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#pumpkin – @healthyskillz on Tumblr

@healthyskillz

God fearing, nature loving, vegetarian, ED-recovered, solar powered wife and runner. No S Diet fan.
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Since it's almost officially winter, I have to act up on my fall/winter bucket list!

For my "warming breakfast recipe" I wanted something packed with veggies but not a smoothie (too cold) nor oatmeal (not ready to try the savory oatmeal again). Stumbled across a recipe for a vegan quiche and realized I had all the ingredients at hand, except smoked tofu instead of regular and yellow beet instead of normal.

It came out sooo delicious!!! The smoked tofu and nooch give it this ham and cheese flavor, the pumpkin crust is luscious and the beets (Chioggia) are super sweet. Had a slice for dinner but can't wait to have this for breakfast tomorrow!

Vegan Beetroot Quiche with Pumpkin Crust
This healthy vegan quiche is packed with vegetables, a creamy tofu filling and pumpkin crust. It's also high in protein and gluten free!
Rainbow Nourishments|Anthea
#vegan#quiche#breakfast#meal prep#eat your veggies#pumpkin#tofu#spinach#vegan protein#recipe#bucket list 23/24
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healthyskillz
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healthyskillz

Made this with butternut instead of zucchini bc they were out. So good! Hubby likes it too, which is a miracle since it contains chickpeas...

#hubby proof#stew#vegan#couscous#zucchini#eggplant#pumpkin#chickpeas
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How to get in 100 grams of greens before lunch quickly and easily:

Defrost frozen kale and tofu (overnight or not), put in a bowl, add spices, a splash of soy sauce and some mustard, microwave on high. Dunk on toast.

Aaaand Friday the oven was on for fries anyway so I quickly chopped up a cute little orange pumpkin and some parsnips and red onion and threw them in as well. They pair AMAZINGLY with caraway seeds, fenugreek, cumin and ground coriander! Roasted until soft and then blended it all into a soft and silky soup 🍲🤗

#breakfast#meal prep#soup#pumpkin#parsnip#eat your greens#eat your veggies
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I MADE VEGETARIAN PUMPKIN LASAGNA w TOFU RICOTTA

Layers:

Pasta sauce

Lasagna sheets

Tofu ricotta + sauteed onions & garlic, pumpkin puree (seasoned well + nutmeg, lots of pepper)

Topped w cheese

Hubby liked it! And he's a tofu hater. 😂

{edit}

I had a huge batch of pumpkin puree: used some for the lasagna, froze 2 containers for later use (probably soup or curry) and used the rest to make ONO's.

1/2 cup oats + 1 tbsp flaxseed + 1/4 cup soy milk + 1/4 cup pumpkin puree + cinnamon. I heated it up in the am and added nuts, berries & honey. Really tasty!

#vegetarian#dinner#lasagna#pumpkin#winter#autumn#hubby proof#veggies for breakfast#oats
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Last week at Nonna I leafed through her ancient Sofia Loren cookbook and saw a recipe where she stuffed bell peppers with a a mixture of a soffrito (sautéed garlic, onion,carrot, celery), stale bread moistened with broth, herbs and toasted pine nuts.

I had some old bread lying around in the freezer and now that autumn has officially arrived I really felt like making stuffing, Italian style. The herbs gave it a very savory and meaty flavor. I used ground coriander, dried sage, rubbed ground fennel seeds and fresh rosemary. But instead of stuffing bell peppers, I used it as a topping for roasted pumpkin. It was absolutely delicious.

#Dinner#Vegan#Vegetarian#Pumpkin#Roast#Stuffing#sofia loren#creative cooking#Weekend#Hubby proof#Guest proof#Stale bread#Thrifty#Frugal#Budget recipe
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Looks gross but was pretty good. Altered the recipe quite a bit so it turned out to be a pumpkin, spinach, red lentil coconut curry. Never had pumpkin in a curry before but it's really nice - tender & sweet. Served over rice w quick pickled red cabbage on the side.

#Vegan#Dinner#Pumpkin#Curry#Red cabbage#Indian
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