Kohlrabi Slaw with Coriander, Jalapeño and Lime, recommended by Agata

Ingredients

  • 6 cups kohlrabi -cut into matchsticks or grated in a food processor-about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
  • ½  cup chopped coriander (one small bunch)
  • half of a jalapeno -minced
  • 1/4 cup chopped scallion
  • orange zest from one orange, and juice
  • lime zest from one lime, and juice

Citrus Dressing:

  • 1/4 Cup olive oil
  • ¼ Cup  fresh orange juice (juice form one orange)
  • 1/8 Cup lime juice plus 1 T (juice from one large lime), more to taste
  • 1/4 Cup honey(or agave syrup)
  • 1/2 tsp salt
  • 1 Tablespoon rice wine vinegar

Instructions

Trim and peel kohlrabi. (I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in large bowl with chopped coriander, scallions, finely chopped jalapeño (1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and coriander. This tastes good the next day too

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Wholewheat Pumpkin Pancakes recommended by Hayley

Fluffy, wholegrain pumpkin pancakes naturally sweetened with maple syrup!

Total Prep and Cook Time: 25 minutes

Serves 2 -3 people (6 to 8 medium pancakes)

Double the recipe for a larger crowd, or if you would like leftovers.

Ingredients:

  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon (for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup milk of choice
  • ⅓ cup pumpkin purée
  • 1 egg
  • 2 tablespoons maple syrup or brown sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil
  1. If you’ll be using an electric skillet, preheat it to 350 degrees Fahrenheit.
  2. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
  3. In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter.
  4. Whisk until thoroughly blended.
  5. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
  6. If you’re not using an electric griddle, heat a heavy cast iron pan or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  7. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
  8. Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It’s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
  9. Repeat the process with the remaining batter, greasing the pan as needed. If necessary, turn the heat down to prevent burning the pancakes.
  10. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.
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Cinnamon Pumpkin Seeds recommended by Hayley

Butter, cinnamon and salt are added to fresh pumpkin seeds before they are roasted. Tossing them in a little sugar afterwards gives you a delicious sweet-savoury snack

Total Time: 50 mins

  • Prep: 10 mins
  • Cook: 40 mins

Serves: 10

Ingredients:

  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 200g pumpkin seeds
  • 2 tablespoons caster sugar
  1. Preheat oven to 150 C / Gas 2.
  2. Mix butter, cinnamon and salt together in a bowl.
  3. Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking tray.
  4. Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes.
  5. Remove baking tray from oven; sprinkle sugar over seeds and stir until evenly coated.
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Thai Pumpkin Soup with Coconut Milk recommended by Hayley

I like to use butternut squash but feel free to use whatever pumpkin you prefer.

Total Prep and Cook Time: 50 minutes

Serves 6 to 8

  • 1 tbs Olive Oil
  • 1 onion coarsely chopped
  • 2 cloves garlic grated
  • 5 kg butternut squash peeled and chopped, (3 pounds)
  • 1 lemongrass stalk finely chopped or grated
  • 1 tbs fresh ginger grated
  • 1 bunch coriander
  • 1 litre vegetable stock (4 cups)
  • 400 ml coconut milk (13.5 oz)
  1. Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
  2. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
  3. Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
  4. Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
  5. Pour the soup into a blender and blend until smooth. Add most of the chopped coriander leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
  6. Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish. Serve with shaved coconut, the remaining coriander leaves and chilli.
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Pumpkin Pie recommended by Hayley

A lighter version of this favourite autumn treat!

Easy to make

Ready In: 3 hours 15 minutes

  • Prep: 15 minutes
  • Cook: 1 hour
  • Cooling: 2 hours

8 Servings

Ingredients:

  • 3/4 c granulated sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 15 oz pumpkin purée
  • 1 cup low Fat Smooth & Creamy Vanilla Yogurt
  • 1 unbaked 9-inch pie shell
  1. Preheat oven to 425°.
  2. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
  3. Beat eggs lightly in large bowl.
  4. Stir in pumpkin and sugar-spice mixture.
  5. Gradually stir in yogurt.
  6. Pour into pie shell.
  7. Bake for 15 minutes.
  8. Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near centre comes out clean.
  9. Cool on wire rack for 2 hours.
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Cheese and Pumpkin Seed Scones recommended by Hayley

