Clever Pumpkin

IMG_6993_polarrI almost didn’t want to do anything for Halloween, because I’m not the biggest fan. But than I made a 2 layered pumpkin birthday cake for my lovely pig Oliver (it was his 2nd birthday!) and it was so delicious, that I had to make it into a recipe. Around this time of the year pumpkins are everywhere! Go into any supermarket and you will see big boxes with huge pumpkins everywhere and because I love pumpkins so much, I’m always tempted to buy one (or 2..), every time I step into a supermarket. Most people buy them to carve them and make them into pieces of art. Sometimes they don’t even realise what tasty things you can make with them and how delicious they are. So that is why I thought I will buy 1 of those pumpkins and I will show you 3 recipes you can make out of that 1 pumpkin. If you want to carve your pumpkin, you can still make 2 out of 3 recipes. As I said before, there will be the pumpkin cake (and only this recipe is worth buying a pumpkin), but I will also tell you how to roast the pumpkin seeds (sooo addictive) and how to make a big batch of the creamiest pumpkin soup ever (unless you carve your pumpkin, then you won’t have enough for soup). You can also follow my pumpkin soup recipe Pumpi if you don’t like it too creamy. So there we go..

You will need:
1 big Pumpkin (about 4kg)

IMG_2448_polarrPUMPKIN CAKE 

Serves: 8

Dry Ingredients:
2 cups flour
1 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
pinch of salt 

Wet Ingredients:
1 tsp vanilla extract
2 cups scraped pumpkin *
1/2 cup oat milk
1/4 cup vegetable oil
1/2 tbs lemon (juice)

Extra:
1 cup scraped pumpkin*
2 tbs brown sugar
3 tbs pumpkin seeds
3/4 cup raisins

-Preheat the oven at 180C.
-Slice 1/4 off the pumpkin, remove the seeds (keep them for later) and the pulp. Scrape 3 cups of pumpkin.*
-Put 2 cups of the scraped pumpkin + the rest of the wet ingredients in a blender and blend until smooth.
-Put all the dry ingredients in a bowl and mix it up.
-Gently pour the wet ingredients into the dry ingredients. Preferably use an electric mixer to make it a smooth cake batter.
-Add the pumpkin seeds and the raisins to the batter and gently mix them in.
-Grease a baking tin and pour the cake batter in the tin.
-Squeeze as much juice as you can from the last cup of scraped pumpkin (put the pumpkin in kitchen roll, fold both hands around it and squeeze). Then mix in 2 tbs brown sugar and divide this over the top of the cake batter. Use your fingers to push it down a little bit.
-Put the tin in the oven for about 45-50 min.

*See picture: After taking the seeds out, use a spoon to scrape the inside of the pumpkin. It basically looks like grated pumpkin. You can also actually use a grater or pulse it in the kitchen machine until you’ve got the same.


B49DB55B-D947-41D3-BCC6-F41B163D826DROASTED PUMPKIN SEEDS

Makes: 1 cup 

all the seeds
1/2 tbs coconut oil (soft)
1 tbs nutritional yeast
1 tsp bouillon powder
salt/pepper (to taste)

-Preheat the oven at 220C.
-Try to take out as much pulp as you can.
-Rinse the seeds to get rid of more pulp.
-Cook the seeds in boiling water for 5 min.
-Rinse the seeds to get rid of the last pulp and dry them with some kitchen roll.
-Mix in the coconut oil, nutritional yeast, the bouillon powder and the salt/pepper.
-Put some baking paper on a flat baking tray and divide the seeds. Spread them out as much as you can.
-Put the tray in the oven for 5 min. Then mix it all up and put it in the oven for another 5-7 min. Keep checking, because you don’t want hem to burn. They are perfect when they just start to change colour a little bit.
-Let them cool down and enjoy the crispiness.


1F683E99-C901-4548-B074-91F2AC8AB112PUMPKIN SOUP 

Serves: 6-8 

the rest of the pumpkin (you can also add the pulp, chopped)
3 medium red onions (chopped)
10 big carrots (chopped)
4-5 cloves of garlic
1 L water 
1/3 cup bouillon powder
1/3 cup nutritional yeast
1 tsp turmeric
salt/pepper (to taste) 

Cream:
200 gram tofu
1 cup cashew nuts
1 can coconut milk
1 cup almond milk 

Serving:
-1-2 tbs (tofu-coconut) cream
-1-2 tbs roasted pumpkin seeds

-Preheat the oven at 220C.
-Put all the pumpkin, the onion, the carrots and the garlic in a big oven tray (you might need 2!), sprinkle some salt on top and put the trays in the oven for 30-40 min.
-In the meantime make the cream: put the tofu, cashew nuts, coconut milk and the almond milk in the bender and blend until completely smooth (0 crumbs!). Keep a little bit separate, to use as a topping.
-Take the vegetables out of the oven and blend them with some water, the bouillon, nutritional yeast and the turmeric until smooth.
-Put it all in a big pan and mix in the cream.
-Add salt/pepper to taste.
-Serve with some extra cream and some roasted pumpkin seeds.

