We used to do most of our grocery shopping in the shops in the area, but since the ‘outbreak’ and the ‘lockdown’, it all has been really messed up, with shops packed with people but devoid of food.
Now that most of our fresh food shopping comes from erratic and unpredictable home deliveries, and is complemented with whatever we can find when we venture onto the shops once a week, we’ve had to “change our paradigm”.
Or in other words, instead of going from recipe to ingredients, we’re now going the other way: here’s the ingredients, what can you do with them?
Raw pumpkin and butternut squash seeds are quite unpleasant to eat without cooking. They are too chewy and hard to break down when biting on them, and you end up trying to swallow them whole. Not a good idea when they have a bit of a hard edge if they’re half chewed.
But once you cook them, it makes them nicely brittle and crispy, and it also brings out their deliciousness ?
I wanted something soothing and autumnal like a shepherd’s pie but I was also feeling quite adventurous and experimental, so I ended up with this delicious alternative, which also happens to be vegan ?