Start by lining the interior of your serving glass with 1 tbsp of pumpkin butter.
Next sift your matcha powder through a tea sifter into a small bowl to whisk. Add 1/4 cup of hot water (roughly 175F) and using a bamboo whisk, make a back and forth "M" shaped movement vigorously until no clumps remain and you have a nice, smooth surface layer of froth.
In a small glass, froth or whisk together the remaining 2 tbsp of pumpkin butter with the milk. You can adjust to taste by adding more or less pumpkin butter.
To serve, add a generous amount of ice to the glass, pour in the pumpkin butter milk and pour the prepared matcha on top to finish.
Garnish with an optional dusting of freshly grated cinnamon stick. Stir and enjoy.
Cook pasta according to package directions. Drain and set aside, reserving 2 cups of pasta water for later.
In a saucepan over medium heat, add olive oil. Once hot, add shallot and garlic and sautè for 2-3 minutes, until tender and fragrant.c
Add tomato paste and gochujang to the pan and cook for 3-4 minutes, using a spatula to stir occasionally. The tomato paste should darken in colour.
Add vodka to the pan, making sure to cook for 3-4 minutes, or until the vodka has evaporated and the alcohol smell has cooked off. Add blended silken tofu to the pan along with 1/4 cup pasta water and stir to create a creamy sauce base. Add the cooked pasta to the pan and stir to coat, adding more pasta water as needed to achieve a silky sauce (I used about 3/4 cups). Season with salt and pepper to taste.
To a saucepan over medium heat, add pumpkin puree, sugar, maple syrup, apple cider, cinnamon and pumpkin pie spice. Whisk to combine and cook for 2-3 minutes, stirring continuously.
Next, drop the heat to low and continue to cook for 15-20 minutes, stirring occasionally until the mixture darkens and reduces in volume. You may want to partially cover the pot with a lid to avoid any spattering pumpkin mixture.
Remove the pot from the heat and stir in vanilla and salt to finish. If desired, stir in the optional vegan butter at this point too.
Let the mixture cool for at least 30 minutes, ideally overnight in the fridge (for flavours to fully develop) and enjoy! Store in an an airtight container in the fridge for up to 10 days.
For the pecan topping, mix all ingredients on a sheet pan and bake for 7-8 minutes, or until most of the syrup has dried up and crystalized. Set aside and let cool while you prepare the mochi butter batter. Once cool, roughly chop the pecans into smaller pieces.
Line and grease a 10×10 square baking pan with parchment paper, then vegan butter or coconut oil.
First, we're going to break down the tofu. You can do this in a food processor, blender or simply pass through a sieve to get a nice, smooth liquid! I like to blend mine with one can of coconut milk.
Next, melt the butter over low heat in a saucepan. Once the butter is mostly melted, add the sugar, coconut milk, tofu, vanilla bean paste, or extract, and whisk until evenly incorporated. Don't whisk too vigorously–avoid creating too many bubbles! Set the wet ingredients aside.
In a large bowl, sift in your dry ingredients — glutinous rice flour, baking powder, and salt. Add your melted butter mixture to the dry ingredients and stir with a rubber spatula until completely smooth.
Transfer your mixture to your prepared pan and tap the pan on a hard surface to remove any air bubbles. Cover the surface with your roasted pecan topping and a sprinkle of brown sugar.
Bake in the oven for 1 hour, until the surface is golden brown. Let cool completely, then cut into small squares. Traditionally, it is cut into 24 pieces!
Serve with a scoop of vegan vanilla ice cream, if desired, and enjoy!
Bring a pot of water to a boil, salt generously and cook green beans for 4-5 minutes, then drain and shock in an ice bath to stop cooking.
In a large saucepan add butter, olive oil, shallots and garlic. Season with salt and pepper, cooking for 2-3 minutes.
