recipes
I quite like my ratatouille. Saute finely sliced onion, tomato,
aubergene (eggplant), courgette(zuchini) and yellow pepper in a little olive oil at very low temperature for as long as it takes for them all to go soft ~30 minutes. Add generous quantities of mixed dried herbs and freshly ground black pepper either during or after cooking. They are what 'makes the dish'. You can add a little water if necessary but it shouldn't be. I normally serve with brown rice or barley and greens. Another dish I like is nut roast. Saute a selection of vegetables; onions, garlic, tomatoes, mushrooms, sweetcorn, carrots and mixed beansprouts, parsnips and aubergenes, spinach, and pre-soaked arame or hijiki are all examples of vegetables that work reasonably well. Stir in a little flour. I usually use a mixture of toasted soya and wholewheat. Slowly add some water while constantly stirring to avoid lumps. Remove from the heat. Then grind some nuts and/or seeds (eg hazels almonds, cashews, sesame, sunflower, pumpkin). Add breadcrumbs, and if desired soya source and/or dried herbs. To give an idea of balance the recipe I adapted this from had 3tbs oil, 3 portions of vegetables, 1/2 cup flour and 2/3 cup water 2/3 cup water, 1tbs soya source, 1 1/2 cups of nuts and, 1 1/2 cups breadcrumbs. I like to use relatively more vegetables, relatively less flour and water and as little oil as I can get away with. Bake in a bread tin or pie dish for ~45minutes to 1 hour at gas mark 4 (180C). I recommend roast potatoes and lightly steamed brocolli as good accompaniments. |
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