freezes

This easy Cilantro Lime Chicken recipe is quick to make and has tons of flavor. &amp;nbsp;Perfect chicken marinade for grilling, baking, or saut&eacute;ing and freezes well, too.

Cilantro Lime Chicken

boneless (skinless chicken breasts)

limes (approx. 4 tbsp. juice, juiced)

tsp cumin

tsp sea salt

tsp black pepper

cayenne pepper

cilantro*

olive oil

Vanya Insull's whole roasted pumpkin soup

butternut pumpkin

onion

garlic, crushed

vegetable stock

To taste salt and cracked black pepper

white bread

Tbsp chopped fresh Italian parsley

tsp cream (optional)

Preheat the oven to 170°C fan bake. Line an oven tray with baking paper.

Place the whole pumpkin on the lined oven tray. Cut the ends off the onion and cut the unpeeled onion in half. Drizzle with 1 tablespoon of the olive oil and place on the tray skin-side down.

Bake for 1 hour 40 minutes or up to 2 hours, depending on the size of your pumpkin. It is cooked when the skin has browned and it is easily pierced with a fork.

To make the croutons, tear the bread into bite-sized chunks and spread out on an oven tray. Drizzle with olive oil, then bake for about 15 minutes until golden.

Once the pumpkin has cooled, peel off and discard the skin. Cut the pumpkin in half and scoop out and discard the seeds. Chop the flesh into large pieces or mash it. Discard the onion skin and coarsely chop the onion.

To make the soup, heat the remaining 1 tablespoon olive oil in a large pot, add the garlic and saute for 1 minute.

Add the onion and cumin to the pot and stir together.

Stir in the pumpkin and stock, bring to a simmer and cook for 5–10 minutes.

Remove from the heat and use a stick blender to puree the soup. Taste and adjust seasonings.

Serve topped with the home-made croutons, parmesan, parsley and a swirl of cream (if using).

herbed vegan ricotta, fabulous in lasagna or stuffed shells, on bread, crackers or salads

Green Cashew-fu Ricotta

cashew cream (see notes)

unfortified nutritional yeast

lemon juice

oz package extra firm

oregano

red pepper flakes (less

basil

kale

salt

black pepper

Tear Tofu into  large chunks and place in food processor, then pulse the tofu into a crumbed ricotta like texture, be careful not to over process. Transfer the crumbed tofu to a large mixing bowl and set aside.

In the emptied food processor, combine unfortified nutritional yeast, basil, kale, lemon juice, red pepper flakes, oregano, salt, and pepper. Process until it looks like dark green pesto. Then, add the cashew cream and process more until it looks like a lighter green colored, creamy pesto.

Transfer the green mixture from the food processor into the bowl of crumbed tofu. Stir the green mixture and crumbed tofu together with a spatula until it is uniformly green.

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Cilantro Lime Chicken

Vanya Insull's whole roasted pumpki...

Green Cashew-fu Ricotta

Top 3 freezes recipes from across the web

The most viewed freezes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cilantro Lime Chicken

Vanya Insull's whole roasted pumpki...

Green Cashew-fu Ricotta

The most viewed freezes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine