A recipe for delicious, supereasy, quick roasted pumpkin with kale, onion and garlic, topped with hummus. Completely vegan.Winter has defenitely arrived. The colder seasons defenitely trigger my cravings for everything oven-baked; pumpkin not excluded. To be honest, I hardly ever eat pumpkin because it never comes into mind. But boy I wish I'd tried this recipe sooner. It was a quick improvisation and it turned out perfect. The pumpkin was soft like butter and the taste was just perfectly sweet. The combination with hummus was a killer - never underestimate the power of hummus. Oh yes. Is your mouth watering already? I won't keep you waiting any longer. Ingredients: To be fair, it doesn't really matter if you switch up the ingredients a little. The pumpkin and the hummus are the most important part; what greens you use is up to you.
Method: I. Preheat the oven to 200 degrees Celsius. I prefer turning it up to 220 degrees and turning it on 200 as I put the oven in. That way it surely is hot enough. II. Chop the pumpkin in half and remove the pulp and seeds. That's it! III. Stroke the inside of the pumpkin with a little bit of olive oil and add salt and pepper as you go. IV. In a bowl mix the garlic (chopped/pressed), kale, a drizzle of olive oil, the half onion and some salt and pepper. It is optional to add some herbs or spices like turmeric or parsley for that extra winter warmth. V. Devide the mix 50/50 in the pumpkin halves. VI. Put in the oven for approximately 20-25 minutes until the pumpkin has softened and turned a little brown. Gah.... just perfect. VII. Serve with hummus, use as much as you like. It really does make a difference. Happy winter!
Love, Lara
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Lara StrollsMy name is Lara van den Bungelaar, a young woman from the Netherlands. |