Creamy dairy-free pumpkin sauce

When I first saw vanillacrunnch vegan mac n' cheese sauce I was fascinated what you can create with just veggies. Pumpkins are a great way to make a creamy sauce without using any cream at all. Then I thought why not add a little bit of fat to make the sauce a bit thicker and even more nutritious. So I added a few cashew nuts and it turned out quite well.

Another thought was using the oven to give the veggies a roasted taste. I also added carrots, because who doesn't love carrots?! And ta da, the perfect creamy sauce was born (at least in my opinion ;))

You can mix the sauce with any pasta you like, use zoodles (zucchini noodles) or even add it on top of some rice. I guess it would also be quite a nice spread or how about dipping some raw vegetables in it. There is no limit!

I topped it with some nutritional yeast and kidney beans for extra protein

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Creamy, dairy-free pumpkin sauce
This is a great way to add more vegetables to your diet. The pumpkin makes the sauce super creamy without having to add any sort of cream. Top it with kidney beans to get an extra protein boost
Ingredients
  • 400g Pumpkin
  • 300g Carrots
  • 40g Cashew Nuts
  • 1 Onion
  • 1 tsp Cayenne Pepper
  • 1 tsp Sea salt
  • 1 tsp Paprika Powder
  • 1/2 tsp Nutmeg
  • 3-4 medium Zucchini, spiralized
  • 200g Kidney Beans (cooked)
  • 1-2 Tbsp Nutritional Yeast (optional)
Instructions
1. Pre-heat oven at 180 degrees Celsius2. Wash and cut pumpkin and carrots into equal sized cubes. Slice onion.3. Combine all seasoning (salt, cayenne pepper, paprika powder) and mix with vegetables (carrots, pumpkin and onion). Put on a baking sheet and bake for 25-30 minutes until soft4. Once vegetables are soft enough, take them out and let cool for a bit. Put everything in a blender and add 150-200ml plain water (if you like a thicker sauce, add water little by little until you reach the right consistency)5. Add cashew nuts and blend well. Add more seasoning if necessary.6. In a sauce pan, add spiralized zucchini and pumpkin sauce. Stir well and let cook for a few minutes. Add cooked kidney beans and serve with nutritional yeast.
Details
Prep time: Cook time: Total time: Yield: 4 servings

The perfect Christmas dish

INSTRUCTION:

  1. Pre-heat oven at 180 Celsius and prepare a baking try with a baking sheet
  2. Scoop out seeds from pumpkin halves and wash thoroughly. With a brush lightly oil each half. Season with some sea salt, pepper, dried rosemary and paprika powder. Place on baking sheet and bake for 40 Minutes until soft
  3. Wash and drain green lentils and pour into a sauce pan. Add a dash of red wine and three times the amount of water. Let simmer until all water is absorbed and lentils are soft. Season with some salt and pepper.
  4. Wash broccolini and cut into 3cm long pieces. In a frying pan, heat some olive oil and add chopped onion. Sauté until translucent. Add broccolini and cover frying pan. Add sea salt and smoked paprika. Let cook for about 10 minutes until broccolini starts to soften. Make sure to check frequently so that broccolini does not get burnt.
  5. Mix lentils with broccolini and scoop into the pumpkin halves. Top with some pomegranate seeds.

I came across the idea to use half a pumpkin as a bowl for my lentils when scrolling through Instagram (I can't remember which account it was) and thought this was a genius idea. Not only does it add color to your plate, it is also a wonderful way to surprise your guests.

I've already written in earlier recipes what an amazing food lentils are. To give you an overview I've created a little infographic.

Since a couple of weeks I'm using opentaste.sg to order fresh vegetables and fruits and when scanning their products I saw broccolini - I do like broccoli, but I looooove broccolini so I had to order them. It turns out that they perfectly fit with lentils and pumpkin and even add an additional color to the dish. Broccolini is basically a hybrid of broccoli and gai lan which makes their floretts smaller and their stalks longer. You can eat the whole thing, so no need to through away the stalks.


INGREDIENTS (2 - 3 Servings)

  • 120g Green lentils, raw
  • 2 Pumpkin halves
  • 2 Bunches broccolini
  • Pomegranate seeds
  • 1/2 Onion, chopped
  • 1 Tbsp olive oil
  • Sea salt & Pepper
  • 1 Tsp paprika powder
  • 1 Tsp smoked paprika
  • 1 Tsp dried rosemary
  • Dash of red wine (optional)
 

It's also the prefect Christmas dish with its green and red colors. The pomegranate seeds add a crunchy texture and the sweetness goes very well with the light bitterness of the broccolinis. Hope you enjoy this little festive treat.

Nurture your happiness
Dominique

Become a meal prepping pro with this super nourishing quinoa bowl

If you plan to meal prep you don't want to overburdern yourself with too much work. Therefore you should opt for an easy but filling lunch option where the different ingredients can be prepared and cooked at the same time. This quinoa pumpkin bowl with cottage cheese and pomegranate is the perfect meal prep dish.

INGREDIENTS (for 1 Serving)

  • 80g raw quinoa
  • 1/2 Avocado
  • 300g Pumpkin
  • 150g cottage cheese
  • pomegranate seeds
  • 1 Tbsp olive oil
  • 1 Tsp paprika powder
  • Salt and pepper

INSTRUCTION

  1. Pre-heat oven at 200C
  2. Cook quinoa as indicated on packaging. If you like it soft cook with ratio 3:1 Water: Quinoa. To get a crunchier texture use 2:1
  3. Wash pumpkin and cut into 2 cm cubes. Mix with olive oil, some salt and paprika powder. Feel free to add any other spices you like. Kurkuma goes well but also some curry powder or pepper
  4. Spread pumpkin on a baking sheet and bake for app. 20-30 minutes until golden brown
  5. Peel avocado and cute into cubes. To prevent browning just add some lemon juice
  6. Place cooked quinoa in a bowl and top with pumpkin, avocado, cottage cheese and pomegranate seeds.