Prep 20 mins

Total time 40 mins

Makes 8

Ingredients:

  • 1 medium egg, beaten
  • about 100ml full-fat milk
  • 250g self-raising flour, plus extra for dusting
  • ¼ tsp cayenne pepper
  • 60g cold butter, diced
  • 85g Comté cheese, finely grated
  • 1 tbsp pumpkin seeds
  1. Preheat the oven to 200˚C, fan 180˚C, gas 6.
  2. Lightly oil a baking sheet.
  3. Beat the egg in a measuring jug and add enough milk to make 150ml liquid in total.
  4. Sift the flour, cayenne pepper and a pinch of salt into a food processor.
  5. Add the butter, whiz to fine crumbs, and then tip the mixture into a bowl. Otherwise, sift the flour mixture into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
  6. Mix the cheese thoroughly into the ‘crumb’ mix.
  7. Stir in the egg and milk until it forms a soft dough.
  8. Turn out on to a lightly floured surface and lightly knead the dough until it is just smooth.
  9. Roll out the dough evenly to about 2-2.5cm thick. Using a 6cm diameter scone cutter, quickly stamp out your scones. Place on the baking sheet. Gather the scraps together, re-roll and cut out more scones.
  10. Quickly brush the top of the scones with a little milk.
  11. Scatter a few pumpkin seeds over each scone and very lightly press them into the dough.
  12. Immediately place in the oven and bake for 20 minutes or until well risen and golden.
  13. Cool on a wire rack.
  14. These scones freeze well once cold.
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Maple Roasted Red Kuri Squash With Lemon & Garlicky Greens recommended by Hayley

Ingredients:

  • 1/2 a large Red Kuri Squash, seeded and cut into half moons
  • 1/4 cup maple syrup
  • 2 tbs coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tbs coconut oil
  • 3 cloves of garlic, minced
  • 3 bunches of greens, chopped (kale, collards, chard or a mix of all three)
  • Juice from a whole lemon
  • Salt & pepper to taste
  • 1/2 cup pomegranate seeds
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with tin foil and set aside.
  3. Seed and cut up your squash. Place your squash into a shallow dish or mixing bowl.
  4. Whisk together the melted coconut oil and the maple syrup and pour onto the squash.
  5. Add the spices to the bowl as well.
  6. Mix well with clean hands until all of the squash is coated with both the maple mixture and the spices.
  7. Lay the squash out onto a baking sheet and bake for 25-30 minutes or until fork tender.
  8. While your squash is cooking, start on your greens:
  9. Heat up the coconut oil in a cast iron (or other heavy bottomed) pan. Once the oil is hot, add your chopped up garlic and allow it to brown.
  10. Once the garlic has browned, add in your greens and allow them to wilt.
  11. Once they have cooked down, but are still vibrant in color, remove from heat and add the juice of a whole lemon. Toss with tongs. Add salt and pepper to taste.
  12. Arrange the maple roasted squash over your greens.
  13. Garnish the whole pan with pomegranate seeds and serve. Enjoy!

 

 

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Farinata With Red Kuri Squash & Kale recommended by Hayley

Farinata is delicious, filling and perfect for any brunch. It’s like a savory crepe, but healthier and richer in taste. This Kale and Red Kuri Squash farinata is a great autumn dish

Total Prep and Cook Time: 30 mins

Serves: 4

Ingredients:

For the farinata batter

  • 1 1/3 cups water
  • 3/4 cup extra-virgin olive oil – plus a little extra for cooking
  • 1 cup chickpea flour (gram flour)
  • salt and pepper – to taste

For the kale and red kuri squash topping

  • 1 medium red kuri squash
  • 1 tablespoon extra-virgin olive oil
  • sea salt – to taste
  • oil – for cooking
  • 1 medium yellow onion – diced
  • 2 cups (about 7 ounces) mushrooms – cleaned and roughly chopped
  • 1 bunch (about 14 ounces) green kale – washed and patted dry
  • 1/4 teaspoon nigella seeds
  • salt and pepper – to taste
  • 7 ounces halloumi – thickly sliced (optional – leave it out for a vegan recipe)

Make the farinata batter

  1. Put all the batter ingredients in a blender and combine for about 30 seconds on fast until smooth. Don’t worry if there are a few bubbles. Set aside to rest for about 30 minutes.

