Tuesday 8 March 2016

Pumpkin Quinoa Pie & Vegan Ice Cream

Pie and healthy eating don’t normally go hand in hand…enter Donna Hay’s quinoa crust. Donna Hay’s book “Fresh and Light” is ideal for those after healthy and flavoursome recipes. I can’t believe I’ve only just heard about her! Check out her site here.

In the winter I always crave warm filling comfort food and when my friend suggested this healthy pumpkin pie I was excited to give it a go.

First you make the quinoa crust - cook the quinoa, mix with salt, pepper and egg white and press into a pie tin. Bake for 25-30 minutes and then remove from the over.

Then it was time to make the pie filling. Very easy and few ingredients.

Just chop up a small pumpkin and two courgettes.

Add some salt, pepper, olive oil and sage leaves.

And roast under tender (about 25 minutes).

In the meantime we opened a bottle of non-alcoholic prosecco (my friend is doing dry February) and caught up on each others news. The ‘prosecco’ was very sweet and syrupy so we diluted with some sparkling water.

When the veggies were done we piled them into the pie crust…

…and added some sliced feta cheese.

It was only 10 minutes more in the oven before it was ready.

We pulled together a quick lambs lettuce and balsamic salad with a yoghurt dressing.

And there you go…

Pumpkin, courgette and feta pie.

Now for the tricky part - dishing it up!

It wasn’t easy to extract and didn’t look so pretty once out of the main dish. But the recipe does suggest leaving it to rest for a while and when we carved it up later (for leftovers lunches!) it was much easier.

But all together a tasty plate!

We followed it up with a fresh exotic fruit salad - pineapple, kiwi, pomegranate and passionfruit.

Accompanied by vegan ice cream - soon easy to make! Just frozen bananas, coconut milk, some maple syrup and cocoa powder blended together.

Scrummy! A delicious Saturday night in.

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