No cook, no fuss – perfect for when life gets super busy as it always does!
Just grab:
- store bought hot smoked salmon
- avocado
- raw coleslaw mix
- baby spinach
and place on a pumpkin chive GF bread roll. Tasty!
Tag: active living
Vegan Pumpkin Soup
Warms the soul as well as the belly!
Ingredients (serves 2-3)
- 200g butternut pumpkin
- 4 large carrots
- 125g can coconut cream
- 4 fresh sage leaves
- 1 sprig fresh rosemary
- 1 litre vegetable stock
- Chives to serve
Method
- Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
- Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
- Serve hot with chives on top.
Lemon quince Pterodactyl wings
Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!
These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!
Ingredients
- Turkey wings (about 800g which was 5)
- 2 tablespoons lemon infused olive oil
- 2 tablespoons quince paste
Method
- Preheat the oven to 170*C.
- In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
- Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!
Pumpkin Spiced Porridge
It’s only cold here for about 3 months of the year, which means there are 12 weeks of prime-pumpkin-porridge-tasting time to be enjoyed!
Ingredients (serves 2)
- 200g butternut pumpkin
- 1 cup almond milk
- 1 cup quinoa flakes
- pinch of pumpkin spice (I use 1 tsp cinnamon with 1 tsp cardamom, 1/4 tsp allspice, 1/4 tsp ground ginger and 1/4 tsp ground cloves)
- coconut or Greek yogurt and flaked almonds to serve
Method
- Preheat the oven to 200*C. Skin and chop the pumpkin into small pieces and roast until soft and golden (approx 20-30 minutes).
- Place the pumpkin, spices and almond milk in a blender and process until smooth.
- Use the ‘pumpkin smoothie’ as a base to cook the quinoa flakes, on a saucepan over medium heat. Stir continuously (particularly the bottom so it doesn’t stick) until the flakes are soft and the mixture is thick and creamy. If you need to add more liquid, add more almond milk as you go.
- Top with yogurt and flaked almonds just before serving.
Tip: The most time-consuming part is roasting the pumpkin. So, roast a large pumpkin early in the week so that there’s plenty on hand to make porridge whenever you fancy!
Roast Pumpkin and Eggplant Bake
This is one of my favourite meal-prep dishes ever, and I have been known to exist off it when I’m on a week of night shift. This is vegetarian soul-food at it’s finest – packed full of veggies and unbelievably tasty, plus easily adaptable to suit the vegans, dairy-free and coeliacs among us!
Ingredients (serves 4)
- 250g kent pumpkin
- 1 large eggplant
- 1 tin of diced tomatoes
- 4 fresh basil leaves or 2 tsp dried basil
- 1 clove of garlic or 1 tsp garlic powder
- 2 tsp dried oregano
- 1 cup salt-reduced stock (use either veggie or chicken – use a gluten free stock to make this coeliac friendly!)
- 1 yellow capsicum
- 2 large carrots
- 150g bag of baby spinach leaves (can also substitute for green kale)
- shredded mozzarella for sprinkling on top (portion dependent on how cheesy you like it, can be substituted for dairy-free cheese instead)
Method
- Preheat the oven to 200*C. Slice the pumpkin into 1cm thick slices and place on a baking tray lined with baking paper. Bake until just soft (about 20 minutes – continue the rest of the recipe in the meantime!).
- Prepare the sauce: Place the tomatoes, stock, garlic and herbs into a mixing bowl and stir until well combined. If you like your sauce thicker, you can also add 1 tbsp tomato paste or substitute the tinned tomatoes for passata instead.
- Prepare the rest of the veggies: Slice the eggplant width ways into discs. Dice or slice the capsicum into small strips. Also slice the carrots length ways into small discs.
- In an oven-proof baking dish, start by laying down a layer of eggplant slices. Top with the spinach leaves, then a layer of pumpkin, followed by the capsicum and carrots, then half the sauce and a small sprinkle of cheese. Repeat the process with another layer of eggplant, then spinach, pumpkin, capsicum and carrot, with the rest of the sauce spooned over the top and sprinkled with cheese to your liking.
- Bake until the eggplant is soft and the cheese on top is golden brown (about 20-30 minutes). Allow to cool slightly before serving.
Note that even when it has been cooked, the eggplant skin can be a little tough to slice, so go slowly with a big knife! Also feel free to experiment with different types of cheese – I have used combinations of Jarlsberg, Edam, feta, mozzarella, ricotta, goats cheese and provolone with great success!
Vegan Mushroom and Cauliflower Soup
Soup-er easy, nourishing, heart-warming and vegan – it’s just like a big hug in a bowl!
Ingredients (serves 4)
- 250g mushroom cups
- 1 small whole cauliflower
- 2 cloves garlic
- 1 litre stock of your choice (vegetable if you’re vegan, chicken if you’re not)
- 150g shimeji or enoki mushrooms
- brown rice to serve
Method
- Preheat the oven to 200*C. Chop the cauliflower and the mushroom cups into small pieces of roughly equal sizes. Leave the shimeji mushrooms whole. Spray the vegetables with olive oil, and roast on a lined baking tray until the mushrooms are squishy and the cauliflower is browning / crispy around the edges (approximately 15-20 minutes).
- Cook the brown rice as per directions on the packet.
- Place the roasted mushroom cup pieces, cauliflower, garlic and stock in the blender, and blend until smooth. Top with the brown rice and shimeji mushrooms. Season with salt and pepper to taste.
Oats and Cheesecake 