As you may know by now, I love a frittata. As well as being a great way to use up leftovers it is a great lunch/supper dish that is simple and tasty to make. This combination has pumpkin and spinach. A dish with the flavours of autumn, but I munched this happily during spring! You could add cheese to this, either Parmesan or Feta but I have been eating too much cheese recently so made it without.
The vibrant colours of the orange pumpkin and green spinach make this dish look tempting. I do love a colourful plate of food next to my wine! ;)
Yummy, tell me more Diva…
You could vary the ingredients and spices in this dish to suit yourself, but if I say so myself, this makes an amazing vegetarian dish that is perfect for Thanksgiving or Christmas. Or just during pumpkin season. It is a lovely centre piece….you could bake a large one to share or smaller individual ones. The Chief Taster enjoyed it, despite his misgivings about pumpkin dishes, and is now “sleeping it off”. That’s a good sign in this house. Yummy, tell me more Diva…
Strawberries in a salad!
I’ve used raspberries in a salad so thought I’d try strawberries. Throw in a creamy advocado, a few spinach leaves and voila! I added goats cheese as I like the tang of this against the sweetness of the strawberries. If you wanted to keep this dish Vegan, just omit the cheese. Or feel free to use another cheese…something blue would be nice. Well, I just loved this. It was sweet, creamy but not too sickly with a slight tang of the onion and the dressing. In fact, I had two bowls and am circularing the fridge with a gleam in my eye, pondering whether to eat the rest or save it for lunch tomorrow.
Yummy, tell me more Diva…
Thick and hearty!
Although the colour of this soup does not look too inviting, it’s what you get when you mix orange and green! It is a great comfort soup full of goodness! Carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamins C & B6, copper, folic acid, thiamine and magnesium. Spinach is nutritional powerhouse, rich in vitamin C, fiber and carotenoids. The lime in this soup gives it a nice tang and the coconut cream makes it lovely and creamy. Yummy, tell me more Diva…
Big chunks of pumpkin!
The wonderful colours of autumn herald the season of the pumpkin! The vibrant orange colour brightens up the shelves and the tough skin yields a vegetable full of goodness! It is one of the very low calorie vegetables and contains no saturated fats or cholesterol. It is rich in dietary fiber, anti-oxidants, minerals, vitamins. I thought that I would make a curry as the sweetness of the pumpkin would combine nicely with spices and coconut. I threw some spinach in it just to add another splash of colour! Yummy! Tell me more Diva…
Tofu by itself has no taste so needs the addition of great seasoning and other ingredients. Although I do love the stuff thinly sliced, fried and sprinkled with salt as an alternative to crisps. Here I decided to add spinach and make some tofu balls and added lots of seasoning as they could be a bit bland otherwise. The tofu helps keeps the ball shape of the mixture whilst baking too. Feel free to play around with the flavourings to your own taste. I was going for a Mediterranean flavour here, but spicy chillis and cumin would be interesting too! Yummy, tell me more Diva…
This is a great alternative to the traditional pasta lasagne and users layers of thin aubergine (eggplant) instead. I loved the blend of spinach and ricotta too. A gorgeous filling meal with no carbs! Take that pasta!! I make my own tomato sauce but if you wanted to cheat you could use ready bought…but I will be judging you…….. Yummy, tell me more Diva…