We’re already into our last month of winter but I’ve been warned that Melbourne doesn’t actually get warm until November. So that means more curries, soups and stews for me. Which isn’t a bad idea as I haven’t been well … Continue reading
Pumpkin is one of my favourite roasted vegetables, the sweet yet nutty taste gets me every time. Instead of enjoying it as a side dish, I wanted to make it the main focus for a change.
The flavours in the moroccan spiced lamb really complemented the earthiness of the roasted pumpkin and I just know this is going to be a favourite dish of mine during winter – actually, make that, during all seasons!
I used butternut pumpkin/squash as its shape acts as a ‘boat’ that can hold the moroccan lamb mixture without if falling over the sides.
The spices in this dish include cumin, paprika and cinnamon – you could definitely add fresh chilli or chilli flakes if you’d like some heat. When cooked, the spices become aromatic and fill the room with a beautiful earthy fragrance.
I always associate red lentils with moroccan food; maybe it’s due to their rustic red colour. The lentils add extra bulk to the dish in the way of flavour and texture.
This dish is vegetable friendly, virtually any variety in your fridge could be used. This is great for those nights when you have a few vegetables to use up or need some extra nutrients!
Once the pumpkin is cooked, scoop enough flesh out to create a ‘boat’. I kept about 1cm from the edges and made sure there was still enough pumpkin flesh on the bottom so the moroccan lamb mixture didn’t seep through.
As I don’t like waste, I added the scooped pumpkin flesh and seeds to the lamb mixture along with the coriander for extra moroccan flavour.
As you can see, the pumpkin has now been filled and is piled quite high. I love the colours in this dish – it really goes to show just how beautiful healthy food can be.
This mint yoghurt really sets off the moroccan spices as it brings an element of freshness to the earthiness.
This dish will keep for two days in a sealed container in the fridge. Store the mint yoghurt separately and serve on top once reheated in the oven.
Roasted pumpkin stuffed with moroccan spiced lamb
- 2 butternut pumpkin halves, washed
- 1 brown onion, peeled and finely diced
- 2 garlic cloves, crushed
- 1 tsp ginger, grated
- 1 TBSP coconut oil
- 1 TBSP cumin
- 1 TBSP paprika
- 1 tsp cinnamon
- 500g lamb mince
- 1 cup red lentils
- 1 cup beef stock
- 3 tomatoes, washed and diced
- 1 celery stalk, washed and diced
- 1 cup spinach leaves, washed
- 1/2 cup coriander stalks and leaves, washed and roughly chopped – extra leaves for decoration
- 1/2 cup coconut yoghurt or natural greek yoghurt
- 1/4 cup mint, washed and finely sliced
- 2 TBSP pistachios, roughly chopped
- 2 TBSP pine nuts
- Salt and pepper
- Preheat oven to 180C/350F and line baking tray with baking paper.
- Place butternut pumpkin halves on baking paper and roast for 45 minutes.
- Add coconut oil to a large frying pan over medium heat.
- Cook onion, garlic and ginger for 2 minutes.
- Add cumin, paprika and cinnamon then stir for 2 minutes or until fragrant.
- Add lamb mince and cook for 5 minutes or until brown then stir through lentils for a further 1 minute.
- Add beef stock, tomatoes, celery, spinach leaves, salt and pepper then reduce to a simmer for 20 minutes or until liquid has been absorbed.
- Remove pumpkin from oven and spoon flesh from inside the pumpkin.
- Roughly chop the flesh and add to lamb mixture, along with coriander.
- Fill pumpkin with lamb mixture then return pumpkin to the oven for 20 minutes.
- Mix yoghurt and mint together and set aside.
- Remove pumpkin from oven, transfer to a plate, top with mint yoghurt and sprinkle with coriander leaves, pistachios and pine nuts. Enjoy!
- If there is leftover lamb mixture it would be delicious over some cooked quinoa or brown rice!
- Also, to make it vegan/vegetarian – omit the lamb and use chickpeas instead, and use vegetable stock instead of beef stock.
- You can use any vegetables you like – grated carrot, mushrooms, zucchini, capsicum and corn would all work really well in this dish.
- You can definitely eat the pumpkin seeds and skin!
Although it seems as though there are a lot of ingredients, once broken down into spices and vegetables, there really isn’t much to it. It’s definitely worth making and I hope you enjoy this dish as much as I did!
I cannot believe it has been a week since Melbourne Cup, as the year goes on time just seems fly by! To celebrate Melbourne Cup at work we all brought in a dish to enjoy for lunch whilst watching the race. I hope you backed a winner!
I made this roasted vegetable quinoa salad with pesto as it caters for almost all dietary requirements as it’s gluten free, vegan, dairy free and can be made nut free by swapping the pine nuts for pumpkin seeds in the pesto.
My very first post was a quinoa salad (actually, very similar to this one) and remembered how delicious it was. It’s really the perfect dish as it feeds a lot of people, it’s very tasty and you can use whatever vegetables you have in the fridge.
I added lemon juice to the pesto as it lends a freshness to this otherwise heavier salad due to the roasted vegetables.
This salad will keep in the fridge in a sealed container for up to 3 days.
