pumpkin, eggplant and capsicum

Pumpkin, eggplant and capsicum were this week's hero veggies, and I even managed to make a breakfast special with some leftovers!

Dishes of the week:

Pumpkin Sauce Pasta

Roast pumpkin sauce:

• Chicken stock (powder and water is fine)

• Confit garlic butter (generous amount)

• Salt and pepper

• Roast pumpkin

• A squeeze of lemon juice

• Sauteed kale

• Chorizo

Change it up!

Swap outs:

• Sage instead of kale

Add Ons:

• Cream or ricotta in the sauce

• Toasted pine nuts

• Parmesan for sharpness

Mediterranean-inspired dip platter

• Leftover beetroot hummus from the week before

• Pumpkin, roast capsicum, lemon juice, and paprika dip

• Roast eggplant

• Panfried green beans (frozen) and chorizo

• Couscous with parsley - originally, I wanted to make flatbread, but I was too tired and made couscous instead.

  Add Ons:

  • Zaatar sprinkled on the eggplant.

  • Lamb chops or a slow-cooked lamb shoulder could’ve been a nice accompaniment (you can do this in bulk and freeze portions)

Honey - Miso Glazed Eggplant

For the miso glaze:

• mirin or white wine vinegar

• miso paste

• honey

• sesame oil

Items in the meal:

• Roasted eggplant coated in the miso sauce panfried and coated in sesame

• Leftover couscous from the day before

• Pan-fried bok-choy with a soy sauce and ginger garlic paste

• Pan-fried enoki mushrooms

• Boiled eggs, which I also boiled a couple extra for the following day’s breakfast.

Change it up!

Swap outs:

• Eggs for tofu

• Bok choy for any Asian greens

• Couscous for rice or noodles

• Eggplant for shitake, king brown and/or shimeji mushrooms

• Honey for brown sugar

Breakfast baked beans

Made with leftover Brazilian beans from the week before, I simply added tomato paste and served it with avocado toast and scrambled eggs.

Left Over Mix and Match example

Roast veg

Dip

Sauerkraut

Corn CousCous