I adore roasted vegetables – I have said this before but I can’t get enough of them at the moment. These choices are low fodmap and packed with fibre, really filling and comforting. The spice mix I chose to use was a Japanese mix called Togarashi- a seven spice mix. It is really fiery so if you have IBS and are sensitive to chilli, I would probably give this recipe a miss. Although the mix is suitable for a low fodmap diet. The spices are mixed chilli powder, black & white sesame seed, orange zest, ginger, sichuan pepper and seaweed. Sichuan pepper is contained in Chinese five spice mix which Monash have stated is suitable for the low fodmap diet. Monash is based on the Australian diet and in the UK if you wish to try Chinese five spice check the ingredients – some manufacturers add onion and garlic to their mixes. The manufacturer of this mix is Taste Gourmet Spice Company
some of their mixes are gluten free. The website mentions Paleo and ‘clean’, which I don’t endorse for IBS – but I will forgive them that indiscretion for the fact that some of these mixes are onion and garlic free (I have not had time to check them all so it is worth a further look.) I purchased this mix and I might be tempted to buy more to test for you. I used a flat teaspoon of the mix and it was as hot as I could take – so you could use less if you wish.
Half a small pumpkin
1 tablespoon sesame seeds
1 tablespoon of pinenuts
1 tablespoon of oil
1 flat teaspoon of Togarashi
Peel and chop the vegetables
Add the spice to the oil and mix then rub on to all the surfaces of the vegetables.
Roast in a hot oven for 20 minutes or until the vegetables are soft.
Roast the sesame seeds and pinenuts for a one to two minutes till golden – watch them closely as they can burn easily.
Add the vegetables to a plate and sprinkle with sesame seeds and pinenuts.
A great Halloween treat and posted just in time for you to make for meatless Monday!