This makes the most of the sweetness of roasted squash, on a base of slow-cooked onions. Feta makes a sharp and tangy contrast to both but, for a vegan version, walnut pieces would work well instead. The quantities of the ingredients are flexible. Amounts suitable for 2 people. (Recipe submitted by Lucy Drake.) Ingredients: Method:
Ingredients:75g crystallised ginger75g toasted walnuts, pecans or almonds60ml almond or other non-dairy milk28g ground flax seeds60ml olive, grapeseed or other high-heat cooking oil150g cane sugar175ml pumpkin puree2 teaspoons vanilla extract225g whole wheat or plain flourhalf teaspoon baking powderquarter teaspoon ground gingerquarter teaspoon cinnamonquarter teaspoon salt Method:1 Set oven to 180°C. Grease a 20cm x 20cm…
Ingredients:pumpkin or squash 2 tbsp miso paste2 tbsp harissa paste4 tbsp maple syrup1 tsp chilli flakes or 1 finely chopped fresh chilli1 tbsp butter2 tbsp olive oil(vegan) pestopastaseasoning to taste Method:1. Cut your pumpkin or squash into bite-sized cubes. (You can peel it first if you prefer.)2. Mix the miso paste, harissa paste, maple syrup,…
Ingredients 2 cups of flour 1.5 cups sugar 1.5 tsp baking powder 1 tsp baking soda 1/2 tsp cinammon 100ml non dairy milk 80ml cooking oil 1 tbs apple cider vinager 1 cup mashed pumpkin or pumpkin puree 1/3 cup dark chocolate chips Chocolate Ganache 150g dark chocolate chips 80ml non dairy milk …
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…
This recipe uses butternut squash but you can use other squash types as per your own preference or what you have to hand. Total Prep and Cook Time: 50 minutes Serves 6 to 8 Ingredients: 1 tbs Olive Oil 1 onion coarsely chopped 2 cloves garlic grated 5 kg butternut squash peeled and chopped 1…
Cook time: 40 mins Makes around 15 portions Ingredients: 200g butter, melted, plus extra for greasing 140g sultana or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown sugar 2 tsp mixed spice 1 tsp ground ginger 1 tsp bicarbonate of soda 4 large eggs, beaten with a fork 300g carrots, parsnips,…
Ingredients: 2 tbsp olive oil 2 large onions, chopped 500g pumpkin or other squash, deseeded, peeled and diced 500g parsnip, diced 3 garlic cloves, crushed 2 x 425g cans mixed beans, drained 780g can tomatoes 225ml red wine 300ml vegetable stock 2 large sprigs fresh thyme 1 tbsp sugar 75g breadcrumbs 25g parmesan (or similar), grated Method: Heat oven to 180C/fan 160C/gas…
“This recipe, from Yotam Ottolenghi’s book “Plenty” ticks so many boxes – it includes much of what is in the veg boxes; it is real comfort food; and, despite appearances, is easy to make. The quantities can be halved, doubled or whatever to feed whoever is around. It is also versatile, and lends itself to…