Tag Archives: Butternut Squash

Starch Vegetables

Quinoa Salad with Roasted Vegetables

quinoa salad

I made this recipe in the weekend for an after wedding barbeque, and got a lot of comments from both men and women! I used 2 cups of white quinoa and 1 cup black quinoa and increased the vegetable quantity.  Enjoy!

  • 1 cup quinoa
  • coconut oil
  • 1 red onion, peeled, cut into thick chunks
  • peppers, red, yellow or mixture, deseeded and cut into chunky long wedges
  • zucchini, thick chunks
  • vegetables of your choice (carrots, kumara, beetroot etc.) mushrooms if not yeasted
  • your choice of herbs and or micro-greens, roughly chopped
  • sea salt & pepper
Dressing
  • 3 garlic cloves, unpeeled, baked
  • zest and juice 1 lemon
  • 2 Tbsp. olive oil
Cooking Quinoa
  1. Rinse your quinoa in a sieve under the tap for 2 minutes, to rinse away any saponin that might be left on the quinoa, which may make it bitter.
  2. quinoa cooking1Add 1 Tbsp. coconut oil to a pan on a medium heat. Add the rinsed Quinoa and stir for 2 minutes, allowing the water to evaporate. This technique will seal in the flavour and Quinoa becomes fluffier. A technique I learnt from Russell James, The Raw Chef.
  3. Transfer the Quinoa to a saucepan and add the vegetable stock/water and salt. Bring this to a rolling boil, and then lower the heat to a very light simmer for 15 minutes to cook with the lid on. Remove it from the heat and still with the lid on allow it to sit for 5 minutes.
  4. quinoa cooking2After 5 minutes, remove the lid and fluff the Quinoa gently with a fork. You should find that there will be no water left in the pan. If there is still water left, cook for an extra 5 minutes.

Note: Black Quinoa may take more cooking time than white.  Make sure all water is evaporated in Step 2

Roast Vegetables
  1. Meanwhile heat oven to 200C. Toss the onion and peppers with 1 tbsp. of coconut oil and seasoning on a roasting tray, and then roast for 15 mins. Put aside.
  2. Toss the zucchini and garlic with the rest of the veggies and roast for another 15 mins.
  3. Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season to taste. Drizzle over the quinoa and toss together with the roasted vegetables, herbs and micro-greens.

Kumara Chips

kumara

• 1 kumara
• 1-2 Tbsp. coconut oil
• Smoke paprika
• sea salt

Preheat oven to 180°C.  Peel kumara and cut into chips.

Place chips into a baking tray with 1 – 2 Tbsp. coconut oil, sprinkle with smoke paprika and sea salt.

Roast for 10 minutes, then turn chips and roast for a further 10 minutes.

* I love Kumara Chip with Avocado Aioli


Start ‘Starch’ base meal with a Non-flesh Salad Entrée

Stuffed Butternut Squash

squash

  • 1/2 Butternut Squash, remove seeds

*Preheat oven 180c, and bake squash upside down for 20 minutes.

  • 1/2 parsnip, cubed
  • 1/2 kumera, cubed
  • 1/2 red onion, sliced
  • 1 leek, sliced
  • 2 cloves garlic, finely diced
  • 4 button mushrooms, sliced
  • handful of silver-beet, chopped
  • 1/4 – 1/2 cup vegetable stock
  • Italian herbs
  • Salt & pepper to taste

Sauté above ingredients coconut oil and vegetable stock, then stuff squash  with vegetables and bake for 40 minutes or until cooked!


Vegetable Quinoa

quinoa carrots

  • 2 cup vegetable stock or water
  • 1 cup quinoa
  • 1 Tbsp. coconut oil
  • salt

Vegetables

  • 1 – 2 Tbsp. coconut oil
  • 3 cloves garlic1 red onion
  • 1 broccoli, cut into florets
  • 1 courgette, cut into chunks
  • any other favourite vegetables
  • 2 handful of fresh spinach
  • ½ cup sundried tomatoes (soak & sliced)
  • Sauté mixture – ½ cup water, ¼ tsp vegetable bouillon (or ½ cup vegetable stock) and 2 tsp. Natural Value Dijon Mustard
  • Salt and pepper to season

Directions

Quinoa

  1. Rinse your quinoa in a sieve under the tap for 2 minutes, to rinse away any saponin that might be left on the quinoa, which may make it bitter.
  2. Add 1 Tbsp. coconut oil to a pan on a medium heat. Add the rinsed Quinoa and stir for 2 minutes, allowing the water to evaporate. This technique will seal in the flavour and Quinoa becomes fluffier. A technique I learnt from Russell James, The Raw Chef.
  3. Transfer the Quinoa to a saucepan and add the vegetable stock/water and salt. Bring this to a rolling boil, and then lower the heat to a very light simmer for 15 minutes to cook with the lid on. Remove it from the heat and still with the lid on allow it to sit for 5 minutes.
  4. After 5 minutes, remove the lid and fluff the Quinoa gently with a fork. You should find that there will be no water left in the pan. If there is still water left, cook for an extra 5 minutes.

