Kimchi with Pumpkin-Rice Noodles

These are the best noodles yet and perfect for October, the month in which everything must be made from pumpkin.

1 package Pumpkin-Rice Vermicelli, soaked in boiling water for 2 minutes then drained
1 package Trader Joe’s (vegan) kimchi
2 TBL sesame oil
3 TBL white vinegar
1 TBL Braggs
5 green onions sliced

After you drain the noodles, mix all ingredients together and refrigerate for an hour to chill. Or serve immediately for a warm dish.

Pumpkin-Rice Vermicelli

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Vegan Gluten Free Pumpkin Ginger Beer Scones

The title is a mouthful, but these babies are so good, it’s worth the extra effort. As we’re doing so much gingery cooking, we considered halving the recipe to be sensible. Do not be sensible, make the whole batch and enjoy these with a hot rum toddy.

2 cups all-purpose gluten free baking mix
1 TBL baking powder
1 tsp salt
1/2 cup brown sugar
1 TBL fresh ginger, grated
¼ tsp nutmeg
1/3 cup non-dairy milk (soy or coconut, rice milk would probably be too thin)
1/2 cup canned pumpkin
1/4-1/3 cup ginger beer

Preheat oven to 425 F. Sift flour, baking powder, salt, sugar, and nutmeg together in a large mixing bowl. Stir in grated ginger with a fork. Form a well in the center and add soy milk and pumpkin. Using two knives or a pastry cutter, cut wet ingredients into dry ingredients. Gradually begin to add ginger beer until there is enough to form a soft dough.

****You may not need all of the ginger beer.*** The mixture should form a soft dough, but should not be too sticky.

Prepare a heavy bottomed baking dish (such as a lasagna pan) with parchment paper.

Gently place dough on a piece of wax paper with a little flour Handle the dough as little as possible, using lightly floured hands to stop dough sticking to you, and pat the dough into a rectangle about 1 inch thick. It may be helpful to put another piece of wax paper on top to smooth the dough. Using a 3-inch biscuit cutter, cut out the scones and place them so they are just touching each other in the baking dish.

Bake for 15 minutes (maybe up to 20), until golden on the top. Remove from the oven and cool on a wire rack for 5 minutes. Cover scones with a cloth until ready to serve. Best when warm, with a dash of Earth Balance.

Adapted from Raspberri Cupcakes

Pumpkin pasta with kale and pintos

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!

(sorry, phone photo)

1 box Brown Rice elbow pasta
2-3 cups cooked kale (I used about half a bag of frozen)
olive oil
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.

Vegan Microwave Muffins

Ashley at (never home)maker posted a recipe for simple, vegan microwave muffins that I’ve wanted to try. I changed up her recipe a bit, but these were delicious! Below I’ve posted her recipe with my changes. Thanks, Ashley!

2 tablespoons flax meal
2 tablespoons whole wheat flour 2 TBL steel cut oats
1/2 teaspoon ground cinnamon
1/2 tablespoon Bob’s Red Mill Ener-G egg replacer, just the powder
1/2 (heaping) teaspoon baking powder (I hadn’t baked in so long, I didn’t even have any baking powder, so I made some quickly with 1/4 tsp baking soda and 1/2 tsp cream of tartar)
1/4 cup pumpkin puree
2 tablespoons maple syrup (or agave) 1 TBL turbinado sugar
Handful chocolate chips 1 TBL vegan chocolate chips
1 TBL chopped raw pecans (my addition)

Directions: stir together the dry ingredients, then add the pumpkin, then add the chocolate chips and nuts. Grease a regular mug (12 oz?) with a little olive oil, pour in mixture, microwave for 1 minute 30 seconds. Allow to cool 1 minute, then serve with some Earth Balance.

This made for a hearty breakfast!

Vegan zucchini pumpkin muffins

I told you that zucchini would get its comeuppance.  Also, there was about one cup left of the pumpkins we roasted, so I wanted to use that up too. I adapted the banana zucchini loaf recipe from  Kimmy Kokonut, by reducing the sugar and swapping the pumpkin for the bananas.

zucchin pumpkin muffins

1/3 cup oil

1/2 cup packed brown sugar

2 TBS ground flax seed

3 fl oz water (1/4 cup + 2 TBL)

1 cup pumpkin puree

1 tsp vanilla extract

1 1/2 cups grated zucchini

2 cups whole unbleached flour

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp sea salt

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

Preheat oven to 350.

In a small bowl, combine oil, sugar, flax, water, pumpkin, and vanilla. Stir well. Add in zucchini, then set aside.  In a large bowl, sift together dry ingredients. Pour wet ingredients into the dry. Stir to combine, but do not over mix. Pour into a prepared muffin pan (I used silicone, no greasing required.) Bake 25-30 minutes, or until a toothpick test comes out clean.

Make 12.

Vegan pumpkin custards

I apologize for not including a photo, but the pictures really didn’t do the taste justice. Also, I don’t have any ramekins, so some of the presentation was lost by us eating the custards out of my trusty blue silicone muffin pan. The second batch, was actually just in a cake pan, and I didn’t even waste time taking a picture of that one.

However, these are really delicious and easy to make, with or without ramekins. Enjoy!

½ cup brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

2 Ener-G egg replacers

1 TBL cornstarch

2 cups pumpkin puree

1 cup light coconut milk

Heat oven to 350 degrees and place a pan of water on the lowest rack.

Combine all ingredients in a bowl and mix well. Pour into muffin pan, cake pan, anything you want to bake your custard in and cook 30 minutes.  (This recipe yielded 6 muffin sized custards and 1 8-inch cake pan.)

Refrigerate about an hour, or until custards are cooled.

 

A belated final VeganMofo post, including lentil surprise

It’s the last day of VeganMofo, and I have a disgusting cold. I don’t often get sick, and I’m not very patient about getting better. Stef got me some orange juice, which ordinarily I would never drink because I really think drinking fruit juice is about the same as drinking a glass of sugar with a some vitamin c and folates (not to be negative or anything), yet when I have a cold I actually crave it.

That has nothing to do with dinner though. Tonight’s menu includes innovations on some of our favorite recipes. I decided to actually write down what I did when I cooked the lentil surprise. It actually has no bearing on the post I wrote up last year…The tomato soup is full of ginger and has an added creamy touch from the raw cashews. And the pumpkin custards are basically pumpkin pie filling with coconut milk and no crust, but they are creamy, special, perfect for tonight.

lentil surpriseLentil Surprise

1 cup red lentils

1 onion, diced

1/2 bell pepper, chopped

1 cup frozen spinach

1/2 cup unsweetened coconut

1 cup cilantro, chopped

4 garlic cloves, minced

1 TBL mustard seeds

2 TBL curry

1 tsp turmeric

1 tsp cayenne

1 tsp cumin

1/2 tsp salt

4 cups veggie stock

Heat oil in pot and add mustard seeds. Cover and wait until the seeds begin to pop, then add onions and garlic. Saute until soft, then add curry, turmeric, cumin, and cayenne. Cook about 5 minutes, add a little water if there is a lot of stickage in the pot. Add coconut, peppers, spinach, and cilantro. Then add stock and lentils. Bring to a boil, then simmer for 45-60 minutes until the lentils are soft and all the flavors are well combined. Serve with rice.