gluten free

Classic Green Smoothie Ice Lollies

I love a good smoothie and with the current ‘heatwave’ i’m taking an all time fave and making a refreshing lolly.

green smoothie ice lolly

To me this is a classic green smoothie recipe and often I find that many green smoothies are full or a myriad of random ingredients. Don’t get me wrong I love spirulina and almond butter or whatever else every now and then, but at the end of the day there’s something very tasty and simple about this. This is a smoothie I would drink daily just as a snack and I really don’t want to be over complicating things. It’s not good on time, mess or my waistline! But we’re making ice lollies here and this is also perfect as a solid, creamy, banana-packed iced treat. These are naturally way healthier than your average ice treat but definitely not losing out on flavour. They take absolutely no effort whatsoever (aside for waiting for them to freeze!) and can be adapted very easily.

green smoothie ice lolly

If I haven’t convinced you to make your own asap then this will: these are….

packed full of bananas
contain zero refined sugars
dairy free
low in fat
just sweet enough
cheap as chips

Of course the variations are endless, so have lots of fun mixing it up and trying something new. I’m thinking peach pie flavour next……..:-)

green smoothie ice lolly

Classic green smoothie ice lollies

(makes 6)

4 frozen bananas
1 cup almond milk
handful spinach
3 tablespoons maple syrup or sweetener of your choice.

Blitz away until smooth + creamy. Transfer to a popsicle maker + freeze.

Pineapple + Ginger Cake – Dairy free + Gluten Free

I’ve had this tin of pineapple for sooooo long, ages actually, ha ha! I really do love my pineapple but much prefer the fresh variety so that’s why it’s been sitting around, plus Russ is my chief pineapple chopper-upper! Don’t worry, it was still in date 🙂 The truth is, I’ve been so lazy with the blog lately and it’s been kinda hard to pull my finger out and get moving with things and when I opened the cupboard and saw this tin, my irrational pregnancy hormones got the better of me and I HAD to use it. This cake is so quick to throw together and whilst it’s cooking for an hour I have no excuse but to listen to my hypnobirthing tracks. At least I’ve finally gotten rid of that can of pineapple!

pineapple & ginger vegan cake

So yeah Russ and I will be hypnobirthing this August! So far it seems to be working really well for me and it’s already helped put some of the usual pre-birth anxieties at bay. Society seems to be full of so many negative images and messages towards birth but if you actually look past these and filter through there are plenty of positive images. Hypnobirthing teaches you to retrain your brain to see yourself as the capable, prepared, adaptable and strong person that you are, perfectly able to birth your child in a calmly excited manner. It’s surprising how much we tell ourselves otherwise, whether that originates from the media or friends and family. The only downside of hypnobirthing is that most people don’t really get it, seeing it as some sort of ‘trance induced’ birth. This couldn’t be further from the truth. It’s more so a preparation tool before birth to ease birthing anxieties and prepare for the physical aspects of labour by mindfulness, deep breathing and hypnosis tracks. It’s a bit of a commitment – about 40 minutes a day to be precise but I think it’ll be more than worth it come birth time. Added to that the 30 minute hypnosis track is so relaxing, I actually look forward playing it and relaxing more than I ever felt possible. I know already that this is going to help me immensely before and during the birth. In the meantime, I’ll keep reminding people that I won’t be hypnotised during labour but rather utilising the techniques of mindfulness, breathing and visualisation I’ve learnt so far.

pineapple & ginger vegan cake

Anyway, my digestion has been pretty good so far through this pregnancy but I do think I’ve been glutenizing myself a lot lately, what with toast, pittas, pasta – it’s all too much. Hence the gluten free cake plus I’ve been dying to try out Bob’s Red Mill variety of GF flours. I’ve gotta say, pretty impressed. Shame we don’t have it more readily available here in the UK but it’s easy enough to make yourself. Not being gluten intolerant I wont be swapping every time but it’s nice to make a change and cook for all sensitivities and preferences.

vegan pineapple & ginger cake

The cake’s ready and Russ is doing nursery stuff (mural, shelves and cot building) so time to make a cuppa and slice this gingery thing! See ya sooner rather than later…………..

