Walnut and Cranberry Pumpkin Triangles

As with all my recipes, this has been tried and tested on many non-vegans or non-vegetarians. This was a major hit! I served these for a light lunch for 8 people. These are very freezable and i will be eating these right through the exam period.

Serves 4 (8 triangles) It is very easy to make more or less.

Ingredients 

1/4 large butternut pumpkin (1/2 a small one)
2-3 sheets of vegan puff pastry (in Australia we have Borg's which i buy at the grocery store)
Handful of dried cranberries
Handful of walnuts (crushed)
1/2 Cup cashews
Sage
Parsley

Method 

1. Soak the cashews in water for 2 -3 hours (if you don't have time don't worry too much) 
2. Cut pumpkin and bake in over for 1 hour at 180c (350c), or until soft.
3. Whilst pumpkin is cooking blend together cashews, sage and 1/2 water until smooth.
4. Next blend the pumpkin into the cashew mix until smooth (or you can mash the pumpkin)
5. Add the parsley, cranberries and walnuts, and mix in
6. Cut the puff pastry into squares and then triangles
   
   
   
    
7. Place some of the mixture on one triangle and cover and seal with another. (you can brush the edges with water because this makes them seal better)
8. Freeze the triangles as you make them (they puff up more if you cook them from frozen)
9. Bake in over for 15 mins, or until crisp
10. Serve

Yummy Vegan Pumpkin and Rice

I was really excited today for a few reasons:

1. My wonderful boyfriend and i had a great golf practice session 
2. I was going up to see my grandfather, who eats mainly vegetarian. This means i can cook a really yummy vegan dinner for him! 
3. I got to cook said dinner in my grandmothers massive kitchen!
   
   

I was thinking about what to cook all day and i ended up mixing a few different recipes together to get a beautiful pumpkin and rice, with broccoli for dinner! You could serve this as a side with meat if you are cooking for someone who wants meat.

Serves 2 (Double all ingredients for 4 people)

Ingredients 

Spiced Rice

1 cup rice

1 red onion

1/4 cup dried cranberries 

1/4 cup pistachios 

Pinch cinnamon 

Pinch nutmeg

1/4 Olives (chopped)

Olive oil

Salt 

Rosemary

Pumpkin

500g - 700g pumpkin (any variety, but i used half a Queensland blue)

Pinch cinnamon 

Pinch nutmeg

Olive oil

Salt 

Rosemary 

Sage

How to make it

Rice

Cook rice as normal 

Fry onion and rosemary in a pan with olive oil

Add other ingredients
Mix in rice

Its as easy as that!

Pumpkin

Preheat oven to 250c
Scrape seeds from pumpkin
Mix the herbs and spices together with some olive oil (use your hands and crush the sage and rosemary)
Rub the mixture on the pumpkin
Wrap the pumpkin in foil and place in the oven
Cook for approximately 45 minuets or until it is easily cut with a knife

Plate up with some veggies and enjoy!

I loved cooking this because of all the different herbs! They smelt amazing! I practiced mindfulness whilst cooking and it felt amazing to become lost in the different smells.

This was my first try at a recipe i hope you enjoy!