Stuffed pumpkins and slice


I originally emphasized this recipe in 2010 and reviewed it last week. So well! You all know by now, I love cookbooks published by themselves. Especially those with a strong point of view, thoughtful design and inspirational recipes. In that spirit, I have an ornament to share with you this afternoon. It's a light little cookbook called Martha Goes Green, created by a friend of three media friends in Melbourne, Australia. The book includes a recipe for these sunflower seeds and spinach slice zucchini slice. Dear muffin fans, you know who you are, they do not disappoint.Pumpkins and slice with sunflower seeds
When I spent a month traveling to New Zealand a few years back, it became clear that New Zealand was the land of muffin A +. Powder, too, but muffins in particular. There were many savory versions to choose from, but my favorites have always been winter squash. If this book is any indication, I suspect Australia may be similar. In any case, these muffins are exactly what I want and remember from this trip. I love the kick of the black pepper here and the cheese mixture. It's not quite pumpkin season here, so that's why I replaced the pumpkin. But really, almost every winter squash will do.

Pumpkins and slice with sunflower seeds
As for the specifications of the book, Martha goes green is a collection of about fifty vegetarian recipes. It is completely shy of 100 pages, wrapped in spiral and printed on recycled paper with inks of vegetable origin. Almost all recipes have been photographed and the book has lyrics with adorable illustrations by Jessica Honey. The recipes have an accessible, accessible atmosphere for them and I have the vegetarian pho, satay curry, stir fried noodles, and lens mushroom mustache meant for the next try. The book doesn't seem to be available anymore (it's been over a decade now), but you can still see some of the recipes here and here on Rosie's site.
Pumpkins and slice with sunflower seeds

Other things to know about these muffins from people who have cooked them in recent years:

Michele says: "I had gone too far, I wanted to let everyone know that they are freezing well and, while this is probably obvious, they should be kept in the fridge, I forgot they were not" regular muffins "in a container on the counter and the cheese went Bad. "Julia remarked," I only had fresh dill instead of parsley and asiaggas in place of parmesan. It was still very tasty. " There is a bunch of other ingredients swap suggestions in the comments along with people reporting back on gluten and vegan versions!