Roasted vegetable quinoa salad with pesto
- 2 cups cooked quinoa
- 4 cups vegetables (I used carrot, sweet potato, red and green capsicum, potato, pumpkin and zucchini), all thoroughly washed and diced*
- Coconut oil
- 1 cup baby spinach leaves, washed
- 2 cups basil, washed and dried
- 1/4 cup pine nuts
- 1 TBSP nutritional yeast
- 1/2 TBSP fresh lemon juice
- 1 garlic clove
- 1/8 cup macadamia oil
- Salt and pepper
- Preheat oven to 180C/350F and line two baking trays with baking paper.
- Place vegetables onto baking paper and coat with just enough coconut oil.
- Roast for 20 minutes or until cooked through. Remove from the oven and set aside to cool down.
- Place basil, pine nuts, nutritional yeast, lemon juice and garlic in the food processor. Process until everything is combined. Slowly add macadamia oil (you may not need 1/8 cup) and continue to process until it forms a paste. Season with salt and pepper.
- Mix together the cooked quinoa, roasted vegetables and spinach leaves in a large mixing bowl.
- Fold through the pesto and mix until the quinoa and vegetables have all been coated. Enjoy!
- If you like to keep the skin on your vegetables (like me) ensure they are washed thoroughly to remove all the dirt
- This is delicious when topped with hummus and sliced avocado!
- I doubled the recipe for Melbourne Cup and it served 10 people easily
- If you don’t use all the pesto, keep it in a sealed container in the fridge for up to 4 days!
What’s your favourite dish to bring to a friend’s party/work function?
When entertaining guests I love choosing a theme for the food as it forces me to try new dishes. Last Saturday night I decided on a Moroccan food theme as the flavours are earthy and warming which were perfect for a rainy winter night.
Traditionally, tagines are cooked in the oven however I was more than satisfied with cooking it on the stove. I still kept the term tagine as it refers to the blend of sweet and savoury flavours, which this dish has.
It’s important to brown the lamb in batches before slow cooking as it lends the dish a great depth of flavour.
Slow cooking lamb is well worth the time as it tenderises the meat resulting in it falling apart and melting in your mouth.
To me, pumpkin and parsnip signify winter as they are earthy vegetables and are the perfect addition to this tagine.
The tagine will keep in the fridge for one day in a sealed container.
Lamb, pumpkin and date tagine
- 1 kg lamb, diced
- 1 TBSP macadamia oil
- 1 brown onion, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 TBSP cumin
- 1 TBSP fresh ginger, peeled and grated
- 2 tsp paprika
- 2 cups beef stock
- 500g pumpkin, peeled and diced into 2cm cubes
- 3 parsnips, peeled and diced
- 1 cup dates, pitted and sliced
- 1/2 cup fresh coriander leaves, washed and roughly chopped
- Serve with turmeric quinoa
- Heat oil in large casserole dish and cook lamb in batches, until brown. Transfer to a plate.
- Add onion to the pan and cook for 5 minutes or until brown. Add garlic, cumin, ginger and paprika, cooking until fragrant.
- Stir in beef stock and add lamb to the pan. Cover and simmer for 30 minutes.
- Add pumpkin, parsnip and dates, and cook for a further 1 hour.
- Sprinkle with coriander and serve with quinoa. Enjoy!
If you follow me on Instagram (@emmalaurenfood) or Facebook then you have probably already seen the spread I made for dinner.
Here is a snapshot of the main meal and all the recipes are on their way!
I love having pizza nights. There’s something so enjoyable about getting friends together, making pizzas and watching movies.
This spelt pizza is a healthy, vegan alternative to the traditional pizzas. Please don’t let the term ‘vegan’ deter you from making it. Vegan basically means it does not contain any animal products e.g. eggs, honey, chicken, goat cheese, etc. However, feel free to add some chicken or lamb as toppings if you’d like some animal protein!
What I really like about spelt flour is it’s very filling, but surprisingly doesn’t make you feel heavy.
It’s important to knead the dough as this helps it to come together and makes it easier to roll out.
I baked this before adding the toppings as this ensured it was properly cooked.
I love the combination of earthy basil pesto and zesty cashew cheese – they really complement each other.
This pizza will keep in the fridge for up to four days in a sealed container. Reheat in the oven at 180C/350F for 10 minutes or enjoy cold!
Makes 1 large pizza
- 1 1/2 cups wholemeal spelt flour, extra for flouring surface
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/2 cup water
- 2 tablespoons macadamia oil
Toppings (feel free to adapt to suit your tastebuds)
- Basil pesto
- Cashew nut cheese – place in a ziplock bag, cut off one corner and squeeze to pipe the cheese on top
- Red onion, washed and chopped
- Zucchini, washed and chopped
- Spinach leaves, washed
- Asparagus, washed and chopped
- Pumpkin, washed and chopped
- Mushroom, washed and sliced
- Broccolini, washed and chopped
- Red capsicum, washed and chopped
- Preheat oven to 180C/350F. Line baking tray or pizza tray with baking paper.
- Place the spelt flour, baking powder and salt into a large bowl.
- Make a well in the center and add the water and oil. Combine ingredients gradually, be careful not to over mix.
- Transfer the dough to a clean, floured surface and knead for 5-6 minutes, until smooth.
- Roll the dough out to your desired thickness and place on prepared tray and into oven.
- Bake spelt base for 10 minutes then removed from oven.
- Place pesto, then toppings of your choice, finishing with cashew nut cheese.
- Place into oven for 15-20 minutes, until golden on top.
- Slice to serve and enjoy!
What are your favourite pizza toppings?