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

  1. Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
  2. 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.
  3. Serve hot with chives on top.

Pumpkin, banana and rhubarb loaf

This was an experiment I’ll admit, but it was a rather delicious one. This is a great way to use up any leftover roast / boiled pumpkin as well as old bananas. The rhubarb is entirely optional and was just what I had in the fridge!

Ingredients 

  • 1/2 cup flaxseed meal, 1/2 cup buckwheat flour and  1/2 cup vanilla pea protein  –> BUT you can substitute ALL of this with 1.5 cups of plain flour of your choice + 1 tsp vanilla
  • 1 tsp baking soda
  • 2 over-ripe bananas (must be over-ripe for this to work!)
  • 100g roasted or boiled pumpkin
  • 2 eggs
  • 1 cup almond milk (or whatever milk takes your fancy)
  • 2 tbsp Nuttalex olive oil spread (or just use butter or coconut oil)
  • If using rhubarb – bake 4 stalks of rhubarb until soft, then mush with a fork until it forms a rough puree

Method 

  1. Preheat the oven to 200*C and line a brownie tin with baking paper.
  2. Place the pumpkin, banana, milk, eggs and butter in the blender and blend until smooth.
  3. In a large mixing bowl, combine the flaxseed, buckwheat, protein powder and baking soda, then stir in the mixture from the blender until well combined.
  4. Pour into the baking dish and swirl in the rhubarb by placing small blobs on top and dragging through the mixture with a butter knife.
  5. Bake until firm and risen (about 25-30 minutes). Allow to cool, the cut into slices (I find it easier to cut into 9 chunks, and then cut these in half through the middle).

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

  1. Preheat the oven to 200*C.
  2. 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).
  3. 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.
  4. 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).
  5. 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

  1. Preheat the oven to 200*C and line a baking tray with baking paper.
  2. Chop the pumpkin into small pieces and roast until soft (~ 20 minutes). Leave the oven on.
  3. 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.
  4. 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

  1. Preheat the oven to 200*C and line a baking tray with baking paper.
  2. Chop the pumpkin and sweet potato into small pieces and roast until golden and soft (approximately 30 minutes).
  3. 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.
  4. 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).
  5. 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!