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Easy to make Sweet and Salty Maple Pumpkin Pancakes

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This is not just something that is eaten in Netflix Series, nops, it is an actual dish. To be honest, an incredibly delicious brunch!! The mix of salty and sweet, unexpectedly,just works in such great harmony. If you have never tried this cross of sweet and salty, then it is high time – and this recipe is perfect to do so!

What is special about this dish?

Well, first of all that there is pumpkin in pancakes. Usually pumpkin would not be the first ingredient I would add to pumpkins but this time we are doing things differently. And really, it is not so odd if you think about it: you would also add apple sauce to pancakes – and after all, pumpkin also is sweet, so why not adding it?

And then, secondly what is not quite usual is the mix of savory and sweet. I get it if you are slightly skeptical towards a fried egg along with maple syrup, but trust me – it unexpectedly is really good! While pumpkin, egg and maple syrup may not be too common, a cross of sweet and salty is. Just think about chocolate with sea salt or fruits in salads or even about fried chicken and waffles.

how healthy is this dish?

Contrary to regular pancakes, these are very much packed with nutrients! Where should we start? Let‘s start at the very base: the pancake batter! It is made out of eggs (high in protein), pumpkin (packed with vitamins, carbs and fibre), wholewheat flour (more carbs and fibre), maple syrup or honey (yep, still a lot of sugar but with a few nutrients), cinnamon, salt & baking powder as well as (plant based) yoghurt (contains probiotics and protein!). It definitely can be said that despite the sugar, the pancakes still are quite nutritious and definitely better for you than regular pancakes!

What else? The toppings! Here it really is up to you what you are adding on top, you can choose to go for savory to have a fun and different experience (which tastes amazing, really!) or you can also go for sweet if you want something more classic. Depending on what you choose, the nutrients will vary. If you, as in this recipe, go for goat’s cheese, avocado and fried egg, you‘ll have a great combo of protein, healthy fats and vitamins. Those will also contribute to satisfying you and making you feel full. And of course we cannot skip that maple on top of pancakes 🙂 and that is good for your soul!

Are they prepared differently from regular pancakes?

No, they are not different. What it really comes down to is mixing eggs with honey, (plant based) yoghurt, pumpkin purée, cinnamon and salt until combined. Now we mix in the flour and baking powder with a whisk until a batter forms where there are no lumps left. This batter will now sit for 5 minutes while we prepare the toppings (slice avocado, prep cheese and prepare the egg). Now the batter has to be fried in hot butter, margarine or oil. It is best to measure out the amount with an ice cream scoop and add it into the pan on medium heat. They will now cook and once you see bubbles forming in the batter, it is time to flip them and cook them on the other side for about 3 minutes until golden brown.

To make the cooked ones stay warm while the rest is cooking, it is best to place them in the oven with a cover at like 60°C. Since they are covered, they will not dry out and they‘ll also stay warm. Well now just fry the remaining ones, fry the egg, stack them onto a plate, top with the avo, cheese, egg and a gooood drizzle of maple syrup! That‘s it!

What about the pumpkin purée? Where do I get it?

So the first option is to make it yourself. That really is super easy – I even have an instruction video for this on my Instagram (find it here). All that needs to be done is steaming the pumpkin and mashing it into purée with either a mixer, a blender or a hand blender.

The other option would be to buy it at the store. Depending on where you live, this may be easier or more difficult. I know in Austria you can find it at the baby-food section and sometimes even next to the canned goods in the super market. However, making it yourself is really no big deal!

Freeze them for a 5-minute breakfast!

The great thing about making pancakes is the fact that you can batch make and store them. Whenever I make pancakes, it is a challenge to eat them all at once. So what I do is freezing them (first on a tray/ plate (so they do not stick together as they would if you’d place them in a bag right away) and then in a bag). Whenever I crave one for breakfast, I just heat it up in the toaster or the microwave and have a ready to go breakfast! You can perfectly do so with these pancakes!

All in all it can be said that this really is a brunch dish worth trying. In my family they are much loved! Yep, even my grandma loved them and asked for more!! So, grab a pumpkin and get into the kitchen to make your perfect Sunday brunch!

