Best Baked Cheezy Butternut Pumpkin Pasta

Hi all, over the weekend I had one of the mini Marco’s come stay with me. On Saturday I took him to the city and we got to see the Scottish march for Tartan Day. Apparently we have had the Tartan Day celebration for the last 17 years. This was news to me. Although I do remember a few years back when I was living in Spring Hill and a parade of drums and bagpipes marched past my bedroom window. I thought my housemate had gone mad and was trying to torture me by turning up the music louder and louder. Marco’s nephew was really excited to see the bagpipes the Scottish dogs marching too.

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After that we went to the Modern Art Gallery and got to make Kangaroo masks, hop around the enclosure and make posters. Not sure who was having more fun.

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For dinner I wanted to make something that was kid friendly. I have tried out vegan cheesy nutritional yeast sauces before with Marco’s niece and nephew, but this mini Marco really didn’t like it. But I am persistent and I figure eventually he would get a taste for it. I have trialed this approach with big Marco and usually by the 6th try he will eat it happily.  Well I was in luck because tonight he really liked it.

I think I have finally perfected this recipe too. My vitamix also really helped to get the cashews and pumpkin really creamy and the panko crumbs gave it a nice crunchy top. The only thing he didn’t like was the crunchy top, but this was big Marco’s favorite part.

This recipe can easily be made gluten free with gluten free pasta and gluten free panko crumbs (or no crumbs). I always thicken vegan cheesy sauces and other sauces with Arrowroot flour (tapioca flour), because I prefer it. It is also gluten free. You can find this in any Coles or Woolworths in the baking section. You can also buy Nutritional yeast at any health food store. I love this stuff and really recommend it to anyone who wants to try out dairy free cooking. It also has lots Vit B, so its good for you and won’t stick to your pots.

Although this was the best Baked Cheezy Butternut Pumpkin Pasta, these are not the best photos ever. But trust me this tastes a lot better and looked alot better then what my photos portray.

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Best Baked Cheezy Butternut Pumpkin Pasta (vegan, gluten free option, soy free)

Ingredients:

1 cup cashews

4 cups chopped butternut pumpkin (peeled)

2 tablespoons vegan butter

2 cups almond milk

2 tablespoons tapicoa flour

1 teaspoon garlic powder

1/2 teaspoon ground turmeric

2 teaspoon dijon mustard

1/2 cup nutritional yeast

sea salt to taste

500g penne or macaroni (use gluten free pasta if you prefer)

3 tablespoons panko crumbs

Method:

1. Preheat the oven to 180 degrees.

2. If you haven’t soaked cashews, then boil them for 10 mins. Then place in the blender with 1/4 cup of water and blend to make cashew cream. Add another 1/4 cup of water if you need to help break down the cashews to make them more creamy.???????????????????????????????

3. In the meantime, steam the pumpkin until its soft. Then add the steamed pumpkin to the cashew cream and blend till smooth.

4. Cook the penne according to packet directions.

5. In the meantime prepare the cheesy sauce. Melt the nutlex in a large pan on low heat. While it is melting combine the almond milk and arrowroot flour and whisk. Then add the almond milk to the pan with the melted butter.

6. While the sauce is heating add the dijon mustard, garlic powder, tumeric and whisk until it thickens.

7. Then add the nutitional yeast and whisk.

8. Take the sauce off the heat. Then add the pumpkin and cashew cream to the sauce and whisk through.???????????????????????????????

9. Place a couple ladles of the sauce on the bottom of a large caserol dish. Then add the pasta and add the rest of the sauce. Stir it through, so that all the sauce is coating the pasta.

10. Top the pasta with a panko crumbs, then bake for 30 mins.

*Serves 6

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For more similar recipes check out my: Baked ‘Cheesy’ Fusilli Bolognese (vegan, gluten free option, soy free, nut free), Pumpkin Mac and Cheese with Spring Vegetable (vegan, gluten free, soy free, nut free)

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Roasted Butternut Pumpkin with Brown Rice, Vegetables and Cranberries

Marco is away tonight, driving back from Sydney for a new car. I was meant to go with him, but with the job today I had to cancel. I did convince him to stop at Oliver’s Real Food, instead of McDonalds. He told me he got a delicious vegetarian burrito and smoothie. I’m very happy with him for breaking tradition.

