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

Plant-based Eggplant Parmigiana

Yummy eggplant dish at the Transformer in Melbourne

Yummy eggplant dish at the Transformer in Melbourne

During our holidays in Australia we visited Transformer Fitzroy restaurant in Melbourne. They serve a 80% plant-based (they do have some dishes with dairy but you can always opt for the vegan version) menu in an original way. We had 6 small plates and one of them was an eggplant baked with a tasty tomato sauce. So once we were home again, we craved for this delicious dish. All you need is eggplants, tomatoes and some time - it's basically a vegetable fiesta.

Unfortunately I didn't take a lot of nice pictures from this dish but in the end it's the taste that counts :)

This dish can either be enjoyed all by itself or you can serve it as a side dish. The tomato sauce is also amazing with a plate of pasta or just spread it on some dark rye bread.

 

 

 

 

Tomato Sauce

The tomato sauce takes some time, so I suggest you make it on a Sunday.

INGREDIENTS:

  • 1 Kg Tomatoes
  • 1 Onion
  • 2 Garlic Gloves
  • 1 Tbsp paprika powder
  • 1 Tbsp black pepper
  • 1 Tbsp sea salt
  • 1 Tbsp dried Basil (if you have fresh one, use fresh leaves)

INSTRUCTIONS:

  1. Wash the tomatoes and cut into small cubes
  2. In a sauce pan, heat some coconut oil and sauté the onion and garlic until transluscent
  3. Add the tomatoes and all the seasoning and let simmer (with lid) for an hour
  4. Take off the lid and let simmer for another 30 minutes or until most of the liquid is gone
  5. Add more seasoning if needed

Eggplant Parmigiana

INGREDIENTS (2 -3 PERSONS)

  • 3 big eggplants
  • 1 Tbsp Olive oil
  • Sea salt
  • Black pepper
  • Dried rosemary
  • Homemade tomato sauce (see above)

INSTRUCTIONS:

  1. Pre-heat oven at 180 Celsius
  2. Wash the eggplants and remove the green part. Cut them in half and use a knife to cut a grid into the white flesh (should be deep but not through the skin)
  3. Use a brush to apply the olive oil on the white side of the eggplant. Sprinkle with salt, pepper and rosemary (you can also use some other herbs and spices)
  4. Put the eggplants cut face on top on a baking sheet and bake for 40 minutes
  5. Once they are baked, put them into an oven safe form and cover with your tomato sauce. You can then top it with roasted capsicum and Parmesan cheese (or nutritional yeast if you want it to be dairy free)
  6. Bake again for 15 minutes and enjoy

 

Let me know if you re-make the dish and tag me on social media

Nurture your happiness
Dominique