Smashed Maple Pumpkin

LEAH ITSINES COLLABORATES WITH INTERNATIONALLY RENOWNED MAILLE MUSTARD

TO CREATE AN INNOVATIVE, CREATIVE AND DELICIOUS PLANT-BASED RECIPE BOOK

& TO HOST VIRTUAL COOKING CLASSES WITH PERFECT AUTUMN/WINTER SIMPLE TO PREPARE DISHES

 

The World-famous Maille Mustard and social media sensation Leah Itsines (Australian cook, best-selling author and renowned food blogger) are inviting Australians to register for free online cooking classes boasting nourishing plant-based recipes that can be effortlessly created at home using Maille's versatile kitchen cupboard staples.  

 

"The cooking school focuses on plant-based recipes that are packed full of flavour and are perfect for autumn and winter with a great variety including classic shepherd's pie, a warm vegetable bowl with a tasty wholegrain mustard dressing, a lemon and Dijon crispy cauliflower bowl and an incredible maple roasted pumpkin that is a gorgeous breakfast or lunch meal.  We have even created a sumptuous plant-based chocolate tart using Maille classic Dijon mustard which adds a real depth to the flavour", says Itsines.

 

From her own kitchen, Leah guides viewers step-by-step through each recipe in seven pre-recorded virtual cooking lessons, using Maille's Dijon original mustard, wholegrain mustard, honey Dijon mustard and Maille's gherkins/ cornichons in surprising ways. The videos will all be available to watch anytime on phones, iPads, or computers at maille.com.au.

 

Maille's expert mustard sommeliers from around the globe collaborated with Leah Itsines to curate a tailored collection of 20 plant-based recipes, titled Plant-Based Exploration, all designed to impress.

 

The Plant-Based Exploraiton recipe book alongside Leah's recipes and will be available to download for free from maille.com.au.

 

 

 

"These plant-based recipes are so versatile to throw into your week. They're packed full of nutritious veg and are easy to make. Check them out and I'd love to hear all about it. Happy Cooking. Love Leah x"

 

 

Smashed Maple Pumpkin
Serves: 2

Prep Time: 10 minutes 

Cook Time: 35-40 minutes 

 

Ingredients: 

1 cup kent pumpkin, cut into chunks 

2-3 kale leaves, torn

3 mushrooms, sliced 

Salt and Pepper to taste 
1 slice toast 

Dressing for pumpkin: 
Salt and pepper 
1 tablespoon honey mustard or Dijon Mustard for a vegan friendly alternative. 
1 tsp maple Syrup or honey 
1 tbsp olive oil 
2 tsp red wine vinegar 

 

Directions: 

1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. . 
2. Add all ingredients under "dressing" into a bowl and mix well. Reserve 1 tsp of this marinade and coat the pumpkin with the rest. 
3. Place pumpkin onto the baking tray and bake for 30 minutes or until soft. 
4. Meanwhile, in a small pan, heat a small splash of olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Cook for 5 minutes. 
5. Once mushrooms have begun to soften, add kale and leave to lightly wilt. Add the tsp of reserved dressing and stir through. 
6. Serve pumpkin mashed on top of toast and top with the kale and mushroom mix. Sprinkle dukkah on top. 

 

 

 

Plant-Based Sandwich or Toastie

 

SERVES: 1 | PREP TIME: 5 MINUTES

 

INGREDIENTS:

2 Cornichons/ gherkins

sliced Green Alfalfa

1⁄2 small shredded beetroot, in vinegar

1⁄2 small carrot,
1 tbsp hummus
1 tsp Dijon mustard

1⁄4 cup Sauerkraut

 

DIRECTIONS:

1. Smear one slice of bread with Dijon mustard and the other slice with hummus.

2. Top one slice of bread with cornichons, alfalfa, beetroot, carrot and sauerkraut.

3. Top with the second slice of bread, flavoured side down.

4. Slice in half and eat!