Category Archives: Roasted Vegetables

How to eat as a vegetarian…

A friend of ours has recently decided to stop eating meat. That sounds simple, but if you’ve always eaten meat, it’s not as simple as it sounds. If you’ve never really thought too hard about what you eat, it could be a complete shock to the system. Our friend is definitely finding that to be the case.

Knowing that I am vegetarian, he has picked my brain a few times, and it has made me think that it could be an interesting post for anyone making the same change to their diet.

Removing meat means losing vital nutrients in your diet, all of which are easily replaceable as long as you know what you’re doing. The main one is obviously protein, but also vitamin B12, vitamin D, zinc, iron, calcium and omega 3 fatty acids. These can all be easily found in vegetarian food choices. Eggs, dairy, nuts and seeds are your friends, along with other ingredients that you wouldn’t necessarily think of like beans, legumes/pulses, some grains, lentils, oats which all contain protein. Other sources are listed below:

Vitamin B12: eggs and dairy are the best options

Vitamin D: is very difficult to find as a food source; I take cod liver oil tablets which give me omega 3 fatty acids, as well as much needed vitamin D

Iron: try legumes, nuts, seeds, prunes, raisins, kale, broccoli, spinach – eat with a source of vitamin C for maximum effect as it aids absorption of the iron (sweet potato is a great option for this, as it’s packed with vitamin C)

Zinc: whole grains, nuts, seeds, eggs, dairy, lentils

Omega 3 fatty acids: flaxseeds, flaxseed oil, also walnuts, soybeans, olive oil, hemp oil

*Many of these tips can also be applied to a vegan diet, removing the eggs and dairy

If you’ve always eaten meat, a typical meal would have no doubt been built around the meat portion: you start with the meat, and then add the extras, vegetables, potatoes, pasta, rice etc. When you don’t eat meat, or fish, or both, you have to think differently, unless you choose meat replacement products like quorn or tofu of course. I don’t eat those things so my meals are created differently. And you can’t just replace a portion of meat with a similar size portion of cheese: imagine a chicken breast sized piece of cheese?! Heart stopping stuff!!

Vegetarian proteins are not always lean proteins like some meat, you need to be aware of portion sizes. Nuts and seeds are great and provide so much goodness, but you can’t eat great piles of them any more than you can full fat cheese without it starting to affect your waistline.

If you are suddenly introducing your digestion to more vegetables, and legumes, than it’s used to, it may cause bloating and wind. In fact, I would suggest that you expect it, then it won’t be a surprise! All that extra fibre will take a bit of getting used to.

A lack of some of the key nutrients might make you feel achey, and it may be worth at some point requesting a blood test to see if you do have any deficiencies, or low levels, of any nutrients to help you understand what you need to boost.

People think that vegetarianism, or veganism, is a way to lose weight; the opposite can often be the case. It’s very easy to end up with very carbohydrate heavy meals. Think about how you filled your plate when you ate meat and keep the amounts of carbohydrate to a similar amount and fill up on salad and less heavy vegetables. I’m told that meat protein is very filling, so your meal now needs to include different filling foods without it being all carbs.

Becoming vegetarian just takes a bit of planning and understanding until it becomes second nature, which to me is all part of the fun of it, but to others may be new and daunting. Do lots of reading and research and read great blogs (like mine!) and other people’s experiences. Our bodies are all different, but the basics will be the same.

I make everything that I eat, but that’s my choice because I have the time, the inclination, and I love it! I love knowing exactly what is in the food that I eat, and I can manage exactly what my body needs. If that is not your inclination, or you don’t have the time, there are a lot of vegetarian choices available in supermarkets and restaurants nowadays. I have no interest in eating ‘meat replacement’ foods, they’re just not my thing, but if you do want to try them, I believe they are often fortified with helpful nutrients for vegetarians.

Becoming vegetarian really doesn’t have to be hard work.

If you are worried that you’re going to be hungry without meat, or fish, it really isn’t the case. You may feel a different kind of fullness, you may even notice that you don’t feel as ‘heavy’ or sluggish after meals because your body is no longer working hard to process the meat protein. But hungry, no, I never go hungry, ever!!!

