I created this recipe last weekend when both my sisters, niece and Mum arrived for dinner. With no time to visit the shops and a recently raided (by me) veggie patch I had to produce an easy-to-share meal with what we had in the fridge and pantry. This is what I made. Since then, I have been itching to get into the kitchen and get it down properly for YOU!
The way I usually create, as most of us do, is by throwing together bits and pieces from the garden and the pantry, working in the moment and hoping for the best. I then re-make the winners over and over, measure and refine processes until the recipe is up to scratch to share with you. Something you can add to, swap ingredients in and out of and make your own.
I am a lazy cook myself and am constantly aiming to strike the perfect balance between whole-food, EASY food, satisfying food, and tasty food.
I hope you like this one! Don’t be fooled by the longer-than-my-usual-ingredient list, most you will likely have in your pantry. I can’t go past a perfectly roasted pumpkin and love the skin left on but you could always remove it before roasting, or even swap it for sweet potato if that is what you have on hand! Grilled zucchini, or eggplant works a treat too!
I find this recipe PERFECT as a take-to-work lunch the following day and yummy and easy to re-heat for a nourishing dinner. It is also a crowd-pleasing fave, especially the pumpkin, which is why this version serves 4 because I want you to show off to your mates!
Prep time: 10 minutes
Cook time: 80 mins
Serves: Approx. 4
1 kg pumpkin, washed, seeds removed and cut into wedges
1 tablespoon cold pressed olive oil
1 tbsp coconut aminos
2 teaspoon cumin seeds
1/4 teaspoon cinnamon powder
1/2 teaspoon cracked pepper
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup brown rice, rinsed
1 teaspoon vegetable stock powder or 1 1/2 cups liquid
1/4 teaspoon ground turmeric or 1 teaspoon fresh, grated
1/4 cup almonds, roughly chopped
1/4 cup sunflower seeds
1/2 cup dried currants or cranberries
1/4 cup baby capers, drained
1/2 cup coriander, or herbs of choice – parsley works well too! – Finely Chopped
3 tablespoons hulled tahini
2 lemons, juiced
1/2 teaspoon salt
2 large garlic cloves, minced or 1 teaspoon garlic powder
Fresh herbs of choice – I used a small handful of fresh mint!
Other options – 1/2 avocado, sauerkraut, hummus, greens or sauerkraut
Pre-heat oven to 160 Celsius, fan forced.
Toss pumpkin wedges in olive oil and spices. Line 2 baking trays with baking paper and place wedges on trays. Place in the oven for 80 minutes. (I know, it seems like ages – but the oven does all the work! 😉
Meanwhile add 1 1/2 cups of boiling water in a saucepan, stir in vegetable stock and turmeric powder until dissolved. Add rice, bring to the boil and reduce to a simmer until all water is absorbed. Stir and place lid on. Set aside.
In a non-stick frypan, toast the chopped almonds and sunflower seeds lightly, turn heat off, allow to cool
In a large mixing or serving bowl combine the cooked rice, toasted nuts and seeds, currents, capers and fresh, chopped herbs. Toss together.
Whisk together the garlic-y sauce ingredients or blend together and you are good to go.