Tonight I took advantage of his absence and made something with dried fruit and nuts. He really doesn’t like them added to savory food. I used dried cranberries, pistachios and pepitas seeds. I added them to brown rice and vegetables and stuffed them in a roasted butternut pumpkin. It was so delicious! This my first time whole roasting a butternut pumpkin and it was well worth it.

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Roasted Butternut Pumpkin with Brown Rice, Vegetables and Cranberries (vegan, gluten free, soy free)

Ingredients:

1/2 small butternut pumpkin

2-3 tablespoons coconut oil

1 cup brown rice

1 medium brown onion, sliced

2 garlic cloves, sliced

handful of green beans, roughly chopped

3 mushrooms, sliced

2 tablespoons cranberry seeds

1 tablespoon unshelled pistachio nuts

1 tablespoon pepitas seeds

sea salt and black pepper to taste

Method:

1. Preheat the oven to 200 degrees.???????????????????????????????

2. In the mean time, remove the seeds and slice lines diagonally across the top layer of the pumpkin and place 1 tablespoon coconut oil where the seeds were.

3. Bake the pumpkin for 30-40 mins or until the pumpkin is soft. While its cooking baste the the rest of the pumpkin in the melted coconut oil.

4. In the meantime cook the brown rice. Then leave on warm.

5. Heat a large pan with 1-2 tablespoon of coconut oil then saute onion and garlic for 3 mins or until lightly browned.???????????????????????????????

6. Add mushrooms and green beans and saute for a further few minutes or until cooked. Season with salt & pepper.

7. In the meantime, take another pan and dry toast the pistachio nuts and pepitas seeds.

8. Add the brown rice, cranberries, pistachio nuts and pepitas seeds to the vegetables. Heat through and re-season.

9. Top the roasted pumpkin with rice, slice in half and serve with the remaining rice on the side.

*Serves 2

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Barley, Lentil and Butternut Pumpkin Stew

I really wanted to make risotto with pumpkin tonight. I had all the ingredients, except the rice. So I searched through the cupboard for something else to use and I came across this dry mixture of barley and lentils. Ages ago I tried to use one of these mixes, but only some parts were cooked and other parts were crunchy. But I thought I would give it another try. There was a note on the back of the packet to either pre-soak for 6-8 hours or cook for 30 mins. After cooking them, they only needed another 30 mins to simmer with the pumpkin and the spices, then dinner was served. I love one pot meals and so does the head dishwasher Marco!

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Barley, Lentil and Butternut Pumpkin Stew (vegan, soy free, nut free)

Ingredients:

2 cups mixture of barley, yellow split peas, red dahl (I used McKenzies Soup Mix)

1 tablespoon olive oil

2 garlic cloves, sliced

1 leek, sliced

1 tablespoon ground cumin

1 tablespoon ground turmeric

1/2 tablespoon garlic powder

1/2 tablspoon ground cayenne pepper

800g butternut pumpkin, de-seeded, peeled & chopped in small pieces

1 litre vegan chicken or vegetable liquid stock

sea salt to taste

serve with fresh coriander & homemade or store bought chapati (optional)???????????????????????????????

Method:

1. Take a large pot and bring 6 cups of water and the mixture of barley, split peas & lentils to the boil. Place on a simmer and cook for 30 mins. Skim foam from surface as necessary. Once finished strain and set to the side. Skip this step if you have already pre-soaked them. ???????????????????????????????

2. In a large pot, heat olive oil, then add garlic and leek. Saute for 2-3 mins.

3. Add cumin, turmeric, garlic powder, cayenne and saute for a further 2 mins.

4. Add butternut pumpkin and stir through with the spices.

5. Add liquid stock, mixture of barley and lentils and sea salt to the pot. Bring the boil, then place on a simmer and cover for 30 mins.

* Serve with fresh coriander leaves and chapati

*Serves 8

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Soybean and Butternut Pumpkin Stew

I have never cooked with or eaten whole soy beans before. I saw some loose dried soybeans at a health food store and thought I would give them a try. I didn’t know what to do with them. But I saw a recipe for Black Soybeans and Kabocha Squash, in my recipe book, The Kind Diet by Alicia Silverstone, and thought maybe they would work with this. I also didn’t have kabocha squash. I think Woolworths do carry them sometimes, but Alicia said you can use butternut squash/pumpkin instead.