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Sweet and Salty Maple Pumpkin Pancakes with Goat‘s Cheese and Fried Egg

sweet and savory pumpkin pancakes? whaaat?! just saying – yes!! this crossover of fluffy sweet pancakes with savory toppings and maple syrup is an explosion of flavors in your mouth. one you do not want to miss out on! Step away from your regular pancakes and start making those!

Course Breakfast, brunch, lunch
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 8 pancakes

What you will need

  • 150 g pumpkin purée
  • 100 g honey or maple syrup
  • 100 g (plant based) yoghurt
  • 50 ml plant based milk
  • 1/2 tsp vanilla extract
  • 150 g whole wheat flour
  • 1 tsp baking powder
  • 1/2 avocado
  • 2 eggs
  • more honey or maple syrup to top

How to

  1. Mix the egg, yoghurt, honey, plant based milk, cinnamon and salt until well combined. Mix the flour with the baking powder, then mix into the liquid batter with a whisk until there are no lumps left. Let sit for 5 minutes.

  2. In the meantime slice the avocado and crack the eggs into a bowl.

  3. In a large pan heat up some margarine or butter on medium-high heat. Turk down to medium heat and add about 2-3tbsp of the batter at a time into the pan (it is easiest to do so with an ice cream scoop). Fry them for about 3 minutes until bubbles start to form in the batter. Then flip them and cook for another 3-4 minutes until golden brown and cooked through. Take them aside and keep them warm in the oven (see notes). Repeat with the rest.

  4. Heat up more oil in another pan and fry the eggs on medium high heat.

    Once everything is cooked, stack the pancakes on a plate, top with the goat‘s cream cheese, avocado slices, fried eggs, a sprinkle of salt and maple syrup! Enjoy!!!

Have fun cooking,
Enjoy,
Katie // Une Petite Cuisinière

Quick Roasted Pumpkin & Quinoa Salad with enjoy by NENI red cabbage

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If there is any season that calls for cozy, roasted food, it is fall! That comforting flavor of softly roasted pumpkin in combination with the freshness of the Orange and the crunch of the red cabbage with pomegranate seeds is just unique. A perfect balance of fall comfort for those cloudy days while still keeping some freshness! A very, very underrated combination that you definitely NEED to try!

What is special about this dish?

It is not quite a salad, neither is it really a bowl. It is something inbetween – something really tasty though. What is more, it actually is super simple to make and does not take long. And what is really soecial is the combination of orange and pumpkin. Normally you would probably not combine these two but surprisingly they do taste really good in combination!

In addition to that, we are using the new NENI cabbage with pomegranate seeds in this bowl with just is the dot on the I. This addition adds a lot of flavour, nutrients and crunch while it does not take any additional work or preparation because we can just get it from the supermarket.

Is this dish healthy?

Definitely! This bowl is a bowl full of goodies for you! Where should we start? With the base maybe: the quinoa is loaded with nutrients. In here we have got some protein, fibre, amino acids, vitamins, and and and. You can read more about why quinoa si so healthy in my January Top 5! The rest of the base is spinach or another salad, which not only makes you feel full but also is a great source of vitamins, fibre and water!

The rest of the bowl also has some decent nutritional value: the pumpkin has a solid amount of fibre to keep you full for long as well as several vitamins, including Vitamin A, C, E and Iron, which have shown to improve the immune system. This is great for the colder months ahead of us! In the dressing we can find more vitamin C from the orange, which also will keep your immune system healthy. The pumpkin seeds to top it off are a great source of healthy fats, which are essential for several functions in your body including your brain to work properly.

isn‘t red cabbage a lot of work?

It definitely is more work than just chopping cucumbers. However, we want to keep this dish as simple, easy and quick as possible so we are taking the easy and delicious way out! How? With enjoy by NENI Red Cabbage! You can find it at SPAR in Austria! It is pre-made and ready to eat! I love it in this dish, however you can really add it to everything you like, have it as a salad or a side! It is super tasty, not expensive and a great quick solution to making red cabbage!

How to make this dish?

