It is a recipe for autumn days, where turning your oven on is a novelty after months of avoiding anything that might increase the temperature of your summer-heated house.
It is a recipe for evenings when you want a dinner that will cook itself, giving you time to tap-tap-tap at the computer, or talk to your partner, or perhaps just fold some washing.
It is a recipe for warmth, nutrition, flavour.
It is a recipe for weekends where work is required, and every minute seems to be accounted for.
It is a recipe for sharing, or for keeping to yourself.
It is a recipe for life, whatever it throws up.
I hope you enjoy it as much as I did.
Roasted pumpkin and cauliflower with molasses, hemp seeds and quinoa
Easy, delicious, and can stand alone or pair with a protein-based side
1 butternut pumpkin
1 head of cauliflower
1 tbsp blackstrap molasses (or other molasses, or maple syrup)
1 tbsp water
1/2 tbsp apple cider vinegar
1 tsp nutritional yeast
1 tsp hemp seeds
1/2 cup quinoa, uncooked
Nuts or seeds, extra, to serve (optional)
Preheat your oven to high (200'C) and cut the pumpkin and cauliflower into chunks. Place in a large oven-proof dish.
Combine the molasses, water, apple cider vinegar, nutritional yeast and hemp seeds in a jar of bowl, and whisk to combine. Pour over the vegetables. Roast in the oven for at least one hour, checking after 30 minutes.
About 15 minutes before the vegetables are ready, rinse your quinoa and then combine with 1 cup of water in a medium saucepan. Bring to the boil. Reduce to simmering, cover, and allow to cook for 10 - 15 minutes until fluffy.
Combine the vegetables and quinoa, and sprinkle with nuts or seeds if desired.
Submitted to Ricki's Wellness Weekend March 28th to April 1st 2013.
What are you eating (or doing) this weekend?