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Brown Rice Singapore Noodles

4 oz rice vermicelli noodles or buckwheat noodles
3 tablespoons soy sauce
1 teaspoon brown sugar
1½ teaspoons Madras curry powder
½ teaspoon black pepper
½ teaspoon salt
3 tablespoons peanut or canola oil
1 lb seitan
1 onion—finely chopped
1 teaspoon finely grated ginger
4 mushrooms—thickly sliced
2 cloves garlic—minced (crushed)
2 cups finely shredded cabbage
2 cups bean sprouts
1 scallion —thinly sliced on the diagonal

Cook the rice noodles, then rinse under cold water and set aside. Mix together the soy sauce, brown sugar, salt, curry powder and pepper in a small bowl.

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Scrambled Tofu w/ Leeks and Sauteed Greens

1 lb extra firm tofu
1 Tbs extra-virgin olive oil
2 cloves garlic, chopped
1 onion, chopped
2 tsp curry powder
3 big handfuls spinach leaves, stemmed
½ tsp fine grain sea salt, plus more if needed

Drain any water from the tofu and press it between a couple of paper towels to release excess moisture, then crumble into smaller pieces.

See the original recipe
6 baby pumpkins-tops cut off and reserved, hollowed out to create a cavity

2 T. butter
2 T. Olive oil
1 shallot chopped
1 clove of garlic-chopped
1 ¾ cups Arborio rice
2 pints boiling vegetable stock
1 cup pumpkin puree
¼ cup of cream
3 T. Mascarpone cheese
¼ cup parmesan cheese
¼ cup fresh herbs for garnish

Toasted pumpkin seeds (optional)

1. Melt the butter with the olive oil in a medium sauce pan. Add the shallots and garlic and cook over low heat until translucent. Add the rice and stir to coat the grains with the butter.