Orange Pumpkin Soup

Orange Pumpkin Soup

-1 tablespoon olive oil or sesame oil
-1 medium pumpkin
-2 large leeks cleaned and chopped
-2 onions chopped
-3 medium carrots chopped
-1 small sweet potato
-900ml veggie broth (tetra pack)  I used organic vegetable, you could use chicken for this
-1 tablespoon fresh grated ginger
-2 tablespoons chili powder
-1 cinnamon stick
-1 can coconut milk
-zest and juice of 2 oranges
-salt and pepper to taste

-roasted sesame seeds or roasted almonds to top soup

In a large soup pot on medium heat add oil, onions and leeks.  Cook until they are soft.  While the onions are cooking, gut, chop and peel the pumpkin into small chunks. Peel and dice the carrots and sweet potato.  Once the onions are cooked, add the broth, pumpkin, carrots and sweet potato and allow to come to a boil.  Add the chili powder, cinnamon stick and ginger.  I put probably about 1 teaspoon of fresh pepper in.  Once the veggies are soft add the zest and juices of 2 oranges and the coconut milk.  Allow to simmer.  Purée the soup and top with roasted sesame seeds or almonds seeds.

Eggplant Parmesan

This is my version of eggplant parmesan.  I used almost all organic ingredients from the Leslieville Farmer's market.  I only used two small eggplant and I was able to make almost 2 dishes.

Tomato Sauce

olive oil (1-2 tablespoons)
1 large leek chopped
2 portabello mushrooms
1 green pepper
1 purple pepper (could be red, orange, yellow)
1 zucchini chopped
1 teaspoon chili powder
1 jar of stewed tomatoes
salt and pepper


In a large frying pan add the leeks and olive oil, cook on a medium heat.  Allow the leeks to soften, then add mushrooms.  Stirring frequently.  Once mushrooms are cooked add the zucchini, peppers and chili powder, cook until soft, then add 1 jar of stewed tomatoes.  Allow to cook.

Eggplant Parmesan

2 small eggplants, sliced finely
1 cup flour
3 eggs whisked
2 cups bread crumbs
salt an pepper
3 tablespoons parmesan cheese
Mozzarella Cheese (I used an entire brick)

Slice eggplant and flour both sides. Mix bread crumbs, parmesan cheese and salt and pepper so that the mixture is consistent.  Dip the eggplant in the egg (the egg which has been whisked in a bowl) and coat with the bread crumb mixture.

In a large frying pan add enough olive oil to coat the bottom of the pan and once the oil is warmed add the eggplant.  Add the eggplant until it is browned on both sides.  You can place on paper towels, to absorb some of the oil.  Then place in the bottom of casserole dish cover with tomato sauce and mozzarella cheese and parmesan cheese, and continue the layers and then bake at 350 for 25-30 minutes.  I placed under the broiler until cheese is browned.

I had extra eggplant and no sauce, however I had beautiful heirloom tomatoes.  I salted and peppered the tomatoes and then layered the eggplant with the tomatoes and mozzarella cheese.  So amazing.

Leslieville Market