This recipe is meant to take about 90 mins, but I chopped the time down to about an hour, since we were all hungry. The recipe says to simmer the soy beans on a low heat in water, but I simmered mine on a higher heat, which bordered on boiling. The taste of the soybeans themselves was quite nice. It didn’t taste ‘soy-like’ at all. In fact they tasted quite nutty. If can’t get them you can also use other dried or canned beans, such as aduki or black beans. If you do use soy beans don’t be alarmed by them loosing their skin when you soak, dry and toast them. I tried to discard the skins, but I think this is normal.

I adapted some of the ingredients for the stew, but not a lot. I loved the taste of the mirin. It sweetened the stew and took away the acidity from the tomatoes, in the same way that sugar does. I did use a lot less tomatoes, but I did add more water, when I found the stew dried out. The miso also had quite a strong taste, but if you like miso its quite a pleasant flavor and its very healthy fermented food.

I served this stew with brown rice and steamed broccoli and brussels sprouts  So what did the critics say? Well Marco liked it. He did mention the soy beans were a little crunchy for him. My Chinese student really liked it as well. Marco doesn’t like celery or coriander, but I think it was a really nice garnish that brought a freshness and a crunch to the dish.

Have you cooked with Soybeans before? What did you do with them?

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Soybean and Butternut Pumpkin Stew (vegan, gluten free, nut free)

Ingredients:

1 cup dried soybeans

3 garlic cloves, thinly sliced

1 red onion, diced

1 teaspoon ground cayenne pepper

1 teaspoon ground cumin

sea salt to taste

450g butternut pumpkin, peel and chopped into small pieces

1 can diced tomatoes

2 teaspoons mirin

1 cup water

2 teaspoons white miso paste

2 stalks celery, chopped and diced coriander leaves to serve???????????????????????????????

Method:

1. First clean the soy beans, then rub the water of them with a tea towel.???????????????????????????????

2. Then dry toast them in a pot for 5-10 mins, so that the skin splits.

3. Add 3 cups of water to the pot them bring to the boil. Then place on a high simmer (not low) for 60 mins or until the soy beans are tender. I had to continually add more water so that they didn’t burn.???????????????????????????????

4. In the mean time take a large pan and heat olive oil. Then add garlic, onion and cayenne and cook for 2-3 mins.

5. Then add cumin and salt then cook for a further 3 mins.

6. Add butternut pumpkin, diced tomatoes, mirin and 1 cup of water. Cook for 35 mins. Add more water if it gets dry.

7. Take a bit of the juice from the stew and dissolve the miso, then add back to the stew. Then add cooked soybeans and heat through.

8. Serve with chopped celery and coriander leaves.

*Serves 5-6

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Minestra di zucca alla milanese with Buttery Biscuits and Chocolate gelato with choc chips

Today we had the kids stay over again. Marco had to work for most of the day. So we had fun eating, swimming, painting, watching movies and playing with the dogs. It wasn’t all smooth sailing, but for the most part they were very good. I am so tired now. I never realized how much kids eat and snack a one day. There were so many dishes to do. To be honest, since I cook, Marco usually does the dishes, so I usually get off easy. But today I had to do it all myself and I really realized how many things I use it one day, then times it by 3.

For breakfast I made the kids Vanilla Maple Breakfast Polenta with topped with Blueberry Vanilla Chia Seed Jam. This jam is sensational! It is by Angela, from the blog Oh She Glows. When strawberries where cheap I made it with Strawberries, which was also really good. Strangely enough the kids didn’t like the warm jam. They rather more maple syrup to make it sweeter. For lunch one wanted sushi and one wanted fried rice. At least it was the same grain I was preparing. I separated the cooked rice and made half sushi rice and left the rest for fried rice. However, I didn’t realize I didn’t have any tuna until I was about to make the sushi. The little boy only eats tuna cucumber sushi and was very upset that I ‘lied’. Luckily he ended up eating the fried rice.

For dinner I made the recipes below. They didn’t like the pumpkin pasta soup, but they did love these biscuits. Marco and I both liked both. I think they are not use to the taste of nutritional yeast, which would be strange for anyone trying it for the first time. The soup didn’t really turn out like a soup. I suppose I could of added more water, but to be honest I was in a hurry trying to get it all ready. When kids are hungry they are relentless in telling you. Luckily I redeemed myself with dessert. After walking the dogs and hunting for Christmas lights this was a nice way to cool down.