That may all seem a lot to take in, so let me give you some ideas of what I do…

*I pack out my morning porridge with flaxseeds, pumpkin seeds, sunflower seeds, chopped nuts as well as the oats and lots of spices

*I ensure that I include a source of protein in every meal, whether I top dishes with cheese, low fat cream cheese, goats cheese, chopped nuts, seeds or a swirl of plain yoghurt – I eat a lot of natural yoghurt because I love it which helps – whether I include quinoa, a magic grain packed with protein, whether I add dollops of homous or other dips

*I use ground almonds/almond flour in place of breadcrumbs where I can (I also prefer the flavour), or as a thickener in sauces or curries

*Tahini is wonderful! Tahini is a sesame seed paste packed full of goodness. Use it to make homous (another winner in the nutrition stakes), use it in place of cream, swirl it through soup, eat it from the pot! (Sparingly though!!)

*Homous really is your friend, it provides so much in one perfect dip. And you can eat it in so many ways, not just with carrots stick or pieces of pita bread

*Nut butters are great, again you can add them to so many recipes; for example, make a batch of bean chilli and add a spoonful of peanut butter

*Eggs baked in tomato sauces are a godsend – the perfect fast food

*Or eggs cooked in vegetable hashes (top right)

*Another idea that I’ve read but haven’t tried yet, it using chopped walnuts as a mince replacement in things like bolognese sauce or ragu

*Portobello mushrooms are noted for a having meaty texture and often provide a satisfying feel in the mouth for those missing meat

*Bacon alternatives can be made with slices of sweet potato, or indeed aubergine

*Chorizo flavours can be created with spices, particularly smoked paprika and chilli powder

If you are deciding to remove meat, and maybe fish, from your diet, I would definitely recommend to phase it out, going ‘cold turkey’ could put your body into shock and create discomfort. Maybe start by removing red meats, then poultry and white meats, then fish etc.

Whatever you choose to do, I wish you great luck, and I am always available if I can assist with any ideas…

*If you know someone who might find this useful, please do pass it on. Thank you 🙂

I am sharing my tips with everyone at this week’s Fiesta Friday, co hosted this week by Lily and Alisa

My idea of ‘fast food’…

I don’t eat what is typically called ‘fast food’. I don’t buy or eat any ready made foods, I make everything I eat. I therefore make sure that my fridge contains things that I’ve made, various dishes, sauces, dips, prepared vegetables, cooked grains, at all times, so that I always have choices of my own food readily available. On the very rare occasion that I haven’t got anything immediately and readily available, and I’m hungry and want something NOW, I reach for the eggs…

Eggs cooked in a tomato sauce is my ‘fast food’.

I’ve always got eggs, and I’ve always got a jar of passata (sieved tomatoes), so that becomes my starting point, and then I add whatever takes my fancy from my fridge or kitchen cupboards. This can include any leftover vegetables, as below, any veg that needs using up (like the spinach included above), herbs, spices, chilli sauces, whatever takes my fancy…

And then I make holes in the mix and crack eggs into them and cook them through.

I usually then also add grated or chunks of cheese (as you can see on all three concoctions), sometimes I sprinkle over seeds or nuts, and very quickly, and simply, I’ve got a filling, tasty, healthy, colourful meal….

This can also be a perfect way to top up on protein for a vegetarian like me, particularly after exercise.

If you already make similar dishes, or fancy giving one a go, just grab some passata or tinned tomatoes and start building a sauce; look around your kitchen and take inspiration from what your fridge or cupboards have to offer, and add some texture and flavour and substance; then once you’re happy with it, make wells in the mixture and break eggs into them and cook.

Then, do as I do, and eat it straight from the pan! Perfect!!! That’s your meal right there – fast and fabulous 🙂

Uses for spice mixes…

Picture the scene: you’ve got a selection of spices mixes in your cupboard that you’ve made or bought for a particular recipe and never used again…or someone has bought you a great set of spice mixes from the lovely people at Spice Kitchen, for example, and you don’t know what to do with them, here’s some ideas for you. In fact, this is why I love making spice mixes because you can use them so easily.

Whatever the spice mix, whatever the origin, these ideas will work with whatever you’ve got to hand..

An easy dip

Stir a teaspoon of any spice mix into a small bowlful of natural yoghurt, ideally Greek yoghurt, or a mix of half yoghurt/half mayonnaise. Allow at least an hour for the flavour and colour to develop before serving. Stir again before serving. 

Pimp your homous:

Add a teaspoon of any spice mix to a pot of shop bought homous, or a small bowl of homemade homous. Allow at least an hour for the flavour and colour to develop before serving, it will be even better the next day. Stir again before serving. I particularly like using my Moroccan spice mix or harissa spice to do this. 

Eggs:

Sprinkle a pinch of spice mix over cooked eggs prior to eating.

