Well it's been a crazy week and kitchen experimenting time has been in short supply. However at the weekend I did find some time to get in on the Halloween action for a couple of crazy simple savoury dishes.... no sweet halloween treats from me this year, my sweet tooth has been a bit overloaded with so much Wholeplus taste testing for my Christmas range being packed and delivered as we speak (more on that at the bottom of this post!!)
Today you have two recipes to play with, both done in under ten minutes and with a crazy short ingredient list to match...
Sound good to you? Thought so.
This pumpkin soup may well become a new winter favourite for me, smooth and creamy with subtle spiced undertones. I reckon it would work just as well using squash and sweet potato if you don't have a regular pumpkin to hand. The toasted coconut curls on top give a great chewiness, but of course you could add pumpkin seeds for some crunch factor instead.
For the noodles, I used vegan pesto I recently bought at a food fair, but it is also easy to make your own as I did here. You could add other spiralised veggies too, but I felt that courgette on its own was the most 'swampy' looking! I added black olives stuffed with cashew butter for eye balls, but that's optional really. If you don't have a spiraliser you could use a julienne peeler but it won't have quite the same effect since you'll just have straight noodles.
Recipe: Pumpkin coconut soup
- 2 cup grated/processed pumpkin
- 1 onion- finely sliced/processed
- 1/2 cup coconut milk
- 2 tsp garam masala (or spices of choice)
- a pinch of salt
- 1 cup boiling vegetable stock
- coconut curls for the top
Process the onion and pumpkin until you have very small pieces (to make for the quickest cook time).
Add to a medium sauce pan with the remaining ingredients (other than coconut curls) and bring to the boil then simmer for approx. 5-7 minutes until cooked.
Meanwhile toast the coconut curls in a dry pan for best flavour (or leave untoasted if preferred).
Using a hand blender (I cooked the whole thing in my Thermomix) blend the soup until totally smooth and creamy. Serve immediately and sprinkle the toasted coconut on top.
Recipe: Halloween swamp noodles
- 2 courgettes
- 1/4 cup vegan pesto
- handful pitted olives
- approx 2 tbs cashew butter
Spiralise the courgettes and stir through with the pesto. Serve into a smallish bowl so that some of the noodles hand over the sides for special effect :-)
Stuff the olives with cashew butter to make eyeballs and add to the top of the noodle bowl.
I served my bowl raw but you could cook the courgette noodles first and stir the pesto through to serve as a hot dish.
if you are a subscriber to vegan/healthy eating food boxes you might see my goodies popping up over the next couple of months... just saying'. Also The Vegan Kind (which might be one such box...) have now extended their delivery to WORLDWIDE... how crazy awesome is that! So wherever you are in the world you can get hold of surprise vegan treats and lifestyle products each month!
Oh and lastly, if you are in the UK, I have recently launched my special Wholeplus Christmas range of treats... check them out here! Gingerbread, Choc-orange and Stollen flavours... all sugar free and gluten free.
Let's get festive!! It's almost November so I can start singing Christmas songs, right? ;-)
Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus my FREE ebook. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus.
Day to day you can always find me hanging out in these places: