Aubergines
VEGAN BASIL PESTO and 2 BONUS RECIPES
21/05/15 14:24
VEGAN BASIL PESTO and 2 BONUS RECIPES
It’s the annual Vegetarian Week and people may be choosing to transition to vegetarian or vegan diets. When done right, eating the plant based way can do wonders for person’s health.
The key in a successful transition to a plant based diet is to focus on all the wonderful foods you can have rather than mourning those you have lost. What about cauliflower buffallo wings, cashew nut cheese, or homemade plant strong parmesan made out of nutritional yeast flakes and nuts? All these come pretty close to the real thing. And some, I think, taste even better.
Yesterday I went to a business lunch and ended up with one of the most tasteless vegan dishes I had in a long time. On the menu it sounded reasonable, stuffed pepper with roasted vegetables and herby couscous with a side salad. The reality was different. The couscous was overcooked, bland, flavoured poorly with herbs of the dried variety. The roasted vegetables were far and few between I did struggle to taste them. The pepper itself was undercooked. I was very happy that I didn’t end up with a green pepper and felt sorry for those who did. The only saving grace was the bottle of balsamic vinegar brought as a dressing for our side salad (the usual lettuce, tomato, onion, cucumber - yawn!), I wasn’t the only person who splashed it onto the meal to add some flavour. This is the type of meal that will never make people consider becoming vegetarian or vegan.
Why is it so hard for some chefs to make a decent vegan meal? Surely, with a little imagination, you can halve the peppers lengthways, roast them till soft, stuff them with couscous bursting with roasted veggies, chickpeas and lots of fresh herbs. What about toasted pine nuts to top it all of? How about a lush zingy dressing or a tomato sauce spiced with Moroccan spices to go with it??? Vegans and vegetarians don’t want their dish to be an afterthought, we want flavour!
My pesto recipe is full of flavour and I am giving you two different recipes to use it in :)
VEGAN BASIL PESTO
2 cups basil pesto leaves, packed (you can also use parsley, or half and half)
2 cloves garlic, chopped
3 Tbs nutritional yeast
1/2 cup (50g) pine nuts ( walnuts or pistachios work well too)
juice of half lemon
5 Tbs extra virgin olive oil (best quality)
salt to taste
Place all ingredients into a food processor or a blender and process till combined. Add more olive oil if the pesto is too thick.
ROASTED VEGETABLE CIABBATA WITH PESTO
I don’t buy the commercial oil sprays, I have a Pampered Chef oil pump and use my own, good quality oil in it. No added rubbish.
3 bel peppers (red, orange, yellow)
1 large aubergine (eggplant)
olive oil (in spray bottle)
10 sun dried tomatoes
1 ciabbata loaf
vegan basil pesto above
IMG_7795
When making the above recipe I used 2 aubergines and found myself with slices from one left over. There was also 2 tbs worth of pesto. This is what I made for lunch with these leftovers. It was delicious and I will be making a large dish for the whole family soon!
AUBERGINE, TOMATO AND PESTO BAKE FOR ONE
1 aubergine, sliced and slices grilled (see above)
2 tbs vegan pesto
1 tin of crushed tomatoes (or passata)
6 sliced olives, sliced
It’s the annual Vegetarian Week and people may be choosing to transition to vegetarian or vegan diets. When done right, eating the plant based way can do wonders for person’s health.
The key in a successful transition to a plant based diet is to focus on all the wonderful foods you can have rather than mourning those you have lost. What about cauliflower buffallo wings, cashew nut cheese, or homemade plant strong parmesan made out of nutritional yeast flakes and nuts? All these come pretty close to the real thing. And some, I think, taste even better.
Yesterday I went to a business lunch and ended up with one of the most tasteless vegan dishes I had in a long time. On the menu it sounded reasonable, stuffed pepper with roasted vegetables and herby couscous with a side salad. The reality was different. The couscous was overcooked, bland, flavoured poorly with herbs of the dried variety. The roasted vegetables were far and few between I did struggle to taste them. The pepper itself was undercooked. I was very happy that I didn’t end up with a green pepper and felt sorry for those who did. The only saving grace was the bottle of balsamic vinegar brought as a dressing for our side salad (the usual lettuce, tomato, onion, cucumber - yawn!), I wasn’t the only person who splashed it onto the meal to add some flavour. This is the type of meal that will never make people consider becoming vegetarian or vegan.
Why is it so hard for some chefs to make a decent vegan meal? Surely, with a little imagination, you can halve the peppers lengthways, roast them till soft, stuff them with couscous bursting with roasted veggies, chickpeas and lots of fresh herbs. What about toasted pine nuts to top it all of? How about a lush zingy dressing or a tomato sauce spiced with Moroccan spices to go with it??? Vegans and vegetarians don’t want their dish to be an afterthought, we want flavour!
My pesto recipe is full of flavour and I am giving you two different recipes to use it in :)
VEGAN BASIL PESTO
2 cups basil pesto leaves, packed (you can also use parsley, or half and half)
2 cloves garlic, chopped
3 Tbs nutritional yeast
1/2 cup (50g) pine nuts ( walnuts or pistachios work well too)
juice of half lemon
5 Tbs extra virgin olive oil (best quality)
salt to taste
Place all ingredients into a food processor or a blender and process till combined. Add more olive oil if the pesto is too thick.
ROASTED VEGETABLE CIABBATA WITH PESTO
I don’t buy the commercial oil sprays, I have a Pampered Chef oil pump and use my own, good quality oil in it. No added rubbish.
3 bel peppers (red, orange, yellow)
1 large aubergine (eggplant)
olive oil (in spray bottle)
10 sun dried tomatoes
1 ciabbata loaf
vegan basil pesto above
IMG_7795
- Preheat oven to 220C. Line a baking tray or dish with parchment paper. Pierce the peppers with a knife in few places (to prevent them from exploding), place on the tray and bake till the skin is blistered all over (turn halfway through) about 30-40min. Place the peppers in a glass bowl, cover the bowl with cling film and let the peppers steam, this will make it easier to peel them. When cooled peel off the skin, remove the core and seeds. Best done under running water. Tear into large pieces.
- Slice the aubergine into thin round slices, about half centimetre thick. Preheat a griddle pan. Spray the aubergine slices with olive oil on both sides, grill on both sides till the aubergine is cooked through (it should be easy to pierce with a fork). Set aside.
- To make the giant sub sandwich halve the ciabbata lengthways. Spread the inside of both ciabbata halves with the pesto, be generous (I was left with about 2 Tbs of the above recipe after doing this).
- First cover the bottom half of ciabbata with a layer of aubergine slices, than add a layer of pepper pieces. Next layer is the sun-dried tomatoes, than peppers and lastly the remaining aubergine slices. Top with the other ciabbata half.
- Wrap the whole sandwich tightly in a cling film and refrigerate for at least half hour.
- When ready to eat, unwrap the sandwich and cut into individual portions.
- PS: There is no tidy way of eating it. Have a napkin on hand.
When making the above recipe I used 2 aubergines and found myself with slices from one left over. There was also 2 tbs worth of pesto. This is what I made for lunch with these leftovers. It was delicious and I will be making a large dish for the whole family soon!
AUBERGINE, TOMATO AND PESTO BAKE FOR ONE
1 aubergine, sliced and slices grilled (see above)
2 tbs vegan pesto
1 tin of crushed tomatoes (or passata)
6 sliced olives, sliced
- Preheat the oven to 180C.
- In a small baking dish, place couple tablespoons of the crushed tomatoes. Sandwich the aubergine slices with the pesto.
- Make a layer of the aubergine pesto slices, cover with half the tin tomatoes, scatter with olive slices. Next repeat with rest of aubergine slices and top with the remaining tomatoes and olives. Season between laters.
- Bake for 30 minutes.
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CURRY LAKSA WITH BABY AUBERGINES AND TOFU
01/07/13 20:20
CURRY LAKSA WITH BABY AUBERGINES AND TOFU
Today I met up with friends for lunch. They chose Wagamama, a pan Asian noodle place. I have eaten there a few times so had no worries.
