pumpkin scrolls and chocolate pumpkin digestives was huge. I love pumpkin in savoury food so I made a simple sauce with some of the puree. I still have leftover pumpkin puree in my fridge. Here is what I did for the sauce. It is worth remembering.
pumpkin sauce. I made it on a night when I didn't have a clue what to make for dinner. I made the sauce, cooked up some quinoa and prepared some vegies. To serve I just mixed them all up. It was delicious - very savoury but lightened by the basil. A healthy dinner. I should make this sort of meal more often.
PS E says it is great on toast with mustard!
Previously on Green Gourmet Giraffe:
One year ago: Nut Roast Lasagna
Three years ago: The joy of mouldy soy cheese and other quirky notes
1 cup pumpkin puree
1 garlic clove, crushed
1/2 cup soy milk
1 tbsp nutritional yeast flakes
1/2 tsp worcestershire sauce
1/4 tsp liquid smoke
1 tbsp miso
half bunch of basil, roughly chopped
Mix all the ingredients in a small mixing bowl. Roughly blend with a hand held blender so the basil is blended. Heat sauce in microwave. Suggest serving with quinoa and vegies.
On the stereo:
Tigetmilk: Belle and Sebastian
Vegan Month of Food October 2012. Go to my Vegan MoFo list for more of my Vegan MoFo posts.
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