Combine the olive oil, garlic, and onion in a large nonstick saucepan or cooking pot. Raise the heat to medium-low and sauté the garlic and onion for about 5 minutes. Add the oregano, basil, red pepper flakes, and bell pepper. Raise the heat to medium and sauté for about 5 minutes. Lower the heat slightly if the garlic starts to brown. Add the Portobellos and sauté another 5 minutes. Stir in the chickpeas. Fold in the spinach leaves and lemon juice and heat through for 5 minutes. Stir in the salt and pepper. Serve warm.
Put milk and butter in a pan and let the butter dissolve Then put flour, garlic, onion, parsley, milk and butter mixture in the food processor Combine into a flexible dough Knead the dough and wrap it in foil before you let it rest for 30 minutes Cut into 10 pieces and knead each piece thoroughly Roll up a tortilla Heat the frying pan and brush with oil Bake the tortilla flatbread for about a minute until dark spots are visible
Arrange the coconut mushrooms sauce in the middle, top with roasted cubes of pumpkin. The pumpkin spread north and was common by the time of European exploration, and the seekers of New World took the squash back to Europe with them
Vegan Pumpkin Curry withChickpeas [veg] [v] [gf]. I was pretty pleased with how it turned out. There’s nothing like pumpkin curry finished off with some pumpkin bread, a scoop of pumpkin ice cream and a pumpkin espresso on the side…