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Pumpkin with corn, mushrooms and spinach (vegan)

Well, there are few things in life that you cannot stop and changing of the seasons is one of them.
Autumn is here and that means recipes with pumpkin will keep coming.

Today I want to show you a very simple and delicious concoction, which can work as a main dish or a side.
Pumpkin with corn, mushrooms and spinach. This combination is to die for! It has this warming and healing power that will save you from the wrath of the coming cold weather. I love to eat this dish with a little bit of hummus, fried egg and smoked salmon. Or, maybe with some goat cheese on top. Oh, how yummy! Money cannot buy that feeling, right?
This dish is slightly sweet, mushrooms give it a distinguished earthy balance and spinach makes it all smooth.
No doubt, once you have tried, you are going to make this dish a very often!
Ready? Let’s go cooking!

We will need:

2,5 cups (1 cup – 250 ml.) cubed fresh pumpkin (I use butternut squash)

1 cup of corn (I use frozen one)

1 carrot

1/2 large portobello mushroom or 3 regular sized mushrooms that you have

1/3 of red onion (can be substituted with the white onion)

1 large handful of fresh spinach

Paprika, dry ginger and salt

Oil for frying

Chop your carrot and pumpkin if necessary.
Then repeat with mushrooms and the onion.
Oil your pan and sauté your vegetables for 10 minutes.
Add corn.
Don’t forget about the spices – this is a very important part of the process.
That’s it. Ready to serve. You can have this dish cold or warm. Will be equally delicious.
Enjoy!

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