First the waiter forgot my miso soup and pickles, he just brought my main dish straight away. I started to eat it and after getting through about a third I discovered an alien (to me) food. OK I admit I first thought this was an oyster mushroom but at a closer look I recognized from my distant memory this was indeed a good sized piece of chicken.
I returned the dish, expressing my disgust. They apologised and quickly made a new portion of my noodles. They also finally brought my (luke warm) miso soup and even offered a free dessert. I ended up paying only for my fresh blueberry apple and ginger juice. Still I felt disappointed.
Everybody makes mistakes we are only humans. However if this was a peanut in a dish of somebody who has severe nut allergy or some breadcrumbs in a coeliacs dinner we would call it serious. This could be a life and death situation. Of course I won’t suffer an anaphylactic shock should I put this piece of chicken in my mouth. I just like to receive what I ordered, I have a reason (actually reasons) why I am a veggie and I would like eateries to be more respectful. Not so long ago at Yo Sushi I saw a piece of breaded tofu being sliced on the same chopping board with the same knife as the breaded chicken. Is it carelessness or ignorance? Attention to detail makes a big difference.
no chicken in these noodles :)
CURRY LAKSA WITH BABY AUBERGINES AND TOFU
This is my take on laksa. It is a lot thicker than laksa should be, but that can be remedied by adding a bit more water. Thicker sauce makes it very comforting and thats how I like it.
I was cautious and added just one chilli pepper but regretted it later, it could have done with at least 2. Of course it depends on the type of chillies you have and your "heat resistance".
serves 4
laksa paste
ingredients:
paste
1/2cup macadamia nuts
2 stalks of lemongrass, outer leaves peeled, coarsely chopped
1-3 red chillies, coarsely chopped
3 cloves of garlic, coarsely cut
1 bunch of coriander (about 2 cups)
1 inch of fresh turmeric root (or 1 tsp dried turmeric), peeled and sliced
1 inch ginger rood or galangal, peeled and sliced
2 large banana shallots
16-20 baby aubergines
1 1/2 tbs rapeseed or coconut oil
250g (9-100z) firm tofu, cut into bite size pieces
1 tin coconut milk
500ml (2 cups) of water
1 Tbs tamari
1 tsp coconut nectar sugar
10 kafir lime leaves
1-2 limes
fresh coriander for garnish
1 red chilli
250g (9oz) rice noodles,medium thickness.
baby aubergines
Today I met up with friends for lunch. They chose Wagamama, a pan Asian noodle place. I have eaten there a few times so had no worries.
First the waiter forgot my miso soup and pickles, he just brought my main dish straight away. I started to eat it and after getting through about a third I discovered an alien (to me) food. OK I admit I first thought this was an oyster mushroom but at a closer look I recognized from my distant memory this was indeed a good sized piece of chicken.
I returned the dish, expressing my disgust. They apologised and quickly made a new portion of my noodles. They also finally brought my (luke warm) miso soup and even offered a free dessert. I ended up paying only for my fresh blueberry apple and ginger juice. Still I felt disappointed.
Everybody makes mistakes we are only humans. However if this was a peanut in a dish of somebody who has severe nut allergy or some breadcrumbs in a coeliacs dinner we would call it serious. This could be a life and death situation. Of course I won’t suffer an anaphylactic shock should I put this piece of chicken in my mouth. I just like to receive what I ordered, I have a reason (actually reasons) why I am a veggie and I would like eateries to be more respectful. Not so long ago at Yo Sushi I saw a piece of breaded tofu being sliced on the same chopping board with the same knife as the breaded chicken. Is it carelessness or ignorance? Attention to detail makes a big difference.
no chicken in these noodles :)
CURRY LAKSA WITH BABY AUBERGINES AND TOFU
This is my take on laksa. It is a lot thicker than laksa should be, but that can be remedied by adding a bit more water. Thicker sauce makes it very comforting and thats how I like it.
I was cautious and added just one chilli pepper but regretted it later, it could have done with at least 2. Of course it depends on the type of chillies you have and your "heat resistance".
serves 4
laksa paste
ingredients:
paste
1/2cup macadamia nuts
2 stalks of lemongrass, outer leaves peeled, coarsely chopped
1-3 red chillies, coarsely chopped
3 cloves of garlic, coarsely cut
1 bunch of coriander (about 2 cups)
1 inch of fresh turmeric root (or 1 tsp dried turmeric), peeled and sliced
1 inch ginger rood or galangal, peeled and sliced
2 large banana shallots
16-20 baby aubergines
1 1/2 tbs rapeseed or coconut oil
250g (9-100z) firm tofu, cut into bite size pieces
1 tin coconut milk
500ml (2 cups) of water
1 Tbs tamari
1 tsp coconut nectar sugar
10 kafir lime leaves
1-2 limes
fresh coriander for garnish
1 red chilli
250g (9oz) rice noodles,medium thickness.
baby aubergines
- First make the paste. Place all the ingredients into a blender or a food processor. Blend to a coarse paste. You will have to stop and scrape the sides few times. Set aside.
- Cut of the stalks of the baby aubergines, halve them and place into a roasting dish. Add 1 tbs of oil and mix well. If using coconut oil you should melt it first. Roast the aubergine in a 200C oven for 20 minutes.
- In a large wok heat the remaining 1/2tbs of oil. Add all the paste and cook gently for 2 minutes.
- Next add the coconut milk, water, tamari sauce, coconut sugar, kafir lime leaves and simmer for 10 minutes.
- Meanwhile prepare the noodles. Soak them in just boiled water for 10minutes. Drain and rinse with cold water.
- Next add the roasted aubergines, and tofu into the wok. Simmer for 5-10 minutes.
- Add the rice noodles into the wok and let just heat through.
- Add lime juice and salt to taste.
- Serve topped with coriander and sliced chillies and some lime wedges.
NOT SO TRADITIONAL BABA GHANOUJ
17/04/13 21:54
NOT SO TRADITIONAL BABA GHANOUJ
When I was little, probably the age my daughter is now, my grandmother brought home a couple of aubergines (aka eggplants). This was the first time we met, me and aubergine of course. My grandmother did what all Czech people do to vegetables, she breaded it and fried it, schnitzel style. I remember not really enjoying the aubergine.
That night, I had a dream, you might call it a nightmare (it was for a seven year old girl). In this dream I was chased by a gigantic aubergine. Yes you can laugh but this traumatic experience caused me not to eat aubergines for many years (or maybe it was the fact that I didn’t enjoy it?).
Many years later, in my 20’s, I had an aubergine again and I have never looked back. It is definitely the vegetable I would take with me onto a dessert island. It is incredibly versatile, an amazing base for many veggie meals, it feels and taste substantial. If cooked properly it is beautifully silky and takes on all the flavors it has been cooked with.
It is very easy to cook aubergines wrong, I have been served undercooked inedible aubergines in restaurants (and I always let them know!). Don’t serve an aubergine unless it is squashed easily under very little pressure with a wooden spoon or a fork. It needs to be melt in your mouth, soft and silky.
Here is one of my favorite aubergine recipes, baba ghanouj (or baba ghanoush). It is popular in many Middle Eastern countries, you can find it in Syria, Lebanon, Jordan, Israel and via Turkey even in Bulgaria. Traditionally this recipe is made with lashings of olive oil, but I love my oil free version. If you really wish you can always drizzle a bit of good quality extra virgin olive oil over the top to make it more authentic.
Baba ghanouj is perfect for a mezze meal, light lunch or just as a dip with some pitta chips and a nice glass of wine. I believe this is a recipe to serve to an aubergine hater, just don’t divulge the main ingredient.
NOT SO TRADITIONAL BABA GHANOUJ
ingredients
2 aubergines (medium to large)
1 Tbs tahini
juice of 1 lemon (or to taste)
1 clove garlic, crushed
salt
handful of parsley, finely chopped
method
When I was little, probably the age my daughter is now, my grandmother brought home a couple of aubergines (aka eggplants). This was the first time we met, me and aubergine of course. My grandmother did what all Czech people do to vegetables, she breaded it and fried it, schnitzel style. I remember not really enjoying the aubergine.
That night, I had a dream, you might call it a nightmare (it was for a seven year old girl). In this dream I was chased by a gigantic aubergine. Yes you can laugh but this traumatic experience caused me not to eat aubergines for many years (or maybe it was the fact that I didn’t enjoy it?).
