dinner

Preheat your oven to 375 F and cook the pumpkin for about 30 minutes.  Let it cool down. This way it is going to be easier to empty it and harvest the flesh. Preserve flesh. Prepare the vegetables. In a pot over medium heat put the oil and add the onions, ginger and pumpkin flesh.  Cook for about 10 minutes. Add mushrooms and sweet peppers. Add chickpeas, pasta, tomatoes and broth. I use chili tomatoes to give it more taste. Bring to a boil and reduce the heat. Let simmer for about 30 minutes or until the pasta is cooked. Remove from the heat, add the cheese and herbs. Put the stew in the pumpkin shell and decorate with herbs.

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Mushroom

Clean the mushroom. In an oven-safe dish, place the mushroom top side down. Slice the garlic clove and place the slices into the mushroom, then add the rosemary. Add the olive oil on top and bake the dish in the oven at 400F for 20-30 minutes.

Asparagus

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Clean and snap the ends off the asparagus and place them into an oven-safe dish. Season and pour the oil over it. Bake in the oven at 400F for 20-30 minutes. Don’t overcook them.

Tip: don’t cut the asparagus, snap off the ends in your hands where it breaks naturally rather than bending.

Spicy tofu

In a small bowl mix all the ingredients together except for the tofu. Cut the tofu into cubes and place them in an oven-safe dish. Pour the spice mixture over the tofu and mix well until it is all covered. Bake in the oven at 400F for 20-30 minutes. Halfway through the cooking stir the tofu. Serve over long grain rice.

In a pot cook the pasta. While the pasta is cooking, prepare the vegetables.  In a small bowl, add the TVP and boiling water, let stand for about 5 minutes. In a pan, over medium heat, pour the oil. Add garlic, onions, mushrooms, celery and green peppers. Cook until the vegetables are lightly brown. Don’t overcook them.  Add the prepared TVP and the tamari sauce. Strain the pasta and add to the vegetables.

Enjoy!

* TVP is essentially soy and it contain a lot of protein 12g per ¼ cup. It is a great healthy alternative to ground beef

This recipe is designed for use in a bread machine. I use a Sunbeam but I’m sure other machine could work just as well with a little experimentation. Add all the ingredients in the bread pan.

Set the machine to the dough setting.  It will take 1:30 hrs depending on the model or the machine. Separate the dough ball into three portions.  Makes 3 balls/ pizza crusts of about 10.5 inches/ 27 cm. I freeze the extra dough.

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Pizza

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Preheat the oven to 400.

Roll one ball flat into a crust.

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Tip:

I spray an aluminum sheet and put the dough on the sheet. On top of the dough I place a plastic cling wrap sheet and with a rolling pin, roll the dough.

Add sauce and dress your pizza with your favourite toppings.

Tip:

In a frying pan, I also precook some of the veggies such as onions, garlic, mushrooms, etc. then place them on the pizza.

In a small saucepan heat the oil over medium heat. Add the garlic and cook for 30 sec. Add green onion and mushrooms. Cook until the mushrooms start to be soft then add the asparagus and walnut.  Cook for another 2 minutes, stirring regularly.  Stir in the cream, salt and pepper.  Squeeze the lemon and mix.  Serve over linguini.

In a pot heat the oil over medium heat. Add the garlic and the onion. Cook until the onions are translucent. Add the sliced mushroom and cook for 2 minutes.

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In the meanwhile, rinse the lentils and the rice, then add to the pot. Stir the ingredients for a few seconds then add the water. Season with cumin, clove, crushed and black pepper.

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Bring to a boil, reduce heat and let simmer for 20 minutes or until rice and lentils are cooked.

Finally, squeeze the half lemon and add fresh coriander

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Enjoy

Chop the vegetables

In a large skillet pan heat the oil over medium heat.

Add the garlic and onions. Cook until the onions are translucent.

Add the mushrooms and cook for 2-3 more minutes.  Add the spices as you cook.

Rinse kidney beans. Add corn, beans and tomatoes with juice. Bring to a boil then reduce heat. Let simmer for about ½ an hour.

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Finally, add coriander.

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Serve on rice or nachos (optional)

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Keeps well in the fridge for 2 to 3 days or freeze it

In a wok, heat the oil over medium heat, add garlic, ginger and onion. Cook until the onions are translucent.

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Add the mushrooms, broccoli and the nuts. Stir regularly and cook for another 2-3 minutes, then add the cabbage.

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Season with pepper and soy/tamari sauce to taste.