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I don't care if the highs are still in 90's. September means fall. Bring on the pumpkin!
Luckily the hubster had no issues with this so Saturday night became night one of Pumpkin Fest 2013.
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Pumpkin Mac n Cheeze
sauce recipe adapted from The Veganomicon
What You'll Need:
1 c. penne noodles
5 strips of Lightlife Smart Bacon, crumbled
1 Tbs. olive oil
3 cloves of garlic, minced
1 c. pumpkin puree
1 c. almond pulp
1 c. water
1/4 tsp. salt
1/8 tsp. turmeric
3/4 c. nutritional yeast
1 Tbs. lemon juice
1 tsp. yellow mustard
1/4 c. fried onion pieces
Vegan Parmezano sprinkles (optional)
Sprinkle of nutmeg.
Preheat your oven to 350 degrees. Begin boiling your noodles to al dente. While noodles are cooking, crisp up your bacon. Crumble the bacon into bite size pieces once cooked. Drain the pasta and layer with the bacon crumbles in an oven ready casserole dish.
Now it's time to make the sauce. In a small sauce pan heat the oil over medium heat then add the garlic and cook for a few minutes. Instead of spending the time mincing my garlic with a knife, I've found that grating it with our zester works great. Just make sure you clean it really well after :)
Add the pumpkin, water, and 1/2 c. of almond pulp to your saucepan and mix to combine. I tossed the pulp in a frying pan to help dry it out a bit, but you could skip that step. The almond pulp I'm using comes from my Homemade Almond Milk recipe. If you don't have almond pulp on hand, you can substitute 2 Tbs. of cornstarch in the sauce and 1/2 c. of bread crumbs in the topping. Or you could just omit it all together. The pumpkin alone should make your sauce pretty thick, and the fried onion will make a great topping on its own.
After 2-3 minutes add the salt, turmeric, and nutritional yeast. Nutritional yeast (nooch) is a vegan go-to for a cheese substitute. You can find it in the bulk section of your local health food store. It's kind of mustard yellow color with the texture of fish food flakes. Nooch is high in B vitamins among other things and is a great pantry additions for non-vegans too! Try it sprinkled over popcorn :)
Over the next 2-3 minutes your sauce should cook down and thicken a bit. Next you add the lemon juice and mustard and stir to combine. And you're done. Your sauce is complete!
Pour the sauce over the noodles and bacon. Spread it with a spoon to distribute evenly. Top with the remaining almond pulp, fried onions, and a sprinkle of parmezano and nutmeg.
Bake for 10 minutes at 350 degrees. Scoop into bowls. I topped my *cough* second bowl *cough cough* with some sriracha for an extra kick. Enjoy!
And don't forget dessert! Homemade pumpkin bread. Delish!
1 c. penne noodles
5 strips of Lightlife Smart Bacon, crumbled
1 Tbs. olive oil
3 cloves of garlic, minced
1 c. pumpkin puree
1 c. almond pulp
1 c. water
1/4 tsp. salt
1/8 tsp. turmeric
3/4 c. nutritional yeast
1 Tbs. lemon juice
1 tsp. yellow mustard
1/4 c. fried onion pieces
Vegan Parmezano sprinkles (optional)
Sprinkle of nutmeg.
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| Ready to become delicious. |
Preheat your oven to 350 degrees. Begin boiling your noodles to al dente. While noodles are cooking, crisp up your bacon. Crumble the bacon into bite size pieces once cooked. Drain the pasta and layer with the bacon crumbles in an oven ready casserole dish.
Now it's time to make the sauce. In a small sauce pan heat the oil over medium heat then add the garlic and cook for a few minutes. Instead of spending the time mincing my garlic with a knife, I've found that grating it with our zester works great. Just make sure you clean it really well after :)
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| Grate, grate, grate...grate, grate, grate...grate your garlic! (in the tune of shake your booty) |
Add the pumpkin, water, and 1/2 c. of almond pulp to your saucepan and mix to combine. I tossed the pulp in a frying pan to help dry it out a bit, but you could skip that step. The almond pulp I'm using comes from my Homemade Almond Milk recipe. If you don't have almond pulp on hand, you can substitute 2 Tbs. of cornstarch in the sauce and 1/2 c. of bread crumbs in the topping. Or you could just omit it all together. The pumpkin alone should make your sauce pretty thick, and the fried onion will make a great topping on its own.
After 2-3 minutes add the salt, turmeric, and nutritional yeast. Nutritional yeast (nooch) is a vegan go-to for a cheese substitute. You can find it in the bulk section of your local health food store. It's kind of mustard yellow color with the texture of fish food flakes. Nooch is high in B vitamins among other things and is a great pantry additions for non-vegans too! Try it sprinkled over popcorn :)
Over the next 2-3 minutes your sauce should cook down and thicken a bit. Next you add the lemon juice and mustard and stir to combine. And you're done. Your sauce is complete!
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| Pour and spread |
Pour the sauce over the noodles and bacon. Spread it with a spoon to distribute evenly. Top with the remaining almond pulp, fried onions, and a sprinkle of parmezano and nutmeg.
Bake for 10 minutes at 350 degrees. Scoop into bowls. I topped my *cough* second bowl *cough cough* with some sriracha for an extra kick. Enjoy!
And don't forget dessert! Homemade pumpkin bread. Delish!
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