The Minestra di zucca alla milanese is a veganised version from the Italian website, Giallo Zafferano. This is an ancient Milanese dish that uses a few simple ingredients to create something truly delicious. I never saw this on any menus while I was in Milan, so it must be a dish that is made at home. Its similar to pumpkin mac’n’cheese. I used butternut pumpkin, which made it quite sweet. I only needed to change the milk to soy, butter to vegan butter and Parmesan to nutritional yeast. I wanted to serve it with focaccia bread, but I completely forgot and then it was 6pm. So I made these Quick Buttery Biscuits from Chloe’s Kitchen. This was my first time making them and they are wonderful. The only thing I did differently was use wholewheat flour instead of plain flour.  I am so happy I  have tried this recipe as it is a good way to bring more comfort to a soup, stew or a grate snack with jam.

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Minestra di zucca alla milanese (vegan, gluten free option, nut free)

Ingredients:

600g butternut pumpkin

2 cups soy milk

sea salt to taste

40g vegan butter (nutlex)

200g lumache/ditali/other short pasta/gf short pasta

25g nutritional yeast (more to taste)

Method:

1. Wash and cut pumpkin into small pieces, remembering to remove the seeds and skin.DSC01000

2. Place pumpkin with a pinch of salt, in a steamer or boil in little bit of water, till soft. Then strain. DSC01001

3. Place pumpkin into a processor and blend till smooth.

4. Take a large pot and bring to the boil the soy milk. Then add mashed pumpkin and salt to taste.

5. Add the pasta and cook until pasta is cooked.

6. Add vegan butter and nutritional yeast. Adjust seasoning and serve. DSC01005

*Add more water for a more thinner consistency.

*Serves 4

Quick Buttery Biscuits (adapted from Chloe Coscarelli) (vegan, gluten free option, soy free, nut free)

Ingredients:

2 cups wholewheat flour (or unbleached plain flour or gluten free flour)

1 tablespoon baking powder

3/4 teaspoon herbamare/salt

1/2 cup vegan butter + more to brush and serve

3/4 cup unsweetened plant milk (coconut, rice or oat; almond or soy if you can tolerate)

Method:

1. Take a large bowl and add flour, baking powder and salt. Whisk so it is all combined. DSC01003

2. Add vegan butter (don’t mix it too well). Then add soy milk and stir roughly with wooden spoon. (Chloe recommends not to over work it, so that butter is a bit lumpy)DSC01004

3. Place on a flourly board and roll into 2 oblong shapes. then cut them into pieces.DSC01012

4. Place pieces of dough onto a baking tray and brush with melted vegan butter (about 1 tbsp).

5. Cook in the oven for 12-15 mins then place on cooling rack, before serving.

* I made 10 biscuits.

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Chocolate Gelato with Choc chips (vegan, gluten free, nut free)

Ingredients:

4 frozen bananas

1/2 can coconut cream (or just the solid cream part)

1 teaspoon cocoa powder

maple syrup to taste

vegan chocolate chips to taste (I used Sweet Williams)

Method:

1. Place banana and coconut cream in the processor and whiz till smooth.

2. While it is running add the cocoa powder and maple syrup.

3. Lastly add the chocolate chips so that it doesn’t get too blended. Serve with more chocolate chips.

Pumpkin, Sage, Walnut and ‘Ricotta’ Lasagna

I had half of the Tofutti ‘ricotta’ left over  from the other day and I didn’t know what to do with it. I haven’t eaten ricotta in 3 years, so I haven’t been missing it much. I have tried out vegan ricotta before and for me its been a great substitute, except when you want to make something sweet. I came across this Taste recipe today, Pumpkin, sage and ricotta lasagne, and decided this was something I would like to try.

I adapted the recipe, so that the ricotta was more of a cheesy sauce with walnuts. Since it was more runny it helped to cook the past sheets a lot better. The only thing I didn’t do was put some of this sauce down the bottom, so the bottom pasta sheet was a bit hard. Other then that it was decadent and delicious. On the side I made some Spicy tomato vegetables to complement the sweet lasagna. As for the pumpkin seeds, I baked them with maple, cinnamon and sea salt.

I’m stuff now and jealous that Marco is taking the left overs to work. My boyfriend isn’t vegan or vegetarian, but as he says, he likes to sample the best of both worlds. I have completely stopped cooking meat at home now, so he only has it out or when someone else cooks for him. But even he has noticed the difference he is feeling, so he doesn’t mind living in a meat free house anymore. By the way sorry I don’t have better pictures. Marco and my mum couldn’t wait to eat tonight.

