Calling all Gluten-Free Vegetarians

I have spoken about our diet restrictions before, we have to cater for Gluten-Free, Vegetarian, No- seafood and no preservatives / chemicals. If you have something that you cook that you think I might like to try send me an email to laura (at) lilyandme (dot) com (dot) au

I would love to try your dish.

My friend Mandy has sent me this recipe which we will try this week. Thanks for sharing Mandy.

Pumpkin Polenta with spinach and chickpeas
Serves 4

Ingredients:
2 cups polenta
4 cups vegetable stock (I use massel)
2 cups chopped pumpkin (1.5 cm squares)
1 cup non-fat buttermilk (or skim milk)
1/4 cup grated Romano cheese
1 tsp garlic powder
1 tsp salt
1 tsp cumin
1 sprinkle of pepper
1 sprinkle of cinnamon
1 tin chickpeas
1 packet frozen spinach

Directions:
Add chopped pumpkin, polenta and stock in a saucepan and bring to the boil. Cover and cook for 20 mins, stirring occasionally (watch for spitting). Add buttermilk and the grated cheese. Lower heat and stir continuously for about 5 minutes. Add all spices (except cinnamon) and cook for another 5 mins. Next, add spinach, cinnamon and chickpeas, cooking for a final 5 minutes.