This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. it’s not the most beautiful salad around but it’s incredibly delicious and simple to make. the squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it.

ingredients
1 butternut squash, peeled and cut into bite-sized pieces
2 carrots, peeled
100g green lentils
100g quinoa
handful of pine nuts
1 teaspoon ground cumin
1 teaspoon cinnamon
50g raisins
pinch of sea salt
pinch of pepper
For the dressing
3 tablespoons olive oil
2 tablespoons tahini
juice of 1 lime
pinch of chilli flakes
1 teaspoon maple syrup
method
preheat the oven to 190c, fan setting.
place the chopped butternut squash into a baking tray and drizzle with olive oil, cumin, cinnamon, salt and pepper.
cook in the oven for 35-40 minutes until soft, adding the pine nuts for the last 2-3 minutes – they toast quickly though so keep an eye on them.
cook the quinoa and lentils together in a pan over a medium heat with about double the amount of water, it should take around 15 minutes to cook through.
grate the carrots into a large bowl and mix through the pine nuts, raisins, cooked lentils, quinoa and butternut squash.
pour in the dressing ingredients and give everything a really good mix before serving.

Ideas for evaluating the overlooked parts of vegetables

Benefiting from all parts of autumn-winter vegetables is essential to prevent food waste and is smart for our health and palate.

We are happy to have recently found vegetables whole, from root to leaf. Now, tiny Bugs Bunny carrots are sold with their long green leaves, and celery with stems.

Buy vegetables on the stems, leaves, but separate them when storing because the leaves cause moisture loss. Cleaning root vegetables with a brush instead of using a knife prevents waste.

– Pumpkin: Remove the seeds from the pumpkin and wash in a colander. Mix olive oil, ground pepper and salt and put in the oven for 10-15 minutes. Use the fibrous fruit part of the pumpkin, which is usually discarded and contains the seeds, for a soft and delicious pumpkin cake after removing the seeds.

– Broccoli: Cook the broccoli with its leaves. Use the handles too. After shaving the outer surface until you remove the excess, grate it. Grated broccoli stems are ideal for a different recipe.

– Carrot: The leaves of the carrot can be slightly bitter. After blanching, that is, boil for 2-3 minutes and shocked in cold water, strain and sauté in olive oil.

– Spinach: Sure, spinach root with olive oil!

– Collard: The hard middle veins of black cabbage are usually discarded. However, you can pickle these unused parts quickly.

MATERIALS
2 Medium celery,1 Carrot,2 Capia Peppers,1 Green Pepper,1 onion,4 Fresh Potatoes,5-6 cloves of Garlic,10 sprigs of Parsley,5-6 sprigs of Basil,3 Ripe Tomatoes,250 ml Olive Oil,2 Hot dried peppers,1.5 lt Drinking water,Salt and Pepper
Peel the shells of the celery and chop it into large pieces with the stems.

Clean the carrots, capia, green peppers, onions, potatoes and garlic and chop them into large pieces.

Chop the parsley and basil stems.

Peel and chop the tomatoes and mix them with all the vegetables.

Season the vegetable mix with 100 ml of olive oil, salt, and freshly ground black pepper; spread it on a baking sheet.

Cook the vegetables on the tray in a medium heat wood oven for 10 minutes until they soften and turn color. Check the tray once in a while, mix the vegetables if necessary, turn the tray.

Heat the remaining olive oil in a soup pot. Add the vegetables and hot peppers you have baked and turn them for 2 minutes. Put the drinking water on it and keep it on the stove for 30-35 minutes until the vegetables are well cooked.

Pass the cooked vegetables through the Grundig Power Blender. Add water according to its consistency.

With Grundig Soup Maker, you can prepare this recipe consistently without having to wait.

Ingredients
3 ripe bananas (300g)
2 carrots
6 tablespoons of almond milk
3 tablespoons of melted coconut oil
250g plain flour
200g coconut sugar
1 teaspoon bicarb
1 teaspoon baking powder
90g dark chocolate chips or raisins
For the topping (optional)
1 small bar of dark chocolate, melted
1 tablespoon of flaked almonds
method
Preheat the oven 190C, fan setting. Line a 12-hole muffin tray with 12 muffin cases.
Peel the bananas, place into a large mixing bowl and mash with a fork until smooth. Peel and grate the carrots into the bowl and mix well. Add the almond milk and melted coconut oil and mix well until a smooth mixture forms.
Cook for 25 minutes until the muffins have risen and are cooked through. If not, place back in the oven for 5-10 minutes until cooked through.
For topping; we like to melt a small bar of dark chocolate and drizzle it over the top, before sprinkling with flaked almonds.
these banana & chocolate muffins are the perfect mid-afternoon snack. they’re soft, sweet and deliciously chocolatey thanks to the dark chocolate chips. if you want to turn them into the perfect breakfast muffin you can swap the chocolate chips for raisins and add a pinch of cinnamon.

