for me, this is comfort food at its' best: pastry, cheese & enough veggies to ward off any potential guilt. 1. Roast pumpkin for half hour with a teaspoon of olive oil at about 200 degrees Celsius 2. Take one sheet of pastry out of the freezer onto baking paper. 3. Chop some silverbeet, put … Continue reading Pumpkin, silverbeet & feta parcel | V
Quinoa & pumpkin salad | GF VEGAN
To me, these elements make the perfect meal for me: sweet (sweet potato, pumpkin), fresh (herbs or green veg), spice (normally fresh chilli or flakes), salty (olives, feta, capers, Himalayan pink salt). Generally speaking I enjoy high fat meals, with minimal processed foods in my diet. 1/2 cup white quinoa (when uncooked) 1 baby pumpkin, … Continue reading Quinoa & pumpkin salad | GF VEGAN
Pumpkin & chèvre salad | vegetarian GF
INGREDIENTS 1-2 cups pumpkin 1 tablespoon chèvre 1 cup English spinach 10 small mint leaves 1 tbspn sunflower seeds 1/2 teaspoon chilli METHOD 1. Heat the oven to 190 degrees 2. Chop the pumpkin into wedges about 2 inches square & 1/2 inch thick 3. Put the pumpkin in the oven with a splash of … Continue reading Pumpkin & chèvre salad | vegetarian GF
Chilli-pumpkin, labanne & dukkah, parsley & coriander on corn thins
I accidentally created this amazing snack. 2 cups pumpkin 1 tspn chilli (optional) 150-200g labanne w dukkah (I used a brand called "The Cheese Board purchased in Leichhardt in Sydney) 2/3 cup parsley & coriander - chopped if you prefer or just pulled off stalks 6 corn thins OR Sunrice Multigrain Squares - both are … Continue reading Chilli-pumpkin, labanne & dukkah, parsley & coriander on corn thins
pumpkin, beetroot, haloumi
I seem to repeat this sentence a lot when ive created a meal: I threw this together with what ingredients I could find. The sweetness of the pumpkin, earthiness of beetroot & saltiness of haloumi work really well together. It’s not often I eat a savoury meal without green – the baby kale just adds … Continue reading pumpkin, beetroot, haloumi
quinoa, pumpkin, capsicum, parsley salad
I just made this salad up with what ingredients I had at home.....This was enough for 2 people (or in my case for me only for lunch & dinner!) INGREDIENTS 1/2 cup quinoa (I used tricoloured but any type is fine) 1 medium red capsicum/pepper 1 cup pumpkin 1 large Dutch (purple) carrot 1 cup … Continue reading quinoa, pumpkin, capsicum, parsley salad
Rainbow bowls
When I first saw pictures of salad bowls full of colour, I knew it was something I would be trying. It sounds clichéd & I'm not going to pretend to be the first to say it but preparing a meal full of nature's colours - green, red, orange, yellow, purple, really does leave you feeling … Continue reading Rainbow bowls
Parmesan polenta slice, pumpkin, parsley, chilli
This dish is a creation of my own however the idea of doing a big piece of polenta came from one of my biggest food idols - Ottolenghi (from 'Plenty'): INGREDIENTS 1/2 cup polenta 1 cup of pumpkin - I always have some in the fridge as it is such a versatile vegetable so cook … Continue reading Parmesan polenta slice, pumpkin, parsley, chilli
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