Pumpkin three ways ( part 1 )

October is already here and I have been busy baking and cooking with my favorite veg Pumpkin !!

I've got some lovely velvety soup that is protein rich, I've also got a pumpkin wholemeal bread full of goodness and I've got pumpkin granola. Yes, I am so excited about the granola, the taste is phenomenal and everyone adds a handful or two as a topping on their cereal …..  

Pumpkin and red lentil soup with zaatar croutons 

1 diced onion

1 diced carrot

2 cloves garlic

1 celery stick

400 gr pumpkin, butternut squash or any squash you can get, peeled and chopped into big chunks

2/3 cup red lentils 

6 cups of water

1 veggie stock cube 

for the zaatar croutons I used rye bread, cubed and seasoned with zaatar, splash of olive oil before oven bake for 10 min on high temp. 

In a large cooking pot splash some olive oil begore adding the veggies. Stir in the pumpkin, lentils as well as the water. 

Cook until the pumpkin is soft then add the stock cube.

Cool is down a bit before you blend it.

Add some black pepper and salt if needed.

Serve 6 or more.

Pumpkin wholemeal seeded bread

500 gr pumpkin 

100 gr pumpkin seeds

200 gr wholemeal flour

200 gr white flour

150 gr porridge oats

4 Tbsp oil

1 Tbsp ginger powder

1 Tbsp sugar

7 gr salt

7 gr active dry yeast

Cut the pumpkin into big wedges no need to peel and roast it in the oven for 40 - 60 min or until soft.

Spoon out the pumpkin flash and make a pure.

Set a side.

In a large mixing bowl place all dry ingredients ( reserve about 30 gr seeds for topping ) add 400 ml of lukewarm water . Mix it all up adding more water if needed. Knead the dough on floured surface adding the oil here and there.

Cover the dough and let it rest for 1 hour or so.

After that place the dough back on floured surface, fold it a few times and place it into a baking tin ( covered with baking paper ) of your choice, mine is 900 ml loaf tin.

Brush the dough with warm water and sprinkle the seeds.

Let it rest for 1 hour.

Bake for 50 - 55 min on 200 C .

Pumpkin granola

6 cups rolled oats

1 cup almonds

1/2 cup mixed seeds such as sunflower and pumpkin 

1 cup pumpkin pure

1/2 cup maple syrup 

2/3 cup coconut oil

2 tsp cinnamon 

1 tsp salt

In a large mixing bowl pour in the maple syrup, add the pumpkin pure and the soften coconut oil.

Stir all together and add the oats, nuts, seeds as well as the cinnamon and salt.

Mix it all making sure all the dry ingredients are covered with the pumpkin mixture.

Spread the mixture onto two baking trays and bake for 30 minutes on 180 C stir it half way through the baking.

The granola should be slightly colored and crisp.

Cool it down before you store in some glass jars.

Add some dry fruit if you like, I add some raisins !!

Delicious !! 

Roushta - lentils and pasta

From my latest addition of books a Lebanese feast, it was given to me for my birthday by my dearest friend that happens to know me very well 💙

Ingredients:

250g brown lentils

1.5 l water

2 medium onions, chopped 

4 cloves crushed garlic

olive oil

parsley

200g pasta

salt

pepper

extra virgin olive oil

chili flakes ( optional )

Soak the lentils in cold water for at least two hours.

In a big pot, pour in 4 Tbsp olive oil, add the onions and cook until soft.

Add the lentils and 1.5 boiling water.

Cook the lentils until soft, about 20 - 30 minutes.

Add your favorite pasta shape, I used pappardelle.

Season with salt and pepper.

Add the crushed garlic as well as the parsley. 

Before serving add some more parsley and extra virgin olive oil....

Kalettes with special rice

This rice is special but only to me 😘 because I get it in Macedonia, it is grown in Macedonia and it is sold in the green markets as a integral rice. Big sack of it, sold in bulk, old lady sitting on a stall happy to chat if you wish to - you get the picture.

Kalettes are very pretty green vegetables with incredible sweet taste.

I simply boiled them for 4 minutes and served them with my special rice as well as some chopped avocado and tomatoes.

Gomashio as well ... 

  

I share this post with eat your greens hosted by Veg Hog blog, beautiful and inspiring recipes, healthy and always on budget ... 

Half way through the Orthodox lent and why I am doing it

It is that time of the year when Orthodox Christian people reflect about their life through eating simple plant based food for six weeks before Easter. But wait, that's difficult ?! - were my daughter's words ..

What I didn't tell her is that the "eating bit" as a matter of fact is easy. The difficult bit is the spiritual site of it. We reflect by staying calm, being thankful and grateful, forgive, pray and more ....

Don't forget who you are and where you from - that's why I am doing it ....💧💛💦💛

I make my simple food looking good as well as being tasty by adding colours and textures, it works ....

This dish is perfect for quick and easy lunch or snack. It can be eaten hot or cold.

