Spiced Squash & Kale Dahl

Ever since I tried Jasmine’s mung dahl, I had to find some way to recreate it. I mean, ofcourse I could have jus used the same recipe, but I really wanted to make something quick and easy that you can make straight away on any weeknight.

And in comes red lentils. Not only are they a super quick to cook (15 minutes!), they are a power packed with protein, vitamin C and E. Seriously can’t get much better than that!
The addition of squash makes it nice and filling whilst the kale adds a nice green punch as well as the bucket loads of iron (you know I can’t help but chuck a handful of greens into anything I make)!

This is also one of the simplest recipes ever, it all comes together in less than 20 minutes but it’s so filling and warming so I know it’s something I’ll be making all winter when it gets colder.

Spiced Squash & Lentil Dahl vegan, gluten free, dairy free
Serve 2

This is the ultimate winter comfort food. It provides you with all the nutrient you need as well as providing you with a super warming meal. I love serving this with steamed brown rice but it would also be delicious with chickpea flatbread or even on a bed of greens, I can imagine rocket would work perfectly with the pepperiness!
My method is a quick one, but if you have more time on hand, sautéing the onion with the spices first would provide a fantastic addition which would really add an extra depth. I should also add that this is inspired by flavours that I’ve tried, so the spices are no way what are normally used. I just love the flavour combination!
I highly recommending adding any fresh herbs, like coriander, that you have on hand. It adds a wonderful freshness to the dish which contrasts with the warm dahl.

About 1 cup red split lentils
1 1/2 – 2 cups water (you want double the amount of water to lentils)
1/2 butternut squash, cubed
3 large handfuls of kale
Sprinkle of cinnamon, paprika, turmeric and cumin
Salt and pepper, to taste

To serve: chopped tomatoes, coriander, rice or chickpea flatbread.

Rinse the lentils well and in a pan, combine with water.

Let the water boil then turn the heat down to simmer and let the lentils cook for about 10-15 minutes, stirring along the way and adding any more water if necessary.

While that’s happening, steam your cubed squash for about 15 minutes, depending how small they are cubed.

Once both the lentils and squash are done, combine in a pan with the fresh kale. If you are adding your sauteed onions, please do so at this point.

Add salt, pepper, spices and stir.

Allow to cook for a few minutes so the flavours can combine and serve.

I like to top mine with freshly chopped cherry tomatoes for a hit of sweetness and freshness.

 

 

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Roast Butternut Squash Tacos {gluten free}

Who doesn’t love a good taco? It’s the perfect snack or lunch to have on the go and also perfect for a party (did I hear someone say taco party?! Yes please!)

I’ve never made my own tacos before, let alone my own tacos shells (the horror!) but I decided to pluck up the courage and try it out!

These are by no means the traditional taco – I’ve made an easy shell, inspired by my wraps, and filled them with fresh ingredients that are warming and filling!

 

I’m sure they would be amazing with pulled pork inside, or even just some black beans heated up with some spices and onion on the stovetop! Oh, and don’t even get me started on the breakfast taco possibilities… my mouth is watering just thinking of eggs with avocado mmm…

Butternut Squash Tacos vegan, gluten free, dairy free
Serves 2

These tacos are surprisingly easy to make, but provides such an impressive meal! You can also use the batter to make wraps and also change around the fillings. I love the sweetness of the squash with the crunchy carrot and tangy beets.

1/2 butternut squash, cut into cubes
1 small beetroot, julienned (I added some apple cider vinegar to make a quick pickle)
1 small carrot, julienned
Green onions
Thinly sliced lettuce or red cabbage
Spices for the squash: cumin, paprika etc.
Extra virgin olive oil

optional: black beans, slow cooked meats, guacamole, cheese and/or crema.

Preheat the oven to 180ºC.

Massage olive oil, salt and any spices into the squash.

Place in the oven for about 30 minutes, flipping halfway through.
The should be done once golden brown.

You can then assemble the tacos.

For the tacos
1/2 cup gram flour (also called besan)
1/2 cup water
Pinch of salt
Extra virgin olive oil

Mix all the ingredients apart from the oil into a bowl and let it rest for 1-2 hours.

Once set aside to rest, lightly oil a non stick skillet and place a tablespoon on the mixture into the pan, and thin out with the back of a spoon (try to get it as thin as possible).

Once you have used all the mixture, you can use them straight away, or I like to slightly char them on an open flame.

Just flip the tacos around on your burner until it starts to get a little burnt around the edges – it gives a gorgeous, charred flavour!

Butternut Squash Soup

A delicious warming soup for fall, and it’s so utterly creamy – I don’t think you would believe me if I told you it had no cream OR EVEN ANY DAIRY!! say whaaaa?
“But what makes it’s darn creamy?!” I hear you cry.
I’ll let you in on a secret… It’s the potatoes! They have this amazing crazy ability to make a soup super smooth and creamy!

And if that doesn’t make you want to whip up this soup now, I don’t know what will! Apart from the fact that it’s vegetarian, vegan, super sweet (but literally no sugar in sight!), super healthy and easy to make (Like, it literally takes less than half an hour.)

So yep, here is your new go to soup!

Butternut Squash Soup vegan, gluten free and dairy free
Serves 2

1 medium onion, sliced into thin strips
1/2 butternut squash, cut into small chunks
2 small potatoes, cut into small chunks
1 tsp dried thyme
1 clove of garlic, crushed and chopped
2cm ginger, sliced
Boiling water
1/2 chicken or vegetable stock cube
1 tbsp extra virgin olive oil
Salt and pepper

Heat extra virgin olive oil in a pan and add onions and salt until softened, add a pinch of thyme whilst this is happening.

Add garlic and ginger until fragrant then add the squash and potatoes and stir them around in the pan.

Pour boiling water on ingredients until nearly covered, but about 2cm out of water.
Add the chicken stock and stir so evenly combined.

Put on medium low (more on the low side) heat for about 10 minutes and stir.

Leave for another 10 minutes.
By this point the squash and potatoes should be soft, if not, leave for another 10 minutes.

Once vegetables are soft, blend with a stick blender or any blender of choice.
Add more water if consistency is too thick.

Serve with crusty bread.