— Veggie Runners (@VeggieRunnersUK) March 15, 2016
1 large Pumpkin peeled and diced
3 medium onions peeled and diced
2 gloves garlic peeled and diced
3 medium size potatoes washed and diced
1 litre of vegetable stock ( I use Marigold bouillon stock)
2 tablespoons of coconut oil
3 tablespoons of Flavour Fusion Chilli or Garlic
Place the onions, garlic and butternut squash with the coconut oil in a large, heavy based saucepan and cook over a medium heat until vegetables are soft, stirring occasionally.
Add the potatoes and cook for another ten minutes.
Add the stock and Flavour Fusion Chilli. Season with salt and pepper to your taste.
Stir and cook over a medium heat for approximately 45 minutes. Blend until smooth and serve. Sprinkle lavishly with either Flavour Fusion Chilli or Garlic or go wild and use both.
Raw Vegan Pesto with Courgette Noodles
For the Sauce
1.5 cups of walnuts soaked overnight
1 cup of tomatoes quartered
1 green onion diced
1 clove garlic crushed
8 sun dried tomatoes
1 teaspoon of mixed herbs
1 carrot diced
1 stick of celery sliced
1 teaspoon olive oil
1 medjool date pitted
4 green olives stoned
2 teaspoons of tamari soy sauce
2 teaspoons of freshly squeezed lemon juice
4 tablespoons of Flavour Fusion Garlic
Make spaghetti on a spiral vegetable slicer. Dry the spaghetti on paper towels (don’t skip this step or your spaghetti will be watery and will not hold the sauce) Place dried spaghetti in a mixing bowl.
While running a food processor with the S blade put the garlic, tomatoes (both sun dried and fresh) date, herbs, onion, olive, process until smooth. Put in a bowl to one side.
Wash and dry the food processor. Drain and rinse the walnuts and add them to the food processor along with the Flavour Fusion garlic, olive oil, lemon juice and tamari. Process until smooth. Mix the tomato sauce and walnut mix together. Lay the spaghetti on a plate and place the sauce on top. Lavishly sprinkle Flavour Fusion original over and enjoy!