Stir half a teaspoon of spice mix into scrambled eggs or an egg mixture prior to making an omelette. Try a Mexican spice mix for starters. 

Eggs and tomato sauce in one!

Tomato sauce:

Make an easy tomato sauce and add any of the spice mixes as it cooks.

Soups:

Add a teaspoon of the spice mix to any premade soup, or add several teaspoons to your own homemade soups as you cook the base ingredients.

I’ve made a lot of soups recently, for example, this soup above is made of olive oil, onions, garlic, carrots, water and baharat spice mix. I’ve made similar in the past with Mexican and Indian spice mixes. 

Whereas this soup is made with cauliflower and a Japanese curry powder. 

Roasted chickpeas:

Drain a can or jar of chickpeas and toss with a tablespoon of oil and a couple of teaspoons of spice mix and roast in a single layer at 180C until the chickpeas look roasted and tasty, and before they start exploding in your oven.


Roasted nuts
:

Pretty much the same as above, more details on my post here. 


Rice/grains
:

Stir some spice mix through any cooked rice or grains prior to serving.


Salads
:

Mix a pinch of spice mix with homemade or shop bought salad dressing, or just sprinkle some spice mix over a salad just before serving.

Salsas:

Finely chop fresh mixed herbs, garlic, maybe a chilli, with olive oil, lemon juice/your choice of vinegar, and add some spice mix.


For marinading
:

Cut 2 your choice of vegetables or meat into chunks, put them into a plastic bag (preferably one without any holes) in it, add 2 heaped teaspoons of spice mix and shake the bag to mix it round and cover all of the chicken. Leave in the fridge to marinate for at least an hour, maximum 24 hours before cooking. 

Alternatively, mix a couple of teaspoonfuls of spice mix with a couple of tablespoons of oil and create a paste. Add you choice of veg/meat and thoroughly stir it through the paste. Leave in the fridge to marinate for at least an hour, maximum 24 hours before cooking. 

Or, add a couple of tablespoons of spice mix to a couple of tablespoonfuls of natural yoghurt, below, and marinade as above. 


These work well if you are then grilling/broiling or barbecuing the vegetables/meat.


Roasting vegetables

Toss prepared vegetables in a drizzle of oil and a couple of teaspoons spice mix and roast until ready. More details here

OR…..throw some spice mix into your bread dough! 

I’m taking my spice mix ideas along to this week’s Fiesta Friday, co hosted this week by the lovely Ginger and Suzanne

In a pickle?

After reading the post about pickled red onions from Frugal Hausfrau recently, I decided it was time for me to get in a pickle! But of course, it would have to be my way. So I filled a jar with sliced red onions, sliced garlic, coriander seeds & cumin seeds, and filled it with a pickling fluid of apple cider vinegar, salt and the tiniest pinch of sugar..

I left them in the fridge for several weeks, and then started to taste and experiment with them. What I liked the most was the pickled spices, so I filled a jar with mostly them too!

A typical pickling juice is vinegar boiled with some salt and sugar then poured over whatever you wish to pickle. Then it’s down to you to enhance it with whatever aromatics take your fancy. Apple cider vinegar is quite a gentle acid, and works well, but white vinegar works just as well. It all depends how sharp you like your pickles. 

I’ve also pickled lots of whole garlic cloves – and they turn blue! Which is meant to be a good thing – healthy blue food, who knew??? (See below)

Aside from eating my pickled onions with a meal, I’ve also added them to various concoctions…

This is a ‘salad’ of chopped fresh parsley and coriander with lots of the pickled red onions and garlic and whole spices, using some of the pickling liquid with olive oil to create the texture. 

Tasty with everything, including roasted cauliflower with added leaves, tahini and dried barberries, providing a pop of sweet against the acidity of the pickles.

Or atop roasted aubergine slices topped with a Greek yoghurt & ricotta dressing, topped with pul biber chilli flakes and extra roasted coriander seeds.

I also used some of the pickles as a marinade, mixed with olive oil and roasted cherry tomatoes above.

And some more with cooled roasted aubergine slices and added pickled garlic – see the blue garlic slices? 

I left this mix to brew for a couple of days before adding some of both creations to some chopped leaves, below, with added roasted seeds..

I’m definitely a pickling convert, and having them in the fridge proves very useful. You can pretty much pickle anything, whether raw or cooked, so…

….what will you pickle today?

Smoky aubergine & lentil dip, preserved roasted red onion relish, and everything in between…

This week I made this lovely dip from Hanady’s blog, it’s made with gorgeous soft aubergine flesh and lentils – the recipe calls for green lentils, i used brown ones and they worked great. 

