Stuffed pumpkin with Lupini bean

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A new food stuff again? OMG, not because lupin has already been the the fav of the Egyptian pharaoh and in Europe it has been used from the 12 century! Hildegard von Bingen (healer and philosopher in the 12 century) alias Sybil of the Rhein praised it and highly recommended to people. Then it was forgotten for long time until the WWI when people started to use for culinary purposes: pressed oil from the plants and prepared coffee from the beans.

Because it had a bitter taste farmers cultivated a sweet sort. The most nutritious is the Australian sweet lupin or lupin bean which are high in protein, dietary fiber, and antioxidants, very low in starch and like all legumes, are gluten-free. Lupins can be used to make variety foods both sweet and savory, including everyday meals traditional fermented foods, baked foods and sauces. The European white lupin beans are commonly sold in a salty solution in jars, like olives and pickles and can be eaten with or without the skin. Lupini dishes are most commonly found in Europe, especially in Portugal, Spain (where lupins are known as altramuz), Greece and Italy. They are also common in Brazil and in Egypt. In the latter country lupin is known as termes (in Arabic) and it’s popular street snack after being treated with several soakings of water and then brined. In the Mediterranean countries, they are popularly consumed with beer. In Lebanon, Jordan, Syria and Israel, salty and chilled lupini beans are called termos and are served as part of an aperitif or a snack. The Andean lupin or tarwi was a widespread food in the Incan Empire because of their edible seeds. Lupins were also used by many Native American peoples such as the Yavapai in North America. The seeds are used for different foods, from vegan sausages to lupin-tofu or baking-enhancing lupin flour.

Lupin omlette with zucchini

Ingredients: 300 ml rice, almond milk, 50 gr lupin flour, 75 gr chickpeas flour, 1 tbsp rice starch, salt, 1 bunch of parsley,  2 twigs of fresh rosemary, 2 zucchinis, 1 tbsp butter, 3 tbsp of olive oil, pepper, psyllium powder (help to low high blood cholesterol level and used as a thickener in ice cream and frozen desserts)


1.Mix together milk, lupin flour, chickpeas flour, rice starch, psyllium and make a dollop. Flavor with salt, and finely chopped parsley. Put aside for 15 minutes

2. Meanwhile melt butter in a pan and fry zucchini (cut into small cubes). Add rosemary twigs and pour over flour mixture. Make an omlette. Salt and pepper a bestrew with chopped parsley and it’s ready to be served!

Avocado with lupin seeds

Ingredients: 1 clove of garlic, 2 avocados, 50 gr lupin seeds or powder, lime zest and juice, 2-3 teaspoons of Worchester sauce, 1-2 drizzles of Tabasco, salt

Direction: Peel avocado discard the pit, smash flesh with a fork. Add lupin powder. Salt and pepper to taste, flavor with lemon juice. For more aromas give 1-2 drizzles of Tabasco and Worcester sauce.


Baked pumpkin with lupin bean

The smoky grilled pepper passport for a flavor trip to the Greek Isles.

Ingredients: 1 butternut pumpkin, 6 tbsp olive oil, 1 red pepper, 150 gr lupin seeds (in jar or salted) kidney bean, 1 red onion, salt, pepper, caraway seeds, garam massala, wild basil leaves, 1 tbsp lupin flocks, some flower for decoration

Direction: Preheat oven for 180 Celsius/Gas mark 6. Hollow pumpkin, discard seeds and put aside. Lightly sprinkle hollowed pumpkin with salt and pepper. Mix together the olive oil, balsamic vinegar and lemon juice and brush the pumpkin. Heat the broiler or grill pan and let it bake for 15-to 20 minutes.

Meanwhile grill the pepper and red onion, flavor with salt, pepper and caraway seeds or powder and garam massala. Add kidney bean to veggies and scatter with lupin flocks. Fill with this the grilled pumpkin and decorate with edible flowers!




One thought on “Stuffed pumpkin with Lupini bean

    Bottomless Stomach said:
    July 14, 2017 at 6:23 am

    Stunning recipe!! I love lupini beans. Cheers!

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