What is so great about this recipe is that it really does not take long to make. It is best if we start by preparing quinoa and pumpkin since this is what takes the longest to make. The quinoa just needs to be brought to a boil with water and salt and then reduced to a simmer. The pumpkin on the other hand, needs to be cut into about 1cm thick slices and we also need to remove the seeds. The reason for why we cut it into about 1cm thick slices is that those do not take this long to cook! If you prefer otherwise you could also cut them into cubes or half circles or any other shape of your preference! The pumpkin now is tossed in olive oil, salt, pepper and herbs before it can be fried in a pan. Here we do not need any additional oil since the pumpkin has been marinated in olive oil anyway.

While this is cooking, we can start making the dressing for which we just combine some orange juice, olive oil, and vinegar and prepare the remaining ingredients for the bowl. For the yoghurt dip, we can solely combine some greek yoghurt, sour cream and parsley, we can prepare the pomegranate and take the red cabbage out of the fridge. Once the pumpkin and quinoa is done cooking, we can already assemble everything and enjoy it!

Ideal for mealprep!

This salad is great for meal prep! When you keep it in the fridge, it soaks up the flavours of the dressing even more and gets even more delicious! It kind of turns into a tabouleh, which tastes amazing! You can take it to work, to school or uni and it‘ll still taste great after 2-3 days! Plus, you do not need to heat it up!

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Quick Roasted Delicata Squash & Quinoa Salad with enjoy by NENI Red Cabbage

a bowl full of fall goodness, and definitely not your average salad! the combination of warm roasted pumpkin and fresh orange quinoa along with crunchy red cabbage will not only keep you full for long but also satisfied and happy!

Course bowl, lunch, mealprep, Salad
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

For the pumpkin:

  • 1 medium sized delicata squash (about 400g)
  • 2 tbsp olive oil
  • 1 tsp mediterranean dried herbs or oregano
  • salt & pepper

For the rest:

  • 120 g Quinoa
  • 2-3 handful spinach or other salad
  • 50 g sour cream
  • 50 g greek yoghurt
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil
  • 50 ml orange juice (from about 1/2 orange if you are using fresh one)
  • 1 tbsp white wine vinegar
  • 1 package enjoy by NENI Rotkrautsalat mit Granatapfelkerne (red cabbage)
  • pomegranate & pumpkin seeds

How to

  1. Start by adding the quinoa to a pot along with a pinch of salt and twice the amount of water. Bring to a boil, reduce to a simmer and let simmer on medium heat until the liquid is absorbed. Turn down to low heat and let sit for another 5ish minutes until the quinoa is light and fluffy.

  2. In the meantime cut the delicata squash into about 1cm thick rings and remove the seeds. You can leave the skin on if you wash the pumpkin before. Add it to a bowl along with the olive oil, salt, pepper and herbs. Then fry in a pan on medium-high heat for about 4-5 minutes on each side until golden brown and soft.

  3. In the meantime mix the olive oil, white wine vinegar and orange juice and toss it with the quinoa and spinach.

  4. In another bowl combine the greek yoghurt, sour cream, parsley and a little salt to make the dip.

  5. Once the pumpkin is finished, divide the quinoa-spinach mix onto bowls, top with the pumpkin, the dip, fresh pomegranate and pumpkin seeds and enjoy!

I genuinely hope that you will enjoy this recipe as much as we do and have an amazing time cooking!
Enjoy,
Katie // Une Petite Cuisinière

Vegan (!!) Lemon-Teriyaki Shrimpz Stir-Fry Noodles w/ Bell Pepper

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Vegan what?? Vegan Shrimpz! Yes, you read correctly! And no, we are not doing any boring vegan fish alternative here but an incredibly delicious one, that actually tastes like the real deal! To make these Shrimpz taste even more delicious, we are combining them with saucy noodles with a lemony twist and fresh veggies. The combination is a real dream. And trust me, you will miss nothing in here.

I totally understand if this is a bit suspicious to you and you have some worries regarding the taste in a vegan fish alternative. I totally understand it because I have been there too. Nonetheless, I gave Vegan Zeastar Shrimpz a shot and I am super happy I did – because I was totally convinced. All in all I would say that they probably taste somewhere between 85-90% like ‚real‘ Shrimpz. The only difference is that these have a slight lemon flavour to them and are a bit softer texture-wise.

What is special about this dish?

