A Throwback To My Vogels Winner


Date:07 Dec 2020

Blog Type:Mini Challenge - Fav Vegie Recipe, Vegetables, Recipes

Here's a throwback and a bit of a laugh for you all. After I posted last night I've been reading your recipes and it reminded me of this little gem of a story so here goes... 

Back in 2014 there was a competition run by Vogels. In a nutshell you basically had to get creative and come up with a recipe using Vogels bread. The top 12 recipes were selected to be served in a cafe that travelled throughout NZ. 

I'm not really sure what made me enter. I guess I was always coming up with my own vegetarian recipes and it sounded like a bit of fun at the time. Anyway, somehow out of all the entries I managed to win myself a spot on their menu. My little creation was 'Moroccan Spiced Pumpkin and Walnut Toast'.

The closest pop up cafe to us in Whangarei was the one down on the Viaduct in Auckland. I received vouchers for the cafe so we went down one weekend. It's a surreal feeling seeing your own recipe on a cafe menu that's for sure! I also won a coffee machine, sandwich press, and a year supply of Vogels bread. Being interviewed and having the local papers publish your toast recipe was definitely an experience too. Who knew you could do so much with toast?! Haha There were some seriously creative people out there. 

I thought I'd share the recipe with you all. Who knows - maybe you're looking for a more exciting way to have that morning piece of toast ;) 

Moroccan Spiced Pumpkin and Walnut Toast


1 piece of Vogels Sunflower and Red Quinoa Bread

Diced pumpkin

Moroccan Seasoning 

1 Tbsp diced red onion 

1 Tbsp chopped walnuts

1 Tbsp of natural yoghurt 

Pumpkin seeds and extra chopped walnuts to garnish 

Plum sauce

Olive oil for roasting 



Sprinkle Moroccan Seasoning over diced pumpkin. Roast in a small amount of olive oil, at 200C for 30 minutes or until they start to brown. Lightly toast sunflower and quinoa bread. Pour a small amount of plum sauce onto the toast and spread with a knife. Add pumpkin pieces. Sprinkle walnuts and red onion over pumpkin. Top with a spoonful of natural yoghurt. Garnish with pumpkin seeds and extra chopped walnuts. Serve. 

Here's the link to the magazine article for anyone who wants a real laugh ;) - https://issuu.com/northernadvocate/docs/savvyaugust2014


A Throwback To My Vogels Winner