Mac and Cheese with Pumpkin for Veganists


1 medium pumpkin, peeled, halved, seeded, and chopped into 1-inch cubes
4 garlic cloves, finely chopped
2 sprigs fresh thyme
3/4 teaspoon sea salt
1 cup canned light coconut milk
4 cups pasta shells or penne, cooked and drained
3/4 cup plus 2 tablespoons nutritional yeast
coconut oil or olive oil cooking spray, for the pan


1/2 cup panko bread crumbs
1 tablespoon granulated garlic powder
1/4 teaspoon sea salt
1/2 cup finely chopped kale leaves


  1. Preheat the oven to 375ºF. Lightly coat a 9×13-inch pan with coconut oil or olive oil cooking spray.
  2. In a large saucepan, combine the pumpkin, garlic, thyme, salt, and coconut milk. Cook over medium heat, uncovered, stirring occasionally, and making sure the all the pumpkin is submerged. Simmer until the pumpkin is fork-tender, about 30 minutes. Remove and discard the thyme sprigs.
  3. Carefully place the pumpkin mixture in a food processor or blender and purée until velvety smooth.
  4. Meanwhile, cook the pasta in salted water until al dente. Drain and rinse with cool water, remove all excess liquid.
  5. Spread out the pasta in the prepared pan, and pour the pumpkin–coconut milk purée over the pasta. Gently fold in the nutritional yeast and mix well to combine, ensuring that all noodles are coated.
  6. Cover the dish with aluminum foil and place in preheated oven. Bake for about 30 minutes, or until bubbly and cooked through.
  7. To make the topping, combine the ingredients in a small bowl.
  8. Remove the pasta mixture from the oven, uncover, and sprinkle the top with the herbed bread-crumb topping, followed by a sprinkle of the remaining 2 tablespoons nutritional yeast. Transfer to the broiler and cook for 2 to 3 minutes until brown and bubbly.

Makes 8 servings.

Source: Clean Green Eats

Traditional Moroccan-style Couscous with Lamb and Pumpkin


1/2 cup chick-peas, soaked overnight
1-1/2 lb lean lamb, cut into bite-size pieces
2 Spanish onions, sliced
pinch of saffron
1/4 tsp ground ginger
1/2 tsp ground turmeric
1 tsp freshly ground black pepper
1 lb carrots, cut into 2-1/2-inch pieces
1-1/2 lb pumpkin, peeled, seeded and cut into 1-inch cubes
3 oz raisins
2/3 cup couscous
fresh parsley, to garnish


  1. Drain the chick-peas and cook for 1 to 1-1/2 hours in boiling water, until tender. Place in cold water and remove the skins with your fingers. Discard the skins and drain.
  2. Place the lamb, onions, saffron, ginger, turmeric, pepper, salt and 5 cups water in a large saucepan. Slowly bring to a boil, then cover and simmer for about 1 hour, until the meat is tender.
  3. Stir the carrots, pumpkin and raisins into the meat mixture, cover and simmer for a further 30-35 minutes, until the vegetables and meat are completely tender.
  4. Prepare the couscous according to the instructions on the packet. Spoon on to a warmed serving plate, making a well in the centre.
  5. Spoon the stew and gravy into the centre of the couscous, arranging some carrots down the sides, or alternatively stir the stew into the couscous. Garnish with parsley and serve.

Makes 4 to 6 servings.

Source: The Best of Morocco

Penne Soup with Chinese-style Simmered Egg with Tomato


2 tsp minced garlic
2 tbsp sesame oil
1 can (400 g) cut tomato
400 ml water
1 tbsp white sesame
80 g penne
1 egg, beaten
1/4 tsp salt
chili flakes to taste


  1. Saute garlic and sesame oil in a pot until fragrant. Add tomato and water. Cover pot and bring to a boil over medium heat.
  2. Add pasta and salt. Bring to a boil again and cook until pasta is al dente.
  3. Mix in sesame and chili flakes.
  4. Add egg. Cover and cook for 1 minute. Turn off heat and let stand for 2 minutes. Sprinkle a dash of sesame oil before serving.

Makes 1 to 2 servings.

Source: Japanese magazine

Chinese-style Rice Vermicelli Soup with Ground Beef and Cilantro


1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped

Beef Marinade

1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water


4-1/2 cups or suitable amount of chicken stock
pinch of salt


1/2 tsp cornstarch
5 tbsp water


  1. Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
  2. Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
  3. Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
  4. Marinate beef for 10 minutes with marinade ingredients.
  5. Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
  6. Add hot soup to the vermicelli in the serving bowl.
  7. Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.

Source: Hong Kong Rice and Noodle

Tofu, Vegetables and Rice Noodles in Curry Broth


1 small boiling potato, such as red bliss, diced
12 ounces extra-firm tofu, cut into large squares
3 ounces shiitake mushrooms, stemmed and sliced
1 small onion, thinly sliced
1-1/2 cups cauliflower florets
2 carrots, sliced on the bias
3 ounces sugar snap peas, trimmed
1 (8-ounce) package rice stick noodles, soaked according to package directions
1/2 cup chopped roasted unsalted cashews
1/4 cup fresh cilantro leaves

Curry Broth

2-2/3 cups unsweetened coconut cream
1-2/3 cups unsweetened coconut water
1 lemongrass stalk, mashed
1 tablespoon plus 1-1/2 teaspoons chopped fresh ginger
2 dried shiitake mushroom caps
3 tablespoons Thai red curry paste
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
1 kaffir lime leaf, torn, or 1 teaspoon freshly grated lime zest
4 sprigs cilantro
3 fresh basil leaves
1/3 teaspoon curry powder
1/8 teaspoon salt


  1. To make the Curry Broth, combine the ingredients in a large pot over medium heat. Once the broth starts to simmer, reduce the heat to low and cook for 30 minutes. Do not boil. Strain the broth through a fine-mesh strainer into a large saucepan. Set aside. (The broth may be made ahead and refrigerated for 3 days or frozen for up to 1 month.)
  2. Put the potato in the Curry Broth and cook over medium heat, but do not boil, just until the pieces start to become tender when pierced with a fork.
  3. Add the tofu, mushrooms, onion, cauliflower, and carrots. Continue to cook until all the vegetables are tender, about 5 minutes.
  4. Add the sugar snap peas and cook for another 2 minutes. Adjust the seasoning with salt.
  5. Divide the curry among warm bowls, then add the noodles to the bowls. Top with the cashews and cilantro before serving.

Makes 4 to 6 servings servings.

Source: True Food