Cajun Pumpkin & Black Bean Lasagne

In a world where so much food goes to waste it seems crazy to me that most people just throw away their Jack o Lanterns after Halloween when there’s so much you can do with them.

For this recipe I’ve gone for a Cajun/Italian fusion and it’s perfect for this time of year now that the evenings are crisp.

Serves 4 

Ingredients

1 onion, peeled and chopped

1 clove of garlic, peeled and chopped

1 tin of chopped tomatoes

1 tin of black beans. drained

1/4 pumpkin, peeled and cubed

1 tsp cumin powder

1 tsp paprika powder

1 tsp ground ginger

1 tsp cayenne pepper

Drizzle of olive oil

100g of vegan cheese, grated

6 lasagne sheets

Salt

1 tbsp of vegan butter

1 tbsp of plain flour

1/2 a litre of dairy free milk (I used soya)

Method

Preheat oven to 200°C

In a pan, fry the onion and garlic in olive oil for around 5 minutes until they start to cook.

Add the tomato, pumpkin and black beans.

Stir in ginger, cumin, paprika and cayenne pepper and salt to taste and bring to boil.

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Turn down the heat, put the lid on the pan and simmer for around 20 minutes.

In another pan, melt the butter and then stir in the flour to make a roux paste.

Remove from the heat and stir in some of the milk until the roux melts and there are no lumps.

Return to heat and add the rest of the milk gradually, stirring until the bechamel sauce thickens in to a nice consistency.

Stir in about 1/4 of the grated cheese.

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To layer the lasagne, spread half of the vegetable mixture in a lasagne dish.

Place 3 of the lasagne sheets on top, covering the vegetable mixture.

Spread half of the bechamal sauce evenly on top of the lasagne sheets.

Repeat, vegetable mixture, lasagne sheets and bechamal sauce for another layer.

Sprinkle the remaining cheese on top.

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Place in the oven for 45 minutes/1hr.

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Serve

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Spiced Pumpkin & Apple Crumble

Serves 4

Pumpkin Spice

1.5 tsps ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

Ingredients

3 apples, peeled and cubed

1/4 pumpkin, roasted, peeled and cubed

6 heaped tbsps of plain flour

3 heaped tbsps of dairy free butter

2 tbsps raisins

2 tsps of pumpkin spice

2 tbsps of brown sugar 

Method

Preheat oven to 200°C

Mix the apple, pumpkin, raisins and 1 tbsp of sugar and arrange in an over proof dish.

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Sprinkle pumpkin spice over evenly.

In a bowl, rub the flour, butter and remaining sugar together with your fingers until you get a crumb like consistency.

Sprinkle over the fruit evenly.

Cook in the over for 30 minutes until the crumble starts to brown on top.

Serve with vegan squirty cream or ice cream

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Gnocci In Pumpkin & Sun Dried Tomato Pesto Cream Sauce

What says Halloween more than a Jack o lantern?

Halloween just wouldn’t be the same without carving out a pumpkin but once turned in to Jack o lanterns a pumpkins life is often cut short.

Pumpkins are not just for Halloween, they’re pretty good the day after too so rather that throwing old Jack Pumpkin Head out, one thing you could do with him is turn him in to a delicious pesto.

Pumpkins don’t tend to last too long once they’re carved and out of the fridge though, as I found out one year after a particular Halloween. I’d thrown a dinner with a pumpkin carving competition in the interval between mains and dessert. The carved pumpkins were then added to my Halloween decor and lived on my stairs for a few days, I thought they looked cute – that is until I was sitting at my table downstairs and found out pumpkin mush was dripping through the holes (I have weird metal stairs). Cleaning that up wasn’t my most enjoyable moment let me tell you so make sure you don’t leave it too long between carving and cooking!

I’ve made this recipe with a new pumpkin rather than one that’s already carved so if you are using your old jack o lantern, you can skip the gutting step . . . 

Serves 4

Ingredients

1/4 medium pumpkin (keep an eye out for more pumpkin recipes for ideas of what to do with the rest )

1 clove garlic or 1 tsp garlic powder

1/2 cup pumpkin seeds (you could wash and roast the ones from your pumpkin but I used from a pack) 

1/2 cup sun dried tomatoes

1/2 cup grated vegan cheese

1 can coconut milk

1 tsp dried sage

1/2 tsp chilli powder or 1 red chilli (optional)

Salt

1 tbsp olive oil

1 tsp salt

Method

Preheat oven to 200°C

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Cut your pumpkin in half and remove the pumpkin guts.

 

Cut one quarter of the pumpkin in to pieces. (wrap the rest in cling film and put in the fridge to use for something else)

Brush pumpkin flesh with olive oil and place on a flesh side down on a baking tray.

Cover with foil and place in the oven for 1 hr.

Remove and let cool.

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Once cool, scoop pumpkin flesh from skin.

Blend pumpkin flesh, garlic, sun dried tomato, pumpkin seeds, vegan cheese, coconut milk, sage, salt and optional chilli together to form the pesto cream.

.Serve with gnocci (alternatively you could use pasta) I garnished with some extra chilli and pumpkin seeds.

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Remember to double ingredients if cooking for 4 as the gnocci recipe is for 2

Click for gnocci recipe

 

Pumpkin Pie

Halloween is my favourite event on the calendar and Autumn for me in general is all about pumpkin spice and all things nice!

So of course it will come as no surprise when I tell you that pumpkin pie is one of my favourite things ever and it’s surprisingly easy to make!

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Serves 8

Ingredients

Pumpkin Spice

2tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/8 tsp ground cloves

Crust

200g of plain flour

100g of dairy free butter

2 tbsps of cold water

Pie Filling

1 can of pumpkin puree (or 425g fresh pumpkin pureed)

1/2 can of coconut milk (use the full fat canned cooking variety rather than the cartoned)

50g corn flour

100g brown sugar

50ml maple syrup

1tsp vanilla extract

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Method

Crust

Put the flour, dairy free butter and water in to a food processor and mix until the dough gathers together.

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Sprinkle a little flour on your worktop and using a rolling pin, roll out the dough in to a circle a couple of inches bigger than your pie dish.

Place the rolled out crust in to your pie dish, pressing the edges with your fingers.

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Cut off any excess pastry and smooth the edges.

Pie Filling

Mix all the filling ingredients and pumpkin spice in a blender until smooth.

Assembly

Pour pie filling evenly in to the pastry lined pie dish.

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Place in oven for 1 hr.

Remove from oven and let cool. The filling might still seem a little runny but will start to set more as it cools.

Once cool, place in fridge for a minimum of 4 hours.

Serve with a squirt of vegan cream!

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