So comforting, almost like being wrapped in a blanket.
Pumpkin Cream & Roasted Vegetables
Ingredients
Half a pumpkin
0.5-1 cup plant-based milk / good quality coconut milk if you prefer a bit more sweetness
2-3 cloves of garlic
Salt
Olive oil
Lemon zest (optional)
For the roasted vegetables
1 zucchini
1 red bell pepper
2 red onions
100g cherry tomatoes
Fresh rosemary
Capers (optional)
Preparation
Scoop out the seeds from the pumpkin and roast them together with the garlic at 200°C for 45-60 minutes, or until soft and slightly browned. Put everything in a blender along with the remaining ingredients and blend until smooth, adding more liquid if necessary.
Cut all vegetables into large pieces, except for the tomatoes. Place them on a baking tray, season with salt, add rosemary, and bake until soft and crispy at 190 - 200 degrees.
Almond Crumble
Ingredients
Almond flour
Nutritional yeast
Garlic powder
Salt
Method
To make the crumble, toast the almond flour in a pan over medium heat until golden. Combine with the remaining ingredients and you're done!
Now begin your art: spread a generous spoon of golden pumpkin cream, add your delicious vegetables and sprinkle with almond crumble. If you fancy something tangy, add some capers or pickled radish.