EasyPeasy Carrot and Butternut Squash

INGREDIENTS

 

• 1 Tbl Olive oil
• 2 Onions, diced
• 2 cloves Garlic
• 1/2 tsp dried Chili flakes
• 1 tsp Cumin 
• 1 tsp Garam Masala
• 500g chopped Carrots
• 500 gr Butternut Squash
• 750 ml vegetable stock
• Salt & pepper to taste

METHOD

Now obviously, I didn't follow the recipe exactly and I'm sure you both have your own, but I want to be able to find it again. This is my interpretation.

1. Sweat onions for 5 minutes, add garlic, chili flakes and spices and fry for one more minute.
2. Add b'nut squash, chopped carrots, S&P, stock, and bring to the boil. Then turn right down and simmer for 20 minutes with the lid on until the vegetables are quite soft.
3. Blend soup, taking care as it will be very hot.
4. Add water as necessary and check seasoning
5. I add crumbled Stilton cheese when serving which makes it non-Vegan at this point. But it is very good.
6. According to the recipe: "Serve with homemade bread

Bon Appétit!  

 

Carrot Hummus

I ripped this recipe out of a magazine about six (?) months ago, today I have made it, but just the hummus part. Here's the full page if you want to make it as a dinner or part of a dinner:

 Here's just the hummus part, adapted:

1 pound orange carrots cleaned/peeled

2 tablespoons olive oil

2 teaspoons smoked paprika

2 tablespoons lemon juice

1 teaspoon kosher salt 

2 tablespoons tahini (if separated in jar, mix before using)

1-2 tablespoons water

optional: 1/2 teaspoon turmeric, 1 teaspoon garlic powder

1. Bring 1 inch water to a boil in a medium saucepan with steamer basket over medium-high heat. Cut the carrots into chunky rounds, place in steamer basket and cover. Steam until just tender, about 15-20 mins. 

2. While carrots are steaming, combine olive oil, smoked paprika, lemon juice and salt.

3. Place steamed carrots in a food processor with S blade (chopping/mixing blade) and process until chopped.  Drizzle in the flavored olive oil/lemon juice, add the tahini and water, and process until smooth.

 

Cool to at least room temperature, or in fridge, before serving, or transfer to jar/container.

Zasar Legumes: Mauritian-style pickled Vegetables

This recipe is from Shellina Permalloo,  winner of Masterchef a few years ago. I really like her and we both liked this recipe even though I'm not normally a fan of "cole slaw."


Ingredients

• White cabbage, sliced
• Green beans
• Carrots, sliced
• Red onion, sliced
• Chili pepper, sliced (she leaves the seeds in, I don't)
• Turmeric
• Mustard seeds
• Fenugreek seeds
• Garlic
• Fresh ginger (or powder if you don't have it)
• White vinegar
• Oil

Method

• Blanch cabbage, green beans, carrots in equal quantities for 2-3 minutes;
• Warm oil; make garlic and ginger paste in a pestle and add to oil;
• Add chilis and spices to warm through;
• Add onions, 
• Remove from heat and add other veg
• Sprinkle a bit of white vinegar and salt
• Leave overnight (or an hour, if that's all you've got)

It is surprisingly nice! Slamat makan!