Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn months, came this gem of a simple dinner. This pasta/pumpkin combo may not sound too appealing for some folks , but each and every person I served this stuff to absolutely loved it.
Today marks the one year birthday of Manifest Vegan!
I can’t even explain how fun and rewarding this past year has been. You guys are the best, seriously!
I have over 1000 subscribers to my feed already… thank all you so much! I look forward to many more years and many more recipes. But for now, I’ll spare you anymore of this mushy talk and get straight to the presents!
Every single year, for as far back as I can remember, my mother makes a rugelach type cookie which she (and what I presume every member of her extended family) calls simply a “nut roll”. I haven’t had her rugelach in quite some time because it has all kinds of things in it that I just don’t do; but every year around this time, I start to crave it like nobody’s business.
So, starting in Autumn I begin to make a bunch of cookies of this “rugelach” type… pretty much all the way until January (when I start cursing winter and planning my move to the tropics). This version is not overly sweet and they are kinda big. You could share one… if you were really desperate to be a nice person. But this recipe makes quite a few cookies, so there’s no need to get all crazy…
After seeing countless recipes for mochi cakes lately on the interwebs, and given my pretty well known obsession with mochi… I couldn’t resist trying to make one of my own versions of a mochi cake. I also recently ran across an Indonesian cake that had shredded coconut and sweet white rice flour as the base- so I thought I’d try and combine the two.
If you have an aversion to coconut and/or mochi, you probably won’t like this cake too terribly much. But if you are like me, and thoughts of chewy, delicious mochi dance through your head on a regular basis… give this recipe a whirl. I liked it a LOT, but I could only eat half of what’s pictured -it is very filling! My one and a half year old, on the other hand, ate about three times that. And my son is actually asking for more as I type this. I’m thinking my husband will probably hate it.
This dessert is definitely different than most cakes I am used to making. It has a chewy chewy chewy inside, and a soft cake-like outside. And, it’s only about an inch tall. Maybe this dessert has a more authentic name? I’d like to think I kinda-sorta made it up… but somehow, I doubt that.
If you happen to enjoy Daifuku… I think you will find this dessert mochi-licious.
Autumn is officially on its way, and with it comes chills in the air, vibrant colors in the trees, great camping weather, the perfect excuse to overuse nutmeg in everything, and of course, plenty of apples. Because of these things (and Halloween!), Autumn is without a doubt the season I most look forward to. I like to pretend that Summer is my favorite (and I love to gripe about being cold)… but I cannot deny the excitement I feel when I notice the leaves begin to fall. I have already busted out my corduroys…
From Labor Day to Thanksgiving, I like to take advantage of the glorious bounty that Autumn brings. Brace yourself folks, I’m about to stretch this season out as long as I possibly can. Starting now.
Hope you all like apples, pumpkins, black cats, and mulling spices… because it may get a little ridiculous around here.
Let’s kick off this early tribute to Fall with a little gluten-free galette, shall we? Truly a great way to say “bye bye” to summer and “how do you do?” to Autumn-like comfort food.