To make the lion's mane I used Ancient Harvest Quinoa veggie curls. Follow the instructions on the back of the box precisely, I boiled mine for a couple minutes longer than suggested and they came out a little softer than I would have preferred.
The pumpkin sauce contained:
Pumpkin puree - 1 (15 oz.) can
Chicken stock - 2/3 c.
Coconut milk - 1/2 c.
White onion - 1/2 medium onion, chopped
Kale - hand full, finely chopped
Salt - 1 tsp.
Pepper - 1/2 tsp
Curry spice blend (cardamom, ground tumeric, ground cumin, coriander, chili powder) - 1 tbsp
Pumpkin spice blend (cinnamon, ginger, nutmeg, all spice) - 1 tsp.
Combine all ingredients in a medium sauce pan and cook over medium heat until it bubbles. Be sure to stir often to avoid burning the bottom.
While I made the sauce I had these cooking. Boneless pork-chops, seasoned and popped into the oven at 350 degrees F for about 30-45 minutes.
To make the lion, I put the pasta and sauce on the plate first and topped it with a pork chop face. I also used two small pieces of pork chop for the ears. The details on the face were made with green, yellow and red pepper (eyes, mouth and whiskers), an almond (nose), black beans (pupils), and a cauliflower (muzzle).
We ate our lions with a side of "Jungle Leaves" (aka. kale chips), recipe here.
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