I used to hate fall. I always imagined the beginning of the school year, flu and the dark morning. But you can also see this season from a different point of view. If I look at fall this way, it becomes my most favourite season of the year. The colourful leaves are falling from trees, when the weather is not nice, I'm looking forward to go home, light a candle, have a cup of tea or hot chocolate and wrap myself in a blanket. But what about the food? I love summer fruit, I love the variety and great selection. But what to eat during fall and winter? This recipe will maybe give you an inspiration and convince you that you can create colourful delicious food in fall, that won't ennoy you :)
Ingredients:
- Baked veggies
- 2 big carrots
- a half of Hokkaido pumpkin
- 1 sweet potato
- 2 tsp oregano
- 1 tsp Tandori masala
- 2 tsp curry powder
- salt
- olive oil
- Salad
- a small head of red cabbage
- 1 persimmon fruit
- 1 cup quinoa
- 1/2 cup black lentils
- 2 Tbsp olive oil
- 1 lemon
- 3 Tbsp plant-based milk
- 1 tsp soy sauce
- 2 tsp Tandori masala
- 3 Tbsp honey
How to:
- Cook the quinoa and black lentils separately (both for about 20 minutes)
- Clean the pumpkin, carrots and sweet potato and cut them into cubes. You don't have to peel the pumpkin.
- Drizzle with olive oil, add the spices and salt.
- Bake for 220°C for about 15 minutes.
- Meanwhile clean the cabbage and cut it into thin stripes.
- Make a sauce from the olive oil, lemon juice, milk, soy sauce, spices and honey.
- Mix the cabbage with fresh persimmon cut into cubes, add the baked veggirs, quinoa, lentils and the sauce. Mix well and enjoy !
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