Veggie & Rice Kebabs

20 minutes preparation, 1 hour cooking time

 

Ingredients

  • 1 Cup Cooked Brown Rice

  • ½ Regular or 1 very small Butternut Pumpkin with skin

  • ¼ Cauliflower chopped into very small pieces

  • 1 tsp soy sauce (salt reduced)

  • ½ tsp lime or lemon zest

  • 1 Clove of garlic

  • ¼ tsp chilli flakes

  • Pinch of sea salt

  • ¼ tsp ginger powder

  • Pepper to taste

  • 1 tbsp. parsley

  • 1 tbsp. ground linseed

  • 1 tbsp. sunflower seeds (optional)

  • 1 tbsp. wholegrain breadcrumbs

You will also need

  • Cauliflower Garlic Aioli (see below for recipe)

  • Diced tomato

Method

  1. Cook the rice if you haven’t done so already. Heat oven to 200c (390f)

  2. Chop and deseed pumpkin, cut into small pieces. Put onto a baking paper lined tray, roast in oven for 30 minutes or until tender. Once done remove from oven and let cool slightly before removing skins. (Save skins for crisps, see method below)

  3.  Chop up cauliflower into small pieces and cook covered in a skillet for 2 minutes, uncover and stir for a minute then add soy sauce and cook for until liquid has evaporated. Cauliflower should be tender and brown.

  4. Into a food processor ( you could mash by hand if you don’t have one) put roast pumpkin, brown rice, cooked cauliflower,  crushed garlic, zest, chilli flakes, sea salt, ginger powder and pepper to taste. Process very lightly until just combined.

  5. Add parsley, linseed, and sunflower seeds, stir and press down.  Let sit for 5 – 10 minutes until linseed has stuck the mixture together. Add breadcrumbs and mix by hand.

  6. Form mixture into kebabs, it can either make 2 big ones or 4 little ones.  Place on a lined baking tray and bake for 20 minutes at 180c (350f). Remove from oven, turn over and cook for another 10 minutes.  If making the smaller time will be less on both sides, suggest 10 minutes either side.

  7. Remove from oven and place in a lettuce leaf (or a flat style bread), top with Cauliflower Garlic Aioli and diced tomato. Serve with a side of pumpkin skin crisps.

 

Cauliflower Garlic Aioli

5 minutes preparation, 8 minutes cooking time, 1 minute blending

Ingredients

  • ¼ Cauliflower (3 cups cooked)

  • 1 Clove of Garlic

  • Juice of ½ lime or lemon

  • 1/3 tsp salt (optional)

  • ¼ Cup of Soy or Almond Milk

Method

  1. Chop up cauliflower into chunks. Steam for 8 minutes.

  2. Put all ingredients into a blender or processor and blend until super smooth.

 

Pumpkin Skin Crisps

5 minute preparation time, 15 minutes cooking time

Ingredients

  • Skins from roasted Butternut Pumpkin

  • Optional salt to taste

Method

  1. Using the same tray that you roasted the pumpkin on put the skins into the oven at 180c (350f) until crispy just like a potato crisp. Ours took 15 minutes but depending on how much pumpkin you have left on the skin it may take longer or less time.

  2. Remove from oven and lightly salt.

Veggie & Rice Kebabs with

Aioli & Crisps

Sarah Eve Matthews  ©2018