Pumpkin, Sage, Walnut and ‘Ricotta’ Lasagna (vegan, gluten free option)

Ingredients:

1 x packet instant lasagna sheets (use gluten free if you prefer)

1.2 kg butternut pumpkin

2 tablespoons olive oil,

1/2 teaspoon chili flakes

sea salt & black pepper to taste

1/4 teaspoon ground nutmeg,

1 tablespoon chopped sage

12 whole sage leaves

100 g vegan butter (I used Nutlex)

2 tablespoons chopped walnuts.

Ingredients for ‘Ricotta’ Cheesy Sauce:

215g vegan ricotta (I used Tofutti Better Than Cheese Ricotta)

4 tablespoons vegan cream cheese (I used Tofutti Better Than Cream Cheese)

1/2 cup walnuts

1/2 cup nutritional yeast

1/2 cup soy milk

sea salt & black pepper to taste

Method:

1. Preheat oven to 190 degrees and chop the pumpkin.

2. Place pumpkin in a baking tray. Add olive oil, chili flakes, salt & pepper and cook for 25 mins (or until softened)

3. In the meantime prepare the ‘ricotta’ cheesy sauce. In a processor add all the ingredients for the sauce and blend until smooth and creamy.

4. Once pumpkin is cooked, leave to cool. Then place in a processor and add nutmeg, chopped sage, salt & pepper. Blend till it is pureed.

Butternut pumpkin mash

5. Take a 8×8-inch square baking dish (or around this size) and first add a layer of the cheese sauce. Next add the lasagna sheets (2 1/2 for my dish) and then add the mashed pumpkin. Continue layering till all the pasta sheets have been used and top with both pumpkin and ricotta cheese sauce. Bake lasagna in the oven for 35 mins.

6. A few minutes before serving, take a small pot/pan and heat butter whole sage leaves and chopped walnuts for 2 mins.

7. Serve lasagna with a drizzle of the butter sage sauce on top.

*Serves 4

Spicy Tomato Vegetables (vegan, gluten free, soy free, nut free)

Ingredients:

2 tablespoons olive oil

2 garlic cloves, chopped

1 small red onion, chopped

2 tablespoon tomato paste

8 black olives

1 large zucchini, chopped

1/2 large broccoli, chopped

pinch of sugar

salt & pepper to taste

Method:

1. Take a pan and heat olive oil, then add garlic, red onion and tomato paste and cook for 2 mins. Add sugar if the tomato paste is very bitter. 

2. Add a bit of water if dry then add the black olives zucchini,  and broccoli and cook till the vegetables are tender and season then serve.

Sweet and Salty Pumpkin Seeds (vegan, gluten free, soy free, nut free)

Ingredients:

Butternut pumpkin seeds

2 tablespoons maple syrup (or more to coat)

sprinkle of cinnamon and sea salt

Method:

1. Wash pumpkin seeds, then place on a tray and add the rest of the ingredients to the seeds.

2. Roast for 3 mins or until crispy.

Butternut Pumpkin Gnocchi, Cinnamon and Cumin Spiced Pumpkin seeds and Banana Gelato

I love gnocchi. In fact ‘gnocchi’ was my first word, when I was a baby. I don’t eat it as much anymore since the store-bought gnocchi has heaps of nasty preservatives and usually gnocchi from restaurant are not dairy free. So tonight I decided to make my own. I’m running out of food at the moment, but luckily I had some butternut pumpkin left in the fridge.  So I thought I would try using them to make gnocchi. I decided to roast the pumpkin with a bit of cinnamon and nutmeg and bind the dough with a bit of vegan butter and flour. The mixture was very sticky, so I added a truck load of more flour. To form the balls I had to roll them on the board with  flour, so that the mixture wouldn’t stick to my hands. Other then being a bit sticky they were really easy to make. I just served them with a simply olive oil, herb and mushroom sauce, so that the pumpkin would be the star of the dish.

Tonight I also made some Cinnamon and Cumin Spiced Pumpkin seeds. The last two batches I have made got severely burned. Luckily tonight I didn’t forget them in the oven and they were a success. I only found out last year that I can cook pumpkin seeds. I use to always throw them out. They are so delicious and healthy and a great snack when you are waiting for dinner.

Lastly, I made my first vegan gelato. I read a while back about making gelato with frozen bananas, but I never got around to it. Luckily last week mum had a whole heap of bananas, which were going brown and I remembered to put them away in the freezer. I was a bit skeptical that frozen bananas could be turned into gelato. However, I was pleasantly surprise. I can’t believe how much it tasted like real gelato. After living in Italy for 5 months and eating gelato  just about every day, I certainly know what it taste like. This recipe gives the same texture of gelato, which is like a custard that is cold but not quite frozen. So if you haven’t tried this I really recommend it. Now all I can think about is all the new flavours I’m going to try to recreate.