With the leftover lentils, I mixed them with chopped fresh coriander & parsley, garlic and spring onions, olive oil, apple cider vinegar and pomegranate molasses, and left them to marinade for a few hours. This is what I served some of the dip with, above, and then threw over some dried barberries, below..

Which I ate with grilled slices of courgette…

Do check out Hanady’s recipe, it’s lovely, as is all of her blog

With the leftovers of the leftovers I made myself a little platter of the aubergine and lentil dip, the lentil and herb salad, and I blended some of the herb and lentil mix with some yoghurt and tahini to form a third concoction…

And then the rest of the herb and lentil salad got added to some more chopped herbs and spring onions and quinoa…

Which I ate with some of the preserved roasted red onion relish…

….which brings me onto Laura’s excellent recipe

I love roasted red onions, and I love the idea of any relish, but not all of the sugar that they usually require. Laura’s recipe includes no sugar at all! Hurrah!!!!! It’s just the onions, salt, and apple cider vinegar. 

I’ve now made a couple of batches of this, and I will probably continually remake it as my stocks diminish. I’ve added the onions to everything: salads, dips, grains, veg, my husband has added it to his homemade chicken burgers and thrown some over pizzas, it’s so fab to have a jar of in the fridge. 

This week’s onions are so purple, the colour is lovely, last week’s were more red..

The slight amendments I’ve made to Laura’s recipe is that I roast my onions in a tiny drizzle of olive oil, uncovered, and keep them moving during the roasting time; then I chop them quite finely. I also scrape out all of the sticky bits of roasted onion from the pan into the mixture. But otherwise, it’s all thanks to Laura for this one 🙂

This adds to the collection of jars of goodies that I have in my fridge, always jars and jars of homemade goodness…

A shot of all of the jars of my creations in my fridge last week – I do love having a fridge full of possibilities!!! 

I hope you’ve had a great weekend, and have a great weekend to come. I’m going to take Hanady’s and Laura’s inspirations over to this week’s Fiesta Friday and share my leftover creations with this month’s Cook Once Eat Twice collection…

Shatta inspired meals…

It all began when I saw someone talking about ‘shatta’ sauce on Instagram; I, of course, immediately looked it up, and discovered that it’s a middle eastern chilli sauce. I had never heard of it before; I read various recipes and versions of it, then had a play at making a version. 

And boy it was hot! In fact I made two versions, one with red jalapeños (from a jar), and one with milder long red fresh chillies; the one with the jalapeños was the killer! So I added a few other ingredients to flesh it out and take down the rawness of the flavour. In fact I played with both versions and this is what I got…

This one is red jalapeño chillies, fresh parsley & coriander, roasted pumpkin seeds, garlic, dried tomato flakes, cumin, salt, pepper, tomato puree, olive oil & lemon juice.

And this is chopped parsley & coriander, garlic, long red chillies, cumin, salt, pepper, apple cider vinegar and olive oil, which I added to mashed white beans.

As the week has gone on, the flavours have developed nicely, and I’ve used both concoctions in various ways…

This was a salad of chopped parsley & coriander, bulgur wheat cooked in goats whey, chopped spring onions & chillies, and mixed roasted seeds, with the red jalapeño sauce stirred through it. And serviced with some of the sauce mixed with my red pepper ajvar sauce.

Let’s talk SERIOUS leftovers! This is bulghur wheat, cooked in the whey from making goats curd, and mixed with leftovers of 3 sauces: the red jalapeño sauce; a sauce made by mixing the red jalapeño sauce mixed with some of my red pepper ajvar sauce; and a roasted tomato and chilli ajvar sauce; all stirred together and left to develop lots of flavour. So good heated the next day.

And this was roasted butternut squash wedges filled with a mixture of leftovers of the mashed bean salad mixed together with leftover zaalouk.

So you can see how one idea can lead to so many outcomes, especially in my hands! I know I’ve said it before but I do love chucking stuff together 😉 

Happy Fiesta Friday everyone, and happy weekend x

Twice cooked cauliflower steaks..

Roasted cauliflower is not new on this blog, I’d just like to share with you something that I do in my kitchen…

Whenever I roast cauliflower, I always roast the whole thing so that I have leftovers; this way whatever is left is easy to reheat for the next day’s lunch. Once it’s already been roasted, reheating the cauliflower in an oven takes no time at all and it gets really nice and crunchy really quickly. You can eat it cold, or heat it in a microwave, but you won’t then get that lovely crunchiness. 

