When I saw baby graffiti eggplant/aubergines in the shop, I bought them first, then thought of how to use them. I ended up with this recipe. It was quite tasty.
I had some dressing (consisting of papaya, yoghurt, and lemon juice) left over from my salad, so I added maple syrup and used it as a fruit dip.
This has to be one of the prettiest salads I’ve ever made. The dressing was initially a little bland, probably because the papaya wasn’t a very good one. I perked it up with a squeeze of lemon juice and that made all the difference.
It’s an unusual way of enjoying a mix of fruits and vegetables.
To make this, I pan-fried chanterelles in a bit of oil. Meanwhile I cooked the pasta in boiling water along with one toe of garlic, which I later disposed of. The mushrooms are so delicate in taste that any more direct garlic would have overwhelmed them. I added some frozen peas just before draining the pasta. The pasta, together with the peas, were added to the mushrooms, along with salt, pepper, and oat cream. I cooked it until the cream coated the pasta. I topped it with parsley.
This kidney bean and tomato curry is quite simple to make as it requires relatively few ingredients.
This salad contains spinach, cucumber, and roasted peanuts. I used agave syrup in place of honey to make the salad vegan. I found the peanuts were especially tasty due to being cooked with garlic.