a cocktail): skewers of candied butternut squash and apricot-rosemary caramel corn in an apricot belini with muddled fresh rosemary.
    2. Soup course: butternut, apricot, & rosemary bisque with apricot-rosemary caramel corn croutons.
    3. Salad course: Rosemary+ apricot glazed squash rounds over apricot cabbage, served with clover sprouts and crushed popcorn.
    4. Main course: Apricot, butternut, and rosemary pancakes made with popcorn flour, served with apricot-rosemary syrup and candied squash seeds.
    5. Dessert course: Sundaes! Apricot, butternut, and rosemary coconut milk ice cream with lemon zest, served with apricot sauce, crushed caramel corn, and candied squash seeds.

  74. Lea says:

    This was a blast! Perfect time to do a new chopped challenge! My dish has the longest title I’ve ever used for a recipe: Rosemary and Popcorn Flour Socca Breakfast Sandwich with Apricot Glazed Tempeh.
    Happy Anniversary!

  75. Nichole says:

    Butternut squash french toast with mascarpone, apricot maple syrup, popcorn rosemary streusel, and a white wine poached pear

  76. Killeen says:

    Here it is! :
    Garden Napoleans with Rosemary Popcorn Biscuits and Butternut Streusel Triangles with Apricot Maple Glaze.

    What a fun challenge… I love brunch, love these ingredients, and ended up with two recipes that I’ll definitely make again!

    • Nare says:

      I love this chocolate chip pukpimn bread that my grandma made when I was a kid. Now I have the recipe and make it sometimes but it brings up the memories of sitting around the fireplace on cold snowy days!! The Blogfrog really appreciates your subscription and welcomes any questions or comments anytime!

  77. Pj Priest says:

    Thanks for the challenge! Here’s mine:
    Butternut Squash Swedish Pancakes topped with Rosemary-Apricot Cashew Ricotta and a Molasses Popcorn Candy Tower

  78. Lou Dempsey says:

    Roasted butternut squash and rosemary soup with balsamic apricot jellies and ‘popcorn in blanket’ croutons

  79. Here’s to hoping I don’t see my dish on the chopping block…. Chick’n & Waffles: Popcorn Chick’n Tenders & Butternut Squash Waffles with Apricot Rosemary Syrup

    Thanks for the challenge!!

  80. Pingback: Chopped: Popcorn Crusted Polenta Stacks with Barbecue-Glazed Squash & Cashew Cream | Cadry's Kitchen

  81. Cadry says:

    This challenge was so much fun! I made Popcorn-Crusted Polenta Stacks with Barbecue Glazed Butternut Squash & Cashew Cream!

  82. This was so fun! Here’s my entry—

  83. Pingback: Veggie Converter – Slow Cooker Butternut Squash Chowder: Secret Recipe Club #vegan #veganMoFo #wholefood

  84. Emily says:
    Mini squash pies with polenta crust! Thanks y’all this was very fun for two expats livin in the UK.

  85. I’m pleased to present my entry for the Vegan/Chopped Challenge! Butternut Squash Crepes with Apricot Glaze is sure to delight brunchers everywhere. Enjoy!

  86. Karma Michele says:

    OH! It’s time for Vegan CHopped again! I LOVE this game! Thanks for doing it! Love Ya! 😉 We did a Spiced Apple & Butternut Squash Soup with Rosemary Bread & Baby Mixed Greens Apple Salad with Apricot Vinaigrette & Apricot Glazed Popcorn Cakes.

  87. Lauren says:

    Wow! I had so much fun! Worried I wouldn’t finish in time! I made Rosemary Infused Ginger Butternut Squash Ice Cream with Apricot Caramel Popcorn!
    I wanted to tell everyone so I posted on my blog, with links to facebook and twitter. Let’s do this again really soon!

  88. Pingback: Chopped Vegan Challenge: Popcorn, Apricot, and Rosemary Biscuit Cups with Butternut Squash Creme Brulee | Don't Fear The Vegan

  89. Thanks for hosting this! It was so much fun!! I went the sweet route with a Popcorn, Apricot, and Rosemary Biscuit Cup with Butternut Squash Creme Brulee. Wish I could give you one!

