It wouldn’t be much of a Vegan Mofo (or a regular week around here) without some kind of taco salad.
Black and pinto beans cooked with tomatoes and onions, smoked paprika rice, baby greens, jalapenos, and lots of guacamole.
With the best of intentions, I started to make Chef Chloe’s awesome sounding Creamy Pumpkin Penne. Something about the nutmeg and sweetness just didn’t appeal to me today, so I made the most delicious gluten free mac and cheese, using pumpkin as the sauce base. Behold!
1 box Brown Rice elbow pasta
2-3 cups cooked kale (I used about half a bag of frozen)
1 onion diced
4 garlic cloves minced
1 tomato chopped
2 TBL low sugar ketchup
1 TBL sage
1 tsp coriander
1 14 oz can of pumpkin (minus 1/4 cup because I used it for the delicious Microwave Muffin)
1 cup of water
1 veggie bullion cube
1/4 cup nutritional yeast
1 14 oz can pinto beans, rinsed and drained
salt and pepper
Cook the macaroni until al dente. Drain all water, then add the kale (no need to defrost) and a little olive oil to the noodles. Season with salt and pepper and set aside.
Saute onion, garlic, and tomato until the vegetables are soft (5-7 minutes). Add ketchup and seasonings. Add pumpkin, bullion cube, and water. Bring to a boil and cook 5 minutes. Add nutritional yeast and mix well. Add noodle mixture and taste for seasoning. Cook until mixture is warmed through and serve.