The pumpkin cooking experiments don’t have to end just because Halloween is over. We’ve already shown you how to make a pumpkin spice latte. Now, fall flavors meet asian fusion in a delightful and spicy combination!

Watch out for these little pumpkin pouches because they pack a punch. With a crispy wrapper and perfect gooey center, it’s hard to eat just one.

In the words of Food Network star Emeril Lagasse, “kick it up a notch!” Tailor the flavor to exactly how you want it. If you’re a spice addict, add chili paste and cayenne pepper.

• 18 wonton wrappers
• 1 cup pumpkin puree
• 1 tablespoon thai chili paste (or Sriracha)
• 1 tablespoon soy sauce
• 1 green onion stalk, finely chopped
• ½ white onion, finely chopped
• 6 basil leaves, finely chopped
• 1 teaspoon minced garlic
• Olive oil
• Spices (I opt for a dash of paprika, cayenne pepper, black pepper, ginger, nutmeg and garlic salt).
• Optional side: cottage cheese

Sautee chopped onions in olive oil until caramelized and add a dash of cayenne pepper.

In a bowl, combine all ingredients (except olive oil) and mix well.

Wet all four edges of the wonton wrapper with water and add about 1 teaspoon of filling to center of wrapper. Fold four corners to the center and press together.

Brush each wonton lightly with olive oil, and bake at 375 for 10 minutes, or until golden brown and crispy.

Dust with paprika and freshly ground black pepper while still warm.

They’re best when eaten warm out of the oven. Word to the wise: a side of cottage cheese will be your saving grace to cool down the spices and add great texture!

—Amy Giroux

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No-shave November is upon us, and Mojo will be following third-year mathematics student Jake Flatto as he forgoes his razor for the entire month. Stay tuned for regular photo updates on Jake’s progress in the coming weeks, and tweet us @dbmojo or post on our Facebook wall to share photos of your own progress throughout the month.

—Lexy Atmore

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Yesterday marked the first of November — merely the start of another month for some, but a special day for others. Nov. 1 is a Mexican holiday known as Dia de los Muertos, or “Day of the Dead,” which brings family and friends together to honor loved ones who have passed away.

“In our Mexican culture we don’t mourn or fear death,” said fifth-year student and Grupo Folklórico de UCLA member Yoana Valenzuela. “Rather, we celebrate it as well as celebrate the life of those who have passed.”

Campus organization Grupo Folklórico de UCLA held their very own celebration at the Ackerman Grand Ballroom Thursday night. Activities included calaca face painting, community altar building, performances and free treats like pan de muertos (a sugary bread).

As Mariachi Torres de Mexico began their performance, UCLA students and families immediately filled the seats and immersed themselves in familiar melodies.

Following the special guest performance, members of Grupo Folklórico de UCLA presented a series of five elaborate traditional dances to showcase their rich heritage and diverse backgrounds (dances were inspired by Michoacan, Yucatan and Veracruz tradition).

As the night quickly came to an end, attendees gathered around the altar once more to add onto the collection of pictures, poetry, food and other favorite items belonging to the loved ones who have passed.

If you weren’t able to make an appearance, experience the sights of the night by looking through our photo gallery. Click on the first picture to enlarge and enjoy.

Dying to share your snapshots from last night? Tweet at us @dbmojo.

—Stephanie Son

Tags: Day of the Dead, Dia de los Muertos, Grupo Folklorico de UCLA

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If your Halloween wasn’t quite scary enough, Parents Weekend (Nov. 2 to 4) will surely do the trick. Freshmen, get ready for a million questions about your new life away from home and plenty of stunningly awkward parent-roommate interactions. As you get older, however, you’ll crave more visits from parents. Parents=unconditional love + free meals= happy college student. If you’re still not convinced, you can at least look forward to them bringing you forgotten items from home. The most important items for parents to bring from home include:

• CA$H
• L.O.V.E. and self-affirmation. Parents are really good at that.
• Food. The ultimate comfort… could be that one dish you’re craving from home or anything from Costco to stock up in bulk on dorm snacks.
• Things to decorate your cave with. Especially photos from home. Ah, the nostalgia.
• DVDs (or a TV, if they’re feeling extra generous. Life is so dull without the Kardashians…)
• More summer clothes for the NorCal students who aren’t used to the heat
• Sweaters for the SoCal residents preparing to hibernate for the winter

Get enough family time to last you until Thanksgiving, be nice to your parents and make sure to tell them thanks for the meal out. Pretty soon it’ll be back to the daily grind of dining hall food and “home cooking”…

—Casey Bradford

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The owner of  The Lime Truck, also the winner of Food Network’s The Next Great Food Truck Race, opened a brand new restaurant in Westwood today called TLT Food. Located at 1116 Westwood Blvd, the eatery replaces the diner-style shop “The Stand,” which closed its doors in September.

Daniel Shemtob, young chef and owner, got his food truck on the road in June 2010. His vision was to create a menu of new and inventive dishes made with local, fresh ingredients that keep foodies on their toes.

Prices are college budget-friendly, especially the tasty $4 tacos. The priciest item on the menu—Seared Catch of the Day Nachos served with pickled veggies, edamame hummus and fresh chips—is just $13.

The TLT team says their dishes are inspired by the California “melting pot,” and include World Famous Carnitas Fries and chicken wings with a twist (they’re coated in a sesame seed, lime-sambal sauce).

Shemtob’s favorite dishes are the Cauliflower, which is seasoned with red chili flakes, cheese sauce and garlic, and the PBAT, otherwise known as a pork belly, arugula and tomato sandwich. TLT is big on  TLC — they spend 36 hours preparing the pork belly meat for the sandwich, and the desserts are garnished with rare, imported Australian finger limes.

If you’re looking for a tasty dish to try on your first visit, the steak fries are to die for. And if you ‘like’ TLT Food on Facebook today, you can enjoy one of their tasty limeades for free.

Have you tried TLT Food yet? What do you think of the menu? Share your comments below or tweet us @dbmojo.

—Casey Bradford

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