Many years later, in my 20’s, I had an aubergine again and I have never looked back. It is definitely the vegetable I would take with me onto a dessert island. It is incredibly versatile, an amazing base for many veggie meals, it feels and taste substantial. If cooked properly it is beautifully silky and takes on all the flavors it has been cooked with.
It is very easy to cook aubergines wrong, I have been served undercooked inedible aubergines in restaurants (and I always let them know!). Don’t serve an aubergine unless it is squashed easily under very little pressure with a wooden spoon or a fork. It needs to be melt in your mouth, soft and silky.
Here is one of my favorite aubergine recipes, baba ghanouj (or baba ghanoush). It is popular in many Middle Eastern countries, you can find it in Syria, Lebanon, Jordan, Israel and via Turkey even in Bulgaria. Traditionally this recipe is made with lashings of olive oil, but I love my oil free version. If you really wish you can always drizzle a bit of good quality extra virgin olive oil over the top to make it more authentic.
Baba ghanouj is perfect for a mezze meal, light lunch or just as a dip with some pitta chips and a nice glass of wine. I believe this is a recipe to serve to an aubergine hater, just don’t divulge the main ingredient.
NOT SO TRADITIONAL BABA GHANOUJ
ingredients
2 aubergines (medium to large)
1 Tbs tahini
juice of 1 lemon (or to taste)
1 clove garlic, crushed
salt
handful of parsley, finely chopped
method
- First prepare the aubergine. Leave the aubergines whole just prick several times with a point of a sharp knife (this will prevent any possible explosions). If you are using a grill (broiler) preheat it to its highest setting, place aubergine onto a aluminium foil lined baking tray and place the aubergine about 1 inch away from the grill. You can also use your gas hob, place the aubergine straight over the flames. I do prefer the grill method, you get a more evenly cooked aubergine.
- Turn the aubergines often and cooked until the aubergine collapses. Feel the aubergine using tongs, it should feel very soft when squeezed gently. The skin should be charred. Under the grill it should take about 20-30min.
- Let the aubergine cool.
- When the aubergine has cooled down, slit the skin down lengthways and scoop the soft flesh out, discard the skin. Place the flesh into a food processor.
- Add the tahini and garlic and process until you get a puree with still few chunks left in it (no baby food).
- Add the lemon and salt to taste and chopped parsley. Place in a serving bowl.
- If you really have to you can drizzle some olive oil, but other great toppings are cumin, pomegranate seeds, pine nuts or paprika.
- Enjoy!
ROASTED VEGETABLES, SPICED CHICKPEAS AND CASHEW CORIANDER SAUCE
20/03/13 13:10
ROASTED VEGETABLES, SPICED CHICKPEAS AND CASHEW CORIANDER SAUCE
Yesterday I watched BBC program about insect eating. Stefan Gates, the culinary globetrotter, explored the idea whether insect eating could save the world. We are all aware that the worldwide meat demand is becoming rather insatiable. In addition to the meat centric Western diets, new emerging economies are abandoning traditional ways of eating and consume more and more meat. We are faced with rising prices and incredible cost to the environment. Insects on the other hand are plentiful (in warmer climates), cheap, low methane producers, high in protein and apparently tasty. Insect farming would definitely be better for the environment than cattle farming.
Stefan in another BBC report tried to convince some students (yes they will try anything once!) to sample his meal worm burgers. He added nuts, vegetables and spices... he basically made a veggie burger with the addition of some ground up meal worms. Needles to say students didn’t think insect eating will become the next big thing in our restaurants.
Do we really need to find more animal protein sources? It is easy to get enough protein in our diet from plants. No need to bite on insect shells, ant eggs or grinding worms into burgers. And no, the though of tarantula bottom tasting very creamy (as the Cambodian children described it) is not appealing at all. I will stick to my veggie diet :)
ROASTED VEGETABLES, SPICED CHICKPEAS AND CASHEW CORIANDER SAUCE
There are a few steps in this recipe but it is worth it. Great dinner party dish.
Serves 4
ingredients
roasted veggies
2 red pepper
2 medium parsnips
2 sweet potatoes
2 onions
2 aubergines
1/2 tbs rapeseed oil
spiced chickpeas
2 garlic cloves, finely chopped
1 red chilli pepper, finely chopped
1/2tsp turmeric
1 tsp garam massala
2 tomatoes, peeled, deseeded and diced
1/2 c water
2 tin of chickpeas, drained
lemon juice to taste
salt to taste
cashew coriander sauce
1 cup cashews (soaked for at least 30min and drained)
60-90ml (1/4-1/3 cup) water
1/2 tsp dried garlic powder
1 tsp dried onion powder
juice of 1/2 lemon
3 tbs fresh coriander, finely chopped
250ml (1 cup) couscous
method
Yesterday I watched BBC program about insect eating. Stefan Gates, the culinary globetrotter, explored the idea whether insect eating could save the world. We are all aware that the worldwide meat demand is becoming rather insatiable. In addition to the meat centric Western diets, new emerging economies are abandoning traditional ways of eating and consume more and more meat. We are faced with rising prices and incredible cost to the environment. Insects on the other hand are plentiful (in warmer climates), cheap, low methane producers, high in protein and apparently tasty. Insect farming would definitely be better for the environment than cattle farming.
Stefan in another BBC report tried to convince some students (yes they will try anything once!) to sample his meal worm burgers. He added nuts, vegetables and spices... he basically made a veggie burger with the addition of some ground up meal worms. Needles to say students didn’t think insect eating will become the next big thing in our restaurants.
Do we really need to find more animal protein sources? It is easy to get enough protein in our diet from plants. No need to bite on insect shells, ant eggs or grinding worms into burgers. And no, the though of tarantula bottom tasting very creamy (as the Cambodian children described it) is not appealing at all. I will stick to my veggie diet :)
ROASTED VEGETABLES, SPICED CHICKPEAS AND CASHEW CORIANDER SAUCE
There are a few steps in this recipe but it is worth it. Great dinner party dish.
Serves 4
ingredients
roasted veggies
2 red pepper
2 medium parsnips
2 sweet potatoes
2 onions
2 aubergines
1/2 tbs rapeseed oil
spiced chickpeas
2 garlic cloves, finely chopped
1 red chilli pepper, finely chopped
1/2tsp turmeric
1 tsp garam massala
2 tomatoes, peeled, deseeded and diced
1/2 c water
2 tin of chickpeas, drained
lemon juice to taste
salt to taste
cashew coriander sauce
1 cup cashews (soaked for at least 30min and drained)
60-90ml (1/4-1/3 cup) water
1/2 tsp dried garlic powder
1 tsp dried onion powder
juice of 1/2 lemon
3 tbs fresh coriander, finely chopped
250ml (1 cup) couscous
method
- Cut up all the vegetables into bite size pieces place onto a roasting tray, mix with the 1/2 of oil and roast at a 200C oven for about 30-40 min or until all vegetables are cook through and start to caramelise
- While the vegetables are roasting make the spiced chickpeas. In a medium saucepan heat about couple tablespoons water, add the garlic and chilli and cooked till softened, adding more water if needed.
- Next add the turmeric and garam masala. Cook briefly for about 30seconds.
- Add the tomatoes to the spices and cook for about 5 minutes until they become soft and pulpy.
- Next add water and the chickpeas. Simmer for the rest of the cooking time of the vegetables, about 20min. Add lemon juice to taste just before serving.
- Prepare the couscous. Put the couscous in a large bowl, pour just boiled water over it, the water should cover the chickpeas by 1 cm. Cover with cling film and let it sit until the rest is finished.
- Finally prepare the sauce, put cashews, water, garlic powder, onion powder, lemon juice and process till smooth. Add in the chopped coriander.
ROASTED AUBERGINE AND PEPPER DIP/SAUCE
16/03/13 15:34
ROASTED AUBERGINE AND PEPPER DIP/SAUCE
Last night we were watching the Red Nose Day on TV, amazing amount of money was raised for some very worthy causes. All of the stories of the people in need, whether in Africa or the UK, are truly heartbreaking. An African woman died from AIDS leaving behind her HIV positive daughter. The medicine she was supposed to take to keep her alive cannot be taken on empty stomach as it can be too toxic. She gave up her share of food so her daughter had enough to take her medicine thus condemning herself to a premature death.