  90. Kerri Cook says:

    I submit a twist on the Japanese croquette: Butternut Squash Korokke with Apricot Katsu Sauce
    This was fun, thanks for hosting!

  91. Krystle Kaplan & Mel Kaplan says:

    Garlic Rosemary Popcorn Meal Biscuits with Tempeh Sausage marinated in Apricot Preserves, Tofu Eggs, and Butternut Squash Hash Browns

    So delicious!!!

  92. Tiffany says:

    I made Sweet Potato Butternut Squash Oatmeal Pie AND Rosemary Apricot Butternut Squash Hash


  93. Pingback: apricot rosemary popcorn fritters with apricot cream sauce

  94. Kristina says:

    my brunch contribution!

    apricot rosemary popcorn fritters with apricot cream dipping sauce

  95. Jamie says:

    aaand of course I left my camera at home so I can’t attach the pic until I get off work :( but…

    I made a benedict! popcorn and rosemary biscuit, crispy butternut squash “bacon” with the apricot preserves, tofu eggs, and a rosemary hollandaise.

    I ground the popcorn into flour and used it to make drop biscuits with the rosemary. I marinated thin strips of squash in brown sugar, apricot preserves, paprika, liquid smoke, salt, pepper and broiled until crispy, marinated and grilled some tofu, and used vegan mayo as a base for my hollandaise and added some fresh rosemary at the end, and then just assembled it all together. so yummy. I will follow up with a posting as soon as I get home from work!

  96. Shanna says:

    Delicious!! Great ingredients!

  97. Ashley Danielle says:

    Butternut squash pierogi in a rosemary beurre blanc with an apricot balsamic drizzle and crumbled hazelnut popcorn brittle.

    Approximate recipe:
    2 lbs butternut squash, peeled and cubes
    Dried thyme
    Dried rosemary
    Olive oil
    White pepper

    5 cups popcorn, popped and salted, and crushed
    1 c hazelnuts, chopped and toasted
    1 c white sugar
    1/4 c maple syrup
    1/4 c water
    3 tbs apricot preserves
    1 tbs earth balance
    1/2 tsp baking soda
    1/2 tsp vanilla
    1/4 tsp salt

    White flour
    Olive oil

    1 large onion, finely diced

    Apricot preserves
    Balsamic vinegar

    1/2 shallot
    2 tsp fresh rosemary
    1/4 c white wine
    1/4 c veggie broth
    3-4 tbs coconut cream
    Almost a stick of earth balance

    Roast the butternut squash with dried herbs, salt, pepper and olive oil until tender and even a little caramelized. Prepare brittle. Dissolve sugar in water and maple syrup, boil til 270 degrees, add preserves and earth balance, boil to 290 degrees. Add salt, vanilla and baking soda, stir together and then quickly stir in the popcorn and hazelnuts. Spread on a greased cookie sheet and cool.
    Fry onions til slightly golden, season with salt and pepper. Turn off heat and mash in the roasted squash. Season with salt, white pepper, and a touch of cinnamon. Add about 3/4 c of coarsely ground hazelnuts. Now make the pierogi dough! Before you roll out the dough, set the apricot preserves and balsamic vinegar in a small pan over low heat and let it reduce down. Then lightly sauté the finely diced shallot and fresh rosemary, just until fragrant. Add the broth and wine and reduce until there are only about 2 tbs of liquid left. Add a tbs or two of coconut cream. Turn off heat. Finish preparing pierogi and boil for about 4 or 5 minutes (or until floating) and remove from water with a slotted spoon. Finish the beurre blanc by stirring in the earth balance one tbs at a time, until a thick emulsified sauce forms. Balance the taste with some extra coconut cream. Serve the sauce over the finished pierogi and add a little touch of the balsamic reduction and some crumbled popcorn brittle. Devour. Devour some more.

  98. Ashley Danielle says:

    Don’t think the previous photo link worked. hopefully this one is right.

