July rambles: turmeric, tahini and turning orange.

It’s been a while in between posts. A long, but super quick while it seems. Right now I’m just wanting to share with you the things that are happening in my kitchen right now. If you follow me on Instagram, you’ll see tahini, turmeric, eggs, and plenty of green and orange vegetables. Continue reading

Roast pumpkin, lentil & ricotta pie.

Today I’m going to share with the you the pie recipe featured in my previous post.

Not only is this pie delicious, but it is high fibre and contains four serves of vegies per serve!

There is definitely room for experimentation with this pie. I would love to see and hear about your time making this fabulous pie. Feel free to email me, tag @emmajstubbs or share it on my facebook page.

Roast Pumpkin, Lentil & Ricotta Pie

Adapted from the Australian Healthy Food Guide, May 2014, Page 26

Serves: 4


500g Pumpkin, peeled, seeded & diced

1 medium red capsicum, seeded & diced

1 medium red onion, peeled & cut into wedges

1 tsp Moroccan seasoning

1 punnet cherry tomatoes, halved

1 tin (400g) no-added-salt lentils, rinsed & drained

1/2 cup (~115g) reduced-fat ricotta

2 sheets (depends on your pie dish) reduced fat shortcrust pastry, just thawed

1 egg white, lightly beaten


1. Preheat oven to 200°C. Line baking tray with baking paper and place pumpkin, capsicumonion on tray. Spray vegies with olive oil and sprinkle Moroccan seasoning. Roast veg for 25 minutes/until tender. Set aside to cool.

2. Place roast vege, tomato, lentils ricotta into large bowl & combine gently.

3. Line pie dish with pastry and place filling in. Brush edges with egg white.

4. Place the pie into the oven and bake for 45 minutes, or until pastry is crisp and golden.

5. Serve and devour.

(A simple green salad or a side of beans works well with this pie)

Enjoy xo