Loose Ends
Make the most of your leftover ingredients with these recipe ideas
PUMPKIN PURÉE
IDEA 1: Ravioli filling
HOW? Combine leftover pumpkin with some fresh herbs, crushed garlic and seasoning and use to fill fresh vegan pasta dough for pumpkin ravioli. Lightly boil the filled pasta, drain well, and then gently sauté in some dairy-free butter, garlic and fresh sage.
IDEA 2: Easy pumpkin pie
HOW? Preheat oven to 180°C (350°F, Gas Mark 4) and line an 8 inch pie dish with ready-rolled, vegan shortcrust pastry. In a large bowl, combine 300g silken tofu, 400g pumpkin puree, 200g brown sugar, 1 tsp pumpkin pie spice, a large pinch of salt and 2 tbsp maple syrup, until smooth. Pour into the pie crust and bake for 1 hour. Top with dairy-free whipped cream and grated nutmeg before serving.