Then it can be topped with whatever you’ve got to hand, like I do…

You can consider it an alternative to bread if you like?

This is a perfect idea to share with this Corina’s Cook Once Eat Twice collection this month. I hope you like my ideas…

Above are roasted cauliflower steaks, reheated until crispy, topped with leftovers of my bulgur wheat salad with chopped parsley & coriander, garlic, spring onion, chilli, olive oil & lemon juice, and my salad of roasted aubergines, chopped and mashed, skin and all, with finely chopped garlic, spring onions & chillies, olive oil & lemon juice, and roughly chopped parsley and coriander, with some avocado on the side.

Seriously crunchy roasted cauliflower (on the edge of being burnt but not quite!), butternut squash wedges, and a mix of grains, aubergine, chopped herbs, spices, olive oil & ACV, all drizzled with tahini.

Roasted cauliflower topped with a mixed herb and freeze dried pineapple salsa, and crumbled goats cheese.

Lunch of roasted cauliflower topped with my roasted carrot & aubergine sauce creation from my last post, here pimped with added yoghurt to create something completely new and lovely – and toasted pumpkin seeds.

Re-roasted cauliflower toppe with stuffed roasted peppers and homous.

I do think that cauliflower is a beautiful thing, I love trees and cauliflower really is like a baby tree – although probably a lot tastier..;) 

Ajvar sauce and friends…

It’s not news that I like making and eating sauces and dips and pastes, there is currently 10 jars of different ones in my fridge right now, and this week I’ve made a few new concoctions to my collection. As one lead to the development of another, then another, and so on, I thought I’d share them all at once. I’m also co hosting the weekly Fiesta Friday blog party this week with my lovely friend, and her great blog, Jhuls, so please do join us and see what everyone is bringing to the table this week..

So my saucy week all began with ‘ajvar’. Ajvar is historically a Serbian ‘salad’ made with roasted red peppers and aubergines, garlic and sometimes chilli; I realised I’ve virtually made this previously without realising that I was making somehing that exists with a name, I was just chucking things together one day…like you do! Then I saw this on Instagram and looked it up and decided to make my version of it.

The inclusion of the aubergine flesh to the sauce adds more texture than flavour – I have found this in some of my experiments, roasted aubergine flesh often adds a ‘whipped’ lightness to a sauce or dip, and of course adds a healthy fresh addition too 🙂 the sauce therefore tastes more of the lovely sweetness of the red peppers, and the finished texture is quite thick so can be used in a variety of ways: on toast topped with goats cheese screams out to me! 

Also, all of the recipes I read called for roasting and peeling the red peppers, which I did here, but next time I make it I will leave the skins on; I have found that the skins often add an almost emulsifying effect to sauces that I like. 

Ingredients 

4 red peppers (i used 2 long red and 2 red bell peppers because that’s what I had!)

2 small/medium aubergines

3 large cloves garlic, peeled and finely chopped

Olive oil (some recipes have said 1/3 cup, I just poured a decent amount in, but probably not as much as that)

Apple cider vinegar or white vinegar 

Salt to taste

Chilli flakes (optional)

Method 

Heat oven to 200C

Place the peppers and aubergines (prick the skins first) on a baking tray and roast until the skins of the peppers are charred and the aubergines are completely soft to the touch

Place the peppers in a plastic bag to cool and sweat, this makes it easier to remove the skin

Once the aubergine and peppers are cool enough to handle, remove the skins and stalks of all of them, and the seeds of the peppers

Add them to a blender with the garlic, a good amount of olive oil, a couple of tablespoons of vinegar and a pinch of salt, and blend until smooth

Transfer to a saucepan and simmer over a very low heat for 20-30 minutes until thickened

Add salt to your taste. 

Add chilli flakes/powder as it cooks if you choose 

Either use it warm as a sauce, or transfer to a jar and allow to cool

NOTE: Mine definitely benefitted from developing its flavour more overnight and being used the next day

Of course, making ajvar started a range of ideas bubbling in my mind, and as I had a lot of carrots that needed using, I peeled and roasted them all, ate some with my dinner, and used the rest in some sauce ideas. Like this one, above, which basically followed the ajvar idea and quantities, just with carrots instead of peppers.