First of all, we have the vegan Shrimpz, which already are very special. If you want to read more about those, skip to the next paragraph. Besides these though, there also are a few other aspects that make this dish kinda special. For example the teriyaki sauce. It is not the regular sweet and salty teriyaki sauce that you get with your favourite takeout dish. In here we are adding fresh lemon juice to the mix, which gives it a surprisingly good and super tasty flavour. It lightens everything up and adds a fresh note.

What is more, this recipe is really incredible versatile! In here the recipe calls for bell peppers and green beans because it is what, in my opinion, goes best with the sauce and the Shrimpz. If you do not happen to have these veggies at home however, you can easily substitute them for other ones like broccoli, carrot, zucchini, asparagus, peas – whatever you can find! Also the protein source can be altered and switched to chicken, tofu, or something else if you wish to do, although it definitely tastes best with these vegan Shrimpz!

Vegan Shrimpz? Really?

Nothing beats some crispy on the outside, soft on the inside, delicious shrimps, right? Well it definitely is a dream tastewise, but after having watched Seaspiracy, you know that fish consumption definitely is not a dream from a sustainability perspective (Seaspiracy is a documentation about the fishing industry and its dramatic consequences). Fortunately, we do not need to destroy our oceans and environment in order to have that delicious shrimp flavour. How so? By opting for vegan fish alternatives like Vegan Zeastar!

I too was a bit suspicious when I prepared the Shrimpz for the first time. Given that, it was twice as surprising that these Shrimpz really resemble the taste of real shrimps very, very well. They are mainly made out of starch, water, soy and lemon, which makes it even more fascinating in my opinion! When you purchase them, they come already covered in breadcrumbs, which not only saves you time and work but also is extra delicious!

Vegan Zeastar offers a variety of other products too, including vegan Sashimi and Calamari, however the shrimpz are my favourite from what I have tried so far. All products also are super easy to prepare, which I believe is amazing!

Where to find them?

In Austria you can find the Vegan Zeastar products, including the Vegan Shrimpz at the SPAR supermarket in the frozen section!

how to make this dish – and how to prepare these shrimpz?

Both are way easier than they may seem at first. To make the stir fry, all it essentially comes down to is to chop the veggies, fry them in a pan, mix the teriyaki sauce, boil the noodles and mix it all together! Really not complicated, is it? Also making the sauce is not complicated since you only need to mix ingredients you probably have at home anyway!

the shrimpz: 3 different ways of making them

The package suggests that you deep fry them. Nevertheless, I tried 3 different version of preparing them and they all turned out to taste equally delicious: deep frying, semi-deep frying and oven baking.

  1. Deep-frying: this is the preparation method the package suggests. To do this we need to add about 4 cm of oil to a pan, enough that the Shrimpz can swim in it. In order to fry them, the oil needs to be super hot. If it is not hot enough, they will only soak up the oil and not turn out crispy. So be patient with heating up the oil and once hot, fry the Shrimpz for about 2 minutes on each side until golden-brown and crispy!
  2. semi-deep frying: for this method less oil is used, only about one centimeter. The remaining process is the same as it is for deep-frying, just that it probably takes about 4 minutes for each side!
  3. oven baking: if you want to go for this method, just drizzle the Shrimpz with oil and bake them at 225°C for 20 minutes, flipping them every 5 minutes

My preferred method definitely is oven baking because 1) it is the easiest to make with the least work, 2) it is the healthiest method since the least fat is used and 3) there is no food waste (when deep frying food, usually most oil is wasted). And really, there barely was any difference in taste. However, deep frying them definitely is the quickest way to prepare them.

Is dish dish healthy?

Yes! Because of its high veggie content, it is loaded with fibre, vitamins and nutrients. The bell peppers are packed with Vitamin C, making sure your immune system stays healthy throughout the cold season. Also the homemade teriyaki sauce definitely is healthier than store bought one since you really know and can decide what goes into it. Plus, the noodles not only give you a very comforting feeling but actually provide carbs, so you stay full of energy!

A MUST MAKE!

No matter whether you are vegan or not, you really need to try this recipe! It tastes SO incredibly delicious, is full of flavour and so easy to make! Definitely a new staple recipe at our house! Also, I can only highly recommend you try these Shrimpz, even, or especially, if you are a non-vegan!