Pineapple + ginger cake

2 tablespoons chia seeds + 6 of water
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup pineapple juice (from the can)
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon xanthan gum
1 cup GF flour (I used Bob’s Red Mill all purpose)
1 heaping cup grated carrot
1 can pineapple (227grams, 137 grams drained- keep pineapple juice for recipe)
sesame seeds, optional

Method:

1. Preheat oven to 180Âș Celsius + grease a 7 inch cake tin.
2. Add the ‘chia egg’ to a mixing bowl + allow to gel. Add the oil, syrup, juice + combine well.
3. Add the remaining ingredients to the bowl + combine well. Transfer to the greased cake tin, sprinkle with sesame seeds + bake for 60 minutes or until a skewer comes out clean.

Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)

The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca, although that really does rock my world 😉 Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:

NO SOY
NO DAIRY
NO GLUTEN

Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

batter:
1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water

Method:

  1. Preheat oven to 175 Âș Celsius + place a greased 10 inch pan in the oven. Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

Raw Berry Coconut Cheesecake

cheesecake vegan

So, when you’re having hardcore meat and dairy lovers round for tea, what in god’s name do you make for them and more importantly what about dessert? You make this of course, this raw berry coconut cheesecake.

Yep, it’s vegan AND raw, so I’m breaking them in gently but boy it’s good and nuts don’t need cooking. This is pure heaven on a plate and our guests thought so too. Thank the lord.

vegan cheesecake

There’s something about inviting meat eaters round for tea, like I almost feel guilty about subjecting them to plant based food as a break from their meat twice-daily norm. Really, come on, it’s not that bad – some veggies just for one meal for one day of your life. I like eating this way, I know how good you can feel so for me I just cannot believe how much of a novelty it becomes for other people. Y’know – not having meat or dairy at lunch time is like, so weird? What’s happening to the world when we can’t seem to have a couple of animal free days a week? Ah man, c’mon stop breaking my heart.

cheesecake vegan

Who were these ‘people’ anyway? Russ’s parents, who love their meat and love their dairy desserts. The thing is we don’t actually broadcast our food choices unless at family occasions where we’ll always cater for ourselves and take an appropriate dish. I gotta say people are generally OK when you’re a vegetarian, ‘but you still eat dairy and eggs, right?’, followed by a deep breath and then an ‘oh good’ when you nod yes. That’s why we haven’t gone there with family, it really feels like treading cement so when Russ’s Mum asked whether we ate dairy and Russ answered no, I really was not prepared by the reaction which was a mixture of disappointment, disapproving, judgement, bewilderment and slight anger. Really, I was cringing inside and upset for days after. It was just plain awkward.

Anyway, I had to have a show stopping dessert, a dessert that says yep there’s no egg, milk or cream in me but geez i’m the best god damn cheesecake you ever ate. Period.

This did it. Thank you raw berry coconut cheesecake. You made my day. You made that cringeworthy moment not so bad.

vegan cheesecake

Raw berry coconut cheesecake

(8 slices)

crust:
1 cup almonds
1 cup dates
1/2 cup dried coconut
pinch of sea salt

cream:

2 cups cashews (soaked for 4 hours)
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup water
juice of half lemon
pinch of sea salt
1/2 teaspoon vanilla extract
1 heaping cup of berries (I used frozen raspberries + blueberries)

berries + raw coconut for dressing (entirely optional)

method:

1. In a food processor or blender pulse the nuts to a fine crumb. Then add the coconut, dates + salt continuing to pulse until a sticky smooth dough forms. I used a Vitamix so had the push the ingredients around a little to get it all smooth. Press mixture firmly, evenly + smoothly into a 7 inch springform pan.
2. Drain + rinse cashews. Blend with remaining cream ingredients apart from the raspberries. Pour half the mixture over the almond crust + place in the freezer for 1-2 hours.
3. Add the raspberries to the remaining cream mixture + blend to a pretty smooth mixture. Pour the pinky/purply cream over the cheesecake. Freeze for 4 hours until set or overnight.
4. Remove from freezer 2 hours before serving + top with delicious things like more berries + coconut.

