We eat too much meat in our house. We have been reducing it over the years but we still don’t have many days a week where we don’t have meat at at least one meal. We don’t eat a lot of red meat, it is usually chicken and sometimes pork if we make a San Chow Bow but otherwise we are chicken lovers. And bacon lovers on a Saturday morning before soccer.
I don’t like a lot of the things you usually find in meat free meals. Mushrooms, Tomatoes, Olives, Eggplant and Zucchini. So for me to find a meal that both hubby and I can agree on and both love, I thought it was worth sharing. We eat this all year round for Lunch or dinner. It is delicious and filling and when we have it, we have it two nights a week so not to waste any ingredients. It works out to be less than $5 per serve so it is a very affordable dinner choice.
This is what we use. But you can shop anywhere you like of course.
We buy a large unsliced loaf of Rye and Spelt Sourdough. We have an amazing bakery where we live that has these daily. It is called Shepherds Bakery. Find a bread you like using and buy that. If you like a seeded bread, get that. If you like white and full wheat, get that. We just limit our wheat intake so we choose this particular blend. It is $7. The bread keeps for 3 days. We eat this meal on a Tuesday and Thursday.
We buy our Goats cheese ($3.99), Bag of Rocket ($2) and Butternut Pumpkin ($1.79) from Aldi. The Cheese and Rocket is always cheaper than the main supermarket chains and the Pumpkin depends on each week.
We buy our pesto ($2) from Coles. it is delicious and also has yummy cashews in it.
Now, The first time we made this, we bought a delicious Pomegranate and caramelised fig Balsamic vinegar from the markets to drizzle over the top. But we haven’t found the same one since. So now we buy a vino cotto that is quite sweet but still yum from Simon Johnson. It is $17 a bottle but we will get 20-25 meals out of it. You find what ever flavour you love. We have tried a few bitter ones which aren’t as pleasant. For us. Maybe you love a bit more tang 🙂
1. Preheat your oven to 180 degrees.
2. Slice your sourdough into nice thick pieces that will still fit in your toaster. 2 slices per person.
3. Cut the pumpkin into slices about 1/2-1cm thick to be able to cover your bread. Depending on the size, this is usually 2 pieces per bread.
4. Add the pieces into a large baking dish so they can lie flat. You can add a little oil and and some butter so they tender up nicely.
5. Bake them in the oven for about 15-20 minutes. Once they are nice and soft but not mushy take them out.
6. While your pumpkin is cooking, combine half the pesto and half the goats cheese together in a bowl and set aside.
7. Start toasting your bread a couple of minutes before you take out the pumpkin.
8. Spread goats cheese and pesto on toast.
9. Add pumpkin.
10. Add Rocket
11. Drizzle Balsamic vinegar.
This meals is also nice cold. I know this because I always end up having to feed the baby and eat the second piece when I emerge!
I hope you try and enjoy this meal. We love it.