The cooking freeze
Defn; planned a meal, went to prepare recipe, discovered missing ingredients, didn’t know what to cook.
Synonym; brain freeze; improvisation; road block; oops !!!
and also a few words that are best described *$&#, %!&#, !^*@….
This should have been a recipe about roasted, curried cauliflower florets, chorizo and shaved brussel sprouts. Depending on your taste buds though, you might like this one better.
I sincerely hate the moment where you open the fridge, with a preconceived image in your head of what’s in the crisper – only to discover that’s not quite the case and oh yeah, remembering it was used up the other day.. or worse, when there’s just a bite size morsel left..
By this stage, I’d gone through the motions of annoyance – contemplation (grocery run) – blank space – frustration – blank space – question mark. Lucky for the leftover pumpkin! Flour free, no prep time… is it possible? YES.
Tip 1. If you are leaving the skin on (which we did), wash the pumpkin well and pat dry with kitchen paper. Crispy, shriveling roasted pumpkin skins hold these tasty morsels together.
Tip 2. Double, triple, quadruple the recipe – it relies wholly on how much butternut pumpkin you have and what you wish to top them with.
For ours, we settled on fresh basil, tomato and bio (vegan) cheese; mushrooms, green olives, anchovies & bio cheese; spinach, sweet cherry tomatoes, tofutti (vegan cream cheese); ham, mushroom, kalamata olive & bio cheese.
Next time, we’re going to try them with leftover chargrilled vegetables like eggplant and zucchini – so try any combo that suits you!
Catering an evening in with family and friends? Pre-prepare the pumpkin wheels and then set up your own make-line with a big bunch of ingredients, then have your guests create their own masterpiece. This also helps keep it kid-friendly, particularly when you don’t know what someone else’s kids will and won’t eat!
|Tomato paste (salt reduced preferred)|
|1 tsp. basil|
|1 tsp. oregano|
|Toppings of choice|