Ingredients:

120g fine polenta

550 - 600 ml water

salt and pepper 

8 to 10 black olives, chopped

4 to 5 sundried tomatoes, chopped (optional )

2 spring onions, chopped

1 fresh sliced tomato

dry oregano 

fresh parsley

olive oil

Cook the polenta in the water that you added a splash of olive oil and salt.

While still warm add the veggies and pour into an ovenproof dish ( oiled ).

Top it up with sliced tomatoes and season with oregano, salt, pepper and some more olive oil.

Grill for 5 minutes on high temperature or oven bake on 200 C for 10 - 15 minutes.

This salad is made by leftovers with added some fresh ingredients to keep me happy and healthy..

I used cooked brown rice

cooked brown lentils

handful of chickpeas

I place those three ingredients into a small steamer for 5 minutes.

When food plated, I then add fresh spinach, chili, purple cabbage, avocado and my favorite condiment  Gomashio ...

Best vegan carrot cake

You can find the recipe on my blog, here is the link.

How ever, I added a coconut cream on the top as well as some seeds.

To make the coconut cream simply whisk the cream of one coconut milk ( discard the water, use it later in a smoothie ) 2 Tbsp maple syrup or powder sugar and 1 tsp vanilla extract.

This is the seeds that I used to top up the cake.....

Caramelized onion hummus with seeded flatbreads

Happy New Year 2018 !!!
Christmas is over so as the eating chocolate, drinking prosecco and long sleep in the mornings....
I am going to kick start this January with this delicious hummus inspired by

 15 minutes vegan

and those beautiful organic homemade flatbreads ....

For the hummus you will need: 

2 onions, sliced

1 tin of chickpeas or 300g cooked 

1 clove garlic

2 Tbsp tahini 

juice of one lemon

generous drizzle of good olive oil

salt

Heat some olive oil in a pan, add the onion and slow cook until caramelizes.

Tip the chickpeas into a bowl. Cover with boiling water and allow to sit while the onion is cooking.

Tip drained chickpeas into a blender, half the onion, tahini, lemon juice, olive oil, salt and garlic and blend until smooth.

Serve the hummus with the rest of the onions...

For the flatbreads I used:

400g organic seeded brown flour

about 250 ml water

2 Tbsp olive oil

1 tsp salt 

1 Tbsp sesame seeds

Simply mix the ingredients, form a dough and leave it to rest for a few hours or even overnight.

When you need the flatbreads, heat a non-stick pan , dust a surface with flour, tip the dough on it and divide the dough into 10 - 12 balls.

Roll each ball flat and place them on the hot pan 2 or 3 at the time.

Cook the breads 3 to 4 minutes on each side or until nicely coloured.

I like to brush the flatbread with olive oil before serving.

 Any leftover ? you can freeze them ( never happened to me though ) 

note: the breads have a nice texture, more on a chewy side rather then soft 

  

here are some photos of my Christmas baking that I never had time to publish it:

Gingerbreads

Boozy homemade mincemeat 

Stollen

Spelt & rye flour focaccia

Winter baking rocks in my kitchen 🍞

This focaccia tastes like heaven especially if you are onion-crazy 😁 

Ingredients:

200g spelt white flour
100g rye flour
1 tsp dry active yeast
1/2 cup cooked grains*
200 - 220 ml lukewarm water
1/2 tsp salt
1 Tbsp olive oil
half onion
fresh rosemary
extra olive oil for drizzling 

Place the flours into a mixing bowl, add the rest of the ingredients to form a soft dough.
Leave the dough to rest for an hour covering the bowl with clean tea towel.
Shape the dough into a square or rectangle and place it onto your baking tray that you covered with baking paper.
Top the dough with rings of onion, drizzle some more olive oil and season with some more salt.
Few sprigs of rosemary here and there and your dough is ready to be baked.
Bake for 15 - 20 minutes on 210 C .

* I have been using my leftover cooked grains mixing it up into the dough . 
Cooked barley, farro or spelt grain works the best.

Soft polenta and spinach

This is my favorite "fast food" meal for one. When the days are crazy, when I have cooked spaghetti bolognese for my family or when I simply fancy something nourishing comfort food - this is what I make in no time ...  

you will need:

50g polenta

200ml water

salt

3 cubes frozen spinach 

1/4 avocado

olive oil

First, put the frozen spinach into a small pot, heat the pot and put the lid on. The spinach will defrost in 5 minutes. 

Now the spinach is ready, I place the spinach in a plate and use the same cooking pot to cook the polenta. Do not wash the pot, let the small bits of spinach blend with your polenta.

Pour the water into the pot, heat the pot, before it boils, add the polenta, stir until boils.

Place the lid on and cook the polenta on a low heat stirring every now and then for about 5 minutes.

Season with salt and drizzle olive oil generously.... 

