Much like the other lentil soup I posted recently, this might not be the prettiest of soups to look at, but it sure is tasty! It’s super filling thanks to all the lentils, so it works perfectly as a Winter warming dinner without leaving you scratching around for more food an hour later. (more…)
I’m pretty happy that it’s autumn and therefore pumpkin season here in Australia as it’s up there as one of my favourite vegetables. It’s not only delicious but it’s amazingly versatile. I use it in everything – salads, burgers, curries, soup and now a risotto! I go through phases with risotto, I either make it a lot or go months without cooking it at all but I think it’s safe to say I’m back in a risotto phase right now!
After playing around with black rice after first buying it (like with this salad!) it had snuck its way to the back of my pantry and I promptly forgot about it (which possibly says a lot about the state of my pantry!) until I was looking for something to make a side dish with and stumbled across it again! Of course, you could make this salad with brown rice if you’d prefer, but there’s something about the colour and slightly nutty flavour that I really like about black rice, so if you can get your hands on it I highly recommend giving it a try!
When I first went completely vegetarian curries were one of my staple dinners – most commonly a potato and chickpea green curry to be precise! I gradually expanded my repertoire to include a wider range of cuisines and for a while stopped making curries altogether. In recent times I have gone back to making curries occasionally, and when I received both pumpkin and green beans in my recent veggie box I knew straight away what I wanted to use them for! I made this dish a little on the spicy side, but you can reduce the heat by using less chilli flakes and/or curry powder if you prefer it slightly milder!
If you’ve been around these parts for long it’ll come as no surprise that I’m a huge fan of both pumpkin and dips. In fact, the only surprise there is possibly that I haven’t already shared a recipe for a pumpkin dip! We’re coming towards the end of the pumpkin season here in the Southern Hemisphere, but as I’m seeing all our Northern neighbours celebrating the arrival of the vegetable I was very glad to get another pumpkin in my veggie box to play with. I have a big week of work ahead of me with lots of meetings and deadlines, so I knew having something healthy and delicious on hand that I could graze on whenever I got a chance would be vital, so whipped this up to help fuel my week.