Another delicious and nutritious one pot meal to add to your collection, or have it as a side if you’re feeling fancy. Adapted from Meera Sodha at the Guardian.
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Preserved Lemons
A delicious tangy salty ingredient to lift stews, salads, grain-based dishes and more. You can experiment with adding spices to the preserved lemons—cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, peppercorn – whatever you like the sound of! This recipe makes 1 quart and lasts 6 months in the fridge.
Wild Rice Stuffed Pumpkin
A tasty, wholesome showstopper for the centre of the table. Enjoy!
Roast Pumpkin with Whipped Tahini, Pickled Red Onion and Mint
This dish looks a bit special but it's an easy and delicious way to use autumn cucurbit bounty – or any roasted veg you like! Serve as a side, or add crusty bread and a salad and make it a main. Adapted from seasonal veg cook Joe Woodhouse via Another Pantry.
Vegetable Sushi
You can halve this if you don’t want to make so much, but extra means you can experiment with different fillings and combinations!
Sweet Spiced Toasted Nuts
Again, you can use any spices you like, or none at all. If you can get your hands on mahleb, add 1/2 tsp of ground mahleb in place of the fennel/cloves/almond. Also choose whatever nuts you prefer, just be aware that some nuts (e.g. walnuts or pecans) and smaller pieces will toast a bit faster.… Read More »
