Roast Vegies & Quinoa
Peel or scrub beetroot, cut into chunks, toss in seasoned oil (try melted coconut oil with cumin powder stirred through) and pop in the oven for 40 minutes to roast. Cut fennel into wedges and add them soon after. Prepare chunks of onion, pumpkin and capsicum and add them with 20 – 30 minutes to go. Serve with quinoa, almond flakes, herbs, chopped avocado and feta. This recipe suggests using a peeler to add thin slices of raw zucchini, and I’d probably toss through some lightly steamed greens. If you picked up radicchio this week, add it to the roasted veggies with the fennel
Spicy Chickpea Curry
Angie suggested this delicious looking spicy chickpea curry. My kids don’t do spicy, so I tend to forget spicy dishes, but I might put them to bed early this week and try this one. Chop onion and toss with ghee, a bayleaf, garlic, chilli and dried spices (try cumin, coriander, turmeric, cinnamon and paprika). Once combined add stock, tomatoes, tomato paste and honey, then throw in dried, soaked chickpeas and cook for around 2 hours. Serve with brown rice and make a cucumber raita by mixing grated cucumber with greek yoghurt. Yum!
Japanese cabbage - Okonomiyaki
Grate or thinly slice cabbage, carrots and kale leaves and toss with flour. Stir in 6 eggs and mix together. Coat a pan or skillet with ghee and add spoonfuls of the mixture to make pancakes, pushing them down flat with the back of a spoon or spatula. Cook for a few minutes until the edges brown then flip and cook the other side. These are delicious with a wicked sauce of Dijon mustard, honey, soy, Worcestershire, dried ginger and tomato sauce. Apparently Japanese mayonnaise is perfect, but if you can’t find any, ordinary whole egg mayo certainly works. Pancake and tangy sauce recipe is on Smitten Kitchen.
Locro de Zapallo
Boil or steam pumpkin cubes and mash into a puree. Cook onion, garlic, herbs (try Paprika, Cumin and Oregano) in ghee then add cubes of potato and cover in some of the pumpkin water. Cook for 10 minutes, then stir in the pumpkin mash with corn kernels, peas, milk or cream and a crumbly white cheese like feta. The South Americans use Queso Fresco which you can buy at Casa Iberica in Fitzroy or Fairfield, along with the Sth American spices called for in this traditional recipe (Aji Panca and Ahi Amarillo)
Steamed Ginger Fish with Broccoli
Mix 1/3 cup of stock with 2 tablespoons of soy and ½ tsp of sesame oil. Cut squares of baking paper and places fillets of a firm white fish in the centre of each square. Top with thin (julienned) slices of carrot and red onion, then fold the sides of the baking paper up and pour in the stock mixture. Places the parcels in a bamboo steamer (I use a normal vegetable steamer) and steam for 10 minutes. Serve on rice with juices poured over and stir fried Broccoli and Garlic on the side. Here is a similar recipe, or seek out the Jody Vassallo Detox cookbook which you can sometimes find in newsagents or (argh) the supermarket.
I have absolutely no experience with Tempeh (something I guess I should remedy) but Angie suggested this great sounding recipe for Cauliflower and Tempeh which I thought I should share. And don’t forget we’d love to know what you’re cooking this week, so share away in the comments!