Thoughtful Foods

Serves 6-8

Fry the following spices in olive oil until fragrant:

• 1 tbsp ground coriander (or 1-2 tbsp seeds, roasted & ground)
• 1 tbsp ground cinnamon (or ½ quill cinnamon, ground)
• black pepper
• ½-1 tbsp ground cumin
• ½ tsp hot paprika
• 1 tsp mace/nutmeg

Add the following to the pan and cover (just) with water:

• 1 to 1½ cups brown lentils
• ½ pumpkin, chopped
• 400g tinned crushed tomatoes
• 2 eggplants, chopped
• 1 box frozen spinach
• 1 onion, finely chopped
• 3-4 cloves garlic, crushed
• red chillies to taste, finely sliced
• 2 tbsp tomato paste

Simmer until lentils are soft (40 min or so). Add water if necessary.

Serves 4

Preparation Time: 20 minutes, Cooking Time: 45 minutes
Serves 8

Ingredients

• 1 cup grated parmesan
• 1 tbs olive oil
• 1 brown onion, chopped
• 1 bunch English spinach, trimmed and chopped
• 2 cloves garlic, crushed
• 300g pumpkin, chopped and steamed
• 1/2 cup chopped semi-dried tomatoes
• 1/4 cup toasted pine nuts
• 2 x 250g light cream cheese, softened
• 4 eggs
• 3/4 cup (180ml) cream
• Salt & freshly ground pepper

Method

1. Preheat oven to 200°C. Oil a 20cm tin, line base with baking paper and sprinkle with 2 tbs of the parmesan.
2. Heat oil in a pan and cook onion for 4 mins. Add spinach and garlic. Stir for 1-2 mins or until wilted. Add pumpkin, semi-dried tomatoes and pine nuts. Remove from the heat.
3. Reserve 2 tbs parmesan. Place remaining parmesan, cream cheese and eggs into a bowl. Beat until smooth. Add cream and beat until combined. Stir in the cooled spinach mixture and season well.
4. Pour mixture into tin and sprinkle with reserved parmesan. Bake for 10 mins, then reduce heat to 180°C and cook for 30-35 mins until firm. Cool to room temperature, then refrigerate in the tin for 4 hours. Remove, slice and serve with salad.

Source: Kim Meredith, Fresh Living, July 2005, p 36

Preparation Time: 15 minutes, Cooking Time: 15 minutes
Serves 4

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients

• 500g pumpkin
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 cup pine nuts
• 4 handfulls baby spinach leaves
• 200g fetta
• 1 tsp lemon juice
• 1 tbsp oregano, chopped

Method

Preheat oven to 180C. Cut pumpkin into 2cm cubes, and toss in an oven tray with olive oil and salt. Bake for 20 minutes, or until soft. After 10 minutes, add the pine nuts to the tray and toss with pumpkin, and return to oven. When pumpkin is cooked, add pumpkin and pine-nuts to a bowl of the baby spinach, and crumble fetta over. Add lemon juice and oregano; toss and serve.

Source: Chris 

Crystal

Ingredients

1/4 large pumpkin
1 tablespoon oil
water to steam pumpkin
1 cup brown sugar
1-2 tablespoons nutmeg
2 teaspoons cinnamon
1 tablespoon flour

For crust
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter or margarine
1/2 cup rolled oats
add water to rolled oats until they clump

Method

1. Dice pumpkin and steam with oil and water, until soft.

2. Mash pumpkin, add the brown sugar, nutmeg, cinnamon and cloves to taste.

3. Add the flour. Mix together.

To make the crust

1. Mix the flour, sugar, butter or margarine, rolled oats and water.

2. Press into pie dish.

3. Add pumpkin and bake at 200 degrees C for 30 minutes.

Lisette

Ingredients

1 cinnamon stick
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon black mustard seeds
1 teaspoon chilli powder
1 teaspoon cloves
1 teaspoon cardamom seeds
1 teaspoon cumin
1 teaspoon fenelugreek seeds
2 bay leaves
(Note: the above ingredients are to taste, don't worry if you are missing one or two)
2 tablespoon natural yoghurt
500g potatoes (sliced or cubed)
500g pumpkin (sliced or cubed)
1 tablespoon lemon
1 teaspoon sugar
Pinch salt
Oil
Water

Method

1. Heat oil. Sauté spices until black mustard seeds pop (1-2 minutes).

2. Add yoghurt, heat to simmer.

3. Add pumpkin and potato and some water (1/3 - 1/2 cup). Boil then simmer until veggies are soft. Add more water if necessary. Stir regularly.

4. Add lemon, sugar and salt.

Ingredients

400g pasta
300g pumpkin flesh, no skin
1 teaspoon olive oil
2 tablespoons chopped parsley
1 small clove garlic, chopped
Freshly ground black pepper

Method

1. Cook pasta in boiling water.

2. Cut pumpkin into bite-sized pieces.

3. Steam/boil until soft. Mash with a fork, add oil, parsley, garlic and pepper.

4. Mix through pasta.

For when you're feeling lazy but sick of bottled sauce.
Serves 3-4.

Ana’s bastardised version of Angie’s masterwork

Ingredients

Part 1:
1 cup of adzuki beans (TF)
1.5 or 2 cups of brown rice (TF)
a little bit of seaweed (TF)

Part 2:
Pumpkin (or sweet potato)
a green vegetable (anything from broccoli to bok choy)
any other vegetable you wish

Part 3:
a block of tofu (TF)
2 tablespoon of tahini (TF)
juice of 1 lemon
1/4 cup miso or olives (TF)

Note: (TF) means its available at the Thoughtful Foods Co-op