October Recipes

 Pumpkin and Red Lentil Curry
                                              

INGREDIENTS

• 1 small onion, chopped
• 3 to 4 garlic cloves, finely minced
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 tablespoon curry powder
• 1½ teaspoons cumin
• 3-4 cups of vegetable broth or water
• 3 cups chopped fresh or frozen pumpkin
• 1½ cups yellow/red lentils
• Juice of ½ lime or lemon
• sea salt and black pepper to taste

INSTRUCTIONS

1. Add the broth, pumpkin, and lentils. Stir to combine. Cover and bring to a boil, then reduce the heat and cover again, this time leaving the lid open a crack. Simmer for about 20 minutes.
2. Place the onion in a large, shallow saucepan, and sauté over medium heat until translucent (about 3 to 4 minutes), adding water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and continue to sauté for about 1 minute.  Add ginger, curry powder, cumin. Stir to fully combine and cook for about 2 minutes more, adding water, as necessary.
3. When the lentils and pumpkin are tender, add them to onion mix, add lime juice, and cook for 5-10 minutes, stir to combine. Add the salt and the pepper to taste and remove from the heat. Serve warm over basmati rice.

Plum Cobbler

INGREDIENTS:

1 pound/500g fresh plums pitted and quartered 
1 cup of almond meal/flour
1 cup of oat flour (could be made from 1,5 cup of oats)
½ teaspoon of baking soda
1 teaspoon apple cider vinegar
10 pitted soaked Medjool dates or 1 cup of soaked dry plums                                               
1 cup of any plant milk or water from soaked dates/plums
1 teaspoon of vanilla
½ teaspoon of cinnamon

INSTRUCTIONS:

Preheat the oven to 375F/180C. Mix all ingredients except for fresh plums in a blender. Put 2/3 of fresh plums in the pie dish, then pour the dough over fruit. Top with 1/3 of fresh plums distributing them evenly. Bake for 35-40 minutes. Could be served warm, cold, or reheated later.