Three delicious alternative pumpkin recipes including Vegan Sushi Burrito’s, Pumpkin Tortillas and Vegetarian Pumpkin Gnudi
I’m always late to the party and with all the pumpkin pie and pumpkin spice recipes starting to fade away… Hello! This is a collection of three alternative pumpkin recipes to try before pumpkins disappear till next year.
I’ll admit something first: I actually don’t like pumpkin spice! -GASP-. For me I FAR prefer savoury pumpkin recipe’s so for these I was thinking about the various ways I use other squashes/sweet potato etc. and what would be interchangeable with pumpkin. You may have already seen my recipe for vegan ‘cheesy’ Pumpkin Tots as well.
Pumpkin Sushi Burrito
I LOVE sushi rolls! I’m warning you now that there will definitely be another blog post on different sushi burrito/roll recipes and filling ideas. But what really brought me to this recipe was thinking about where I first tried pumpkin. One of the only times I’d had pumpkin before this year was in Pumpkin korokke at Japanese restaurants and it suddenly hit me!
Technically this recipe is kind of two-fold. Because on top of the overall sushi recipe, the pumpkin chips recipe for the filling is perfect for a snack or side to any dish. In fact, I made two batches when last making this recipe and Rhys and I ate the whole lot before I even finished making the sushi rolls.
Vegan Pumpkin Sushi Rolls
- 1 Small Cooking Pumpkin made into fries
- 1 ½ Cups sushi rice around 300g
- 5 tbsp Rice vinegar to 1tsp sugar and 1tsp salt for the sushi rice ( combined and heated in microwave)
- 4 Nori sheets
- ¼ cucumber cut into matchsticks
- ¼ cup Sweetcorn charred
- 1 Avocado thinly sliced
- Sauce Up to you but I’d suggest a Vegan or non-vegan sriracha mayo, garlic mayo or sweet chili mayo
- 1 Tsp black sesame seeds
- Begin by making the pumpkin fries. To do this simply cut the pumpkin in half and scoop out the stringy flesh and seeds.
- Before chopping into the individual fries I’d start preparing the sushi rice- simply follow the manufacturers guide. I like to leave it cooking while chopping the fries and then turn off the heat and leave it ( with lid on) for a further ten minutes , while the fries are cooking.
- To cut the pumpkin into fries simply cut the halves once more and then chop off the top and bottom of each section ( where it curves most) before slicing each bit into fries around ¼ inch thick.
- Toss in a bowl with about ½ tbsp oil and seasonings ( I used salt, paprika, cayenne and garlic) and leave to cook for 15-20 minutes at 180. *
- Once the rice has finished cooking completely then remove the lid and stir slightly to cool down. Once lightly cooled then gradually fold in the rice vinegar mix, allowing the rice to cool further as you do so.
- Chop and prepare your fillings hile the rice cools further. I’ve added a specific recipe here of my favourite fillings but feel free to mix and match with your own veggie faves.
- Now here is where you have two options for creating the actual roll shapes. I had a bit of a ‘cheat’ because Rhys recently bought me a sushi bazooka that I’d never tried before so that’s what I’ll be describing for the recipe. However feel free to hand roll as well *
- To use the sushi bazooka simply very lightly oil both sides of the moulds and press just over 1/3 cup rice into each half. Using the ‘handle’, press it into the rice to begin creating a space for your filling. You can then further press with your fingers to create more space. ( keep a small bowl of water beside you during this process to wet your fingers to stop rice sticking).
- Place half of your fillings per side. So I added the pumpkin fries and cucumber on one side and the corn and avocado on the other then sprinkled both sides with sesame seeds and drizzled with my garlic mayo sauce.
- To make the roll just make sure the bazooka ‘handle’ is in place and follow the super simple instructions provided.
- Place your nori sheet on your surface and begin to squeeze out the rice roll from the very edge of the nori , about ½” in from the side of the sheet ( in the direction you’re rolling), until it completely out. Then simply roll it up and lightly dampen the very edge at the end to help it stick together.
- You can now leave it to soften in the fridge, to be chopped or eat as big burrito’s ( which is totally what I suggest!)
Okay so I know I said that this post is for alternative pumpkin recipes and technically pumpkin Gnocchi/Gnudi isn’t rare BUT in general Gnudi seems to be the lesser-known counterpart to Gnocchi. To put it simply Gnocchi is usually potato based but Gnudi is ricotta based. This makes them lighter, fluffier pillows of goodness and apparently a lot easier to make. Obviously, this recipe is NOT vegan as it is a cheese based mix. However, if you are wanting to create Vegan pumpkin gnocchi then the process and ingredients are super simple ( basically just pumpkin, potato, flour and your seasonings. I’ll be giving this a go too to see which I prefer)
As stated, In general, Gnudi recipes are meant to be a lot easier and quicker to make than your standard Gnocchi. I can’t say this for certain because I’ve never made ‘standard’ gnocchi before… but this recipe really is simple! It takes a bit of time just to chop up all the gnudi but this is in part due to the fact that I used a gluten-free flour, which can make things a bit fiddlier.
buttery pumpkin gnudi with red pesto.