It is made of roasted carrots, roasted aubergine, garlic, olive oil, lemon juice, Aleppo chilli flakes & a pinch of salt, again left overnight to develop the flavour, and it worked very well! The aubergine flesh really lightens up the density of the root vegetables, and a squeeze of lemon juice is always good with carrots. I keep dipping a spoon into it quite happily 🙂 

As I had so many roasted carrots, I also created this sauce by blending roasted carrot, roasted red onion, roasted garlic, olive oil and some of my own harissa. 

And this one, which is made up of roasted carrots, roasted red onions, passata, olive oil, garlic, chilli flakes, and a spice mix of ground roasted cumin seeds, roasted caraway seeds and roasted coriander seeds. 

I blended this with some added water but still kept it quite thick and ate some heated and topped with goats cheese, alongside some sweet potato wedges. I aim to use it as a sauce or spread, I’m sure it would make a tasty soup with added liquid. 

And so ends my collection of sauces from this week, I hope you have found one or some of them interesting. It’s just a case of chucking things together and seei what emerges really! 

Happy Friday and happy weekend 🙂 

Right, I’m heading over to Fiesta Friday to start reading as soon as it kicks off…

The butternut squash wedges files…

In my last post I shared a butternut squash kibbeh, and I casually stated how I threw together my kibbeh mixture and that I used roasted butternut squash. I thought I’d clarify something about that point: I usually have a ready stock of roasted butternut squash to hand, hence how it was easy enough to throw the dish together…I shall explain…

I routinely buy large butternut squashes (Costco is good for them in the U.K.) and I cut them into wedges (or in half if they’re smaller), remove the seeds, and roast them. I don’t peel them, I don’t use oil, just put them in a hot oven, usually when I’m cooking something else too, and leave them until I’m happy with them. 

Before

After

Usually I’ll eat some of the freshly roasted squash at the time of cooking, and then I leave the rest of it to cool down and store it in the fridge. This way, I can pull a couple of wedges out and reheat them for lunches, or scrape the flesh from the skin and use them in recipes, like the kibbeh or thick soups. Having them already roasted means that the wedges can be reheated really quickly in the oven and the edges crisp up nicely and they make a great base for all sorts of toppings…

This is basically my alternative to a baked potato I guess – but with more flavour as far as I’m concerned. Or they can be loaded up like nachos or tacos, or spread with goats cheese instead of bread, or just drizzled with tahini. Or chopped up to be part of a salad, warm or cold, or added to cooked grains…I could happily go on and on….

Or used to throw together an easy kibbeh, as I did again this weekend…

So I’m not sharing a recipe today, but more a kitchen habit that I find useful and that I thought I would share. I like having a fridge full of things made and ready to go, because when I get hungry I need to eat right then! So along with endless dips and sauces and middle eastern style ‘salad’ concoctions, you’ll often find a tub of butternut squash wedges in my fridge 🙂 

I think I’ll add this to my ‘pimp your veg‘ collection…have a good week! 

Butternut squash kibbeh…

A typical middle eastern ‘kibbeh’ dish would include meat; this being my blog, and me being wholeheartedly vegetarian, this version does not…it is however, a really simple dish to make, eminently useful if you have any vegetarian guests at any time, and great for leftovers and weekday lunches. 

Of course, I threw mine together, but for more detail, you could refer to this recipe for a sweet potato version. 

In essence, this is a bake, almost a cake, utilising the grains to draw moisture from the vegetable of choice as it cooks, to create a finished article that holds together when you cut into it. 

I made my kibbeh in the photos using butternut squash that I had previously baked, mashed with a bulgur wheat and red and white quinoa mix, ground cumin, ground coriander, finely chopped red onion, olive oil and a pinch of salt. 

This was spooned over a bed of sliced red onions drizzled with olive oil, and baked for 25-30 minutes. 

And it’s done! 

You could easily add other spices and/or herbs to create your own flavours, I think some ras el hanout or baharat would be good. You could also play with using other vegetables and grains; I’ve made very similar dishes using a spiced tomato base and quinoa, I think it’s an easy basis to experiment with.

This was another one I’ve made recently using only bulgur wheat, and you can see how it keeps its shape when cut. 

It’s easy to cut into pieces and serve slices, when it’s hot or cold. And very tasty with any array of homous, dips, salsas, chimichurri…

I had some leftovers with extra caramelised onions and a dressing of buttermilk, tahini, garlic and lemon juice. The sweetness of the butternut squash/sweet potato, however you make it, works well with slightly tart of acidic flavours. Goats cheese would be perfect! 

I hope you like my offering for the week, I’ll be bringing it over to Fiesta Friday to see who I can tempt 🙂 

Have a great weekend, and happy Easter!