Sauté Vegetables

  1. While Quinoa is cooking, heat coconut oil in a skillet over medium heat. Add the garlic, red onion, broccoli florets, and sauté. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in ½ cup vegetable broth, courgette, and spinach. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
  2. Stir the vegetable mixture into the cooked Quinoa. Cover, and allow to sit before serving.

Prep: 10 mins

Cook: 25 mins

Ready in: 35 mins

Serves: 4


Quinoa and Vegetable Soup

IMG_1251

Hearty soup with lots of vegetables, yummy very tasty!

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 clove garlic, minced
  • 2 carrot, spiralized
  • ½ broccoli, cut into ¼ florets
  • ½ swede, spiralized
  • 6 brussels sprouts, cut into ¼
  • 2 tsp. dried parsley
  • 1 tsp. dried basil
  • 1 bay leaf
  • 1 pinch dried thyme
  • Chilli flakes (to taste)
  • 1 ¼ litre vegetable broth or water – add 1 Tbsp. Rapunzel Vegetable Bouillon
  • 1 Tbsp. tamari or braggs (to taste)
  • ½ cup quinoa
  • Salt & Pepper to taste

Directions

  1. Heat olive oil and butter in a large pot or dutch oven over medium heat; sauté onion, garlic, broccoli and brussels sprouts, then finally add spiralized carrot and swede. Add parsley, basil, bay leaf, thyme, vegetable broth, and bring to a boil. Reduce heat and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish with a mixture of sprouted beans

Prep: 30 mins

Cook: 45 mins

Ready in: 1 ¼ hrs


Starch Vegetable Bake

  • Butter, to grease oven dish
  • 1 medium beetroot, grated
  • 1 sweet potato (kumara), peeled, thinly sliced
  • 1 red onion, halved, thinly sliced
  • Spinach and or silverbeet
  • 4 large garlic cloves, chopped
  • ¼ cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano)

Preheat oven to 170°C. Brush ovenproof dish with butter.

Peel and slice kumera, then layer oven dish with the kumera slices. Then layer with the chopped garlic, herbs and red onions.

Grate beetroot and spread over kumera, top with spinach and or silverbeet. Top with another layer of kumera slices.

Roast, uncovered, in preheated oven for 1 hour or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.


Kumera & Beetroot Bake

  • Butter, to grease oven dish
  • 1 sweet potato (kumara), peeled, thinly sliced
  • ½ medium beetroot, grated
  • 4 large garlic cloves, chopped
  • Salt
  • Fresh rosemary

Preheat oven to 170°C. Brush ovenproof dish with butter.

Peel and slice kumera, marinate in chopped garlic, fresh rosemary and salt. Then layer oven dish with the kumera slices. Then spread grated beetroot over the kumera. Add another layer of kumera slices. Roast, uncovered, in preheated oven for 1 hour or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.


Pumpkin Fries

Ingredients for 1 tray

  • 1 pumpkin
  • coconut oil
  • 1 tsp. sea salt or organic salt
  • ½ tsp. cayenne pepper
  • 1 pinch of curry powder
  • 1 pinch of cumin powder

Preheat the oven to 350° F.

Cut pumpkin in halves, scoop out the strings and seeds, wash each section and use a sharp knife to peel the large pieces. Then cut the pulp in stripes, similar to French Fries.

Add coconut oil. Spread the pumpkin stripes onto the tray and season with salt, pepper, curry powder and cumin powder.

Bake for around 30-40 minutes, toss occasionally.


ARE YOU MISSING POTATOES OR MASH PUDS?

Carrot & Swede Mash

mash

• ½ swede
• 4 carrots
• Butter
• 1 tsp. raw honey (if not yeasted) or stevia to taste
• Salt & pepper to taste

Peel and chop swede and carrots.

Cook the swede and carrots in boiling salted water for 15 to 20 minutes, until tender. Drain well, then return to the pan. Put the pan back on a low heat on the hob for 1 minute to cook off any excess moisture.

Remove from the heat, mash well and stir in the butter knob butter and raw honey. Season with salt and pepper.

Tip: Great with sautéed vegetables or when missing mash potatoes. Remember to start the meal with a salad, to help sheppard the cooked meal through.