Autumn is here! That means: pumpkin season – finally! I am busy doing my weekly pre-cooking sessons for my work days: carb source, protein sources and veggies in different variations. Saves time and tastes good! :-) This week I also made this pasta and it tasted so good that I decided to publish it here! Enjoy!
makes 2-3 portions (depending on your hunger ;-) )
for the pasta:
200g wholemeal pasta (f.e. penne)
for the sauce:
1 garlic toe
3 tablespoons of sour cream, kesam or quark (or a vegan alternative)
1 handful of parsley
some curry powder
some ground cinnamon
some olive oil
grated cheese (vegan or dairy)
Pasta & Zucchini:
Cut zucchini in sticks (f.ex. size of the pasta).
Boil water in a pot. Add salt
Once the water is cooking, add pasta, some minutes after zucchini sticks. Cook both until pasta is al dente.
Drain the water.
Heat some olive oil in a pot.
Hack garlic and onion in tiny cubes, then add to the pot and fry.
Chop pumpkin into cubes and add to the pot, poor some water and simmer until pumpkin is soft. Just checkt with a fork. Season with some currypowder and ground cinnamon.
Transfer the pumpkin into a bowl or onto a plate and let it cool down a bit.
Put pumpkin, sour cream/kesam/quark or a vegan alternative, some water, salt and pepper into a blender and blend until creamy. Alternatively you can also use a hand blender. Season with more spice, salt and pepper to taste.
Mix sauce, pasta and zucchini and slightly heat up once more. Add chopped parsley.
Serve in bowls with some extra pepper and grated cheese.
Seasons: autumn, winter
The recipe for blueberry tarte was one of the oldest one on the blog, first posted sometime in 2014. This year I baked it for a family event and changed the recipe a bit. I must say, although it’s not a lot of work to make it, the taste is absolutely lovely!
Granola is always a winner. And there’s not more to say than that.
I’ld be lying if I said I wasn’t a dessert-person. Often I wish it was different. But dessert is mostly just too good to leave out. Just like this one. The best thing is, that it can be varied easily, depending on the season, making it possible to serve this one all year around. I love the fresh taste of quark cream and fruits and think it’s lighter than most other desserts and starchy cakes. I hope you’ll like it as much as I do!
Who else is a coconut fan? If you are thinking “meee” now, then this is definitely a recipe for you. It’s a dreamy creamy coconut
porridge with grated pear, perfect for a cold autumn or winter morning to get yourself warm and ready for the day. I hope you like it as much as I do!
Last week I tried one further way of fasting: souping.
Until then I had only tried alkaline dieting and juicing. As the intermediate season like between autumn and winter is really suitable for doing a cleanse, I decided to do one again, but in another way. Read here how souping works, how I felt during these days and what foods and drinks I had.
In autumn figs and plums are my absolute favourite fruits. I had loads of plums in my freezer because I needed to store them well when I had to go to hospital for a few days. Therefore, I decided I need to make something out of these beauties. Of course, a compote would have been an option, but I wanted something more spectacular. Well, to be honest, a chia-jam isn’t that spectacular either and really simple, too. But it turned out really delicious, similar in taste as compote, but different in consistency and usable for lots of different meals. I hope you’ll have fun cooking and trying!
I’m one of those people who are freezing easily, especially in autumn when the heater is not on yet, but temperatures can get really low. Still, if the sun is out – just as it has been during the last two weeks here in Vienna – I’m not tired of having some salad for lunch or dinner, even if I’ve got my thick socks on. So, here’s an easy but yummy late summer and autumn salad combo for you!