I really liked the sprouted mung beans I made recently, so I did the same with moth bean. This time I used mango powder instead of tamarind.
Monthly Archives: March 2018
To make this dish, I put 2 cloves of garlic, some ginger, the white part of a spring onion and a whole dried chilli pepper in a bowl. I heated oil in a wok and poured the oil over the spices.
I then put the wok back on the heat and added two chopped king oyster mushrooms and one chopped aubergine/eggplant. I added vegetable stock and braised it with a lid on until the vegetables were cooked. After that I removed the lid and let the remaining liquid evaporate.
I removed it from the heat, added a little soy sauce, the oil which the spices cooked in, and the green part of the spring onion. Chilli oil can be added as well, if additional seasoning is needed.
You can find the recipe here. I thought this was quite tasty.
I replaced the cream with oat cream and left out the butter to make this recipe vegan. Oat cream is a bit thinner than double cream, so less should be used. I didn’t care for this very much; I prefer celeriac to turnips.
Here’s the recipe. I used chopped large tomatoes in place of cherry tomatoes, and I used less rice than the recipe called for.
I made this for lunch one day. I used chestnut mushrooms and cut them instead of using button mushrooms.
I didn’t follow the recipe, as usual. I simmered the celery, garlic and spinach together with the lentils for a while, because I like them well-cooked. The lettuce, however, I only wilted. I also let it cool completely before blending it, because it is safer to blend that way, and I was making it in advance for lunch anyway.
This green soup looks very much like the other green soups I’ve made in recent weeks – broccoli stalk soup, pea parsley soup, and greens soup – but each has a distinct flavour.
Here’s the recipe I used. The nice thing about this soup is that it can be easily transported to work, and prepared with just boiling water.
From the bottom to the top, the layers are: chilli-miso paste, spinach, vermicelli, chilli, peas, purple carrot, spring onion, sesame seeds, coriander leaves and lime.