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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

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!

The Ultimate (vegetarian) Bánh Mi Recipe Anyone Will Love (vegan options)

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Bánh what? Bánh Mi! This vegetarian/ vegan take on the Vietnamese Classic is nothing you would want to miss! Imagine crispy baguette, with a tangy, satisfying, spicy mayo, some super flavorful tofu, crunchy pickled veggies and a whole bunch of freshness! Doesn‘t that sound like something we would all need to bring some summery happiness into these cloudy days?

What is more, this can easily be prepared beforehand (essentially this means marinating the tofu and pickling the veggies) and then the dish is ready in what – 10 minutes probably! Sounds easy, right? Well, it is! And it is SO good!! When I made this, we devoured it, and finished every last crumb, although we already were super super full and happy 🙂

What is special about this dish?

Traditionally, bánh mi is served with pork sausage, cilantro, pickled carrots, radishes and buttery mayonnaise is a short baguette. However, we want to make it a little bit more nutritious and therefore do a few changes. Instead ig pork sausage, we are using marinated and pan-fried tofu. This not only makes this meal vegetarian (and optionally vegan) but also mire nutrient dense and less heavy in fats. What is more, instead of the buttery mayo, we are lightning it up by mixing in some greek yoghurt (in the following paragraph you can read how this is healthier). If you want to make a vegan version of it, you could decide to go for vegan mayo and for a plant based yoghurt instead.

How healthy is this recipe?

In general it can be said that this dish is pretty nutritious, because of the variety of ingredients. The pickled vegetables, that really account for that typical bánh mi flavor, are high in fibre and vitamins. The carrots for example, are a great source of Vitamin C, which helps boost your immune system – great for the colder season ahead!

Besides, the tofu also is high in protein and does contain all amino acids to make it a complete protein (if you want to read more about why tofu is so good for you, click here). And in comparison to traditional bánh mi, which is served with pork, it is considerably lower in saturated fats and higher in fibre. Since we are adding soy sauce to the marinade, the sodium content is rather high, however, you could use low-sodium soy sauce.

The bread is a great source of carbohydrates, providing you energy. It though is not wholegrain and is a simple carb. For more nutritional value, you can simply use whole grain baguette. This then is a complex carbohydrate, causing your blood sugar levels not to spike and keeping you full for longer due to its fibre.

Last but not least we have the mayo. It can be said that without the Mayo it is not really a bánh mi because it gives it this classic spicy and rich flavor. Nonetheless, mayo contains a lot of fats. They for the most prt are unsaturated, which is great for your brain, but too much also is not ideal. Therefore we are lightning this sauce up by mixing the mayo with greek yoghurt and sriracha. The greek yoghurt comes with a decent amount of protein and does not really change the flavor too much! A great way to lighten things up!

Make it vegan!

In case you want to make a vegan version out of this dish, that is super easy! Instead of traditional mayo and greek yoghurt, just use vegan mayo and a plant based yoghurt alternative. The bread should be vegan anyway and regarding the tofu marinade, you could just use vegan fish sauce or leave it out completely! And there you go and have your vegan version of it!

Is it really that simple to make?

Yes, it is! The only things you need to prepare are the tofu and the pickles. For the tofu, all that needs to be done is mixing the different sauces with garlic and ginger and letting the tofu bath in there for a few hours. The longer the better! If you only have one hour, that works too, just be aware that the flavor will not be that intense.

What else needs to be prepared are the pickles, but also those are easy peasy. Here we add some vinegar, rice wine vinegar, water and a little bit of sugar to a pot, bring it to a boil and then pour it over the slices carrots and radish and also just let them chill in the fridge.

Once the preparation is done, the rest is fairly easy. We just need to fry the tofu in the pan for about 2 minutes on each side and then fill the bread with the mayo, the tofu, the herbs, pickles and veggies! And voilà – there you go!

Seriously, I was not kidding when I say that we devoured this dish! It was sooo incredibly flavorful and satisfying and all the ingredients worked together in such great harmony. I cannot think of a reason for why you should not make this – it is just way too delicious!! In case you try this (which you should), I would love to hear how you like it, so feel free to leave a comment or text me on Instagram!

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The Ultimate (vegetarian) Bánh Mi Recipe Anyone Will Love (vegan options)

Step away from your regular sandwich game and take it next level! Crispy baguette filled with spicy, tangy mayo, super flavorful tofu, crunchy pickles and fresh herbs. Every bite is an explosion of flavor in your mouth – plus it is super easy to make!! No excuses not to make it!

Course lunch, Main Course
Cuisine Vietnamese
Prep Time 20 Minuten
Cook Time 10 Minuten
Total Time 30 Minuten
Servings 2 servings

What you will need

  • 1 baguette
  • 2 tbsp mayo
  • 1 tsp sriracha (or more if you wish)
  • 4 tbsp greek yoghurt
  • 1 cucumber
  • cilantro & mint

For the tofu:

  • 200 g tofu
  • 4 tbsp soy sauce
  • 2 tbsp (vegan) fish sauce
  • 1 tbsp sesame oil
  • 1 lime
  • 1 clove garlic
  • 1 thumb-sized piece ginger

Pickles:

  • 1 carrot
  • 1/2 radish
  • 50 ml white wine vinegar
  • 50 ml rice vinegar
  • 50 ml water
  • 1 tsp sugar

How to

  1. To marinate the tofu, finely grate or chop the ginger and garlic and mix with the soy sauce, fish sauce, sesame oil and lime juice. Cut the tofu into about 1/2cm thick and 3x4cm wide pieces, cover in the marinade and let sit for up to 3-4 hours (it also works if you only let them sit for an hour). The longer, the better.

  2. To make the pickles peel carrot and radish and cut into thin sticks. Bring the vinegars, water and sugar to a pot and bring to a boil. Place the carrot and radish in a jar and cover with the vinegar. Let sit for as long as possible – the longer the better.

  3. Once ready to prepare the rest, cut the baguette in two pieces and then cut them in half lengthwise (if you do not cut them through, it is easier to eat them). mix the mayo, greek yoghurt and sriracha and spread the bread with it. Next add the pickles.

  4. Remove the tofu from the marinade and fry it in hot oil for about 2-3 minutes on each side, turn down the heat to medium and pour the remaining sauce over the tofu and let it cook in.

  5. Add the tofu on top of the pickles, next the cucumber and then the herbs. Close the sandwich and enjoy!!

Have fun cooking & enjoy!
Love,
Katie // Une Petite Cuisinière