Tag: clean food

Muffuletta Salad

Muffuletta Salad

The iconic sandwich of New Orleans, deconstructed: this grain-free salad looses the bread and keeps all the good stuff. If you miss the bread, toss in some torn croutons, ideally made from seeded Italian bread. Other swaps: we got rid of the meat, upped the beans, […]

Roasted Pumpkin + Harissa Soup

Roasted Pumpkin + Harissa Soup

Harissa, a fiery Middle Eastern spice paste, adds volumes of flavor to this vibrant soup. For texture and crunch, save the seeds when you gut the pumpkin; rinse and dry them, toss with olive oil and cumin, spread on a baking sheet, and roast for 10 […]

Vegan Pumpkin Panna Cotta

Vegan Pumpkin Panna Cotta

Panna cotta, a creamy custard that’s firm enough to mold (like a creamy jello) is traditionally made with gelatin. This vegan version uses agar agar, a natural gelling agent made from seaweed. Look for it in large natural grocery stores, or any Asian market. To make easy pumpkin puree that’s vastly superior to canned, cut a 3-pound pie pumpkin (not carving pumpkin) into quarters, scoop out seeds, halve each quarter, and steam pumpkin pieces for 20 minutes, or until soft. Let cool, peel off skin, and puree flesh. 

Serves 4

2 cups pumpkin puree
1 1/2 cups coconut milk
1/3 cup agave nectar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 vanilla bean
2 teaspoons agar agar powder (not flakes)
Vegan chocolate sauce
Cocoa powder for dusting

1. Combine pumpkin, coconut milk, agave, cinnamon, nutmeg and clove in a blender. Split vanilla bean lengthwise and with the tip of a sharp knife, scoop seeds into the blender. Reserve the vanilla pod. Puree until smooth and creamy. Taste and add more agave or spices, if you’d like.

2. Pour the mixture into a medium saucepan. Whisk in agar agar powder until well blended. Add reserved vanilla pod. Bring to a high simmer and cook for 7 minutes, maintaining a lively simmer, but not allowing the mixture to boil, and stirring frequently. Mixture should be very thick and creamy.

3. Pour panna cotta mixture into four individual rounded dessert cups or ramekins, and refrigerate for 1 hour, or until very firm. To serve, dip each ramekin into a bowl of hot water, being careful not to get water in the panna cotta, then run a butter knife around the edge of each ramekin, and invert on a small dessert plate. Top with chocolate sauce, sprinkle with cocoa powder, and serve.