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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.

Heat a wok or large skillet over a high heat, add 1 tablespoon of the oil and stir-fry the seitan for 2 minutes. Remove the seitan from the wok and set aside on a plate.  Heat the remaining oil in the wok and stir-fry the onion for 3 minutes.  Add the cabbage and stir-fry for 2 minutes more.

Add the garlic, ginger, bean sprouts and mushrooms and stir-fry for 2 minutes.  Add the noodles, seitan, sauce mixture and scallion and cook for a minute to thoroughly combine and heat through. Garnish with the reserved scallion.

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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.

Heat the oil in a heavy skillet over medium heat, add the garlic and onion and sauté for just a few minutes until they soften up. Stir in the curry powder and then the tofu. Cover and cook for 4 or 5 minutes, until the tofu is thoroughly heated. Add the spinach and stir for a minute or so, until it wilts and collapses, then stir in the salt. Taste and adjust the seasoning with either more curry powder or salt.

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.

2. Add stock by the ladleful and stir completely until each addition has been absorbed. When the rice has become al dente (about 15 minutes) add the pumpkin and mascarpone and stir to combine. Then stir in the cream. Add salt and pepper to taste. Sprinkle with cheese and herbs. Ladle into prepared pumpkins and serve garnished with toasted pumpkin seeds.