    It’s really about time I start a blog…

  99. Micah says:

    I submitted my recipes in the comments early this morning, but it looks like my post is still awaiting moderation. It’s past the deadline though- does that mean I missed out? Here’s my info again:

    I made a five-course brunch; each course was a standalone Chopped/Vegan recipe. A menu post is here:, and individual recipe posts are linked below.
    1. Amuse bouche (shoehorned into a cocktail): skewers of candied butternut squash and apricot-rosemary caramel corn in an apricot belini with muddled fresh rosemary.
    2. Soup course: butternut, apricot, & rosemary bisque with apricot-rosemary caramel corn croutons.
    3. Salad course: Rosemary+ apricot glazed squash rounds over apricot cabbage, served with clover sprouts and crushed popcorn.
    4. Main course: Apricot, butternut, and rosemary pancakes made with popcorn flour, served with apricot-rosemary syrup and candied squash seeds.
    5. Dessert course: Sundaes! Apricot, butternut, and rosemary coconut milk ice cream with lemon zest, served with apricot sauce, crushed caramel corn, and candied squash seeds.

  100. Micah says:

    I posted my five entries earlier this morning, but it looks like my comment is still awaiting moderation. It’s now past the deadline, so I hope that doesn’t mean I missed out! In case it was too link heavy and got flagged as spam, here’s the main post that shows the five-course brunch menu and links to each recipe:

    Here’s the menu:
    1. Amuse bouche (shoehorned into a cocktail): skewers of candied butternut squash and apricot-rosemary caramel corn in an apricot belini with muddled fresh rosemary
    2. Soup course: butternut, apricot, & rosemary bisque with apricot-rosemary caramel corn croutons
    3. Salad course: Rosemary+ apricot glazed squash rounds over apricot cabbage, served with clover sprouts and crushed popcorn
    4. Main course: Apricot, butternut, and rosemary pancakes made with popcorn flour, served with apricot-rosemary syrup and candied squash seeds
    5. Dessert course: Sundaes! Apricot, butternut, and rosemary coconut milk ice cream with lemon zest, served with apricot sauce, crushed caramel corn, and candied squash seeds.

  101. Jess says:

    Hmmm… my comment is still awaiting moderation… I guess I’ve got to many links in: so here is the link to the library on Facebook: I hope I’m not to late….

    Punkpop Muffs and Starlets with red wine apricot sauce, because brunch must consist of more than one dish 😉

  102. Heidi says:

    I posted mine hours ago and it is still waiting for moderation. Here is the link to my blog:
    I made two entries that I posted today in seperate posts.
    #1.Rustic Breakfast Pizza-popcorn and rosemary pizza crust with a spiced butternut squash and apricot preserve butter drizzled with rosemary lemon cream cheese icing
    #2. Popcorn and Rosemary Crusted Tofu with Butternut Squash and Apricot Preserve Chutney
    I hope I still have a chance to win.

  103. I totally didn’t see this until last night (I got exciting blog-related news on Thursday night and forgot to check the MoFo blog!) and I worked today so I couldn’t make it in time, BUT, here’s what I would have made (and I even had half the ingredients cooked and prepped!):

    Autumnal Apple Galette:

    Take a home made pie crust (I even had a prepped pie crust in my fridge!) roll out to about 10-14 inches diameter. Now, leaving about a 2-4 inch perimeter, spread a mixture of pureed roasted b’nut squash, apricot jam (this is traditional French style), chopped fresh rosemary and a little fleur de sal and cinnamon in the center of the dough, kinda like how you would put sauce on a pizza! Then, cover that inner circle with apples that have been peeled and dressed as for apple pie (with apple pie spices, flour, sugar, lemon juice, whathaveyou). Fold up the undressed edges of the dough slightly over the filling, this is how your galette stays together. Sprinkle dough edges with sugar and the apple center with a “popcorn crumble” (finely chopped popcorn, brown sugar, vegan butter, and some real flour to hold it together). Bake at 400 for about an hour, or until crust is golden and apples are juicy.

    I may make this tonight anyway!


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