Stuffed Pumpkin with Quinoa, Kale and Cranberries
As Christmas lights twinkle and carols fill the air, the festive season brings a time of joy, reflection, and, of course, delectable feasting. This year, elevate your vegetarian Christmas dinner with a dish that’s as visually stunning as it is tantalising to the taste buds.
This recipe is a celebration of the festive spirit, transforming the simple butternut pumpkin into a centerpiece worthy of any Christmas table. It intertwines the natural sweetness of pumpkin with the hearty, earthy flavours of quinoa and kale, and the delightful tang of cranberries, offering a symphony of tastes and textures in every bite. This dish isn’t just a treat for the palate; it’s a testament to the richness and versatility of vegetarian cooking.
Perfect for a vegetarian Christmas dinner, this recipe is a nod to contemporary, health-conscious dining. It’s adaptable for vegan preferences too, ensuring that everyone around your Christmas table can partake in the joy of this festive feast.
As you gather around the table this Christmas, let our Stuffed Butternut Pumpkin with Quinoa, Kale, and Cranberries be the highlight of your vegetarian feast. It’s more than just a meal; it’s a celebration of the season’s flavours, a centerpiece that brings together loved ones, and a joyful expression of vegetarian culinary art.
Ingredients:
- 1 whole butternut pumpkin
- ½ teaspoon cinnamon
- ½ cup quinoa
- 1 cup vegetable stock
- 1 red onion, diced
- 300g mushrooms, sliced
- 1 tablespoon parsley stems, chopped
- ¼ cup parsley leaves, chopped
- 3 cloves garlic, minced
- 2 cups kale, chopped
- 1 cup dried sweetened cranberries
- 200g feta cheese (vegan if required)
- Salt and pepper
- Olive oil
Instructions:
Preheat the oven to 180°C.
Cut the butternut pumpkin in half lengthwise and scoop out the flesh. Drizzle olive oil, sprinkle with salt, and dust with cinnamon. Place the pumpkin halves cut side up on a baking tray and bake for 1 hour or until a fork can easily pierce through.
In a pot, cook the quinoa in vegetable stock according to package instructions. Once cooked, set aside.
Toast the pine nuts in a dry pan over medium heat until golden brown. Set aside.
In a large pan with oil, sauté the diced red onion, sliced mushrooms, and chopped parsley stems with salt and pepper for about 5 minutes.
Add the minced garlic, chopped kale, and parsley leaves to the pan. Continue to cook until the kale is wilted and the mixture is well combined.
Mix in the cooked quinoa, dried cranberries, and toasted pine nuts. Stir everything together until evenly combined.
Once the pumpkin has finished baking, use the hollowed area as a guide and carefully scoop out the flesh, ensuring to leave at least a 2 cm thickness of pumpkin all around. Proceed to stuff each half with the quinoa mixture, pressing the filling in firmly. Reassemble the pumpkin halves, securing them together by tying around four times with string. Bake for an additional 25 minutes.
Allow the stuffed pumpkin to cool for 15 minutes before cutting.
Serve the stuffed pumpkin topped with crumbled feta cheese.
Garlic Almond Green Beans with Panko Crumbs
Sometimes a simple side dish can steal the show. Our Garlic Almond Green Beans with Panko Crumbs is one such creation – a dish that takes a classic vegetable and elevates it to a level of unmatched flavour and texture.
Perfect for those who appreciate the finer nuances of vegetarian cooking, this recipe transforms the humble green bean into a celebration of taste and crunch. The freshness of the beans, combined with the rich aroma of garlic, the nutty crunch of almonds, and the golden crispness of panko crumbs, creates a harmony of flavours that is both satisfying and sophisticated.
Whether you’re planning a cosy family dinner or looking for the perfect accompaniment to your Vegetarian Christmas Dinner, this dish fits effortlessly into any menu. It’s a testament to how simple ingredients, when combined thoughtfully, can create a culinary experience that’s both memorable and delicious.
As you embark on making this Garlic Almond Green Beans with Panko Crumbs, prepare yourself for a side dish that may just become the star of your dining table. It’s not just a recipe; it’s an invitation to indulge in the joy of cooking and the pleasure of savouring food made with care and creativity.
Ingredients:
- 400g green beans, ends removed
- 1 tablespoon olive oil
- 1 tablespoon butter (vegan if required)
- 1-2 cloves garlic, minced
- ¼ cup panko crumbs
- 1/3 cup sliced almonds
- 2 teaspoons lemon juice
- 1 teaspoon soy sauce
- Salt and pepper
Instructions:
Steam the green beans until they are tender yet still crisp; set aside.
In a pan, heat olive oil and butter over medium heat. Add garlic, panko crumbs and sliced almonds to the pan; season with salt and pepper. Cook, stirring frequently, until the panko crumbs are golden brown, and the almonds are toasted.
Introduce the steamed green beans into the pan, followed by lemon juice and soy sauce. Toss everything together, ensuring the beans are thoroughly coated with the flavorful mixture. Adjust salt and pepper to taste.