Today walking through the town we came across a Mexican restaurant serving a 3 pound burrito. It may not be as big as those on Man V Food but still nobody needs to eat this much in one sitting (not even for a lousy T-shirt). See the disparity? Something is seriously wrong with this picture.
The sad thing is that the type and amounts of food people in the Western world eat today can result (and it sure does) in chronic diseases and an early death. Not to mention the destruction of the environment. I couldn’t believe that I read in the today’s Daily Mail article about king prawn production in Thailand. To keep up with the demand from the Western world, man groves in Thailand have been destroyed to be converted into prawn pools. Fishing for the prawn feed destroys the marine life. The workmen, trafficked from poorer countries, work in terrible inhumane conditions. This makes me very angry. I could say my conscience is clear, I don’t eat prawns, thus don’t participate in this appalling industry. However this is about all of us. I do appreciate not everyone will stop eating prawns but everyone should be aware of where their food comes from and be shown how to make better, more ethical choices. This is the only planet we have and we are collectively responsible for its future.
I have posted the article on my facebook, but if you haven’t read it here is the link. Truly shocking: http://www.dailymail.co.uk/health/article-2294246/Love-eating-prawns-Youll-right-tell-THEY-fed-on.html
Ponder over the article with a bowl of this on hand :)
ROASTED AUBERGINE AND PEPPER DIP/SAUCE
This is such a versatile recipe. Great as a stir in sauce for gnocchi or pasta (pesto style), fabulous on bruschetta or rye bread, yummy as a dip, homemade baked pitta or tortilla chips... Just make sure you crush the garlic clove before putting it into the food processor, nobody likes to crunch on a piece of garlic...
ingredients
1 medium aubergine (eggplant)
1 red pepper
1 clove of garlic, crushed
5 sun dried tomatoes
1 cup of parsley
1/2 cup walnuts
Great as a stir-in sauce for gnocchi or pasta.
Last night we were watching the Red Nose Day on TV, amazing amount of money was raised for some very worthy causes. All of the stories of the people in need, whether in Africa or the UK, are truly heartbreaking. An African woman died from AIDS leaving behind her HIV positive daughter. The medicine she was supposed to take to keep her alive cannot be taken on empty stomach as it can be too toxic. She gave up her share of food so her daughter had enough to take her medicine thus condemning herself to a premature death.
Today walking through the town we came across a Mexican restaurant serving a 3 pound burrito. It may not be as big as those on Man V Food but still nobody needs to eat this much in one sitting (not even for a lousy T-shirt). See the disparity? Something is seriously wrong with this picture.
The sad thing is that the type and amounts of food people in the Western world eat today can result (and it sure does) in chronic diseases and an early death. Not to mention the destruction of the environment. I couldn’t believe that I read in the today’s Daily Mail article about king prawn production in Thailand. To keep up with the demand from the Western world, man groves in Thailand have been destroyed to be converted into prawn pools. Fishing for the prawn feed destroys the marine life. The workmen, trafficked from poorer countries, work in terrible inhumane conditions. This makes me very angry. I could say my conscience is clear, I don’t eat prawns, thus don’t participate in this appalling industry. However this is about all of us. I do appreciate not everyone will stop eating prawns but everyone should be aware of where their food comes from and be shown how to make better, more ethical choices. This is the only planet we have and we are collectively responsible for its future.
I have posted the article on my facebook, but if you haven’t read it here is the link. Truly shocking: http://www.dailymail.co.uk/health/article-2294246/Love-eating-prawns-Youll-right-tell-THEY-fed-on.html
Ponder over the article with a bowl of this on hand :)
ROASTED AUBERGINE AND PEPPER DIP/SAUCE
This is such a versatile recipe. Great as a stir in sauce for gnocchi or pasta (pesto style), fabulous on bruschetta or rye bread, yummy as a dip, homemade baked pitta or tortilla chips... Just make sure you crush the garlic clove before putting it into the food processor, nobody likes to crunch on a piece of garlic...
ingredients
1 medium aubergine (eggplant)
1 red pepper
1 clove of garlic, crushed
5 sun dried tomatoes
1 cup of parsley
1/2 cup walnuts
Great as a stir-in sauce for gnocchi or pasta.
- Heat grill (broiler) on high. Line a baking sheet with some aluminium foil. Pierce the aubergine and pepper with a skewer or the tip of a sharp knife.
- Place the aubergine and pepper on the baking sheet and put them under the grill.
- Grill until the pepper skin is blackened and the aubergine very soft. This will take 10-15 minutes. You may have to take the pepper out before the aubergine is done.
- Put the pepper into a bowl and cover the bowl with cling film, this will make it easier to take the skin off. When cooled, peel the pepper. Remove the stem and seed but reserve the juices that collect inside the pepper.
- Make a slit lengthways into the aubergine and scrape out the flesh.
- Put the pepper with juices, aubergine, sun dried tomatoes, garlic, parsley and walnuts into your blender or good processor.
- Process until all ingredients are well chopped and mixed together.
- Use this as a quick stir in sauce for pasta or gnocchi, spread for bruschetta or a dip for pitta chips.
SPICY AUBERGINE AND CHICKPEA STEW
22/09/12 19:15
SPICY AUBERGINE AND CHICKPEA STEW
There is no denyingl that the Hairy Bikers are a loveable duo. They have always been the two overweight middle aged Harley riding chaps who like nothing more than good grub. They still are all that except they managed to loose quite a few pounds and are looking rather trim. Of course they also have a diet book out. I had a chance to have a good look through it today.
First I have to say that anybody who looses excess weight deserves a credit. How did Si and Dave managed to shed their pounds? They claim calorie counting and portion control was the key. They devised lower calorie meals without compromising flavour. I would never doubt that their food would lack flavour. But (yet there is one) I can’t claim their diet book is a healthy one.
No doubt they have replaced their usual butter, cream, pastry with lower fat versions. However I couldn’t help but notice that this book is still extremely heavy on meat. Carbohydrates don’t seem to appear that often (and indeed are not included in the calorie count) . Most of the carbs I saw were of the refined variety. They do recommend grilling meat as a way to cut down on fat, but I see carcinogens! Vegetables seem to be an afterthought: 300g of carrots vs 700g of lamb in a hotpot, no extra veggies in their chilli con carne... There are only a handful of recipes in the 'vegetable and salad' chapter and of the few salads most seem to include meat...Desserts? Their cup cakes may be lower in fat but they are still covered with icing made out of icing sugar (that is converted to fat in your body). There is one recipe I would make: the spicy vegetable and bean stew, my kind of food.
The Hairy Bikers are trying to help Britons to combat obesity, a commendable undertaking, but they could do more. As celebrity chefs they have influence and should use it to promote more healthier cooking. Not just replacing full fat mince beef with a leaner version. What is wrong with a veggie and bean chilli? Leaner bacon and egg will not make as much difference as a green breakfast smoothie would. IFor the entertainment value I will still watch their shows as they indulge their appetite through their travels. I don't think I would take their dietary advice.
Here is my low fat recipe. A spicy stew of aubergines and chickpeas with warming Moroccan spices, perfect for the suddenly chilly nights. I know "another aubergine recipe" but I do feel there are never enough aubergine recipes in one’s repertoire :)
SPICY AUBERGINE AND CHICKPEA STEW
Ras el hanout is a Moroccan spice mix that includes whole range of spices, even rose buds. In Morocco this is a blend of the best spices the shopkeeper had to offer. They vary enormously so beware of how hot your mix is. My favourite brand is the Seasoned Pioneers.
Serve with couscous, rice or quinoa and some green salad or veggies. Also great served with a flat bread.
Serves 4
ingredients
1 Tbs olive oil
2 medium aubergines, cut into bite size pieces
1 red onion, finely chopped
1 clove garlic, finely chopped
2 Tbs ras el hanout seasoning (or Moroccan seasoning)
2 tbs tomato puree
1 Date, finely chopped (or 1 Tbs agave, date or maple syrup)
1 tin of chickpeas, rinsed
1 Tin of chopped tomatoes
There is no denyingl that the Hairy Bikers are a loveable duo. They have always been the two overweight middle aged Harley riding chaps who like nothing more than good grub. They still are all that except they managed to loose quite a few pounds and are looking rather trim. Of course they also have a diet book out. I had a chance to have a good look through it today.
