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October 14 2014 That's Food Darling 

CINNAMON & MAPLE BAKED HOKKAIDO PUMPKIN, HERBY QUINOA TRICOLORE + TAHINI-LEMON SAUCE i love autumn. autumn is for coziness, comfort food and spending plenty of time in the kitchen, if possible .. these days i do even more enjoy cooking and the silence in the kitchen, and at home in general. also i enjoy pumpkin in all its appearances, pumpkin soup, pumpkin puree, pumpkin sauce, pumpkin oatmeal, pumpkin pie, etc. etc. etc. .. but today is for baked pumpkin, the cooking method of pumpkin i love the most. each time i bake pumpkin, i play with different oils and spices. i'm sure, baked pumpkin will never ever bore me. it's impossible! this recipe is full of spices and herbs, it's just autumn on the plate. that rather sweet baked hokkaido goes well with the herby quinoa and the fresh & spicy tahini sauce. you will see! it works well as lunch or dinner and will comfort you both weekdays and at weekends. CINNAMON & MAPLE BAKED HOKKAIDO PUMPKIN, HERBY QUINOA TRICOLORE + TAHINI-LEMON SAUCE |serves 2| ingredients 1 small hokkaido pumpkin, washed, halved, deseeded + cut into wedges (~ 400 g) 2 scallions, washed, cut into slim rings 1 tsp fresh or dried thyme leaves 1/­­2 tsp ground cinnamon 2 tbsp coconut oil 1 tbsp maple syrup sea salt & freshly ground black pepper to taste 125 g quinoa, i mostly use this quinoa tricolore (white, black or red one only is possible too) 1 garlic clove, finely grated a handful each parsley, cilantro and mint leaves, washed, drained, coarsely chopped 1 tbsp coconut oil 1 tbsp tahini 1 tbsp coconut oil 1 tbsp maple syrup 1 tbsp fresh lemon juice a pinch of cayenne pepper instructions for the quinoa: combine quinoa with about 325 ml of water and a pinch of salt in a medium saucepan over medium-high heat. bring to a boil and simmer over low heat until all of the liquid is absorbed, about 15 minutes. remove from the heat, add grated garlic, stir well, set aside, and allow to swell completely. for the baked pumpkin: preheat the oven to 200°. place pumpkin wedges onto a baking tray, drizzle with coconut oil and season with cinnamon, sea salt + freshly ground black pepper. mix well with both hands, then place into the oven and roast.  remove after 10 minutes, turn pumpkin wedges once, sprinkle with scallion rings and thyme leaves + drizzle with maple syrup. then roast for another 10 minutes until golden and tender. remove from the oven. once the pumkpin is baking a second time, loosen quinoa with a fork, add liquid coconut oil and chopped herbs, and mix everything together.  for the sauce: while the pumpkin is baking its last 10 minutes, prepare sauce. place all ingredients into a small sauce pot, warm over low heat and stir well until everything is slightly heated and well-combined.  arrange quinoa, baked pumpkin and tahini-lemon sauce onto dinner plates and enjoy! lisa

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