 

 

Aduki Paprika Stew with Sweet Potato Apricot Dumplings (GF + Vegan)

Because food ruts happens to us all!

Russ and I can get a little stale with our vegan stews. You know how it is, if it aint broke don’t fix it and if it’s your favourite then of course you wanna eat that and not experiment with other stuff. But there’s only so much black bean squash stew and spanish chick peas you can eat before looking at each other and laugh. It’s like a food rut that you choose to be in!

Anyway, this recipe is the result of a Saturday late morning dabble, a rummage through the cupboards and fridge and this stew happened.

Vegan Aduki Bean Stew

Aduki beans, sweet potato, kale, gluten free, zero dairy. Let’s do this.

It is what it is. A healthful, superfood packed stew suitable for vegetarians, vegans, gluten free guys, lactose free kids and hell bent carnivores.

Food for EVERYONE.

aduki bean stew

The beans and mushrooms provide substance, the dumplings give good comfort and the smokey spice of the paprika and apricots give a sweet warmth. It is delicious! I still love my black bean squash stew and Spanish chick peas, I always will!

aduki bean stew

I have no more words. See you soon.

Aduki bean stew vegan

Aduki Paprika stew with sweet potato apricot dumplings

(serves me + Russ)

1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
2 celery stalks, chopped finely
1 carrot, chopped into small pieces
10 mushrooms, chopped
2 handfuls kale, torn
1 can aduki beans, drained (240 grams)
1 can chopped tomatoes + 1 of water
1 teaspoon dried thyme
1 teaspoon smoked paprika
seasoning

dumplings:
1/2 cup GF flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
3 apricots, chopped finely
1 small cooked sweet potato, flesh only
1/4 cup water
1 tablespoon soya yoghurt
1 teaspoon chopped dill or parsley
seasoning

method:
1. Heat olive oil over a low heat + add the first 4 ingredients until softened.
2. Add the remaining ingredients + simmer on low for 15 minutes. Add more water if necessary.
3. Combine the dumpling ingredients to form a cookie dough consistency. Form 6 small dumplings or spoon the mixture straight into the pot. Cook, cover for a further 15 minutes.
4. Serve with a sprinkle of herb + crusty bread. Why not?

 

Christmas Stuffed Peppers

christmas stuffed peppers

Ha ha ha! Christmas stuffed peppers, I know, I know! I did this months ago (like in DECEMBER!) but then I kinda got pregnant and I felt sick. Really really sick. Like all the delicious food I lusted after I suddenly hated! I lost all my energy, I was tired and let the blog slip. I went to India in December (yes, I did go to India with horrific morning sickness and it was hardwork! This is another story) and came back in January with a nasty bug which was making good friends with pregnancy nausea. Man, I felt like shit. I let the blog go more and I found my fleece blanket, a good book, salty potato anything and turned the heating up for weeks.

But but but but…….I am FIVE months nearly and I don’t feel sick, or tired but full of energy and my love of food has returned to me! Hence, I can now look at these peppers again. God, in no way are these just for xmas but they seemed like an appropriate thing to eat on the day in place of bird and sauce.

christmas stuffed peppers

What the heck is a Christmas stuffed pepper anyway? I’m not sure either but these are damn tasty and do actually contain walnuts and cranberries which are pretty Christmassy! Oh and just red and green bell peppers too – true Crimbo colours! When you don’t eat meat you need to be a little more creative but it’s sure worth it cos these are tasty, satisfying and miles better than any sliced meat I ever had. Of course I’m going to say that, I don’t eat meat – but it’s true. Any vegetarian or vegan would be happy to be served these if you’re ever struggling to cater for these fussy fellows 😉

christmas stuffed vegan peppers

I love stuffed peppers for how easy they are and you can stuff them with absolutely anything!
Here’s to many more recipes to come!

