Today's Meatless Monday food is Kabocha Squash.
Or as us Aussies called it Japanese Pumpkin.
Or if you're like me and find these things too hard to find, just regular pumpkin ;-)
It all tastes the same right?!?
But who wants to eat pumpkin plain?!?
Isn't it considered pig food in England?!?
I must admit that I'm not a huge fan of pumpkin, but when its turned into sweet treats it suddenly grows on me ;-)
Baked Pumpkin Pudding
You'll need:
3 cups pumpkin cubes
200g soft silken tofu
1/4 cup maple syrup
1 Tablespoon cornflour
1 Tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Cook the pumpkin til soft. I just put it in the microwave.
Combine the cooked pumpkin with all the other ingredients and blend til smooth - either in a blender of a food processor.
Pour into lightly oil-sprayed ramekins.
Bake in a preheated 180C oven for 20 minutes until lightly golden brown on top. They will be firm, but slightly wobbly.
Delicious served with coconut whipped cream.
Is this what I call Queensland Blue? I love Pumpkin pie but no one else in my family does so I don't make it:)) I love roasted pumpkin and I like pumpkin in curries but I don't eat it on its own very often (steamed).
ReplyDeleteDitto re steamed pumpkin here. I rarely roast it either. It is yummy is curries though.
DeleteNot sure if this is the same as a queensland blue - so many varieties of pumpkin out there that I can't keep up with them all ;-)
Oh WOW! Awesome recipe/idea! Great pics, as always, too!
ReplyDeleteAw thank-you that's so kind! I feel like I really struggle to get nice pics, so that was wonderfully encouraging to hear! :-)
DeleteI've experimented it today and it's very yummy :)
ReplyDeleteYay I'm so glad to hear that you tried it and likes it :-) Thanks for letting me know!
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