This recipe will appear on VegHog blog as a contribution for eat your greens

Four plant based favorite bites

🍂🍂🍂🍂🍂
Oaty biscuits with pumpkin seeds

Seeded coconut flapjacks

Sauerkraut on rye bread 
Guacamole with sweet potato

To make these biscuits you will need:

1 cup whole wheat pastry flour

1 cup porridge oats, ground in a food processor

1/2 tsp salt

1 Tbsp baking powder

1/2 cup melted coconut oil, refine or extra virgin

approximately 1/2 cup nondairy milk or water

pumpkin seeds for topping

Combine the dry ingredients with the melted oil, mixing with a fork until the mixture is well combine.

Add the milk a little at a time, just enough to bring the mixture together.

Gather the dough into a sausage shape, wrap it with plastic wrap and leave it in the fridge for hour or more.

When you are ready to bake, unwrap the dough, using a sharp knife cut ten round biscuit and place them on a baking tray.

Sprinkle some pumpkin seeds pressing them down lightly onto the biscuit.

Bake for 10 - 12 minutes on 190 C 

For the flapjacks you will need:

170g porridge oats

130g spelt flour

50g shredded coconut

30 - 40 g sunflower seeds

100g brown sugar

2Tbsp honey

150g coconut oil

Mix all the dry ingredients together in a bowl.

Melt the coconut oil and honey in a small pan over a low heat or in the microwave.

Mix everything together, then tip into a tray 20cm X 20cm and press firmly.

Bake for 15 - 20 minutes on 180 C. 

This is my homemade sauerkraut and my homemade bread The recipes are on my blog, you can find them following the links here and here !!!

Ah, how much I love this, I can eat it every day if chance given !!

Simply cut peeled sweet potato, brush with some olive oil, sprinkle some salt and bake for 20 minutes.

In a meanwhile make your own guacamole or use one from shop.!!! 

My ultimate summer detox salad

This is very light and yet very fulfill salad that I have been eating this summer . The combination of raw cauliflower, herbs, protein-rich lentils, creamy avocado and some colourful salad tomatoes it's just divine. The honey and mustard dressing is the icing of the cake - seriously, this salad is absolute winner this summer ....  

Ingredients:

half head of cauliflower

150 gr brown lentils ( soaked overnight ) or 1 tin of lentils 

3 - 4 springs of onions , chopped

handful of tomatoes, halved 

1 avocado, chopped into chunks 

herbs such as parsley, mint and basil

for the dressing: 

2 Tbsp wholegrain mustard

1 Tbsp honey

3 Tbsp water

3 Tbsp olive oil

juice and zest of 1 lemon 

little salt ( the mustard is salty )

pepper

Cut the cauliflower into small florets and place it into a food processor.

Blitz until breadcrumbs look-like.

Cook the lentils for 20 - 30 minutes or until cooked.

Combine all ingredients into a large salad bowl and set aside.

For the dressing, put all ingredients into a clean jar, put the lid on and shake it.

Pour over the salad that you are going to eat. The rest of the salad / dressing can be stored in fridge for up to 3 days ...

Three ways with leftover rice - eat your greens

Sunday is the day when I cook grains and pulses, roast seeds and nuts  for the next five days. My favorite grain is short brown rice, it's sticky, grainy and flavoursome, perfect for a quick and healthy lunch . Organic Suma short brown rice is my favorite, I simply soak 1 - 2 cups in cold water over night, the next day I rinse out the rice and cook it for 20 - 25 minutes on a very low temperature.... 

This one is the easiest dish ever, ideal for one of those days when I haven't been for a run or long walk: simply cut one broccoli head in half and cook / steam it . The rice is flavored by one Tbsp of tamari . 1/4 to 1/2 avocado is must have !

This fresh salad is very rich of nutritional food: chickpeas, chopped fresh tomatoes, spring onions, sunflower seeds, topped by some homemade hummus as well as red pepper and cucumber. 

Roast sweet potatoes, kale and cooked rice was already in the fridge, I just had to chop some avocado and red cabbage and season it with olive oil and lemon juice !



I am sharing this post as a contribution to  eat your greens the lovely blog called Allotment 2 Kitchen 

I am also contributing to Cook once eat twice , another blog that is dear to me, it's called Searching for spice

Easter bunny biscuits

Happy Easter everyone !!! 

Ingredients:

100 gr white flour, I used spelt 
100 gr wholemeal flour 
1 tsp cinnamon 
75 gr butter or coconut oil*
1 ripe banana
1 - 2 Tbsp maple syrup
dry fruit for the eyes

Put the dry ingredients into a mixing bowl and rub in the fat.
Mash the banana with the maple syrup and stir into the mixture to make a smooth dough.
Roll out the dough between two greaseproof sheets and cut out bunny shapes with biscuit cutter.
Make the eyes for the bunnies by cutting a tiny peaces from any dry fruit.
Place the biscuit on a baking tray and bake on 180 C for 15 minutes.

note: Annabel Karmel's recipe from one of her baby and toddler cookery books, to be precise from 1991 😍 

* make this biscuit vegan by using coconut oil