I do like a dish that has stages that can be accomplished in an orderly fashion… 🙂
This is one such dish.
Sautéed aubergine slices, layered with sliced potatoes and sweet potatoes and a garlicky basil onion and tomato sauce. Topped with ground nuts and breadcrumbs. A delicious flavour combination: sweet,tangy, earthy and the fresh lemony pungency of basil.
It has a long and interesting history : according to Wikipedia:
“Some of the earliest evidence of millet cultivation in China was found at Cishan (north). Cishan dates for common millet husk phytoliths and biomolecular components have been identified around 8300–6700 BC in storage pits along with remains of pit-houses, pottery, and stone tools related to millet cultivation. Evidence at Cishan for foxtail millet dates back to around 6500 BC. A 4,000-year-old well-preserved bowl containing well-preserved noodles made from foxtail millet and broomcorn millet was found at the Lajia archaeological site in China.
Palaeoethnobotanists have found evidence of the cultivation of millet in the Korean Peninsula dating to the Middle Jeulmun pottery period (around 3500–2000 BC). Millet continued to be an important element in the intensive, multicropping agriculture of the Mumun pottery period (about 1500–300 BC) in Korea. Millets and their wild ancestors, such as barnyard grass and panic grass, were also cultivated in Japan during the Jōmon period some time after 4000 BC.
Millet made its way from China to the Black Sea region of Europe by 5000 BC.The cultivation of common millet as the earliest dry crop in East Asia has been attributed to its resistance to drought, and this has been suggested to have aided its spread.
Pearl Millet was domesticated in the Sahel region of West Africa, where it’s wild ancestors are found. Evidence for the cultivation of Pearl Millet in Mali dates back to 2500 BC,and Pearl Millet is found in South Asia by 2300 BC.”
It’s not difficult to cook, but it can turn sticky or soggy if it’s not cooked properly. Millet is also rich in minerals, particularly magnesium, and can offer many health benefits. It’s easy to digest, versatile to use, and is a great addition to a varied vegan diet.
Below is my recipe for baked millet and cauliflower croquettes, delicately spiced, and served two ways: with a fruity salad or in a spicy tomato and pea sauce.
I do like tempeh. In many ways I prefer it to tofu, because it has such a great texture. It’s hard to find, in the UK anyway, so much so that my non-multi-tasking-partner is considering making it. He’s already in charge of kefir (but that’s another story)………. so what could possibly go wrong?
So, if you can find some, stock up, like I did, as it freezes very well.
Here is one of my previous posts about tempeh, explaining how to use it successfully: (click on image for link)
Tempeh needs to be relaxed, in order to soak up a marinade successfully. This entails placing the piece of tempeh in hot water for 15 mins. Then slicing it into pieces and marinading it as long as possible.
It’s January. Time to break open a winter squash. Home-grown squash will store in a cool dry environment for up to 6 months. So they’re there just when you need them. There’s also a fantastic variety of winter squash in the shops these days…..
A spicy winter squash and dal recipe that melts in the mouth, and revives the spirits.
Winter Squash and Lentil Dal.
A South Asian Dish.
And here’s how to cook really nice rice: every time…
I have come across different versions of beans cooked in coconut milk from Tanzania, Kenya, and Ethiopia, all countries on the east coast of Africa. Below is my recipe for a simple and delicious vegan variation….using home grown beans. And it’s delicious….
Beans are a large part of a sensible vegan diet, as they provide the essential amino acids that human beings need, and are otherwise found in meat and dairy produce.
I’m lucky, I have an allotment and grow my own beans, and there is nothing quite like a freshly dried bean. They’re easy to grow, and are actually quite decorative when they’re flowering, with pretty blossoms in various colours such as orange, white and purple, depending on the type of bean. They also don’t take up too much space as they grow up rather than out! They can be picked at various stages: young fresh green beans when you eat pods’n all. Flageolet, when the beans are quite advanced in size, but still soft and green: and can be podded and used fresh or dried. And the final stage, when the pods have died on the vine, and the big fat beans are harvested and dried.
Here is my previous post in celebration of beans : ) (click image for link)
With dried beans, I soak them, cook them in batches and then freeze, that way I always have beans on hand when I need them….
beans drying…….in their own time 🙂
cook beans in batches, dry and freeze…
freeze cooked beans on trays, and then bag up and return to freezer
However, buying the best quality dried beans you can find, or opening a tin or two, will work just fine for this recipe.
A salute to Scotland at Hogmanay. The Scots are renowned for their new year celebrations, so here is my tribute offering: an easy nutritious and restorative recipe from that beautiful country. Veganised.
+ Food For Free: freshly picked tender nettles, packed with iron, adding extra goodness to a soup of potatoes, swede (also known as turnip) and onions.
According to Wikepedia:
“Crofting is a form of land tenure, and small-scale food production particular to the Scottish Highlands, the islands of Scotland, and formerly on the Isle of Man.”
“The roots of Hogmanay perhaps reach back to the celebration of the winter solstice among the Norse, as well as incorporating customs from the Gaelic celebration of Samhain. The Vikings celebrated Yule, which later contributed to the Twelve Days of Christmas, or the “Daft Days” as they were sometimes called in Scotland. Christmas was not celebrated as a festival and Hogmanay was the more traditional celebration in Scotland. This may have been a result of the Protestant Reformation after which Christmas was seen as “too Papist”.”