Vegan Creme Cheese with Smashed Pumpkin

breakfast

Oh, November! When the sun hides and the wind blows cold: when it is autumn in the light, and winter in the shade - that’s when we need to start finding ways to create warmth with colours. So here it goes - Vegan Creme Cheese with smashed pumpkin, roasted kale and pickled onions on Buckwheat toast.

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • smashed pumpkin
  • 300 g pumpkin
  • 2 Tbsp olive oil
  • lemon juice
  • pinch salt and pepper
  • vegan creme cheese
  • 200 g tofu
  • 2 Tbsp vegan mayonaise
  • 5 Tbsp plant based milk
  • pinch salt and pepper
  • fresh herbs
  • roasted kale
  • 100 g kale
  • 2 Tbsp olive oil
  • pickled onions
  • 1 red onion
  • 1/2 cup/120 ml water
  • 1/2 cup/120 ml apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp salt

Smashed pumpkin: First clean out the seeds and cut the pumpkin. You can use any variety. Cut it into smaller chunks and pust it into a baking tray. Cover with olive oil and bake at 220 degrees Celsius for 20 minutes. When the pumpkin is baked. Transfer it to a plate or a bowl. (If pumpkin is not in season you can use sweet potatoes or even beetroot.) Add some lemon juice, olive oil and mash it up, you can also use a food processor here.

Vegan cream cheese: Use 200g of natural flavoured tofu and put it into a food processor. You can add two Tbsp of vegan mayonaise for that extra delicious kick. Add a teaspoon of mustard and five Tbsp of plant based milk. Use up some fresh herbs, I’m adding chives. A pinch of salt and some freshly cracked pepper to taste and blend until you get a smooth consistency.

Roasted kale: Next clean the kale and fry it on a pan until slightly brown on the edges.

Quick pickled onions: Pack the onions into a  mason jar or similar heat-safe vessel. In a small saucepan, combine the water, vinegar, maple syrup and salt. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions they keep for 2 to 3 weeks in the refrigerator.

Serve: toast the buckwheat bread, top with delicious creme cheese, smashed pumpkin, roasted kale and pickled onions. Pinch of salt and cracked pepper. If you’re not vegan you can add a poached egg on top or a bit of parmesan. Enjoy!

FIND THE VIDEO RECIPE HERE

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