Three Pumpkin Recipes For Halloween
It’s Halloween again and if your anything like me you just love using pumpkin in everything at this time of year!
I like to use Hokkaido also known as onion squash or kuri pumpkin along with kabocha .
I find the last one harder to get in the UK so I often use the Hokkaido pumpkin.
All these recipes are super easy and quick and all use steamed pumpkin as their base.
Also if your interested in what it’s like in Tokyo on Halloween why not check out my travel section for photos of my time spent at Shibuya and japan over Halloween.
The first is a starter or a great party dip.
In a food processor add half a steamed pumpkin ( just scoop out the flesh) it’s also good to do this when the pumpkin is still warm.
Add to this one can of drained and rinsed chick peas, A tablespoon of white miso paste,a dash of cayenne pepper, a drizzle of olive oil,a dash of water, some fresh lemon juice ( about two tablespoons) and a tablespoon of tahini. Just process until thick and creamy.
For main course
Savoury Pumpkin Tarts
Use about half a steamed pumpkin and scoop the flesh into a bowl, add some chopped red bell pepper,chopped shallot,cayenne pepper and rosemary ( you can add other vegetables if you wish like chopped zucchini) Mix all together.
Cut out your pastry and place into pastry dishes and then spoon in your mixture. I made some pumpkin shapes to put on the top.
Place in a moderate oven and bake until golden.
Tofu Pumpkin Mousse
This super easy dessert is ready in Minutes. Steam about half a pumpkin and let it cool. Add this to a food processor with half a block of silken tofu, a tablespoon of melted coconut butter and a tablespoon of maple syrup. Then add a dash of spice I used pumpkin spice but you can add cinnamon or nutmeg if you like. Blend until creamy and then spoon out into your chosen dishes or glasses. Place in the fridge to set .
Before serving add a squirt of vegan cream,some vegan chocolate chips and I added some fresh pomegranate.