Vegan month of food #1: pumpkin porridge + roasted pumpkin seeds

Just for inspiration, I signed up for the Vegan Month of food (Vegan ‘MoFo’) event this month. The official guidelines suggest food blogging every weekday, but that is much too ambitious for a full-time working mother of a baby like I am. Que sera, sera!

First up: Aeri’s Kitchen Hobak juk / pumpkin porridge with rice balls, her Halloween special recipe. Don’t those rice balls lend themselves perfectly to becoming spooky floating eyeballs? The dish was meant to be made yesterday, but Madeline is sick so she kept us busy. Nevertheless, it’s just in time to start out Vegan Month of Food.

It would be even faster to microwave pumpkin quarters, but I baked a pumpkin cut in fours (not halves like Aeri did) with pumpkin seeds on the lower cookie sheet level. No aluminum foil, but a generous drizzle of olive oil over the cut pieces and, of course, over the seeds (plus salt sprinkled on the seeds). I’m cooking Maangchi’s soybean side dish / Kongjang using black soybeans and the slow cooker with just a little bit of water, to transfer later to a saucepan on the stove with the rest of the ingredients. Slower cooking methods are perfect for distracted parents. Speaking of that, Madeline got into something!

Vegan month of food logo

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