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: dinner
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!
One Tray Mediterranean Chicken Bake
This is one for those ‘cooking when you can’t be bothered cooking’ kind of days!
Ingredients
- 4 chicken breasts
- 2 medium zucchinis
- 500g mushrooms
- 2 red capsicums
- I head of broccoli
- Herbs of your choosing – I used my favourite garlic lovers mix from Gewurtzhaus but a clove of garlic and a generous sprinkle of mixed herbs or parsely + oregano will work just fine!
Method
- Preheat the oven to 180*C. Line a baking dish with paper or grease with olive oil.
- Chop the zucchinis, broccoli and capsicum into roughly even sized chunks.
- Place the vegetables on the bottom of the dish, then place the chicken on top, covered with a little olive oil and the herbs of your choosing.
- Cover with alfoil and bake until cooked through (about 30 minutes). Remove from oven when chicken is just cooked (as the veggies will be cooked underneath). Serve hot or use as meal prep to fill the freezer!
Best-Ever Potato Salad (with Saffron Garlic Aioli)
This is an extra-ordinarily big call to make but believe me when I say this is one potato salad you won’t forget in a long time! I made both the non-vegan and vegan version for Christmas and can confirm that both are rather sensational.
Ingredients
- 1 medium sweet potato, washed well (+/- peeled, up to you!)
- 4 Kippfler potatoes, washed well (+/- peeled, up to you!)
- 1 leek, green portion removed and finely chopped
- 3/4 cup garlic aioli (or vegan mayonnaise with 1 clove garlic)
- Small pinch of saffron threads
- 1/2 tbsp chopped fresh chives
Method
- Prick the Kippfler potatoes. Chop the sweet potato into chunks.
- Bring a saucepan of water to the boil and boil the Kippfler potatoes until soft. Remove and do the same with the sweet potato.
- Heat a frypan over medium heat. Add a small amount of olive oil and fry the leeks until soft.
- Allow the saffron threads to steep in 1 tbsp water until yellow in colour.
- Mix the aioli with the saffron mixture and chives until well combined, then toss through the leek and potatoes. Return to the fridge to chill until serving.
Honey I Stuffed the Pumpkin
While we’re all getting into the full swing of our New Year resolutions, I thought I’d share a few of my recipes from the festive season – starting with this stuffed pumpkin.
I’ve seen many variations of this concept over the past few weeks, and mine is nothing fancy. But it was super easy and vegan / gluten friendly too!
Ingredients
- 1 large butternut pumpkin, halved
- 1 cup black rice
- 200g vegan cheese (I used a vegan version of Persian fetta)
- 1 tbsp each of sunflower seeds, cranberries, pepitas
- 1/2 tbsp sesame seeds
- 2 tbsp lemon infused olive oil
Method
- Preheat the oven to 200*C.
- Place the pumpkin halves cut side up on a baking tray. Remove the seeds and bake until soft enough to scoop out a portion of the flesh in the middle (about 30 minutes).
- Cook the rice as per the instructions (or you can cheat by using a supermarket microwave version). Mix the rice with the seeds and olive oil until well combined.
- Scoop out a small portion of the pumpkin flesh. Fill the hole with the rice mixture, then top with the vegan cheese and bake until the pumpkin is soft (another 15 minutes should do).
- Serve hot, or portions can be stored in an airtight container in the freezer for 1 month. Enjoy!
Pumpkin Poulet Patties
These are based on my turkey rissoles, and make for some great chicken burgers (although they’re just as tasty on their own too!).
Ingredients (makes 8 large patties)
- 500g chicken mince
- 1 small piece sourdough
- 1/4 cup quinoa flakes
- 100g pumpkin
- 1 egg
- herbs: 2 sprigs dill, 4 sprigs parsley, 6 tarragon leaves
Method
- Preheat the oven to 200*C and line a baking tray with baking paper.
- Chop the pumpkin into small pieces and roast until soft (~ 20 minutes). Leave the oven on.
- Place the bread in a food processor and process into crumbs. Add the mince, egg, herbs and pumpkin until combined, then stir in the quinoa flakes.
- Heat a large fry pan over medium heat with a small amount of olive oil. Roll 2-3 tbsp of mixture into balls and drop onto the pan, squishing with the back of a spatula. Lightly brown both sides of the patties, then remove from the pan, place on the oven tray and return to the oven until cooked through (~ 15-20 minutes). Serve hot or cold.
Served above with a beetroot and cauliflower dip (essentially my lemon beetroot hummus but with roasted 1/2 head small cauliflower instead of chickepeas).
Best Ever Veggie Patties
What do you get when you mix protein-rich chickpeas, nutty LSA and a tasty range of vegetables from the market? Some of the best veggie patties I’ve ever made!
Ingredients (makes 12)
- 100g pumpkin
- 100g sweet potato
- 1/2 small head broccoli
- 150g baby spinach
- 1 x 400g can chickpeas
- 1/2 cup LSA (linseed, sunflower seed, almond meal)
- 1 large egg
- herbs from the garden – sage, thyme, parsley, chives, tarragon
Method
- Preheat the oven to 200*C and line a baking tray with baking paper.
- Chop the pumpkin and sweet potato into small pieces and roast until golden and soft (approximately 30 minutes).
- Place the roast pumpkin and potato, broccoli, spinach, chickpeas and herbs into a food processor and process until combined. Add the egg and LSA, and mix well.
- Heat a large frypan over medium heat with a small amount of olive oil. Roll 2-3 tablespoons of mixture into balls, place onto the pan and flatten with the back of a spatula. Lightly brown both sides (don’t cook all the way through).
- Transfer the patties to a lined baking tray and bake until firm (approximately 30 minutes). Serve as veggie burgers, as part of a buddha bowl, or as a delicious snack straight from the fridge!
Fig and Feta Salad
It’s hard not to love the epic combination of roast pumpkin, fresh figs and creamy feta cheese!
Ingredients (serves 2)
- 4 cups spinach
- 4 figs
- 100g feta cheese
- 1/4 small pumpkin
- 1/2 small cauliflower
- 1 small head broccoli, stem removed
- vinaigrette of your choice
Method
- Preheat the oven to 180*C. Slice the pumpkin and cauliflower into small pieces and spray with olive oil. Place on a lined baking tray and bake until soft and slightly golden.
- Leave the broccoli raw and break the florets into small pieces. Cut the figs into small pieces.
- To assemble the salad, place the spinach on the bottom and top with the pumpkin, cauliflower, broccoli and figs. Crumble the feta over the top, then drizzle over the vinaigrette.
Oats and Cheesecake 