First I have to say that anybody who looses excess weight deserves a credit. How did Si and Dave managed to shed their pounds? They claim calorie counting and portion control was the key. They devised lower calorie meals without compromising flavour. I would never doubt that their food would lack flavour. But (yet there is one) I can’t claim their diet book is a healthy one.
No doubt they have replaced their usual butter, cream, pastry with lower fat versions. However I couldn’t help but notice that this book is still extremely heavy on meat. Carbohydrates don’t seem to appear that often (and indeed are not included in the calorie count) . Most of the carbs I saw were of the refined variety. They do recommend grilling meat as a way to cut down on fat, but I see carcinogens! Vegetables seem to be an afterthought: 300g of carrots vs 700g of lamb in a hotpot, no extra veggies in their chilli con carne... There are only a handful of recipes in the 'vegetable and salad' chapter and of the few salads most seem to include meat...Desserts? Their cup cakes may be lower in fat but they are still covered with icing made out of icing sugar (that is converted to fat in your body). There is one recipe I would make: the spicy vegetable and bean stew, my kind of food.
The Hairy Bikers are trying to help Britons to combat obesity, a commendable undertaking, but they could do more. As celebrity chefs they have influence and should use it to promote more healthier cooking. Not just replacing full fat mince beef with a leaner version. What is wrong with a veggie and bean chilli? Leaner bacon and egg will not make as much difference as a green breakfast smoothie would. IFor the entertainment value I will still watch their shows as they indulge their appetite through their travels. I don't think I would take their dietary advice.
Here is my low fat recipe. A spicy stew of aubergines and chickpeas with warming Moroccan spices, perfect for the suddenly chilly nights. I know "another aubergine recipe" but I do feel there are never enough aubergine recipes in one’s repertoire :)
SPICY AUBERGINE AND CHICKPEA STEW
Ras el hanout is a Moroccan spice mix that includes whole range of spices, even rose buds. In Morocco this is a blend of the best spices the shopkeeper had to offer. They vary enormously so beware of how hot your mix is. My favourite brand is the Seasoned Pioneers.
Serve with couscous, rice or quinoa and some green salad or veggies. Also great served with a flat bread.
Serves 4
ingredients
1 Tbs olive oil
2 medium aubergines, cut into bite size pieces
1 red onion, finely chopped
1 clove garlic, finely chopped
2 Tbs ras el hanout seasoning (or Moroccan seasoning)
2 tbs tomato puree
1 Date, finely chopped (or 1 Tbs agave, date or maple syrup)
1 tin of chickpeas, rinsed
1 Tin of chopped tomatoes
- In a non stick pan heat the olive oil and add the aubergine. Fry gently until soft and cooked through. If the aubergines starts to stick add some water. Remove and set aside. (For oil free version steam the aubergine first.)
- Add the onion to the pan and garlic to the pan, cook gently till softened. Add a bit of water if sticking to the bottom.
- Put the aubergine back to the onions and garlic. Add the ras el hanout and the tomato puree. Cook stirring constantly for about a minute.
- Next add the date, chickpeas and tinned tomato.
- Cook on a gently heat for 20 min or till sauce is rich and thickened.
AUBERGINE AND BUTTERNUT SQUASH CURRY
20/09/12 20:27
AUBERGINE AND BUTTERNUT SQUASH CURRY
Thanks to the brilliant Vegan Dad (look up his blog) I found this article about... actually I am not sure what it is about. The title promises to enlighten the reader about vegetarian health, exploring 7 unhealthy foods vegetarians eat. Turns out the article is a bit vegetarian bashing... apparently it is a myth (a big one) that vegetarians eat vegetables. Generalising are we? Or am I an exception? I know for fact that I am not.
Quote from Shannon Kadlovski, a nutritionist: "Vegetarian simply means someone who does not consume animal protein, but does not indicate that this person is otherwise consuming a healthy, balanced diet." I am sorry but as somebody who does not consume animal protein I would never make a sweeping statement about meat eaters, because I do believe that there can be healthy meat eaters just as unhealthy vegans or vegetarians.
http://www.huffingtonpost.ca/2012/09/20/7-unhealthy-foods-vegetarians-eat_n_1897146.html#slide=1543414
So lets have a look at the seven deadly sins, I mean unhealthy foods vegetarians eat:
1.Tofu - Kadlovski says tofu is high in oestrogen causing hormonal imbalances if eaten in excess. First we should say that phytoestrogens not oestrogens are present in soya products. The science is divided on effects of phytoeostrogens but for example according to Cornell University phytoestrogens may actually help to lower oestrogens. My view on tofu? It has been eaten for centuries in Japan and China and their breast cancer rates have always been marginal in comparison with the west. Nor have I ever heard of problems with male fertility due to tofu in these countries. As for oestrogen: animal products, fat in the diet and body (obesity) all increase levels of oestrogen. So yes I am a vegetarian that eats tofu, maybe once or twice a week and no I don’t think it is unhealthy.
2.Processed cheese I do agree a lot of lacto/ovo vegetarians do heavily rely on cheese as their protein source but why the emphasis on processed cheese? Even when I ate cheese it was never the processed kind... it was organic.
3. Vegetarian hot dogs. Again I agree, not healthy, but the same goes for meat (pink slime) hot dogs. Products like veggie hot dogs are great for the transition to a veggie diet but I doubt that many vegetarians/vegans rely on these. I can’t remember last time I had a veggie hotdog myself.
Protein powders. I have never used these. Actually the only person I personally know that uses whey powder is my meat eating friend who I am convinced gets way too much protein from his diet already.
5.-7. White pasta, white rice, white bread. I can only speak for myself here but 90% of pasta, rice and bread me and my family eat is certainly not white. Surely we don’t believe that the non vegetarians all eat whole versions of these?
Can we all agree that even though some vegetarians choose to eat all or some of the above, most meat eaters include most the above items in their diets too. Vegetarians and vegans are still a minority (unless you live in India) and considering the health crisis (heart disease, Type 2 diabetes, cancers...) criticising vegetarians makes for bad politics. Everybody despite their dietary choices should be making healthier decisions , mainly including more vegetables, fruits, whole grains, legumes, nuts and seeds and cutting out the junk.
AUBERGINE AND BUTTERNUT SQUASH CURRY
This dish freezes very well. Make it as hot and mild as you wish by adding or omitting the chililes. This is a huge portion but great when you have friends over. Tastes even better the next day. I like to eat leftovers wrapped in a large tortilla wrap with some mango chutney.
You can use cashew nut cream instead of coconut milk.
enough to serve 8
ingredients
First blend to paste:
3 large onion
1-2 chillies
2 inch ginger
6 cloves garlic
Curry:
1 Tbs oil
3 aubergines cut into 2 inch (5cm) pieces
1 Tbs oil
2 tsp nigella seeds
10 curry leaves
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tin of chopped tomatoes
1 tsp jaggery (optional)
1 large butternut squash, peeled and cut into 2 inch (5 cm) pieces
1 tin coconut milk (can be light)
250ml water
1 cup of peas
fresh coriander (cilantro)
method
Thanks to the brilliant Vegan Dad (look up his blog) I found this article about... actually I am not sure what it is about. The title promises to enlighten the reader about vegetarian health, exploring 7 unhealthy foods vegetarians eat. Turns out the article is a bit vegetarian bashing... apparently it is a myth (a big one) that vegetarians eat vegetables. Generalising are we? Or am I an exception? I know for fact that I am not.