vegan stuffed peppers

Christmas stuffed peppers

(serves many)

6 bell peppers, tops cut off + cleaned inside
3 garlic cloves
1 small onion, diced
2 cups chestnut mushrooms, chopped roughly
1 can chopped tomatoes
2 cups cooked lentils/rice
1 teaspoon each of thyme + cumin
salt + pepper
2 large handfuls kale
1/2 cup dried cranberries
1/2 cup walnuts

Method:

1. Preheat oven to 375 ÂșC. Prepare peppers + cook rice/lentils if not already cooked.
2. Fry onions, garlic + mushrooms until fragrant + softened.  Add tomatoes, lentils, seasonings, kale, cranberries + walnuts + gently simmer for 5 more minutes.
3. Spoon the mixture into the hollow peppers and replace the lids. Bake for 40-50 minutes.
4. Remove from the oven + serve immediately on ANY day of the year, not just for Christmas.

Polenta Taco Pizza (Gluten Free + Vegan)

Who doesn’t like pizza?

polenta GF pizza

I really like it but rarely eat it these days seeing as it is so hard to find gluten free or even healthier alternatives. I just don’t have the stomach for doughy, heavy, stretchy glutenous pizza bases. Which is why I love (am loving!) polenta based pizzas! Not only does it allow for a gluten free base but it really is so much tastier than wheat pizza – really.

I’m not sure I’ll bother with regular pizza again after this. Polenta is pretty magical stuff, like instant pizza dough but way more delicious and gluten free. Why are we not seeing more polenta pizza out there, c’mon Zizzi and Pizza Express – get with the program!

polenta pizza

Seriously, this is so quick, no yeast, no rising, no kneading, no resting but rather instant dough that you can form into the pizza of your dreams whether that be thin, fat, round, square or mighty irregular! This is a vibrant, nutrient dense easy peasy pizza crust! The smoked chipotle sauce and a little avocado later and you have a Mexican polenta pizza for one. Just double the recipe if you care to share. I didn’t feel much in the mood for sharing mine.

polenta GF vegan pizza

Don’t buy pre-made pizza – make polenta pizza because it really is that easy and have a personal polenta pizza party.

polenta GF vegan pizza

Polenta taco pizza

for the crust:
1 cup polenta
2 cups water
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon olive oil

for the sauce:
1/2 cup chopped tomatoes
2 teaspoons chipotle paste
1/2 teaspoon oregano
1 garlic clove, crushed

toppings:
tomatoes, sliced
green bell pepper, sliced
sweetcorn
avocado
preferred vegan cheese

method:
1. Heat the water in a small pan until bubbling + slowly pour in the polenta, stirring continuously until smooth + thick. Turn off the heat + stir through seasoning + olive oil.
2. Preheat oven to 200Âș C. + line a baking pan with parchment paper (I used a round 8″ pan).  Pour the polenta mixture into the pan + flatten with the back of your spoon, allowing for a thicker crust. Refrigerate for 30 minutes.
3. Bake for 30 minutes. Prepare sauce + toppings whilst base is in the oven. Remove pizza + top with all toppings apart from avocado + bake for a further 10 minutes.
4. Remove + serve with copious amounts of avocado + wedges of lime for a taco inspired pizza.

Spiced Cabbage Fritters

I’ve been home from India a month now and I’m still not craving indian food, oops, potential overload maybe!? Oh god, what have I done to myself, I fear I will never eat a bowl of dahl again :-O This is weird for me as I’m usually a 2 curries a week kinda girl so in an attempt to kick start my curry love this recipe is very lightly spiced but more about the fresh ingredients than heavy spices. Actually, would we even call this Indian? Ummmm perhaps not, maybe just a jazzed up veggie fritter with cumin and turmeric.
vegan cabbage fritta
Anyhow, this recipe is perfect for using up excess veggies in the fridge or an excellent way to bump up your fruit and veggie intake with four delicious helpings of vegetables in a comforting indian spiced fritter. Yep, four! It’s got cabbage in it, I really like cabbage a lot!

