Bread with mashed pumpkin, mustard, roasted cabbage, apples and hazelnuts
For a weekend brunch, a small lunch or a snack. I really enjoy these overflowing breads, where lots of flavors and colors mix. Besides, who would have the feeling that they are eating healthy vegetable food?
Main dish, Spread Czech Coconut oil
Ingredients (4 serving):
- sourdough bread
- 750 g Hokkaido pumpkin
- 4 tablespoons coarse grain mustard (if you don't have it, use Dijon in half)
- ½ apple
- 150 g red cabbage
- spices (cinnamon, chili, pepper, cardamom) or gingerbread spice
- coconut oil
- smoked tempeh
- organic hazelnuts
Cut the pumpkin into larger cubes, lightly grease with olive oil and bake for about 20 minutes at 200°C. As soon as the pumpkin is completely soft, take it out of the oven and mash it into a paste with a fork. A few larger pieces are not harmful, but the goal should be a spread that has a creamy consistency and holds the dough. If the pumpkin is drier, add a little water and oil as needed. Stir in coarse mustard and season with salt. Remember that on a slice of bread, the flavors will be a bit subdued, so you can make the spread more pronounced.
Slice the cabbage and cut it into triangles about 5 cm long. Mix with spices, a teaspoon of coconut oil and salt. Put in the oven and bake until crispy.
Cut the apple and tempeh into thin slices.
Spread a thick layer of mashed pumpkin on a slice of toasted bread, decorate with cabbage, tempeh, apple and sprinkle with chopped hazelnuts.
Enjoy your meal!