lifeofaworkingmum

SPICED PUMPKIN, LENTIL & RED QUINOA SOUP

Hello lovelies

This was another super healthy and non-time consuming dish to make during the working week. I must admit, it was my first time making this dish and it tasted so good, I will be making this one a working week regular.

Whats in the soup?

:: Grains and vegies
Onion
Garlic
Ginger
Organic red quinoa
Cherry tomatos
Pumpkin
Canned organic lentils

:: Spices and flavouring
Cumin
Hot paprika
Organic agave nectar
Pepper
Powdered vegetable stock
Sea salt

::Garnish
Spring onlons
Hot peppers
Walnuts
Marys Gone Crackers

The simple directions

1. Rinse the quinoa as you would with rice once, then place the quinoa in a bowl with some water and set aside.

2. Finely chop up your garlic, onion and ginger and set aside. Then peel and wash up your butternut pumpkin and dice into cubes. Wash the cherry tomatoes and chop into halves and tomatoes and set aside. Open up your canned lentils and drain.

3. Heat up a non-stick pot/pan (high heat), add in some coconut oil (olive oil is fine) and then toss in the onion, garlic and ginger. Stir and let it lightly brown.

4. Once the onion, garlic and ginger is lightly brown, add in the pumpkin and tomatoes and stir for a few mins.

5. Add in pepper, cumin, hot paprika, powdered vegetable soup stock, organic agave nectar, salt and then thoroughly stir in with all the vegetables.

6. Once all the ingredients are mixed in together and lightly brown, add in water (1-2cms above the vegetables and place a lid on the pot on high heat. When the soup starts to boil, turn down the stove heat, drain the water from the quinoa and add it in the soup along with the lentils. On low heat, cover your pot/pan with a lid and let it all simmer until your quinoa and vegetables are cooked.

Thats it. Easy. Serve the soup with spring onions hot peppers, roughly chopped walnuts and crackers or toasted croutons.

The ginger tasted quite strong in this dish which is fine because I love ginger. However if you aren’t a fan then it’s just as easy to leave out.

Thanks for reading an hope you enjoy this recipe.

xx

NOT SO BORING FRIED RICE

Hello gorgeous people

For everyone in Melbs, I hope you all had a chance to enjoy todays beautiful Autumn sunshine. I am really glad that we had a break from the cold.

So heres another dish I made during the week that I would love to share with you! During the working week, I am really lazy with my dinners which is why I love making fried rice. What I love most about fried rice is that not only is it quick and easy, it doesn’t have to be the usual egg, carrots, corn & peas with rice. You can change it up, just like I have a use up all your left over vegetables. Plus you can use tofu instead of egg if you would like to make it vegan friendly.

As usual, I prep all my dinners the night before, so that when I come home I don’t have to stress about what we are going to have for dinner. I just pull out the goods from the fridge and get cracking with the cooking.

So whats in it?

:: Grains & Vegies
Organic brown rice
Organic carrots
Capsicum
Zucchini
Chickpeas
Corn
Tofu

:: Spices & Flavouring
Organic coconut oil
Onion
Garlic
Ginger
Pepper
Cumin
Powdered vegetable soup stock
Tamari
Organic agave nectar
Water

:: Garnish
Chilli flakes
Pickled hot peppers
Crackers
Organic coconut butter
Parsley

Simple instructions on how to make it

1. Start cooking the rice (I use a rice cooker). While thats cooking, start preparing (if you have not done so). Finely chop up your garlic, onion and ginger and set aside. Then wash up your vegetables, chop into small cube sizes and set aside. Open up and drain the tofu, chop into cubes and set aside.

2. Heat up a non-stick pot/pan (high heat), add in some coconut oil (olive oil is fine) and then toss in the onion, garlic and ginger. Stir and let it lightly brown.

3. Once the onion, garlic and ginger is lightly brown, add in all your vegetables, chopped up tofu and just enough water to help cook your vegetables and stop the pot from burning your veggies.

4. Add in pepper, cumin, powdered vegetable soup stock, organic agave nectar, tamari (qty depended on your taste) and then thoroughly stir in with all the vegetables.

5. Turn down the stove heat to, cover your pot/pan with a lid and let it all simmer until veggies are nice and soft

6. Once soft, add in the brown rice & gently stir.

7. Add in some more water, and cover the pot/pan with a lid and let it simmer for a while longer until water is reduced.

Done! Plate up the fried rice and serve it with some sprinkled chilli flakes, chopped up pickled hot peppers, crackers for some crunch, shaved organic coconut butter & chopped upparsley.

YUM…

Yes, it does look like quite a few steps but its actually easier and quicker that it looks. Prep up all the vegetables like I do the night before and save even more time. To me, this is the modern way off cooking – thinking outside the traditional ingredients and making dishes your own.

It was delicious so I hope you enjoy it as much as we did 🙂

xx