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Vegan Lemon-Teriyaki Shrimpz Stir-Fry Noodles w/ Bell Pepper

These neither are your regular Shrimpz, nor is this your regular stir fry. In the recipe the classic Teriyaki sauce is taken next-level with a lemony twist and the Shrimpz are veganized since we are using Vegan Zeastars Shrimpz. A must make for all vegans and non-vegans!

Course bowl, dinner, lunch, Main Course
Cuisine asian, Chinese
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 3 servings

What you will need

  • 1/2 each red, yellow & orange bell pepper
  • 250 g green beans
  • 250 g rice noodles (glas noodles)
  • 1 clove of garlic
  • 1 thumb-sized piece of ginger
  • 1 tbsp oil
  • one package Vegan Zeastar Lemon Shrimpz
  • oil for frying/ baking

For the teriyaki sauce:

  • 3 tbsp soy sauce
  • 1 tbsp honey or maple
  • 1 tbsp sesame oil
  • juice of 1/2 lemon
  • 2 tsp sriracha or chili sauce

How to

  1. Start by heating up the oven to 225°C. Place the frozen Shrimpz on a baking tray lined with parchment paper and generously drizzle them with oil. Bake them for about 20 minutes, flipping them every 5 minutes.

  2. In the meantime wash and chop the bell peppers into thin strips, cut off the ends of the green beans and half them or chop them into bite-sized pieces. Peel and finely mince the garlic and ginger.

  3. In a pan heat up 2 tbsp of oil and fry the ginger and garlic for about 30 seconds until fragrant before adding in the remaining veggies and sautéing them on high heat for about 2 minutes. Turn down the heat and let them soften for roughly 5-10 minutes.

  4. Bring a pot with water to a boil and prepare the rice noodles according to package instructions. Usually they need to cook around 5 minutes, then drain and rinse them under cold water (so they do not continue to cook).

  5. Mix all ingredients for the sauce and add into the pan with veggies along with the drained noodles and give everything a good mix so it is all combined. Divide onto bowls, top with the prawns and enjoy!

I would love to know how you like this recipe, so feel free to let me know here in the comments or through Intsagram! Have fun cooking!
Enjoy,
Katie // Une Petite Cuisinière

Better Than Your Regular Oriental Loaded Sweet Potato Nachos

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Loaded Nachos with cheese sauce are not what we‘re making any longer…. From now on we‘re leveling up our party snack and are making Loaded Sweet Potato Nachos. Not only healthier but also more delicious and more nutritious. If you haven’t so far given them a shot, it is high time!

We all know that nachos are pretty delicious. However, it is no surprise that they are not very good for us. High in fats, highly processed, loaded with cheese, very few vitamins, and, and, and, … but they are so handy, aren’t they? Yet, it is possible to have some with more nutritional value !

What is special about this dish?

As the name already suggests: these are no regular nachos but instead these are sweet potato nachos. What? Sliced, spiced and baked sweet potato that you can eat with your hands. To make them more fun and more filling, they are topped with various different things – hummus, veggies, salsa, tahini, jalapeños, … ! Personally, I think these toppings work great in combination with the nachos. However, if you prefer different toppings – such as chickpeas, meat, cheese, feta, or whatever comes to your mind – you can totally add these on top! This makes this dish super versatile!

A nutrition-bomb

Contrary to regular nachos, these are packed with nutrients! To start with, the sweet potatoes are incredibly high in fibre, carbs and several vitamins. They will make sure you have a lot of energy for a long time, stay full for long and make sure you stay healthy. Such an amazing, easy-to prepare carb!

the perfect hummus

The sweet potato is not the only source of nutrients though, there are many other! The hummus for example: it is nit only packed with deliciousness but also with several good-for-you‘s! Fibre, plant based protein and healthy, unsaturated fats from the olive oil! You can either make it yourself or buy it! When you gl to the store, just be aware that there is good and not so good hummus (and that makes a huge difference in the meal)! The one I can not only recommend but genuinely LOVE is the one from NENI am Tisch!! In here actually, I am using the new one – the Hummus with Za‘atar, which is even more flavorful than regular hummus and SOO delicious!! In general NENI hummuses are the best in my opinion: they are creamy, rich, authentic and just SO delicious!

what else?

