Pumpkin Power Crostini: A Vegan Adventure (and a Car Breakdown!)
Hey there, fellow foodies! Sometimes, the best recipes are born from the most unexpected situations. Like, say, a car breakdown on a dark, busy road... Yep, that's where this pumpkin crostini recipe comes from!
Picture this: me, in the dark, dodging cars like it's an Olympic sport, all because our trusty vehicle decided to take a break. Of course my phone was dead too! Anyway, after a stressful but luckily short walk, we got rescued by a tow truck guy who deserves sainthood. The car is still in the shop but hey, we are safe!
So, what does one do when stranded without transport and a need for food? You get creative with what's in the pantry! And so, this vibrant Pumpkin Crostini was born, inspired by a delicious vegan find in Warsaw. It's proof that simple ingredients, when combined with love (and a bit of desperation!), can create magic.
A Symphony of Flavors
This isn't just any old toast, folks. This crostini is a flavor explosion: creamy hummus, sweet roasted pumpkin, peppery rocket pesto, tangy pomegranate seeds, and crunchy pine nuts, with a little kick of chilli flakes to keep you on your toes!. I like mine warm on sourdough but any good bread will do. Whether you're after a satisfying lunch, a nutritious breakfast, or fancy canapés for a gathering, this recipe has you covered.
Let's Get Cooking!
Ingredients:
For the Crostini:
- 4 slices of your favorite toasted bread (sourdough is fantastic!)
- ½ cup creamy hummus or a dollop of vegan ricotta (or any vegan cheese you like)
- 4 slices of roasted butternut pumpkin or sweet potato, about ½ inch thick. See instructions below for cooking them.
- 1 tbsp toasted pine nuts
- Seeds of ½ pomegranate
- Olive oil, for drizzling
- ½ tsp chilli flakes or a pinch of Turkish Pul Biber
For the Rocket Pesto:
- 28g rocket/arugula
- 120 ml extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 28g toasted walnuts
- 1 large garlic clove
- Pinch of sugar
- ½-1 tsp salt, adjust to taste
- Black pepper, to taste
Instructions
- Roast the Pumpkin/Sweet Potato: Preheat your oven to 200°C / 390°F. Slice your pumpkin or sweet potato, brush with olive oil, season with salt, and bake for 30-40 minutes, flipping halfway. They should be soft and nicely caramelized.
- Make the Rocket Pesto: Combine rocket, garlic, and toasted walnuts in a food processor with olive oil. Blitz until smooth. Then add the lemon juice, salt, pepper, sugar, and nutritional yeast. Mix again. Taste and adjust seasoning as necessary.
- Assemble the Crostini: Toast the bread slices. Spread them with hummus or vegan ricotta, top with the roasted pumpkin slices. Season with black pepper, drizzle with rocket pesto, sprinkle with pomegranate seeds, and then finally scatter the toasted pine nuts over the top.
Serving Suggestions
Enjoy immediately while warm. This crostini is perfect for breakfast, lunch, or as an appetizer. It's a great way to impress your friends with minimal effort.
Nutritional Notes
- This recipe is naturally gluten free if you use gluten free bread.
- It's packed with healthy fats, protein and fibre.
- Feel free to substitute ingredients based on what you have in your kitchen.
So there you have it: a delicious, healthy, and utterly unique recipe born from a chaotic situation! I hope you enjoy it as much as we did. Happy cooking!
Tag me on Instagram using #lazycatkitchen and @lazycatkitchen - I always love to see your versions!