-2 cups pumpkin, cubed -1 pk wonton wrappers -2 cloves garlic, peeled -1 onion, sauteed -Fresh dill- 5 or 6 sprigs -1/2 tsp dried oregano -Fresh basil to serve -Good quality olive oil, to serve -Fresh pepper to serve
-Pre-heat oven to 200C -Roast pumpkin and garlic until soft, about 35 minutes -Mash pumpkin and garlic together until smooth, stir in the dill, onion and oregano -Carefully, peel the first wonton wrapper- spoon a teaspoon of mix into the middle -Layer the next wonton wrapper on top and using a fork, press down on the edges -Continue doing this, working quite quickly, until mixture is used -Use a floury surface to put the raviolis on -With a slotted spoon, carefully place each ravioli into boiling water for 2 to 3 minutes (the wrapper will begin to turn translucent) -Serve immediately with fresh pepper and a drizzle of olive oil -Top with fresh basil and cherry tomatoes
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.
1 cup dry red wine 1 medium onion, chopped 2 carrots, chopped 1 stalk celery, chopped 3 cloves garlic, minced 1 medium eggplant (about 1 pound), peeled and chopped 12 ounces button or cremini mushrooms, chopped 2 teaspoons chopped fresh rosemary 3 tablespoons no-salt-added tomato paste 1 (28-ounce) can no-salt-added crushed or diced tomatoes 1 1/2 cups low-sodium vegetable broth 1/4 teaspoon freshly ground black pepper 2/3 cup plain unsweetened almond milk 3 tablespoons chopped fresh basil, divided 1 pound whole wheat or other whole grain pasta
Bring red wine to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.
To serve, cook pasta in boiling water until al dente. Drain thoroughly. Serve sauce over pasta and garnish with remaining basil.
Per serving (about 12oz/338g-wt.): 170 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 105mg sodium, 29g total carbohydrate (7g dietary fiber, 8g sugar), 6g protein
Ingredients: Quinoa - 1 cup Olive Oil - 3 TBSP Cumin - 1 tsp (optional) Red Onion - 1 small chopped thin Tomatoes - 2 medium chopped into chunks Green onions/Spring onions - 2 white and green parts separated and chopped Cabbage - chopped and measured about 2 cups Garlic - 3 pods sliced thin (You could mince or grate it if you don’t like the bite of it) Black pepper powder - 1 tsp or to taste Salt - to taste Hot sauce - 1 TBSP or to taste (I used Sriracha) Cilantro - few TBSP chopped for garnish (optional)
Method: Take a large skillet. Place it on medium heat. Put uncooked quinoa in it and keep stirring to toast it. After about 3 - 4 minutes, you will start hearing the popping sound. Stir one more time and take it out of heat. Rinse the quinoa in water (Best way to do it is put quinoa in a strainer and run water through it). Shake off the excess water and place in a microwave safe bowl. Add about 1 3/4 cups of water to the bowl and microwave till quinoa is cooked. It took 12 minutes in my microwave but my microwave is not a very powerful one. Fluff with a fork and set aside.
Meanwhile, to the same skillet, add oil. When hot, add cumin. When cumin seeds pop, add garlic and stir. Do not let garlic burn. Add chopped onions and stir to mix. Sprinkle some salt on it and let it wilt. Add the white parts of the green onions and cabbage and mix. When cabbage is almost cooked, add tomatoes and increase the heat so that the water from tomatoes evaporates fast. Keep an eye on it though and do not let it burn. Add black pepper powder and hot sauce at the end and stir. When everything is cooked and there isn’t much tomato juice left in the pan, add quinoa, green parts of the spring onion, cilantro if using and mix well. Lower the heat and let it come together for a couple of minutes. Adjust the seasoning if required and turn off the heat. Serve warm.
Notes: You could use any vegetables of your choice. Use your choice of herbs. Skip the hot sauce if you cannot take the heat. Or, you could use green chillies or Jalapeno peppers instead of hot sauce.
Aaaahhh!!!!!!!!!!!!!!! I LOVE CHICKPEA CUTLETS!!!!!!!!!!!!!!!!!!!!!!
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These are so fucking cheap to make. And I’m a big fan of the cheap. Not only because I don’t get paid enough, and I didn’t win the lotto last night, but I need to save monies so I can afford to move out of my over-priced rental and move away from my dickhead neighbours and actually have some…