Loveable Pumpkin Chickpea’s

 

Anyone who knows me knows that I have a tendency to over dose on pumpkin. I can’t help it, pumpkin seriously goes with everything.  From sweet to savoury, the good old pumpkin is a staple in my recipes.

You know how people cover their meals that they aren’t too sure of with sauce or cheese? I’m like this with pumpkin. If I add pumpkin into a meal, I’m never worried about not enjoying it (example: my pumpkin sushi recipe).

I am not 100% in love with raw cauliflower rice (yet!). I love cooked cauliflower rice but haven’t made the full transition to eating it raw.

So today I added all of my favourite ingredients into a mix to place on a bowl of raw cauliflower rice.

It worked, I completely loved every mouthful!

Loveable Pumpkin Chickpea’s

Ingredients:

1/3 cup cooked chickpeas

1/3 heaping cup pumpkin puree

¼ cup diced red capsicum

¼ cauliflower

½ pink lady apple

Flat leaf parsley to garnish

Sprinkle of cinnamon (optional)

Instructions

(serves 1)

1. Boil pumpkin until soft
2. Dice apple and capsicum
3. Place cauliflower florets into the food processor and process until they become a rice-like texture. Transfer into a bowl
4. Once pumpkin is cooked, puree it and mix it with the diced apple, capsicum and cooked chickpeas.
5. Transfer the mixture onto the bowl of raw cauliflower rice, sprinkle with cinnamon and add parsley to garnish

I really enjoyed this meal (obviously, it had pumpkin in it!) and loved the colours of it!

Now it’s about time I give you an update on my wellness program!

It’s been a month since I started my affirmation program and I’m proud to say that I have kept my promise of sticking with it for an entire month (High Five)!

Thank gosh for mobile phone reminders, post it notes and my alarm, otherwise I may have forgotten about saying affirmations during the day.

Since starting the program of saying daily affirmations out loud, in the mirror and multiple times a day I have felt more self love and appreciation towards myself.

I will defiantly continue with saying daily affirmations but I will however make a change to what the original program entailed.

Daily affirmations have been known to work because when you say something repeatedly for a long period of time, you begin to believe it.

I was saying a different affirmation every day and although I said it multiple times during the day I felt I wasn’t 100% convinced by the time I got to sleep.

I will now be sticking with the same affirmation for an entire week.

I feel this will allow the affirmation “soak” in more. I will be posting my weeks affirmation on twitter so make sure you are following me so you too can feel more love and appreciation towards yourself.

As always, I’d love to hear your thoughts!

Be kind to yourself,

Lisa x

Pumpshrooms

When I first decided to go vegan, Pumpshrooms was the first recipe I created. Since then this dish has been served to many guests and become a regular meal of mine.

I created Pumpshrooms (pumpkin stuffed mushrooms) on a night when a few friends were coming over. I wanted to show them how easy, inexpensive and how seriously tasty vegan meals can be.

I cook this dish at least once a week and I love serving them to friends and guests as they always compliment me on how delicious they are.

I love pumpkin the way others love chocolate; I can’t seem to get enough! If we had to get technical, I’d say Kent Pumpkin is my favourite because it’s sweeter than other types and stays moist when roasted.

What really makes these Pumpshrooms stand out is the velvet texture of the pumpkin puree.

To create this texture you will need to use a high speed blender or hand stick blender. I have tried this recipe with all different types of pumpkin, but Kent pumpkin created the perfect texture.

Ingredients

2 Portobello mushrooms

300g-400g Pumpkin (Kent if available)

1/2 tsp Cinnamon

1Tb raw walnuts

Directions

1. Turn oven on to 180 degree C
2. Slice pumpkin 2cm thick and place on a tray and transfer into the oven
3. Peel mushrooms and remove the stem
4. Once pumpkin is cooked through, blend pumpkin with a hand blender or high speed blender
5. Spread pumpkin evenly into the mushrooms
6. Sprinkle walnuts and cinnamon on top
7. Place mushrooms back into the hot oven and cook for roughly 10 mins

I absolutely love this dish and I’m sure you will too. It’s everything I look for in a recipe; simple, inexpensive, quick and most importantly delicious!

I’d love to know what your first meal you created was in the comments below!

Lisa x