DSC_9863

This is definitely a weekend snack, or a simple starter, or perhaps a nice addition to brunch! Whatever the meal it’s a light and easy recipe that’s versatile too and more importantly utterly delicious. I love dishes like this but usually find that restaurant style versions are deep fried in who knows what oil and contain very little in the way of fresh vegetables and more in the way of flour and eggs.

cabbage fritta

This is different, what with it’s four servings of veggies these are packed full of vitamins and minerals, they’re dairy and gluten free, low fat and contain zero grain! Woooohoooooo! Let’s get frittering!
cabbage fritta

Spiced cabbage fritters

(makes 10-12 fritters)

2 heaping cups finely shredded savoy cabbage
2 small carrots, thin slivers using a veggie peeler
1 small onion, sliced finely
2 handfuls kale, shredded
2 tablespoons chopped coriander
1 cup gram flour
1 flax egg (1 tablespoon flaxmeal to 3 of water)
salt + pepper
1/2 teaspoon turmeric
1 teaspoon cumin seeds
3/4 cup water

Method:

1. Add all the prepared vegetables to a large mixing bowl + combine well.
2. Meanwhile combine the remaining ingredients in a seperate bowl to make a thick pouring batter. Add to the veggies + ensure the veggies are fully combined with the batter.
3. Heat coconut oil in a large frying pan + transfer 1/4 cup size helpings of the batter, pushing down with a spatula. Allow to brown and set before flipping to cook the other side.
4. Transfer fritters to a warm oven + continue cooking the fritters until the batter is no more. Serve warm with yoghurt, chutney, ketchup or whatever takes your fancy,

Curried Lentil Soup with Carrot + Coriander Dumplings (Gluten Free + Vegan)

curried lentil & dumpling stew
We spent our entire saturday morning in 3 carpet/wood flooring superstores and it was sooooo bad. Bad because I hate these places at the best of times, bad because I feel I should take a greater interest and enthusiasm for the flooring that goes down in our home (especially considering the financial outlay) and bad bad bad because we just couldn’t make a choice – oh golly! Instead we left with several quotes and unfinished business but I’m never going back there, no way. I really do want some nice flooring but it’s the time (it’s a lot) and effort that goes into choosing whilst getting caught up in the maze of DIY-ers frantically filling their trolleys like they know exactly what they’re doing. I guess I just need to be one of those people, someone who loves everything DIY, but I’m not. I’m the person who likes the nice house but without ever entering a huge superstore, I’m more than happy to choose online, at home and in comfort! The thing is you just can’t choose flooring online, it just doesn’t feel right….oh I know, first world problems hey!

lentil dumpling stew

Anyway, it’s food like this that gets me through car crash mornings such as hanging out in DIY stores in a confused state!! A real good, homely, comforting, major silly healthy lentil stew with the best dumplings ever. Oh yes.

curried lentil & dumpling stew

I’m gonna put myself out there now and say this is probably one of my favourite meals just for how wonderfully feel good and delicious it is. This is a complete meal in itself with plenty of protein and four servings of veggies served with grain and dairy free dumplings. I just gotta say these dumplings are better than those dumplings you used to love…..you know the ones and with healing onion, garlic, chili, ginger and turmeric this stew is sure to warm and nourish you all winter long….spring and summer too.