Then add mushrooms and cook for 3-5 minutes until nicely browned. Add nutritional yeast and miso paste and toss. Add flour and stir to coat veggies. Add vegetable broth and milk, stir to combine. Season with salt and pepper, then bring to a boil. Reduce to a simmer and let cook on low heat for 5-8 minutes.
Add cooked green beans to the baking dish and add the mushroom mixture, tossing to coat well. Top with fried shallots and bake for 15 minutes, until warm and lightly golden brown on top.
To make fried shallots:
Slice shallots using a mandolin and separate into individual pieces. Start with cold neutral oil in a pan and fry in batches for 8 minutes. Keep an eye on the heat because it can burn easily. If they appear to not be browning, be patient it takes some time.
Be sure to move shallots around consistently in the pan.
Add olive oil to the pot over medium heat. Once hot, add celery and leeks. Sauté for 2 minutes, until tender and fragrant, then add shallot, garlic, smoked paprika, chili flakes and nutritional yeast. Sauté for another 2 minutes.
Add broccoli, zucchini, potato and veggie broth to the pot, ensuring all the ingredients are covered. Bring to a boil and lower to a simmer until veggies are fork tender (about 7-8 minutes).
Transfer contents of the pot to a blender along with spinach and blend on high until smooth. Return the blended mixture to the pot and season with salt and pepper, as needed.
To serve, drizzle with vegan cream and olive oil if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Spread gochujang powder on parchment paper or a dehydrator sheet as thin as possible (the thinner the better). Feel free to use multiple sheets if it helps to spread the paste even thinner.
Dehydrate the gochujang for 12 hours, or until completely dry at 165F (not tacky or sticky). Alternatively, you can opt to use another chili powder seasoning.
Once the gochujang is completely dry, gently peel it off of the parchment paper and add to a blender. Blend until completely smooth, transfer to an airtight container and and sift to remove clumps. It may clump up over time, so don't be afraid to push it through a sieve.
Add all other seasoning ingredients to the blender and add in 2 tsp of the gochujang powder. Blend to combine. This is your seasoning!
Fry Potato Chips
Slice potatoes 1/16" thick using a mandolin. Transfer the slices to a large bowl full of cool water and ice cubes and let soak for 15-30 minutes. This helps to remove some of the starch. Drain the water, rinse the potatoes well and then lay them flat on a kitchen towel to pat them dry in one layer, repeating until all potatoes have been pat dry.
Add oil to a heavy bottomed pot along with a thermometer and bring the oil temperature up to 300F. I like to fry my potato chips between 280F and 300F, it's normal for the temperature to increase and decrease as you add things to the oil so keep an eye and don't be afraid to adjust the heat as needed (or turn it off completely for a moment).
Prepare a sheet tray with a wire rack on top and get ready to fry your potato slices in batches. Add a handful of potatoes to the oil once hot, cooking for 3-5 minutes, or until gently golden brown. If the potatoes are under fried and bendy (versus crunchy), you can always also return them to the oil. Don't be afraid if your chips turn slightly light brown (it's the natural sugar content in the russet potatoes).
Once crisp, remove the chips from the oil with the slotted spoon or strainer and transfer to the wire rack to cool. Salt the potato chips immediately and let cool completely.
After you've cooked all of your potato chips and they're completely cool and salted, transfer to a large mixing bowl and toss in your seasoning. Start with half, toss, and adjust to taste as needed.
Store in an airtight container in a cool place for up to 5 days.
Sift matcha powder into your matcha bowl then add hot water and whisk in an M shaped motion back and forth, until a nice layer of froth forms and all of the matcha powder has been incorporated into the water.
In a glass add a generous amount of ice, the mango juice and passionfruit pulp. Pour over the prepared matcha. You can adjust to taste by adding more or less mango juice. Enjoy immediately!
Grab your mint leaves and smack them to release the aromas and essential oils. Add to your serving glass. Add elderflower syrup, non-alcoholic spirit and ice.
Add lemon and lime slices to the glass, prosecco and top off with club soda. Garnish with more fresh mint, to taste. Stir and enjoy immediately!
