Lunch: Tofu fried rice with veggies
Dinner: A veggie burger with fries
It's Halloween weekend (yep, such a thing exists here) and after the epic pumpkin carving contests, you're bound to have a bunch of pumpkin innards hanging around just waiting to be disposed of. And how much pumpkin pie can one person eat, anyway?
This is an interesting and holiday-themed way to get rid of some of that pumpkin while changing up your breakfast routine a little. The cinnamon and ginger also help to stop you getting sick, which is always a good thing when the weather is changing!
You'll need
(Feeds 2)
1 cup pumpkin, chopped into small chunks
1 tsp cinnamon, ground
1 tbsp water
1 cup rolled oats
1 tbsp fresh ginger, grated
1 1/2 cups + 2 tbsp milk / non-dairy milk
honey / agave nectar
oil
1 tsp cinnamon, ground
1 tbsp water
1 cup rolled oats
1 tbsp fresh ginger, grated
1 1/2 cups + 2 tbsp milk / non-dairy milk
honey / agave nectar
oil
Method:
Preheat your oven to 200 degrees Celcius
After 15 minutes, place the pumpkin in a roasting pan (still on the skin, if you like) and drizzle with a tiny bit of oil
Cook for 45 minutes, until totally soft
Remove from the oven and scoop the flesh from the skin, if it was on the skin
Place in a blender with the water and cinnamon and blend to a puree
Place the oats and 1 1/2 cups milk / non-dairy milk in a pan on a medium heat
Heat gently, stirring often, for 5-15 minutes, until it reaches the desired consistency, then allow to cook for another minute or so
Remove from the heat, then stir in the ginger and pumpkin puree, reserving a little puree for decoration
Stir in the remaining 2 tbsp milk / non-dairy milk to slacken off the porridge a little
Serve with a small spoonful of pumpkin puree on top and drizzles of honey / agave nectar
After 15 minutes, place the pumpkin in a roasting pan (still on the skin, if you like) and drizzle with a tiny bit of oil
Cook for 45 minutes, until totally soft
Remove from the oven and scoop the flesh from the skin, if it was on the skin
Place in a blender with the water and cinnamon and blend to a puree
Place the oats and 1 1/2 cups milk / non-dairy milk in a pan on a medium heat
Heat gently, stirring often, for 5-15 minutes, until it reaches the desired consistency, then allow to cook for another minute or so
Remove from the heat, then stir in the ginger and pumpkin puree, reserving a little puree for decoration
Stir in the remaining 2 tbsp milk / non-dairy milk to slacken off the porridge a little
Serve with a small spoonful of pumpkin puree on top and drizzles of honey / agave nectar
You can make this a quick breakfast by preparing the pumpkin puree the night before and keeping it in the fridge, or even by using pumpkin baby food - although, to be frank, the idea of that grosses me out a bit.
Fun fact: the tradition of carving pumpkins began as a way to keep evil spirits away from your home. Now it encourages children to come asking for candy, so if you ask me, they've become somewhat counterproductive.*
*Joke. I love kids, as long as they don't poo or cry.
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