Sometimes you need dinner on the table in 20 mins, tops. This is so easy to throw together as the only fresh things you need on hand are mushrooms and fresh parsley – and if you have that growing in your garden – or on your windowsill, even easier! I always have pasta in the pantry, chilli, garlic, lemons and wine in my fridge, so just keep some cashew cream on hand and you’re all set to make this dish.
I used this for a lunch for my PlantPot customers but it was so good I had to write it down for use as quickly as possible again, this time for the family! It was amazingly easy to make without onions or garlic (have to make it that way for a customer) but what was surprising was it was BETTER that way! The flavours of the capsicum, eggplant and zucchini really sing when they don’t have to try so hard! I packaged it up all so quickly too I didn’t get time to take a photo so will have to add one next time!
Core and deseed the capsicum, cut into large chunks – about 12 pieces for each one.
Add to large casserole dish over a low heat with a splash of water or stock, place on the lid.
Meanwhile, slice the eggplants into ½ cm thick – not too thin. Grill them on a sandwich press for a few minutes until softened. Cut each slice into 2-3 pieces and add as you go along to the pot.
Slice the zucchini into large slices – about ¾ to 1cm and add to the pot.
Core the tomatoes and cut each into 8 pieces, add to the pot along with any juices.
Add the canned tomatoes, vinegar, dried herbs and place back on the lid and allow to simmer, stirring occasionally for an hour or so until soft and delicious. Stir in the basil and remove from the heat. Season well.
1 medium Japanese or butternut squash, peeled and cut into large pieces.
1 large carrot, sliced
1-2 tablespoons red curry paste - or to taste (1 is mild, 2 is hot!)
1 litre vegetable stock
½ cup split red lentils
1 cup soy milk, mixed with 1 tsp coconut essence
2 tablespoons lime juice
freshly chopped coriander, yogurt to serve - optional
Saute the pumpkin / squash and carrot with a splash of stock or water in a large heavy bottomed saucepan or casserole until softened, about 10 minutes. Add the curry paste, stir in thoroughly then quickly add the stock and lentils.
Bring to the boil, reduce heat and simmer, covered, until the red lentils have broken down, around 20 minutes.
Stir in the soy and coconut mixture, lime juice and heat through gently. Adjust seasoning, and serve, topped with coriander and / or yogurt if liked.
All the taste of a nori roll without the rolling! Crunchy veg, marinated tofu, edamame beans and avocado, mixed with strips of nori, sesame seeds, dressed with a sushi seasoning and soy sauce. If you love sushi you’ll love this.
200g marinated Japanese flavour tofu, cut into small dice
nori seaweed sheets, cut into small squares or strips
1 avocado, cubed
4 tablespoons sesame seeds
sushi seasoning - vinegar, sugar, mirin blend (I use Obento brand, from the supermarket, or Asian supermarkets would stock a range)
soy sauce or tamari
radish - optional, finely diced
pickled ginger, wasabi, soy sauce - to serve as required
Whilst your rice is cooking, finely dice all the crunchy vegetables (and add whatever others you like) and put set aside. Blanch and pod your edamame beans, and dice the avocado. Toast the sesame seeds in a dry non stick pan, until golden brown.
Once your rice is cooked, tip in to a large bowl and sprinkle generously with the sushi seasoning mix, stirring well to thoroughly incorporate. Taste and add more as required. I used about 8 tablespoons. Add tamari or soy sauce to taste. Once the rice is at room temperature, stir in as much of the vegetable mix as you like, portion out into your serving bowls and decorate the tops with the nori, avocado, edamame beans and sesame. Allow it to cool slightly
Serve alongside pickled ginger, wasabi and extra tamari / soy sauce as desired.