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.

Pie Maker Savoury Muffins

After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!

You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!

As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).

I made two different flavours of these by changing the spice, otherwise the base recipe is the same!

Ingredients (makes 12)

Method

  1. Turn on the pie maker.
  2. Beat the eggs, then add the milk, flour, yogurt and spice mix and stir well to combine.
  3. Place spinach leaves at the base of the pie mould, then pour 1/8th cup of filling mixture on top. Place a small piece of cheese, then add another dollop of filling mixture to cover.
  4. Cook in the pie maker until golden brown (about 3-5 minutes). These will cook more evenly the more full the mould is.
  5. Store in an airtight container in the fridge if they don’t all get eaten!

Spiced Protein Porridge

Hooray! The weather is FINALLY cool enough for the first protein porridge of the season!

Ingredients (serves 1-2)

  • 3/4 cup rice flakes or oats
    1/2 cup almond milk
    1 tbsp flaxseed
    2 tbsp vanilla pea protein
    1/2 tsp chai spice (or cinnamon / cardamom)
    Banana and almond butter for serving

Method

  1. Mix the rice flakes, milk, protein, flaxseed and spice together in a bowl.
  2. Microwave on high for 2.5 minutes.
  3. Serve topped with banana and almond butter. Easy!

Breakfast berry oat protein bars

A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….

Ingredients (makes 8)

  • 1/2 cup flaxseed meal
  • 1/2 cup vanilla pea protein (I use Botanika Blends)
  • 1/2 cup quick oats
  • 1 and 1/2 cup almond milk
  • 1/4 cup cacao nibs
  • 2 tablespoon liquid coconut oil
  • 1/2 cup frozen berries
  • 2 eggs, beaten
  • 1 teaspoon baking powder

Method

    Preheat the oven to 200*C. Line a slice tray with baking paper.
    Mix the dry ingredients together in a bowl until well combined.
    Add the wet ingredients and stir well.
    Add the frozen berries and mix through.
    Spoon and flatten the mixture into the slice tin, bake until set (about 30-40 minutes) and allow to cool before slicing into 8 pieces. Store wrapped in baking paper in the freezer or in an air tight container in the fridge.

Lemon quince Pterodactyl wings

Sorry for the radio silence! Between studying for fellowship and moving, I’ve barely had time to function this year.

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 quince paste

Method

  1. Preheat the oven to 170*C.
  2. In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
  3. 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!

Raspberry Chia Sauce

I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!

Ingredients 

  • 200g raspberries (fresh or frozen)
  • 1/8 cup white chia seeds
  • 1/8 cup water
  • 1 tsb balsamic vinegar (flavoured ones work well here, I used fig and guava with success)

Method

  1. Using a fork, gently mash the raspberries. Add the water and vinegar and stir to combine.
  2. Add the chia seeds and continuously stir until starting to thicken. Put aside in the fridge for 5 minutes and stir again (if too thick at this stage, add small amounts of water until it thins out). Return to the fridge until ready to serve.

For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash! 

Honey Mustard Pumpkin Seeds

Don’t throw out your unwanted pumpkin seeds – turn them into this tasty snack instead!

Ingredients

  • 1/8 cup pumpkin seeds
  • 1 tsp mustard
  • 1 tsp honey

Just multiply the recipe for bigger quantities, works a treat! I’ve also thrown in buckwheat groats and tigernuts to increase the volume before and they taste amazing. 

Method

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Toss the pumpkin seeds with the honey and mustard, then roast until golden – be vigilant as these can burn quickly, then only need 8-10 minutes max!

Roasted Cauli Salad with Tahini Turmeric Sauce

Another easy meal-prep option that’s vegan and gluten friendly, packed full of nutrition with a hint of spice!

Ingredients (serves 4) 

  • 1 small cauliflower
  • 1 large eggplant
  • 200g pumpkin
  • 4 large kale leaves, washed and de-veined, then finely chopped
  • 1/8 cup cranberries
  • 1/8 cup flaked almonds
  • 1/2 cup plain coconut yogurt (can use plain Greek instead)
  • 2 tbsp tahini
  • 2 tsp turmeric

Method

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Wash and chop the cauliflower, eggplant and pumpkin into similar sized pieces. Roast the cauliflower and eggplant on the same tray until slightly charred around the edges (about 40 minutes), and roast the pumpkin until soft and golden (about 30-40 minutes).
  3. Make the yogurt sauce by mixing the yogurt, tahini and turmeric until well combined.
  4. To assemble the salad, place the kale on the bottom, then top with the vegetables, then add the yogurt sauce, and sprinkle the almonds and cranberries on top.

One Tray Chicken, Pumpkin and Mushroom Bake

This was a crazy Saturday afternoon experiment. While it didn’t turn out Insta-pic perfect, it did make for some fantastic meal prep with minimal washing up.

Ingredients (serves 4) 

  • 200g Kent pumpkin
  • 2 large sweet potatoes
  • 500g mushrooms
  • 1 bunch asparagus
  • 150g baby spinach leaves
  • 4 small chicken breasts
  • 1/4 cup reduced salt chicken stock
  • 1.4 cup fresh chopped parsley
  • 4 fresh basil leaves
  • 1 microwave packet of brown, red and wild rice

Method

  1. Preheat the oven to 200*C. Lightly spray a baking dish with oil.
  2. Wash and chop the pumpkin and potatoes into small pieces and add to the dish. Bake until starting to soften (15-20 minutes).
  3. Add the mushrooms, asparagus and chicken breasts to the dish and bake until the chicken is almost cooked through (20 minutes). Add the spinach leaves and herbs and bake for a further 5 minutes until the leaves are wilted.
  4. Just prior to serving, cook the rice as per the packet directions and add to the dish.