We still are not done with our healthy ingredients. Let‘s move on to the toppings: here you can totally go for whatever you love! Personally I believe the ones in this recipe work great with the oriental flavors – if you though have other preferences, go for it! So, here we have cucumber, tomatoes (both amazing for hydration, vitamins & fibre), jalapeños, parsley (more vitamins), the salsa (healthy, unsaturated fats from the olive oil) & Tahin (more unsaturated, healthy fats). All in all, it is fair to say that these nachos not only are loaded with delicious toppings but also loaded with nutrients!

How to make those nachos?

Since there is no need for deep-frying them, they are super easy to make! All that needs to be done is to slice the sweet potatoes into thin slices, spice them with olive oil and Zata‘ar and bake them. Zata‘ar is an oriental spice mix that works great in this meal – however, if you do not have this at home and cannot find it at the store, you can also spice the sweet potatoes differently, with salz, pepper, chili, paprika & sesame for example! Those now go into the oven and we can focus on making the toppings!

That means, for the hummus we need to just give it a mix, so that the spices are well mixed in. Next, we make the salsa! That means finely chopping the green chilis, parsley & mint and combining it with olive oil and salt! Also, we chop up the tomatoes, cucumber and fresh herbs so they are bite-sized! As soon as the sweet potatoes are done baking, they can already be topped and ultimately enjoyed! That‘s it!

Perfect Party snack!

This recipe definitely is amazing for parties! Why? You can really prepare everything beforehand, just pop the sweet potatoes in the oven right before the guests are here and then serve them while they are warm. Also, you could meal prep them and have them as a cold lunch for school or work – that works great too!! They not only are the perfect party snack but also amazing for meal prep!

If you want to level things up,

then you can totally do so by going crazy with the toppings! Options really are endless! You could for example go ahead and add minced meat or meat substitute on top or roasted chickpeas and feta cheese! If you feel like roasted tofu, add it! Or are you craving chicken strips? Why not add them on top? Same goes for veggies!! Why not adding some corn or avocado on top? This part really is up to you and adds a personal twist to this recipe!

Really, I have to say that I really LOVE this recipe! Not only for parties but also for those Netflix and chill kind of evenings 😉 I hope that you will also love it and have a fun time cooking!

Enjoy,
Katie // Une Petite Cuisinière

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better than your regular oriental loaded sweet potato nachos

regular nachos is nothing we are doing any longer – from now on, we are making loaded sweet potato nachos! imagine those soft sweet potatoes with the tangy hummus, fresh cucumber & tomato and that satisfying tahini drizzle = heaven!

Course Appetizer, Snack
Cuisine oriental
Prep Time 15 Minuten
Cook Time 35 Minuten
Total Time 50 Minuten
Servings 1 tray (for about 2-4 people)

What you will need

  • 2 (medium sized) sweet potatoes
  • 2 tbsp oil
  • 1 tbsp za‘atar

for the toppings*:

  • 1 package NENI am Tisch Hummus with Za‘atar
  • 1/2 cucumber
  • 1 handful tomatoes
  • 1/2 red onion
  • green chili
  • tahini to drizzle

for the green chili salsa (optional but very good):

  • 100 g green chili or green peppers
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • 100 ml olive oil
  • salt & pepper

How to

  1. start by preheating the oven to 200°C. wash the sweet potatoes and chop them into about 1cm thick slices. mix the za‘atar with the oil and toss the sweet potatoes in the mix. lay out on a baking tray and bake for about 25-35 minutes until soft on the inside and crispy and golden on the outside.

  2. in the meantime prepare the toppings. wash and dice the cucumber into bite-sized pieces, half the cherry tomatoes, peel and cut the onion into thin half-rings.

  3. for the salsa, remove the seeds of the green peppers and super finely mince them. also mince the mint and parsley and mix it all together along with the olive oil and salt.

  4. once the sweet potatoes are done baking, top them with the hummus, the different veggies and fruit, the salsa and drizzle some tahin. to finish it off, sprinkle fresh herbs and enjoy!

Notes

*you can really use anything you like and have on hand as a topping – personally I love the combination with these fruits, veggies & hummus, but feel free to add what you love! it can be chickpeas, minced meat, corn, tofu, beans, avocado, whatever you love!