- 1 Cup Ricotta Cheese
- 1/2 Cup Pumpkin puree
- 1 Egg
- 2 Cups rice flour more may be needed to get right consistency
- 1/4 Cup parmesan plus extra for serving.
- 1 tsp Garlic powder
- 1 tsp Smoked Paprika
- 1-2 Tbsp butter to 1/2 tbsp. oil
- 2 tbsp. red pesto
- Stir the ricotta, pumpkin, cheese, egg, seasonings and about 1 1/2 cups of flour together in a large bowl.
- Add more flour 1tbsp at a time until it begins to form a dough - there isn't an exact amount I can tell you because the 'wet-ness' of the pumpkin puree can vary. * It will always remain quite a wet dough but it needs to be able to be rolled into logs.
- To make the Gnudi take your dough and form it into a ball on a well floured surface and cut it into 4-8 portions.
- Roll these individual portions out onto a well floured surface - this can be tricky, probably even more so for me as I used a gluten-free flour - but it will happen! * You want to create thin logs of around 1 Inch thickness and then cut the gnudi pillows around 1" diameter each
- To cook the Gnudi simply bring a pot of lightly salted water to boil and drop the gnudi in for around 3-5 minutes. Stir gently to make sure they don't stick together and the gnudi should all be floating by the end, once cooked.
- Then toss into a pan with the oil, butter mix. You can then either add the red pesto ( I use jarred red pepper pesto) directly into the pan too or serve the Gnudi over a bed of pesto.
- Sprinkle with a little extra parmesan and voila!
Technically flatbreads, but if it looks like a tortilla, works like a tortilla and tastes like a tortilla- Hello tortilla!
I love wraps! They are SO versatile and perfect for lunches on the go or for a quick lunch or dinner when cooking seems like way too much of a mission.
I’ve had sweet potato tortillas before and loved the taste so I thought why not try with pumpkin. Especially with such a simple recipe. Now I know that it’s possible to get a tortilla ‘press’ but I’ve hand-rolled mine. I actually quite like the ‘rustic’ nature of a good ol’ hand-rolled tortilla. ( Translation = please don’t judge my badly shapes tortillas ;P )
It is possible to make the entire process a lot easier/ quicker by buying a tortilla press, however, I probably wouldn’t bother unless you’re going to be making tortillas ALOT or if you’re particularly wanting super neat, round individual tortilla’s ( because mine most certainly weren’t uniform! )
Now, I’m going to be honest here. This recipe is a bit ‘take it as it comes’ because I started with base amounts and then kept adding more flour until I found the consistency I liked, made notes on the recipe and then promptly lost them. Now, I’m not going to lie and say that these tortillas blew me away with pumpkin presence. Really, the flavour is subtle at best. But just making home-made tortilla’s in general and knowing that it’s so simple is something worth trying. I also love love love how versatile they are: They can be used as wraps, enchiladas, taco’s, made into tortilla chips etc. My personal favourite is to use them as pizza bases, top with toppings and grill for a few minutes. Voila!
Pumpkin 'tortilla' flatbreads
- Place dough in a greased bowl, cover with plastic wrap, and let rest 30 to 60 minutes.
- Cut ball into 16 pieces, form into balls, and roll out 6 to 8 inches. In a medium/high heat flat-bottomed pan, lay rolled dough and cook about 2 minutes. When bubbles have formed on top and bottom has light tan spots, flip and cook another minute. Adjust heat as needed to avoid burning.
- Wrap cooked tortillas in a towel until you’ve finished cooking them all
- 1 Cup Pumpkin Puree
- 1 1/2 Cups Plain flour to begin , though likely more will be needed till dough isn't 'sticky'
- 2 Tsp Parika
- Simply mix all the ingredients together in a large bowl, adding more flour by the tbsp. until the dough is no longer sticky and can be formed into a ball shape.
- Cover the bowl with a tea towel and leave to rest for between 15-30 minutes. This allows the liquid to be absorbed into the flour and will give you softer tortillas.
- Transfer the dough onto a well-floured surface and cut into 8 portions then roll each portion into a ball.
- To roll out the tortillas simply flatten a ball of dough with the palm of your hand and then , using a rolling pin, roll out into a tortilla. It can be very easy to make these more 'flatbread' as tortillas need to be very thin and the dough can be tricky to work with but persistence is key.
- Once rolled out, transfer into a large pan on medium heat and cook for around 45 seconds - 1 minute on each side. You want there to be light bubbles on the top that are lightly browned on each side.
- Cover the tortillas with a kitchen towel until you've finished cooking them all. The steam kept inside will make them much more flexible and soft, to be used as wraps etc. and they are ready to use!
Full recipe blog posts, with extra pics, coming soon! Let me know in the comments what are your favourite alternative pumpkin recipes? And if you give any of these a try then let me know how it goes!
Till next Time,
To pin for later!