PUMPKIN NACHOS

It was a cooler day in Brisbane today and as a result my taste buds were craving something warm and hearty. I started roasting pumpkin to put in a salad but after a few minutes in the oven I decided that the pumpkin's future was going to be as a 'dip' or 'sauce'. I used broken taco shells as a nacho chip, however you could also use mountain wraps cut into triangles. I love how simple and hearty this meal is. If you do not have the spices listed in the ingredients list below, use what you have on hand, such as ground black pepper, dried herbs, fresh herbs, etc. 

All you need to make this recipe is an oven, half a kilo of pumpkin and a little creativity. 

Ingredients

• 500g pumpkin (any type), peeled & cut into even 2cm pieces
• 1 tablespoon rice bran oil
• 2 garlic cloves, peeled & finely chopped
• 1/4 - 1/2 teaspoon ground chilli / chilli flakes
• 2 teaspoons ground paprika
• 1 teaspoon ground sage 
• 8 taco shells or 4 mountain wraps, cut into small chip pieces
• 80g feta, crumbled or chopped into small pieces 

Cooking 

1. Preheat a fan force oven to 220 degrees celsius. Line a baking tray with baking paper. 

2. Combine the pumpkin in a medium bowl with the oil, garlic and whatever spices you are using. Toss well to combine then spread the pumpkin out in a single layer on the prepared tray. Roast for 20 minutes, then remove from the tray and place the pumpkin back into the bowl you used to toss the ingredients. 

3. Spread the corn chips in a single layer on the now empty oven tray and sprinkle 1/2 of the feta on top. Bake in the oven for 5 minutes. 

4. Whilst the chips are baking, mash the roasted pumpkin with a fork, adding in 1/4 of the remaining feta. '

Serve the pumpkin 'dip' / 'sauce' in a bowl with the feta left over on top and the baked chips on the side. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 25 minutes 

x Emily 

BAKED BROWN RICE with PUMPKIN MASH

This is one of my favourite recipes in the entire Michelle Bridges program. It is wholesome, filling and packed to the brim with goodness. I love pumpkin and broccoli together and here is no exception. I have altered the recipe slightly by adding and changing a few ingredients. Just a splash of almond milk will do to bring out the sweetness of the pumpkin in the mash. I have added garlic and removed ginger as I am a sucker for garlic and soy sauce together. The extra egg on top of the brown rice assists in helping the loaf to hold its shape (which it does extremely well). Definitely a recipe I will make again and again and many more times after that.  

Ingredients

• 3/4 cup brown rice (150g)
• 1 head of broccoli (around 150g) cut into florets and stalk roughly chopped
• 1 large garlic clove, finely chopped
• 3 teaspoons soy sauce
• 2 free-range eggs, lightly beaten
• 300g pumpkin, peeled, deseeded and cut into 2cm pieces
• 1 tablespoon unsweetened almond milk
• 30g baby spinach 
• 60g avocado, scooped into small pieces

Cooking 

1. Place the rice and 2 cups of water (500ml) in a medium saucepan and bring to the boil, covered. Once boiled reduce to a simmer and cook, covered, for 25 minutes or until the rice is absorbed. Add the broccoli florets on top of the rice for the last 5 minutes of cooking. Remove from heat. 

2. Whilst the rice is cooking, grease a loaf tin (with a base of approx. 20cm x 10cm) with oil and line the base and sides with baking paper. Once the rice is almost cooked preheat a fan-force oven to 180 degrees celsius. 

3. Remove the broccoli from the rice and finely chop. Transfer the rice to a large bowl to cool. 

4. Combine the broccoli, garlic, 2 teaspoons of the soy sauce, 1 egg and ground black pepper with the rice, stirring well. Spoon the mixture into the prepared tin, smoothing the surface with a wet tablespoon. Pour the other egg on top and bake in the oven for 25-30 minutes or until the top is just golden. Remove from the oven and let stand for a minimum of 5 minutes to cool. 

5. Whilst the loaf is cooking, bring the pumpkin pieces and enough water to cover them to boil over high heat. Continue cooking for 5 minutes or until the pumpkin is tender. Remove from the stove, drain the pumpkin and mash until smooth, adding the almond milk as you mash. 

6. Toss the baby spinach, avocado and 1/2 teaspoon soy sauce in a small bowl as a side salad. 

7. Once the rice loaf has cooled slightly, carefully remove it from the tin and cut into 4 slices. Drizzle the 1/2 teaspoon soy sauce remaining over the top of the loaf. Serve 2 slices of brown rice loaf with half of the pumpkin mash and half of the salad. 

Serves / 2 

Total Preparation time / 10 minutes 

Total Cooking time / 65 minutes 

Approx. calories / 515 per serve

x Emily