This is a semi-savoury, semi-sweet kinda deal here, which makes it legit for all hours of the day. I’m going to say something pretty shocking, considering the high praises it usually gets on Marfigs, but I’m rather sick of smoothie bowls and my usual fare at the moment, and sometimes it’s nice to change it up a bit. This galette is so easy and tasty that there’s no excuse not to give it a go and then stick it in your lunch box, breakfast or dinner plate.
Most Saturdays we try to go to the food market, and whilst Man-thing and the rest have their pick of the litter I like to be predictable and get the same green falafel wrap. I like to support people who know what veganism is, one one hand, and on the other it’s just super uber tasty. Occasionally we splash and buy a pack of their homemade spinach wraps, but with a bunch of cherries lying around last week I figured I should do something other than falafel. All the egg-y type breakfasts at the market had me missing the idea of a light scramble-type meal, so I decided to mash up some pumpkin and go from there. So much yum!
Ingredients (serves 2):
- 2 GF spinach wraps
- 2 cups steamed pumpkin
- Optional: 1/2 cup chickpeas
- 2 TBSP tahini
- 1 cup de-stoned cherries, chopped
- pinch black pepper
- 1 TBSP mint
- 1 TBSP thyme
- 1/4 cup aquafaba or non-dairy milk
Optional: 1 TBSP sweetener, vanilla essence or tabasco, depending on which way you want to go
To serve:homemade peach sorbet or vegan ice-cream
- Preheat oven to 180C and line a baking tray.
- Mash together your ingredients (including optional chickpeas, sweetener, vanilla essence or tabasco), and mix with the cherries.
- Spoon half of the mixture into the centre of each wrap, then fold in the sides of the wrap all round until you have a galette shape with a gap in the middle/top.
- Paint the tops and sides of the wrap with aquafaba or non-dairy milk and splash some cinnamon all round.
- Bake for 15 minutes, paint on more aquafaba/milk and cinnamon, then continue baking for another 10 – 15 minutes until browned on top. Serve warm with sorbet or ice-cream.
The optional chickpeas do add some lovely body to the mix, but you can easily also add some baked or pre-fried tofu to the mix, again to give it some substance if this is going to serve as a main meal as opposed to indulgent snack. Alas tofu is ridiculously expensive in South Africa, but I can dream!At some point I’m going experiment more with sorbets and share the results, because our foray into store-bought sorbet was just vile and my innocent, home-made version was miles better (with all humility :p). Not sure if Man-thing would agree but his sweet tooth and mine differ when it comes to refined foods. Even some simple banana ice-cream would do the trick, or a lush cashew cream. You can’t go wrong!
Anyway, I’m off back to assignments! I have to hand in my big portfolio tomorrow for my library diploma, so hopefully I should get enough ground beneath me to be admitted to the exams of horror next year January. I must say studying was a lot easier when Man-thing was doing it with me, and I’ve realized I don’t have all that much self-discipline when it comes to boring subjects. Ah well, let’s home it earns me a boatload of money one day! :p