Right, time to call the DIY superstore and finally make that decision!

curried lentil & dumpling stew

Curried lentil soup with carrot + coriander dumplings

(serves 2)

soup:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
small piece of ginger, chopped finely
2 sticks celery, chopped finely
2 large carrots, chopped into small pieces
1 cup red lentils
4 cups vegetable broth
1/2 teaspoon each of cumin, coriander, turmeric + cinnamon
1 heaped teaspoon curry powder
2 handfuls greens, shredded
chili + coriander for dressing

dumplings:
1 cup chick pea (gram) flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 small carrot, grated
1 tablespoon coriander, chopped
2 tablespoons soya yoghurt
1/2 cup water

method:

1. Heat the olive oil over a low heat + add the first 6 ingredients, stirring until softened + aromatic.
2. Add the lentils, broth, spices + greens, keep on a low heat for 15 minutes. You may need to add more water if it over thickens, or add a teaspoon corn flour if it needs thickening.
3. Whilst the soup is simmering make your dumplings by combining the flour, salt + baking powder. Once combined add the carrot, coriander, soya yoghurt + water to form a sticky cookie dough mixture.
4. Form 6 dumplings by hand or alternatively spoon the mixture directly into the soup. The balls should sit on top without sinking. Cover the pan + simmer for a further 15 minutes.
5. Serve dressed with chopped chili + coriander.

Mushroom, Kale + Rice Stuffed Pumpkin

pumpkin stuffed This is a Christmas recipe that’s coming a little late but that really doesn’t matter as this is so good it should never just come out just once a year! What is all that about anyway – people’s favourite foods and extra effort recipes coming out on just those special occasions! I just think we should all be eating delicious food we love all year round

or is that just me?

Anyway, every year Russ’s family have a boxing day tradition with another family to meet up every year for a big festive boxing day meal and it doesn’t actually have to be on boxing day either, in fact this year’s is 11 days before boxing day!!! I have missed the last 4, yes 4 because I generally try to be somewhere lovely over the Xmas period but this year it’s early and I get to go which is generally good news! The day is usually pretty fun and a great opportunity to catch up with friends and family whilst playing silly games and eating a lot including copious amounts of meat, cheese and wine. Hard times for me. Not eating meat, cheese or being a huge wine drinker makes me look a little strange amongst a room full of people who bond over their love of cheese and a mighty lamb shank. Plus I swear I get ‘blamed’ for Russ’s plant based lifestyle!! Yep blame, cos that’s just what it feels like in such a meat focused environment, Arrrrrhhhh!!!

pumpkin stuffed
So we’ve been asked to take our ‘veggie’ boxing day meal as I think it’s all too much for people who relish huge hunks of meat and wedges of every cheese known to man! I don’t mean it in a bad way but people tend to be a bit freaked out when you announce your vegan status! Anyway, it’s such a pleasure to take this mushroom, kale + stuffed pumpkin extravaganza because not only is it utterly delicious, but in my opinion she’s a bit of a show stopper! Pumpkin should never be just a side but rather the star of the show! That’s why I made four cos I just know that others will be wanting some as a side to their lamb. Quietly weeping.

pumpkin stuffed

This is wholegrain, contains 3 servings of veggies, is packed full of vitamins and minerals + an excellent source of protein. Merry Christmas. And a happy new year of course!

pumpkin stuffed

Not to mention it is utterly delicious spiked with white wine, earthy mushrooms, sweet cranberries, crunchy seeds encased in gooey sweet pumpkin flesh. Oh lord. This is proper winter food. Christmas food. Everyday food.

Mushroom, kale + rice stuffed pumpkin

(serves 2/3)

1 medium culinary pumpkin
1 tablespoon olive oil
1 small white onion, finely chopped
2 garlic cloves minced
2 cups of chestnut mushrooms
2 large handfuls kale, torn
juice + zest of half lemon
salt + pepper
1 glass of white wine
1/4 cup pumpkin seeds
1/4 cup dried cranberries
2 cups cooked wholegrain rice

Method:

1. Preheat oven to 200ÂșC. Prepare pumpkin by slicing the top off to create a lid + scoop out all the seeds.
2. Meanwhile heat the olive oil over a medium heat + gently fry the onion, garlic, mushrooms + kale until softened. Add the lemon, seasoning + white wine, continue to cook until the alcohol has burned off.
3. Stir through the remaining ingredients + transfer the mixture to the empty pumpkin. Place the lid back on + bake for 45-60 minutes. The skin should be browned + soft when a sharp knife is inserted.
4. Serve immediately + knock their socks off.

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