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Centre portion, a stew made of:
Carraway, cumin, and mustard seeds toasted then oil fried before adding red onion, shallot, minced garlic, and celery, sauteeing until soft. Add 3 medium tomatoes, a splash of V8 juice, and spices (cumin, ground coriander, a hint of curry powder, a generous sprinkle of basil and oregano, salt, pepper, a splash of dry sherry, and Maggi seasoning.
Cook covered until everything is reduced to a sauce.
Roughly chop the amount of red cabbage you want, add to the sauce and simmer covered until soft. Strip the kernels off one or two ears of corn, add, and continue to cook covered until all's tender.
For the 'crown':
Make a marinade of your choice — mine was rice bran oil, sesame oil, dark mushroom soy sauce, Cap le Bon harissa to taste, Hoy Sin sauce, and the juice of 1/2 lime. Kind of a rich sweet/sour sauce.
Chop the amount of butternut squash and sweet potato you want into 1/2" (1.5cm) cubes, and marinate for an hour or two.
Roast the veggies as you prefer, and add them as a 'crown' around the stew when serving.
Sprinkle with Herbamare salt and freshly ground black pepper...
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://ift.tt/1RhJYKS
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