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Butternut Pumpkin (Squash) and Cauliflower Empanadas

So last week (I know it's been like 5 days and I am only just getting to this now!) I had the day off work. This is awesome, I was thinking. I will have loads of time to think about and prepare dinner. You see, I have embarked on a new food journey - taken the leap from vegetarian to vegan. I know some of you maybe thinking "what's the big deal? Isn't it pretty much the same?". Well actually the truth is - nope. Totes not the same - I had no idea how many recipes I used (and loved) that had some form of animal product in them. 

So anyway- now dinner takes thought, planning and preparation and as a working mother of two kids sometimes it's enough to make you want to open a bottle of Prinot Grigio and give them chicken nuggets  order take out. On this particular day I think I had something fancy planned - because in my fantasy land where I am super organised and have heaps of spare time this seemed really possible. Despite it being a Tuesday and Chloe having to go into hospital to have her cast removed (let's just take a minute here to celebrate that - woo hoo!) and Max having both early pick up from school and swimming lessons, I believed I could do it.

Just so you can feel my vibe- here is Chloe waiting beautifully and patiently to see the doctor...

And slightly less patiently...


I've never had a kid with a broken leg before so I mis-calculated big time. I underestimated how much time it would take and also how she would feel about it afterwards. Apparently it's a huge adjustment for them (which I totally get, I just hadn't really considered before hand). She needed her mama and I was happy to oblige. This meant that I was caught on the fly with dinner. It needed to be quick, easy, vegan, kid friendly and only require what I had in the house. BEST EVER RESULT! These empanadas are awesome. They were all eaten without complaint - even by Max who just for the record "really hates pumpkin".


BUTTERNUT PUMPKIN & CAULIFLOWER EMPANADAS

Ingredients:

1/2 butternut pumpkin (or squash for those non-aussies out there). Skin off and cut into small cubes

1/2 cauliflower head - chopped into small florets

1 small onion - diced

1 can of cannellini beans - drained and rinsed

3 sheets of shortcrust pastry (you can totally make your own, I usually would as we prefer gluten free. However in the interest of not tearing my hair out I went for convenience. Coles short crust pastry is vegan if you are also looking for a convenient and quick option)

1/2 cup of coconut milk

2Tbsp olive oil (or oil of choice)

1 Tbsp of Thai Red Curry Paste (be careful if you are vegan and looking for a store bought option. Many contain shrimp paste)

Optional: A drop or two of doTERRA Lemongrass Essential Oil  (I can only vouch for doTERRA essential oils so please do not add another brand of oil as substitute).


Method:

1. Pre-heat the oven to a moderate temperature (190 degrees Celsius or around 375 degrees Fahrenheit) 

2. In a frying pan over the stove heat your oil at a high-med temp and brown onions

3. Add in your curry paste and saute for a minute or two

4. Add pumpkin (squash) and cauliflower and cook for around 3-4 minutes

5. Reduce heat and add in coconut milk

6. Simmer gently for around 6-7 minutes, stir frequently

7. Add in Cannellini beans and cook for another 3 minutes or so

8. Cut pastry into 12 circles and place onto lined baking tray

9. Spoon filling onto half the circle (careful not to overfill). Press the edges together and spray/brush with oil and sprinkle with salt (I use pink Himalayan)

10. Bake for 25 minutes

 

Enjoy -they really are delish!



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