Butternut Pumpkin Gnocchi  (vegan, gluten free option, soy free, nut free)

Ingredients:

800 g butternut pumpkin

olive oil

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons vegan butter

2 cup unbleached plain flour (use gluten free flour if you prefer)

3 garlic cloves

1/2 cup dry shitake mushrooms (pre-soaked for 15 mintues)

handful of herbs (I used sage, tarragon and thyme)

sea salt to taste

Method:

Chopped pumpkin, before roasting

1. Preheat the oven 200 degrees.

2. Chop butternut pumpkin into thin slices and place on a tray with baking paper.

3. Add olive oil and sprinkle cinnamon, nutmeg and sea salt. Cover the baking tray with aluminium foil and cook in the oven for 30 mins or until pumpkin is soft.

Roasted pumkin

4. Wait until pumpkin stops steaming (I put mine in the fridge for 10 mins) then put into the processor with 1 cup of flour and vegan butter. Blend until all the ingredients are combined into a dough.

Dough

5. On a floury board, add more flour to dough so that it is not too sticky. Then form small balls and place on baking paper. Press a fork on the top of the balls so that they form an oval.

Uncooked gnocchi

6. In boiling salted water cook gnocchi for 3 mins or until they are floating on the top of the water. Then strain and put to the side (rinse with cold water to stop them cooking).

7. In a large pan heat olive oil and add garlic, mushrooms and herbs. Cook until garlic is browned and herbs are crispy.

Cooked gnocchi

8. Add the gnocchi to the pan, add salt and cook till heated through, then serve.

* Serves 4-5. If you have extra gnocchi, don’t cook it. Just put it in a tray and place in the freezer for 10-15 mins. Then put gnocchi into a freezer bag.

Cinnamon & Cumin Spiced Pumpkin Seeds (vegan, gluten free, soy free, nut free)

Ingredients:

pumpkin seeds

olive oil

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

sea salt to taste

Method:

1. Rinse and clean pumpkin seeds.

2. Take a tray with baking paper. Add pumpkin seeds, olive oil, cinnamon, cumin and sea salt.

3. Cook in oven at 200 degrees for 4-5mins or until golden brown. (Careful not to burn!)

Banana Gelato (vegan, raw, gluten free, soy free, nut free)

Ingredients:

3 frozen bananas

1 can coconut cream

3 tablespoons maple syrup

Method:

1. Roughly chop up the banana and place into the processor

2. Spoon out the cream from the coconut cream (discard the water) and place into the processor.

3. Turn on processor and while it is mixing add the maple syrup.

4. Serve once all the banana has been blended and eat immediately!

*Serves 4

Butternut Pumpkin, Potato & Coriander Soup

Tonight I made a really easy soup and just grabbed whatever I could find in the fridge. I don’t know what it is about pumpkin soup but it always makes me feel great and its a crowd pleaser. Butternut pumpkin is my favourite out of all the starches vegetables and its really versatile. Also taste great cut thin and roasted till crispy or as a pasta filling. Make sure you save the seeds as well, you can roast for a healthy snack. Unfortunately I burned my in the toast oven earlier, so next time.

Butternut Pumpkin, Potato & Coriander Soup (gf, sf, nf)

Ingredients- 2 tbsp olive oil/coconut oil, 1 red diced, 2 garlic cloves diced, 2 tbsp ground cumin, 2 tbsp ground turmeric, 1 tbsp ground coriander, 1/2 butternut pumpkin chopped, 2 sweet potatos chopped, 2 potatos chopped, 3 tbsp coriander chopped, 1 litre liquid vegan vegetable/chicken stock, 1 can of soy carnation/coconut milk, salt & pepper to taste

1. Heat oil in a large pot, then add onion, garlic and spices. Stir so it doesn’t stick.

2. Once onion & garlic are brown and spices are fragrant, add pumpkin, potato & sweet potato and stir all spices through vegetables.

3. Add coriander and liquid stock, bring to the boil, then put to simmer. Cook for 30mins or till vegetables are soft.

4. Take off the heat, add the soy/coconut milk, then use a hand mixer to blend

5. Put back on a medium heat and adjust seasoning. Once its heated and taste right, then serve. (Tastes great with home-made garlic bread!)