Ricotta - Pumpkin Pancakes

Another healthy recipe to make out of  one pumpkin.

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• Ingredients:
• 2 oranges
• 7oz/200g whole wheat flour
• 1tsp pumpkin pie spices
• 1 tsp baking powder
• 1 egg , beaten
• 1 cup milk 
• 1 cup ricotta 
• 1/2 cup pumpkin puree* 
• 1 tbsp olive oil
• 1 handful walnuts roughly chopped
• 1 handful raisins or cranberries. 

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Mix dry ingredients in a bowl with a pinch of salt. Mix the egg with a splash of milk. Stir into the flour with a wooden spoon. Add gradually the rest of the milk, until you have a dump free batter. Beat in the ricotta , then the pumpkin puree.

Peel the oranges and slice into rounds. 

Heat a large non stick pan, add the oil. Swirl it around the pan and pour the excess into a bowl. Pour the batter and cook until browned in both sides.

 

Place pancakes in a plate with orange slices on top, drizzle with honey, add walnuts and raisins. 

 

* Preheat oven to 325 F. Place pieces of pumpkin, seeds removed. Bake for 1hr or until tender. Scrap pumpkin meat from shell and puree in a blender. You can freeze the leftovers and use in other 

recipes  

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Pumpkin+ Mushrooms & Whole Wheat Pasta

We had this pasta last night for dinner . Add chicken or tofu for the protein. We chose to have a protein shake for dessert :)
Ingredients:
1 box organic whole wheat spaghetti  (14/16 oz )
2 tbs extra virgin olive oil (add more if you aren't concerned about the fat intake)
1 small red onion
2 cups thin sliced pumpkin (acorn , butternut squash... feel free to adapt to what you find)
2 cups thin sliced mushrooms
3 garlic gloves minced
a splash of balsamic vinegar
1 bunch of fresh parsley
pepper to taste ( I've avoided salt but you can add to your taste)

Heat oil in a pan (use a non stick one if you don't want to use more oil) add onions and cook until transparent and even a little brown (browned onion taste better!).Add pumpkin and cook for 5 min (low flame) or until half way done, add mushrooms and mix it well add garlic and cook for few more minutes.

At the same time cook pasta al dente ( 2 less minutes than indicated in the pack ) adding a little bit of extra virgin olive oil to the water.

Add a splash of balsamic to the sauce let it reduce and set aside. Drain the pasta ,put it back in the pot ,pour the sauce, add chopped parsley(leave some for garnishing) mix well and serve.
It goes well with a greens + tomato salad tossed with extra virgin olive oil and vinegar . Voila ! A healthy & fast dinner . Bon appetite !

Best fish tacos ever !!

If you are an intrepid traveler who loves getting off the beaten track, you are not a vegetarian and find yourself in Ensenada,Baja California, Mexico... this is a can't miss meal ."Tacos La Floresta" , in the corner of calle la Floresta & Avenida Juarez, near the cathedral, where Lupe and Concha make crispy ,tasty & fresh fish or camaron tacos.

Mmmmmmmmmmmmmmmmmmmmmmmmmm! Now I'm hungry ! 

Going back to the Farmers Market !!

As some of you know, I started my culinary adventure in Phoenix @ the Downtown Phoenix Public Market. I started selling crepes and ended up with a huge selection . I don't know how I manage but I always end up complicating things ;) It became fast very popular and people lined up patiently to get their favorite food.

I been missing it lots, the gypsy inside me was pushing to get back over there !!! So there I go !! I'm very, very excited !!!

I'll bring back the Brie + Onion Marmalade Quesadillas .

Beside that the menu will be completely  vegan , cooked from scratch and inspired in my beloved Mother India.

Next Saturday Menu:

 *Pumpkin + Garbanzo Curry with Basmati & homemade (vegan) Naan Bread.

 *Lentil Salad over a bead of Greens and tossed with Lemon Pickle Vinaigrette .

 *Vegan Pancakes served with Whipped Tofu Cream and Cocoa Syrup .

I'm still thinking about the drinks ....... will be an exotic surprise......

See you there  !!!

PUMPKIN SOUP

Ingredients :2 tbsp olive oil,1 tsp coriander seeds,1 tsp cumin seeds , plus extra to garnish,½ tsp ground turmeric,½ tsp mustard seeds,1 large onion cut into 8 chunks,2 garlic cloves, 3 cups, diced pumpkin, 2 plum tomatoes quartered,6 cups vegetable stock,1 tbsp lemon juice,cilantro leaves,the pumpkin seeds and garam masala to garnish.

Heat oven to 392F. In a bowl, mix together oil+spices.Add the veggies and mix well. Spread over a heavy baking sheet,roast for 30 mins until tender.Transfer into food processor with half the stock and process until smooth. Pour into a pot with the remaining stock, season, then heat until barely simmering.Remove from the heat and stir in the lemon juice. Garnish with a dollop of whipped tofu*+toasted cumin+pumpkin seeds+ cilantro leaves and sprinkle with garam masala.

*Whipped tofu:8 ounces silken tofu,pinch of salt,2 tablespoons oil,1lemon zest grated, 1 tablespoon soy or other nondairy milk,if needed.Puree tofu,oil,salt and lemon zest in blender or food processor until very smooth and creamy. Add milk if necessary for creamy texture.Chill for at least one hour before using.It will firm as it chills