Quote from Shannon Kadlovski, a nutritionist: "Vegetarian simply means someone who does not consume animal protein, but does not indicate that this person is otherwise consuming a healthy, balanced diet." I am sorry but as somebody who does not consume animal protein I would never make a sweeping statement about meat eaters, because I do believe that there can be healthy meat eaters just as unhealthy vegans or vegetarians.
http://www.huffingtonpost.ca/2012/09/20/7-unhealthy-foods-vegetarians-eat_n_1897146.html#slide=1543414
So lets have a look at the seven deadly sins, I mean unhealthy foods vegetarians eat:
1.Tofu - Kadlovski says tofu is high in oestrogen causing hormonal imbalances if eaten in excess. First we should say that phytoestrogens not oestrogens are present in soya products. The science is divided on effects of phytoeostrogens but for example according to Cornell University phytoestrogens may actually help to lower oestrogens. My view on tofu? It has been eaten for centuries in Japan and China and their breast cancer rates have always been marginal in comparison with the west. Nor have I ever heard of problems with male fertility due to tofu in these countries. As for oestrogen: animal products, fat in the diet and body (obesity) all increase levels of oestrogen. So yes I am a vegetarian that eats tofu, maybe once or twice a week and no I don’t think it is unhealthy.
2.Processed cheese I do agree a lot of lacto/ovo vegetarians do heavily rely on cheese as their protein source but why the emphasis on processed cheese? Even when I ate cheese it was never the processed kind... it was organic.
3. Vegetarian hot dogs. Again I agree, not healthy, but the same goes for meat (pink slime) hot dogs. Products like veggie hot dogs are great for the transition to a veggie diet but I doubt that many vegetarians/vegans rely on these. I can’t remember last time I had a veggie hotdog myself.
Protein powders. I have never used these. Actually the only person I personally know that uses whey powder is my meat eating friend who I am convinced gets way too much protein from his diet already.
5.-7. White pasta, white rice, white bread. I can only speak for myself here but 90% of pasta, rice and bread me and my family eat is certainly not white. Surely we don’t believe that the non vegetarians all eat whole versions of these?
Can we all agree that even though some vegetarians choose to eat all or some of the above, most meat eaters include most the above items in their diets too. Vegetarians and vegans are still a minority (unless you live in India) and considering the health crisis (heart disease, Type 2 diabetes, cancers...) criticising vegetarians makes for bad politics. Everybody despite their dietary choices should be making healthier decisions , mainly including more vegetables, fruits, whole grains, legumes, nuts and seeds and cutting out the junk.
AUBERGINE AND BUTTERNUT SQUASH CURRY
This dish freezes very well. Make it as hot and mild as you wish by adding or omitting the chililes. This is a huge portion but great when you have friends over. Tastes even better the next day. I like to eat leftovers wrapped in a large tortilla wrap with some mango chutney.
You can use cashew nut cream instead of coconut milk.
enough to serve 8
ingredients
First blend to paste:
3 large onion
1-2 chillies
2 inch ginger
6 cloves garlic
Curry:
1 Tbs oil
3 aubergines cut into 2 inch (5cm) pieces
1 Tbs oil
2 tsp nigella seeds
10 curry leaves
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tin of chopped tomatoes
1 tsp jaggery (optional)
1 large butternut squash, peeled and cut into 2 inch (5 cm) pieces
1 tin coconut milk (can be light)
250ml water
1 cup of peas
fresh coriander (cilantro)
method
- In a large nonstick saucepan heat the oil and add the aubergine. Gently fry just till starting to brown, sprinkle with salt and cover with a lid and cook till soft. Stir often make sure they don't stick. Remove the aubergine pieces and set aside.
- Add 1 cup of the onion paste into the pan and cook slowly until it starts to change colour and all moisture has evaporated, no rushing here or the curry will be bitter. (Traditionally quite a bit of oil is used and mixture is cooked till the oil separates from the paste)
- When the onion mixture is cooked out add 2 tsp nigella seeds, 10 curry leaves. The seeds should start to pop.
- Add rest of the spices: (cumin, coriander and turmeric) cook these for about 30 seconds.
- Next add 1 tin of tomatoes and 1 tsp of jaggery (palm sugar) or brown sugar (you can omit this).
- Let it cook for 5 min till tomatoes soften.
- Put in the butternut squash together with the coconut milk and water and simmer till butternut is soft. Season with salt.
- Add in the aubergine and peas, cook for just a couple of minutes or till the aubergine is heated up and peas cooked or defrosted.
- Last stir in some fresh coriander.
LIMEY LEMONGRASSY AUBERGINE NOODLES
16/08/12 18:09
LIMEY LEMONGRASSY AUBERGINE NOODLES
Yesterday I took kids for a breakfast in a farm shop cafe. I have been using up my fruits and veggies before leaving for our holiday on Sunday butomehow I used it up too fast and needed more fruit. Farm shop seemed the best solution, I could pick up some produce and treat the kids all in one place.
We enjoyed our lovely veggie breakfast while watching the rain outside the windows. On the way out, fruit and few veggies in the bag, the rain eased off for just long enough for kids to feed the adorable piglets. The farm shop leaves a bucket of fruits and veggies not good enough to sell outside the shop.
Three months old piglets waiting for heir apples
The three months old piggies really enjoyed their apples, happily grunting and squabbling over the fruit that got more and more covered in the sticky brown mud. I suddenly had this heavy feeling in my heart while watching those happy spotty piggies, I couldn’t stand the thought of them ending on the butcher's counter one day. At that point the farmer arrived and told the kids there are 5 days old piglets hiding in one of the huts. We had to have a look. We could just see them peeking from the dark corner, too scared to explore the big wide world just yet.
They seemed rather big for such a young age. The farmed explained it was because they were only 5 of them, plenty of milk for all. I said to him that I suppose that is a bad thing for them in the long run as they going to get fatter too quickly. I did mention I was a vegetarian and don’t really like the idea of them being turned into ham and pork chops. This farmer didn’t look at me with disapproval as one would expect, he said that maybe because of their size they may become great breeding pigs. Funny, the pig farmer tried to soften the blow and I did appreciate it.
Still I couldn’t stop thinking about those innocent little pigs, and their fate. I wish there was a Charlotte out there for each little piglet. On the way home my kids and I had a discussion about it all. My son sad he was happy we have brought him up a vegetarian (even though he thinks meat looks tasty).
LIMEY LEMONGRASSY AUBERGINE NOODLES
Aubergine is traditionally cooked with lots of oil. If you have a good non stick wok you can get away with half a tablespoon as long as you follow my method. You will get soft moist aubergine without the grease. Makes sure it is cooked through, the pieces should be easy to squash with a fork. There is nothing worse than undercooked aubergine!!!
Serves 2
ingredients
1/2-1 Tbs rapeseed (canola) oil
2 medium aubergines, cut into bite size pieces
2 stalks of lemon grass, finely chopped
2 garlic cloves, finely chopped
1 inch of ginger, finely chopped
1 red chilli, finely chopped
3 Tbs tamari
200g whole wheat or rice noodles (cooked according to packet instructions)
juice and zest of half a lime
2 spring onions (scallions) finely chopped
method
Yesterday I took kids for a breakfast in a farm shop cafe. I have been using up my fruits and veggies before leaving for our holiday on Sunday butomehow I used it up too fast and needed more fruit. Farm shop seemed the best solution, I could pick up some produce and treat the kids all in one place.
We enjoyed our lovely veggie breakfast while watching the rain outside the windows. On the way out, fruit and few veggies in the bag, the rain eased off for just long enough for kids to feed the adorable piglets. The farm shop leaves a bucket of fruits and veggies not good enough to sell outside the shop.
Three months old piglets waiting for heir apples
The three months old piggies really enjoyed their apples, happily grunting and squabbling over the fruit that got more and more covered in the sticky brown mud. I suddenly had this heavy feeling in my heart while watching those happy spotty piggies, I couldn’t stand the thought of them ending on the butcher's counter one day. At that point the farmer arrived and told the kids there are 5 days old piglets hiding in one of the huts. We had to have a look. We could just see them peeking from the dark corner, too scared to explore the big wide world just yet.
They seemed rather big for such a young age. The farmed explained it was because they were only 5 of them, plenty of milk for all. I said to him that I suppose that is a bad thing for them in the long run as they going to get fatter too quickly. I did mention I was a vegetarian and don’t really like the idea of them being turned into ham and pork chops. This farmer didn’t look at me with disapproval as one would expect, he said that maybe because of their size they may become great breeding pigs. Funny, the pig farmer tried to soften the blow and I did appreciate it.