Make the topping

  1. Preheat oven to 350°F/175°C.
  2. Carefully cut red kuri squash in half, remove all seeds and strings. Cut squash into half moons. Toss the cut squash in olive oil and sprinkle with sea salt. Roast for 25-30 minutes, or until soft.
  3. In the meantime, trim thick stems off kale and remove the ribs. Stack sections of leaves and roll them into a tube, then cut them into ribbons crosswise.
  4. In a medium pan, heat the cooking oil on medium heat. Add in the onions and cook until just softened, stirring frequently. Add in the mushrooms and continue cooking until the mushrooms are also softened, stirring frequently. Add in the kale, nigella seeds, and a small ladle of water (about 3 tablespoons worth). Give it a quick stir and then cover (the water will steam the kale) and cook for about 2 minutes. Remove the cover and cook, stirring frequently until the water has all evaporated, about 2 minutes.
  5. If serving with halloumi, transfer the kale mixture to a bowl and set aside. In the same pan, fry the halloumi on both sides until golden brown, about 3 minutes.

Make the farinata

  1. Heat a little oil in a frying pan over medium heat. Pour one-quarter of the batter into the pan and swirl round to cover the base. Fry until golden, about 3-4 minutes. Flip over and fry the other side until golden, about 3-4 minutes. Remove from the pan and keep warm while you repeat with the remaining batter.

To serve

  1. Place the farinata on individual plates, and evenly divide the kale and mushroom mixture on top. Evenly divide half of the roasted red kuri squash on top. If using, add on the grilled halloumi. Serve with a drizzle of olive oil and salt.

Notes

The recipe only uses about 1/2 the roasted red kuri squash. Save the rest of the roasted squash to use in a different recipe, or to simply eat on its own.

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Uchiki Kuri Squash Soup & A Roasted Wedge recommended by Hayley

Serves: 4

  • 1 medium-sized Uchiki Kuri squash
  • 20g butter
  • salt and pepper
  • 2 sage leaves
  • 400ml water
  • 50ml rapeseed oil
  1. Peel and quarter the squash.
  2. Remove seeds and put them and one-quarter of the squash aside for use later.
  3. Dice the remaining flesh.
  4. Melt the butter in a saucepan, put in the squash and cook slowly, without colouring, until soft.
  5. Season with salt and pepper, add sage and water, and bring to the boil and simmer for 5 mins.
  6. Liquidise and keep hot.
  7. Cut the retained squash quarters into four even-sized wedges.
  8. Heat the oil in a frying pan and cook each wedge on all sides, then remove from the pan.
  9. Throw in the retained squash seeds and cook until soft.
  10. Serve the wedges alongside the soup, and sprinkle the seeds over the soup.

 

 

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Red Kuri Squash Curry with Chard recommended by Hayley

A hearty vegan curry that features red kuri squash and swiss chard. You can easily add legumes to boost the protein!

  • 1 small onion
  • 2 cloves garlic
  • 1/2 bunch of Swiss chard (about 6 ounces)
  • 1 red kuri squash (about 2 pounds)
  • 2 tablespoons coconut oil
  • 1 tablespoon mild curry powder
  • 2 teaspoon fresh ginger
  • Salt and pepper (to taste)
  • 1 can coconut milk (13.5 fl oz)
  • 1 cup low-sodium vegetable stock
  • Coriander (for topping)
  • Brown rice (for serving)
  1. Dice onion and mince garlic cloves.
  2. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons.
  3. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.
  4. Heat coconut oil in a large pot over medium heat.
  5. Add onion and cook until translucent, about 5 to 8 minutes.
  6. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
  7. Add cubed squash and stir until squash is well coated.
  8. Pour in coconut milk followed by the stock, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
  9. Stir in Swiss chard and let cook until wilted, about 5 more minutes.
  10. Serve with a sprinkle of coriander over brown rice.

Tips & Tricks: The kuri squash skin is edible so no need to peel this squash!
The curry powder I used has quite a bit of heat, but feel free to add a pinch of cayenne for spice and color.

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