Kid free – but we had to do our tax …. ah well, at least we got to have a yummy dinner!!
Peter says that if I had presented him with this kind of meal 15 years ago, he might have run … but he has gradually learned that you can have delicious flavour and texture without meat. So if you’re looking to add a meat free dish to your repertoire – this might be a very simple place to start – and it has 2 enthusiastic thumbs up from the carnivore!
Butternut pumpkin, two discs, about an inch thick
olive oil to brush
2 tsp nutritional yeast
2 large portobello mushrooms
1 tsp fresh chopped thyme
2 tsp garlic olive oil
1 tsp vegan butter
1/2 large ripe avocado
salt and pepper to taste
squeeze lemon juice
Mixed salad greens
Handful pine nuts OR pumpkin seeds
Peel your pumpkin discs, brush them with olive oil and sprinkle the nutritional yeast over them. Place on a lined baking tray and into a 200C oven. After about 25 minutes, turn the pumpkin over and return to the oven for another 10 minutes.
While the pumpkin is cooking dry fry your pine nuts/seeds in a hot frying pan until they are golden – be careful… it doesn’t take long! Then set them aside.
Melt together the butter and garlic olive oil and brush it over both sides of the mushrooms. Place these on the baking tray with the pumpkin discs (that have now been in the oven for about 35 minutes). Sprinkle over the thyme and return to the oven for about 15 minutes.
Mash together the avocado with the lemon juice plus the salt and pepper.
Place the salad greens on the plate. Top with the roasted pumpkin, then spread a thick layer of the avocado on to the pumpkin. Top with the mushrooms and then add the pine nuts over the meal.
When you remove the mushrooms from the baking tray, you’ll see that they have produced a dark juice … don’t waste it – drizzle it over the salad leaves!
Sprinkle the top of the mushroom with a little extra thyme and salt.
This is such an easy way to get in some extra veggies. It’s fast to make, really flexible and works well to use up veggies that might otherwise be past their best.
It does contain egg so this is not a meal that we can eat as a family … but the biggest little one loves to take it in his lunchbox and I like it on standby in the freezer for days when I’m really rushed and need to grab something to take to work for breakfast.
1/4 cup good olive oil
1 cup flour (spelt or GF)
1.5 tsp GF baking powder
1/2 cup nutritional yeast
3-4 cups chopped/grated veggies*
1/3 cup hemp seeds (optional)
pinch of salt and pepper
*We use up what we have in the fridge. Mostly it is a mix of carrots, zucchini, corn, capsicum, tomato, sometimes asparagus and sliced mushrooms
Place flour, nutritional yeast, baking powder, salt and pepper in a large bowl and use a whisk to combine evenly.
Add in grated/chopped veggies and seeds.
Fold through veggies and seeds so that they are evenly coated in the flour mix.
In a separate bowl, beat together the eggs and the oil.
Pour the wet mix into the veggie mix and fold through until there is no dry flour visible.
Pour into a lined baking dish, smooth out and place into a preheated moderate oven for about 40 minutes or until cooked through.
I’ve been making this delicious, comforting soup for the past couple of years.
It is an absolute winner with Peter and I and Will. I’ll be honest though … It isn’t a favourite with the other small ones. 2 of them tolerate it … One of them will have a taste but that’s as far as it goes. 🤦
Ah well, you can’t win ’em all … And I’m delighted to have a freezer stocked with lunches!
1.5kg butternut pumpkin
400g sweet potato
2 heaped tbsp sunflower seed butter
1 heaped tbsp red thai curry paste (I like the Ayam brand)
200ml coconut cream
2L hot veggie stock
Place the curry paste into a hot saucepan and stir until fragrant.
Add in the diced pumpkin and sweet potato and stir to coat the veggies in the paste.
Add in the stock and bring to a gentle simmer for about 20 minutes, or until the veggies are very soft.
Remove from the heat. Stir in the coconut cream and the seed butter.
Use an immersion blender to blend until silky smooth.
We like to serve with fresh damper 😋
Makes about 10 serves and it freezes and defrosts well.
Cordial is not a regular feature in our house, but as a treat at a birthday party, or mixed with sparkling water as a non alcoholic drink, it’s pretty special to have your own home made, and home grown option!
We had abundant lemongrass this year, so we have made a huge batch of Thai curry paste, propagated more for next year and shared loads with our community but we still had more left – we decided to go with some deliciously fragrant cordial!
5 cups water
1 cup lemon juice
3 cups raw sugar
6-7cm root of ginger
8 stalks of lemongrass
Place the water juice and sugar in to a large saucepan, mix well and place on the stove over a medium heat. (In your Thermal cooker place on 90C Sp 1)
Grate the ginger and cut and bruise your lemongrass.
Add both to the liquid mix and turn heat up to bring to a rolling boil. (Increase to ST temp for a few minutes until boiling)
Turn heat down to a gentle boil for 10 minutes (decrease to 90C).
Remove from heat but allow to sit for a further 30 minutes – 1 hour to steep and cool, before sieving the solids from the liquid.
Pour the liquid into a sterilised glass container and use as you would any cordial. This one is particularly delightful with lots of ice and a few mint leaves on a hot summer day!
I love chocolate and sweets as much as the next person but there is something about the amazing natural sweetness and huge variety in fruit which makes it such a delight… And when you can pick the fruit from your own backyard it is so much the sweeter!
We picked our first backyard mango for the season a couple of days ago and I wanted to do somethinga little special with it. I guess this is like a faster, deconstructed version (MasterChef come at me 🤣) of my favourite apple and berry crumble
2 tsp vegan butter melted/light tasting oil
1/3 cup rolled oats OR shredded coconut
1/3 cup puffed rice OR GF rice bubbles
1/3 cup almond meal OR plain flour of choice
1 tbsp coconut sugar
1/2 tsp extra coconut sugar
1/3 cup mixed pumpkin and hemp seeds
1 tsp ground cinnamon/mixed spice
2 large fresh mango cheeks
Yoghurt of choice (dairy and coconut both work well with the flavours)
Mix together all dry ingredients and stir through melted butter until well combined.
Tip into a medium hot frying pan, and toast, stirring regularly, until golden brown and crunchy. Then remove from the heat.
‘hedhehog’ your mango cheeks by scoring deeply in a grid pattern, down to the skin, but not through.
Hold the edges of the mango and push up in the middle to pop up the squares.
Sprinkle each with 1/4tsp of coconut sugar.
Place mango under a hot grill. Watch it carefully! Allow the sugar to melt and start to caramelize. This only takes a few minutes.
Remove from oven, top with crumble mix and serve with a dollop of natural yoghurt.