Tuesday 30 October 2018


I love Halloween, mostly because I fucking love fancy dress but I just seriously love Halloween. I think partly because I know it doesn’t originate in Christianity like Christmas and Easter and pretty much every official holiday does. Plus the fact it’s an excuse to binge watch buffy the vampire slayer and the all new chilling adventures of Sabrina over on Netflix. 

Something else I’m pretty keen on is sustainability... I promise this is going somewhere just bare with... and I love the tradition of carving pumpkins to make them spooky and cute and having a lantern made from a vegetable is pretty cool regardless but I hate waste, so, for the past few years I have always made the most of my pumpkins; roasting the seeds once I’m done carving and (provides the pumpkin hasn’t gone mouldy) turning the pumpkin flesh either into pie or soup post the 31st. 

I’d lie and say I have my own vegan pumpkin pie recipe but I don’t so I’ll link the one I do use here. I do however know how to wing a soup and roast some seeds. 

preheat oven to 180C
wash goop off seeds
lay flat on greaseproof baking sheet
drizzle with olive oil
coat in salt, pepper and any other flavourings - my fave is cajun spice mix.
roast in middle of oven for 20 mins until golden brown.

dice 1 white onion, 2 stalks celery, 1 carrot 3 cloves garlic and pumpkin.
fry onion, garlic, celery and carrots at medium heat in olive oil in a pan, add 1/2 tsp ground cumin, 1/2 tsp ground coriander and 1 tsp cinnamon.
once browning add pumpkin, toss and continue frying for 2 minutes.
add 1 litre of stock, bring to boil then simmer for 20 mins
blend, eat. yum.

I'd like to briefly point out I'm not a chef (lol, like you needed telling) but I can cook, and I tend to do all of this off the top of my head, so if you prefer a proper recipe head over to Google or Pinterest and I'm sure you'll find thousands. I can, however, promise that both above are super yummy and perfect for winter lunches or snacks.



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