In celebration of Halloween, which is my favourite holiday (yes I class it as a holiday), I’m going to share with you lovely lot two of my pumpkin themed recipes! both are easy makes, vegan, nut-free and gluten-free, so whats there not to love?
Your main ingredient will be a freshly “gutted” pumpkin, try to separate out the seeds.
Pumpkin and Tumeric Potato Curry
This initially was meant to be a soup, but it was pointed out to me it would be a nice curry! you first get the sweet flavours from the pumpkin, with a peppery aftertaste.
- 500g Pumpkin, you’ll be using the insides for this recipe
- 1 white onion
- 30g nutritional yeast, normally these can come in sachets, equivalent to 15g of fresh NY.
- 200ml Soya milk
- 1 teaspoon of pepper
- 1 teaspoon of salt
- 2 tablespoons of Tumeric
- 4 sprigs of Coriander or 3 tablespoons
- Two Garlic cloves or 2 teaspoons
- Sunflower oil (or rapeseed/vegetable)
- Fresh tofu, (mashed finely)
- Fresh cooking potatoes (chopped into quarters), I used 10 for this recipe.
- Hand Blender (or food processor/normal blender)
- First on your method will be to boil your potatoes (as they will take the longest), while they’re cooking finely chop your white onion, and add it to a large cooking pot with your chosen oil, cook until softened and add your fresh pumpkin, turning occasionally.
- In a smaller second cooking pot, add the soya milk and nutritional yeast, cook until mildly warm and add your salt, pepper, garlic, tofu, coriander and turmeric. As I didn’t mash the tofu beforehand I simply squeezed it in my hand into the mixture. Keep whisking together until it comes to a boil.
- Once this occurs add the mixture to the larger pot containing the onion and pumpkin, give this a good mix, then remove the pot from the heat and simply blend!
The texture I got from this recipe was nice and thick when combined with the potatoes and a bed of rice, you’ve got yourself an autumn-themed curry! I would also recommend that this can be made into a soup by adding more soya milk while blending to get a soup like texture. And or if you’ve got it adding some vegan single cream, this will make the flavour less peppery too.
On to dessert!
This has honestly been the best loaf I have made in a long while, it has the initial sweet pumpkin flavourings then it moves onto a gingery/cinnamon/nutmeg aftertaste, which if that’s not your thing, the amount of ginger, cinnamon and nutmeg can be reduced and the amount of pumpkin can be increased!
Prep/cooking: 1hr 30mins
- 120g of brown sugar
- 170g of vegetable oil (or sunflower)
- 170g of vegan maple syrup
- 1 teaspoon of vanilla extract
- 320g of GF flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 450g of fresh pumpkin (cooked and mashed/blended)
- Preheat the oven to 190°C
- Line a loaf tin, (or cake pan preference to be 8×8) either with dairy free butter (and bottom lined with greaseproof paper) or with the whole thing with greaseproof paper.
- (Wet ingredients) in a large mixing bowl add the sugar, oil, vanilla and syrup. Whisk until the sugar dissolves.
- (Dry ingredients) In a separate bowl, sift together the GF flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
- In small alternating portions, add the dry ingredients and pumpkin to the wet ingredients, mixing as you go.
- Spread the batter into the prepared pan, and bake for 40 mins (ensure the oven door isn’t opened in this time or the loaf can sink), using a cocktail stick check if the centre of the loaf is cooked through (the stick should come out with no batter on it), if it’s not ready, bake in sets of 10 mins checking every time until the stick comes out clean.
I hope you’ll enjoy these recipes as much as I did. Until next time.