Are you excited to get a pumpkin now? Which recipe are you most excited about? Please show me your results on Instagram. You can do this by tagging me or by using #planetmanel. Thank you! X

Tofuture

I wanted to put some more basic recipes on my blog. Scrambled tofu is one of the first things that comes to mind and many people have asked me about this recipe. So here it finally is! It’s simple, nutritious and super delicious. I always make it this way and everybody loves this. It’s just so good, I can really crave this. I often eat this for lunch after coming back from a work out or when I’m just very hungry. There is not a lot that can top this! It’s perfect as a scrambled egg substitute, so if you crave scrambled egg, this is what you want to make. When I have left overs  (to be honest, this doesn’t happen a lot) I often add 2 big spoons of mayonnaise, mix it up and put it in a sandwich. Perfect for on the way.

TOFUTURE

Serves: 2

2 slices of bread
200 gr tofu (I used Tofoo)
1 tbs olive oil
1/4 tsp turmeric
1/4 tsp garlic granules
1/2 tsp smoked paprika
Salt/Pepper (to taste)
8 cherry tomatoes (cut in 1/2)
Handful of spinach
1 tbs nutritional yeast
2 tbs mayonnaise (optional)
2 tbs vegan cheese (grated, optional)

-Put the olive oil in a frying pan and crumble the tofu in a pan.
-Add the turmeric, garlic, paprika and some salt and pepper to taste.
-Mix it well and fry for about 3-5 minutes on a high fire.
-In the meantime toast (optional) some bread and put on some mayonnaise.
-Add the tomatoes and fry for another minute.
-Add the nutritional yeast and the spinach and fry until the spinach is soft.
-Divide the tofu mixture over the slices of bread and top it with some vegan cheese.
*I also like to add some sriracha mayonnaise on top.

Are you going to make this? Please show me your version on Instagram! You can do this by tagging me or by using #planetmanel. I’d love to see it and I’ll give you a shoutout when you do. Thank you! X

Tofu / Pate

TOFU
There is/was this hype around these things called a tofu press. Everybody needed one. I never really bothered myself, but I did always wonder how restaurants and some recipes gotten these perfect cubes of tofu that do not turn into a scramble as soon as you put the in the pan. Especially in curries. It’s always so delicious. I know some people use books and all heavy things they have for hand to press the water out of the tofu, but that it’s just a little too much for me I guess, haha! Then a while ago I discovered the tofu from The Tofoo Co. This is the perfect tofu for curries, to use in a stir fry, to put in a sandwich and so many more recipes. They have a naked version and a smoked version. The smoked version is nice for salads, sandwiches and wraps, because in a stir fry everything will taste like this and I can tell you that, even though it’s yum, it’s a little too much to have a whole dish taste like it. I’m so happy to have discovered this brand and the good thing is they sell it at quite a lot of shops, even the smaller Tesco’s for example. Hooray!

PATE
So what do you put on your sandwich? This is a question I get asked quite a lot. It turns out, people have no inspiration, apart from cheese and meat, when it comes to sandwiches. There are so many things though, including this nice pate I found from Liberto. It’s not only vegan, but also organic, gluten-free and it’s super yum. It doesn’t have a very strong taste, but that makes it perfect to use it for a base in sandwiches or on some crackers in the evening, whilst watching a movie. It really is a perfect movie snack I must say! It is also a good snack before or after the gym, because it’s high in protein. So if you want to get some extra proteins in, you better get some crackers and spread away (I got some garlic pita bread sticks and this is a perfect combination). It’s also high in fibre and has absolutely no crap inside. Totally perfect! I got mine at Ocado and I think it’s definitely a good treat. Liberto has more things to offer than only this pate though. Check out their website to see what else they have.

Did you already know these products? I’d love to hear your experience or you can also show me on Instagram by using #PlanetManel. Would you like me to test and review your product(s) or do you have any suggestions? Please send me a message via CONTACT! It can be anything (food, drinks, beauty..) as long as it’s vegan. Thank you! X