Directions

1. Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
2. Stir in canned pumpkin, flour and a pinch of salt salt until a sticky dough forms.
3. Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
4. Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
5. Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
6. Transfer dough to a floured surface and divide into 12 balls.
7. Sprinkle a ball lightly with sesame seeds and roll out into a 7-8" circle using a rolling pin, pressing the seeds into the dough. Repeat with remaining dough and seeds, adding more flour to the board if necessary.
8. Pour about 1 tbsp vegetable oil in to a large frying pan and heat over high heat. Fry a dough round for 1-2 minutes on each side. The dough should puff lightly and become dark brown or lightly charred in spots. Repeat until all dough rounds have been cooked.
9. Just before serving, brush naan lightly with melted butter and top with a sprinkle of salt and fresh cilantro.
10. Serve warm.

Directions

1. Heat butter in a medium pot over medium heat. Add garlic and white onion and cook for 1-2 minutes, stirring occasionally until very fragrant.
2. Pour half-and-half over the garlic and onions and stir once. Add curry powder, chili powder, sugar, sriracha, salt and pepper. Adjust seasonings as desired and reduce heat to medium-low.
3. In a medium frying pan, heat vegetable oil over medium-high heat. Cook paneer or tofu for 1-2 minutes on each side or until lightly browned. Transfer to half-and-half mixture in pot and stir gently to combine.
4. Cook paneer/tofu in the sauce for 3-5 minutes, or until the half-and-half has thickened and is very creamy.
5. Serve hot over rice.

Directions

1. In a medium frying pan, whisk together the curry paste to taste (be careful, as it can be spicy in large amounts) and coconut milk. Add brown sugar to taste, soy sauce and black pepper. Stir well.
2. Bring heat to medium and add sweet potatoes. Cook, covered for 5 minutes. Add tofu, onion, garlic and broccoli florets. Stir gently to incorporate. Reduce heat to medium-low, cover and cook for 12-15 minutes, or until sweet potatoes yield easily to a fork.
3. Serve over rice if desired, garnished with jalapeño slices and fresh cilantro.

Directions

1. Preheat oven to 475 degrees F.
2. Heat the olive oil in a medium frying pan over medium. Cook the onions, stirring occasionally for 6-8 minutes or until soft and very fragrant. Remove from heat.
3. In a mixing bowl, combine the pumpkin, curry powder, salt and pepper to taste and brown sugar. Mix well.
4. Roll the pizza dough out into a 12" circle and spread with the pumpkin mixture, leaving a 1" border for the crust.
5. Use a sharp knife or cheese-slicer to slice the cheese into about 8 very thin pieces. Scatter over the pumpkin.
6. Top the cheese with the spinach, jalapeño slices, caramelized onions and more pepper. Bake for 10-12 minutes or until crust is golden brown and cheese begins to bubble.
7. Sprinkle with chopped cilantro, cut into wedges and serve.

Directions

1. Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
2. Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
3. Stir in canned pumpkin, flour and salt until a sticky dough forms.
4. Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
5. Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
6. Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
7. While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
8. Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12"x16").
9. Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10" long cylinder.
10. Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
11. Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.

Makes 8-10 cinnamon rolls.