Wow! What a weekend Sam and I have had. It’s been such beautiful weather so we wanted to spend as much time outside as possible. Saturday we picked up our fresh fruit and vegies at the markets and then picked up a beautiful plant-based picnic from Botanica Real Food, which if you live in Brisbane or pass through is a must-go!S
This morning we decided to go for a day trip to Mt Glorious. And let me tell you, it is pretty glorious! Mt Glorious has a tiny little beautiful village with a few cafes, and is surrounded by lush rainforest. I hadn’t really realised that places like this existed so close to the city! We stopped for a coffee at one of the cafes and then did an extremely easy 4.2km walk to Greene’s Falls (though the walk is far more spectacular than the actual falls!).
We had packed a little picnic to take with us, and there was a nice picnic ground at the start of the walk so we set up on one of the benches and spread out or food. It was like a feast! Sam had cooked up some ginger tofu before leaving home and we teamed that up with some fresh bread, avocado, tomatoes and green onions.
We then spent a couple of hours lounging in the sun, reading the Lonely Planet guide to Great Britain (we’re going in August if anyone has any suggestions of places to go?) and sleeping. It was so relaxing. We then headed off down the other side of the mountain and around Wivenhoe dam and back to Brisbane. Topped off with a trip to the Japanese restaurant Wagaya. All in all, a lovely weekend!
Earlier in the week I made Macaroni Pumpkin for dinner. It was a bit of an experiment really, I have been trying really hard to stop wasting so much food each week and making sure we eat everything we buy, but it turned out really well. My mum gave us a pumpkin from her garden awhile ago and I finally got around to splitting it in half and giving some to my friend and using the rest.
This recipe is quick and easy to make, feeds a lot of mouths and is pretty nutritious!
500g wholemeal macaroni pasta
1/4 kent pumpkin, diced and steamed
270g soaked cashews
3 garlic cloves
1 tbsp. mirin
1 pink lady apple, cut into large chunks
1 tbsp nutritional yeast
1 cup vegie stock
salt & pepper
400g can of chickpeas
75g fresh spinach (feel free to use more, that’s just all I had left!)
8-10 sage leaves, diced finely
small bunch of chives, diced finely
2-3 bunches of broccolini (or green beans)
- In a large saucepan of boiling water, cook pasta according to the direction on the packet
- Put the cashews, garlic, stock, mirin, nutritional yeast and apple into a blender and blend until smooth
- Add the pumpkin and blend until smooth and creamy
- Drain the pasta, and put the pasta back into the saucepan with the pumpkin sauce
- Add the chickpeas, spinach, salt, pepper and herbs and leave on the heat until the sauce is warm
- Steam the broccolini lightly and season with salt and pepper; serve on the side.
The recipe serves 6!
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