Feed the Minds is back on Fridays. 2017 is the year I get serious about the things I’m serious about, food being one of them. Then there’s the accoutrement that enhances and supports this glorious ritual of eating. Think damn fine ceramics and textiles from all over the globe, just for starters. Add to that, the fact that I keep getting asked for my recipes and a lot of enquiry into what on earth I’m eating as a vegan.. So here it is, the roasted pumpkin recipe (thanks delicious magazine!) you will never recover from, the actual pumpkin dream, smothered in cinnamon. Now cinnamon is thought of as being one of the best spices for bringing the “heat” if you know what I mean? Add to that, tamarind and maple syrup and in a flash of 35 minutes you’re a domestic goddess, no less. Btw, cinnamon and pumpkin smell seriously good at 220 degrees. Go cook. X
The most beautiful matte black cutlery from one of my Sydney go-tos, the DEA store. A signature marble plate by Milly Dent for the NGV and some Kitenge from my own collection, soon to become napkins. Simples.
1/2 Kent pumpkin (skin on, seeds intact), cut into thick wedges, halved lengthways
1 tbs sunflower oil
1/4 tsp ground cinnamon
1/2 cup coconut yoghurt ( I forgot the yoghurt)
1/2 bunch coriander, leaves roughly chopped
Maple and cinnamon dressing
1 tbs tamarind puree
2 tbs maple syrup
2 tbs light soy sauce
2 tsp ground cinnamon
1/2 cup (125ml) olive oil
1 For the dressing, combine the tamarind puree, maple syrup, soy sauce and cinnamon in a bowl. Whisking constantly, gradually add oil in a steady stream until combined and emulsified. Add the juice of one lime. Season to taste and set aside.
2 Preheat oven to 220ºC. Place pumpkin, skin-side down, on a baking tray. Drizzle with sunflower oil, scatter with cinnamon and toss to combine. Season with salt, then bake for 30-35 minutes until tender and lightly charred. Transfer to a platter, drizzle with dressing, dollop with coconut yoghurt if you didn’t forget it! and scatter with coriander leaves.