Make the pesto by placing all of the ingredients into a powerful food processor and blending until a thick, green pesto forms. once blended, place the pesto into a pan over a medium heat.
add the chopped spinach and frozen peas and heat until the spinach has wilted. once wilted, turn off the heat and put to one side until needed.
make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a pan over a medium heat, and cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps.
continue whisking until the mixture becomes thick and elastic-like. at this point, remove from the heat and continue whisking to ensure it remains smooth – adding a dash more almond milk if it becomes too thick.
once ready to assemble the lasagne; spoon one third of the pesto mixture onto the bottom of a baking dish. top with one quarter of the white sauce and cover with one layer of lasagne sheets. repeat this process twice more, with pesto sauce, white sauce, lasagne sheets, until you have finished all of the pesto and you are left with lasagne sheets on top. top with the last of the white sauce.
sprinkle with nutritional yeast and place in the oven to cook for 35-40 minutes until bubbling and golden on top.

This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. it’s not the most beautiful salad around but it’s incredibly delicious and simple to make. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it. the squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it.

ingredients
1 butternut squash, peeled and cut into bite-sized pieces
2 carrots, peeled
100g green lentils
100g quinoa
handful of pine nuts
1 teaspoon ground cumin
1 teaspoon cinnamon
50g raisins
pinch of sea salt
pinch of pepper
For the dressing
3 tablespoons olive oil
2 tablespoons tahini
juice of 1 lime
pinch of chilli flakes
1 teaspoon maple syrup

This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. it’s not the most beautiful salad around but it’s incredibly delicious and simple to make. the squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it.

ingredients
1 butternut squash, peeled and cut into bite-sized pieces
2 carrots, peeled
100g green lentils
100g quinoa
handful of pine nuts
1 teaspoon ground cumin
1 teaspoon cinnamon
50g raisins
pinch of sea salt
pinch of pepper
For the dressing
3 tablespoons olive oil
2 tablespoons tahini
juice of 1 lime
pinch of chilli flakes
1 teaspoon maple syrup
method
preheat the oven to 190c, fan setting.
place the chopped butternut squash into a baking tray and drizzle with olive oil, cumin, cinnamon, salt and pepper.
cook in the oven for 35-40 minutes until soft, adding the pine nuts for the last 2-3 minutes – they toast quickly though so keep an eye on them.
cook the quinoa and lentils together in a pan over a medium heat with about double the amount of water, it should take around 15 minutes to cook through.
grate the carrots into a large bowl and mix through the pine nuts, raisins, cooked lentils, quinoa and butternut squash.
pour in the dressing ingredients and give everything a really good mix before serving.

MATERIALS
2 Medium celery
1 Carrot
2 Capia Peppers
1 Green Pepper
1 onion
4 Fresh Potatoes
5-6 cloves of Garlic
10 sprigs of Parsley
5-6 sprigs of Basil
3 Ripe Tomatoes
250 ml Olive Oil
2 Hot dried peppers
1.5 lt Drinking water
Salt and Pepper
PREPARATION OF
Peel the shells of the celery and chop it into large pieces with the stems.

Clean the carrots, capia, green peppers, onions, potatoes and garlic and chop them into large pieces.

Chop the parsley and basil stems.

Peel and chop the tomatoes and mix them with all the vegetables.

Season the vegetable mix with 100 ml of olive oil, salt, and freshly ground black pepper; spread it on a baking sheet.

Cook the vegetables on the tray in a medium heat wood oven for 10 minutes until they soften and turn color. Check the tray once in a while, mix the vegetables if necessary, turn the tray.

Heat the remaining olive oil in a soup pot. Add the vegetables and hot peppers you have baked and turn them for 2 minutes. Put the drinking water on it and keep it on the stove for 30-35 minutes until the vegetables are well cooked.

Pass the cooked vegetables through the Grundig Power Blender. Add water according to its consistency.

With Grundig Soup Maker, you can prepare this recipe consistently without having to wait.

Ideas for evaluating the overlooked parts of vegetables

Benefiting from all parts of autumn-winter vegetables is essential to prevent food waste and is smart for our health and palate.

We are happy to have recently found vegetables whole, from root to leaf. Now, tiny Bugs Bunny carrots are sold with their long green leaves, and celery with stems.

Buy vegetables on the stems, leaves, but separate them when storing because the leaves cause moisture loss. Cleaning root vegetables with a brush instead of using a knife prevents waste.

– Pumpkin: Remove the seeds from the pumpkin and wash in a colander. Mix olive oil, ground pepper and salt and put in the oven for 10-15 minutes. Use the fibrous fruit part of the pumpkin, which is usually discarded and contains the seeds, for a soft and delicious pumpkin cake after removing the seeds.

– Broccoli: Cook the broccoli with its leaves. Use the handles too. After shaving the outer surface until you remove the excess, grate it. Grated broccoli stems are ideal for a different recipe.

– Carrot: The leaves of the carrot can be slightly bitter. After blanching, that is, boil for 2-3 minutes and shocked in cold water, strain and sauté in olive oil.

– Spinach: Sure, spinach root with olive oil!

– Collard: The hard middle veins of black cabbage are usually discarded. However, you can pickle these unused parts quickly.