Still I couldn’t stop thinking about those innocent little pigs, and their fate. I wish there was a Charlotte out there for each little piglet. On the way home my kids and I had a discussion about it all. My son sad he was happy we have brought him up a vegetarian (even though he thinks meat looks tasty).
LIMEY LEMONGRASSY AUBERGINE NOODLES
Aubergine is traditionally cooked with lots of oil. If you have a good non stick wok you can get away with half a tablespoon as long as you follow my method. You will get soft moist aubergine without the grease. Makes sure it is cooked through, the pieces should be easy to squash with a fork. There is nothing worse than undercooked aubergine!!!
Serves 2
ingredients
1/2-1 Tbs rapeseed (canola) oil
2 medium aubergines, cut into bite size pieces
2 stalks of lemon grass, finely chopped
2 garlic cloves, finely chopped
1 inch of ginger, finely chopped
1 red chilli, finely chopped
3 Tbs tamari
200g whole wheat or rice noodles (cooked according to packet instructions)
juice and zest of half a lime
2 spring onions (scallions) finely chopped
method
- Heat the oil in a wok (that has a lid) and add the aubergine. Add a pinch of salt. Stir the aubergine around until it starts to brown. Add 1 Tbs of water and cover with lid. Cook until the aubergine is soft and cook through. Remove the aubergine and set aside.
- Add the lemon grass, ginger, garlic and chilli to the wok and stir fry until soften. You can add a tablespoon of water if the veggies start to stick.
- Next return the aubergine to the wok and add the noodles.
- Add the tamari and lime juicy and stri-fry till the noodles are heated through.
- Add the lime zest and the spring onions and serve.
STUFFED BABY AUBERGINE AND CASHEW CURRY
11/04/12 16:16
STUFFED BABY AUBERGINE AND CASHEW CURRY
My kids are addicted to the Australian Junior Masterchef. After our holidays we have a few episodes to catch up with. Yesterday we watched the kids cooking some fab looking curries. That and my trip to a supermarket in an area where lots of ethnicities come together made me think of curry. I stocked up on some wonderful ingredients like fresh curry leaves, coriander with the root intact, baby aubergines, Japanese horseradish, Polish pickled gherkings and Mexican chipotles. Don’t worry I am not putting all of this into my curry, that would be just plain mad.
Since living in the UK I can hardly imagine a week without having a curry. Without claiming any authenticity I think I can make a good home made one. I like to be able to control the amount of oil and the level of spice and of course it gives me a free hand in choosing the vegetables. I know there is something addictive about Indian take aways and restaurants, but the amount of oil on the top of each dish is a bit scary. Even the American chef Bobby Chinn (Bobby Chinn Cooks Asia) was a bit surprise by the amount of oil the Indians use in their cooking. My today’s curry is made with 1 Tbs of oil only and as it serves 4-6 it amounts to a very small amount per person.
There is nothing worse than badly cooked aubergine. I have had many dining experiences ruined by undercooked aubergines making me very cautious when dining out. Indian restaurants cook them well, but of course this is because they tend to be fried in lots of oil. Aubergines are like sponges soaking up any amount of oil they are introduced to. I decided to steam them first, to ensure the “dissolve in your mouth” sensation I so love. The baby ones look great on a plate making this a fab dinner party dish. Enjoy.
STUFFED BABY AUBERGINE AND CASHEW CURRY
I was thinking 4 aubergines per person, but if served as a part of an Indian themed meals it should serve 6. I have ground the cashews quite course I like the bite but you can grind them fine to create a smoother sauce.
Serves 4-6
ingredients
the stuffed aubergines:
1 inch piece of ginger, peeled, cut into few pieces
2 large cloves of garlic
1 red or green chilli, halved
3 Tbs fresh coriander (include roots if you can find them)
1/2 tsp salt
16 baby aubergines
cashew and tomato sauce
1 onion
1 inch piece of ginger
2 large cloves of garlic
1 chilli pepper
1 Tbs of rapeseed oil
8 curry leaves
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1/4 tsp asofetida (optional)
2 tins of chopped tomatoes
500ml (2 cups of water)
1 tsp sweet freedom syrup (or palm sugar, agave, brown sugar)
130g (1 cup ) of cashew nuts
1 tsp garam masala
fresh coriander
method
My kids are addicted to the Australian Junior Masterchef. After our holidays we have a few episodes to catch up with. Yesterday we watched the kids cooking some fab looking curries. That and my trip to a supermarket in an area where lots of ethnicities come together made me think of curry. I stocked up on some wonderful ingredients like fresh curry leaves, coriander with the root intact, baby aubergines, Japanese horseradish, Polish pickled gherkings and Mexican chipotles. Don’t worry I am not putting all of this into my curry, that would be just plain mad.
Since living in the UK I can hardly imagine a week without having a curry. Without claiming any authenticity I think I can make a good home made one. I like to be able to control the amount of oil and the level of spice and of course it gives me a free hand in choosing the vegetables. I know there is something addictive about Indian take aways and restaurants, but the amount of oil on the top of each dish is a bit scary. Even the American chef Bobby Chinn (Bobby Chinn Cooks Asia) was a bit surprise by the amount of oil the Indians use in their cooking. My today’s curry is made with 1 Tbs of oil only and as it serves 4-6 it amounts to a very small amount per person.
There is nothing worse than badly cooked aubergine. I have had many dining experiences ruined by undercooked aubergines making me very cautious when dining out. Indian restaurants cook them well, but of course this is because they tend to be fried in lots of oil. Aubergines are like sponges soaking up any amount of oil they are introduced to. I decided to steam them first, to ensure the “dissolve in your mouth” sensation I so love. The baby ones look great on a plate making this a fab dinner party dish. Enjoy.
STUFFED BABY AUBERGINE AND CASHEW CURRY
I was thinking 4 aubergines per person, but if served as a part of an Indian themed meals it should serve 6. I have ground the cashews quite course I like the bite but you can grind them fine to create a smoother sauce.
Serves 4-6
ingredients
the stuffed aubergines:
1 inch piece of ginger, peeled, cut into few pieces
2 large cloves of garlic
1 red or green chilli, halved
3 Tbs fresh coriander (include roots if you can find them)
1/2 tsp salt
16 baby aubergines
cashew and tomato sauce
1 onion
1 inch piece of ginger
2 large cloves of garlic
1 chilli pepper
1 Tbs of rapeseed oil
8 curry leaves
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1/4 tsp asofetida (optional)
2 tins of chopped tomatoes
500ml (2 cups of water)
1 tsp sweet freedom syrup (or palm sugar, agave, brown sugar)
130g (1 cup ) of cashew nuts
1 tsp garam masala
fresh coriander
method
- In a small food processor (or mortar and pestle) finely chop together the ginger, garlic, chilli and coriander. Add salt.
- Slit the aubergines lengthways into quarters, do not cut through the stalk to keep the aubergine intact. (see picture)
- Put some of the ginger mixture inside each aubergines. Fingers are the best tool for this, just remember you are handling chillies so do not rub your eyes!
- Place the aubergines into a steamer basket and steam for about 10-15 min until tender, set aside.
- To make the sauce in a small food processor (or mortar and pestle) process the onion, ginger, garlic and chilli into a paste. If using a food processor add a tablespoon of water to help it along.
- In a large wide saucepan (with a lid) heat up the oil. Add the paste, be careful it will splatter. Cook on medium heat until all the water had evaporated and the paste darkens slightly (about 5-7 min).
- Add the curry leaves and spices, cook for half a minute, take care not to burn the spices.
- Next add the chopped tomatoes, turn the heat up and cook for five minutes till. Squish any big pieces of tomato.
- Add the sweet freedom syrup, salt and water.
- Put the aubergines into the sauce and simmer for about 20-30 minutes.
- In the meantime process the cashews to your preferred texture (see note above).
- Add the cashews into the sauce, this will thicken it.
- Next add the garam masala and the fresh coriander.
- Serve with Indian breads and rice.
MUNG BEAN AND AUBERGINE STEW
15/03/12 15:57
MUNG BEAN AND AUBERGINE STEW
Unless you have been on an intergalactic flight you must have read or heard the latest reports on red meat coming from Harvard University. Every news channel and newspaper has covered the story. The message is that simply adding an extra portion of red (unprocessed and processed) meat will significantly raise your risk of premature death from cancer and cardiovascular disease.
If you are following nutrition this is not a big surprise. This information comes from a very credible source and really can’t be ignored. The meat industries are not taking this lightly coming out with condemnations trying to discredit the research. It is sad to see them be more interested in profit rather than health of their fellow men.
These are the words of Frank Hu, PhD, a professor of nutrition and epidemiology at the Harvard School of Public Health who published the study on red meat and higher rates of premature death: “ We should move to a more plant-based diet. This can substantially reduce the risk of chronic disease and the risk of premature death.”
My advice is to look toward some wonderful healthy proteins to replace the meat. Mung beans are a great place to start, they are easy to digest legumes, easy to cook and very tasty. I made them into a gentle stew, no spices just fresh herbs.
THREE HERB MUNG BEAN AND AUBERGINE STEW
This is perfect with green veggies, kale or broccoli are fabulous. We also had bulgur wheat but any grain will work, and even mashed potatoes! Adding the kombu will not only impart flavour but also help the digestion of the beans.
ingredients
1.25l (5 cups) vegetable stock
220 g (1 cup) mung beans, soaked overnight
1 inch piece of kombu seaweed (optional)
2 medium aubergines (eggplants)
1 Tbs olive oil
1/2 Tbs olive oil or 60ml (1/4 cup ) vegetable stock
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
1 Tbs fresh rosemary, finely chopped
1 Tbs fresh thyme, finely chopped
1 Tbs Tamari sauce or liquid aminos
3 Tbs fresh parsley, chopped
method
Unless you have been on an intergalactic flight you must have read or heard the latest reports on red meat coming from Harvard University. Every news channel and newspaper has covered the story. The message is that simply adding an extra portion of red (unprocessed and processed) meat will significantly raise your risk of premature death from cancer and cardiovascular disease.
If you are following nutrition this is not a big surprise. This information comes from a very credible source and really can’t be ignored. The meat industries are not taking this lightly coming out with condemnations trying to discredit the research. It is sad to see them be more interested in profit rather than health of their fellow men.
These are the words of Frank Hu, PhD, a professor of nutrition and epidemiology at the Harvard School of Public Health who published the study on red meat and higher rates of premature death: “ We should move to a more plant-based diet. This can substantially reduce the risk of chronic disease and the risk of premature death.”
My advice is to look toward some wonderful healthy proteins to replace the meat. Mung beans are a great place to start, they are easy to digest legumes, easy to cook and very tasty. I made them into a gentle stew, no spices just fresh herbs.
THREE HERB MUNG BEAN AND AUBERGINE STEW
This is perfect with green veggies, kale or broccoli are fabulous. We also had bulgur wheat but any grain will work, and even mashed potatoes! Adding the kombu will not only impart flavour but also help the digestion of the beans.
ingredients
1.25l (5 cups) vegetable stock
220 g (1 cup) mung beans, soaked overnight
1 inch piece of kombu seaweed (optional)
2 medium aubergines (eggplants)
1 Tbs olive oil
1/2 Tbs olive oil or 60ml (1/4 cup ) vegetable stock
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
1 Tbs fresh rosemary, finely chopped
1 Tbs fresh thyme, finely chopped
1 Tbs Tamari sauce or liquid aminos
3 Tbs fresh parsley, chopped
method
- In a large sauce pan combine the vegetable stock, soaked beans and the piece of kombu. Bring to a boil, turn the heat down, skim off and discard any foam that may form on the surface. Cover and simmer for about 40 -50 min or until the beans are thoroughly cooked. Remove the kombu piece, but do not drain the beans.
- Preheat oven to 200. Cut the aubergine into bite size pieces, coat with 1 Tbs olive oil and place onto a roasting tray. Roast for 20min or until the pieces start to caramelize and are soft and squashy. Set aside.
- In a wide saute pan with high edges, heat the 1/2 tsp of olive oil (or 60ml stock), add the onion and saute for 5 min or till softened.
- Next add the garlic, rosemary and thyme. Cook for further minute till fragrant.
- Next add the beans with their cooking liquid, aubergines and tamari (or liquid aminos). Simmer for about 10min.
- Stir in the parsley and adjust seasoning. It shouldn’t need salt if you used salted vegetable stock, just freshly ground pepper.
- Serve with a side of your choice.
AUBERGINE SALAD WITH MISO DRESSING
02/01/12 15:37
MY NUMBER ONE / AUBERGINE SALAD WITH MISO DRESSING
After surrendering to a few mince pies and chocolates over the festive period it is time indeed to get back on track. Not that I couldn’t do with losing a few pounds but the mission is to feel great on the outside and keep the 10 trillion cells inside happy and functioning to their full potential. And yes I want to enjoy the food I eat too, because eating is what many people say I live for.
So here is my first recipe on the Plant Strong Living blog. It could only be an aubergine dish, it is inspired loosely by one I ate at a sushi restaurant in London. I did ask for the recipe but the waiter informed me that the sauce comes from Japan... not a very detailed description. I believe that my version is great, if only judging from the swiftness with which it always seems to disappear.
AUBERGINE SALAD WITH MISO DRESSING
For an oil free version, steam the aubergines. This recipes serves 4 if part of a Japanese style meal. On its own 2. For a more substantial meal toss with some cooked cooled soba noodles for a fabulous noodle salad. The chiili pepper can be omitted for a milder version of the dish.
Make sure your aubergines are cooked well, they should be squishy with no give to a fork. Undercooked aubergine is just plain nasty and quite undigestible.
ingredients
2 medium aubergines, cut into 2-3cm cubes
1 tbs of oil (olive or rapeseed)
2 heaped Tbs brown rice miso
2 Tbs rice wine vinegar
4 Tbs mirin
1tsp agave nectar
1 tsp toasted sesame oil (optional)
1 clove of garlic, minced
5 spring onions, sliced
1 red chili pepper, sliced (for less heat deseed and finely chopped)
2 Tbs sesame seeds
method
After surrendering to a few mince pies and chocolates over the festive period it is time indeed to get back on track. Not that I couldn’t do with losing a few pounds but the mission is to feel great on the outside and keep the 10 trillion cells inside happy and functioning to their full potential. And yes I want to enjoy the food I eat too, because eating is what many people say I live for.
So here is my first recipe on the Plant Strong Living blog. It could only be an aubergine dish, it is inspired loosely by one I ate at a sushi restaurant in London. I did ask for the recipe but the waiter informed me that the sauce comes from Japan... not a very detailed description. I believe that my version is great, if only judging from the swiftness with which it always seems to disappear.
AUBERGINE SALAD WITH MISO DRESSING
For an oil free version, steam the aubergines. This recipes serves 4 if part of a Japanese style meal. On its own 2. For a more substantial meal toss with some cooked cooled soba noodles for a fabulous noodle salad. The chiili pepper can be omitted for a milder version of the dish.
Make sure your aubergines are cooked well, they should be squishy with no give to a fork. Undercooked aubergine is just plain nasty and quite undigestible.
ingredients
2 medium aubergines, cut into 2-3cm cubes
1 tbs of oil (olive or rapeseed)
2 heaped Tbs brown rice miso
2 Tbs rice wine vinegar
4 Tbs mirin
1tsp agave nectar
1 tsp toasted sesame oil (optional)
1 clove of garlic, minced
5 spring onions, sliced
1 red chili pepper, sliced (for less heat deseed and finely chopped)
2 Tbs sesame seeds
method
- Preheat the oven to 200C. Place the aubergine in a roasting dish or a baking sheet with edges, large enough to the aubergine pieces in a single layer. Drizzle the oil over the aubergine, using your hands toss the aubergines in the oil until all pieces coated.
- Roast the aubergine in the oven for about 25 min till starting to brown and the aubergine pieces are soft and squishy when pressed. Let the aubergine cool down.
- For the dressing, in a small bowl, mix together the miso, vinegar, mirin and garlic. If too thick thin it out the dressing with a few tablespoons of water.
- Place the aubergine into a bowl and pour dressing over the aubergine, making sure all pieces are well coated.
- Next add the spring onions and chile pepper. Toss together.
- Sprinkle the sesame seeds over and serve.