The easiest way to quickly get together a saturating and good meal is to top any kind of stir like base with leftovers or freshly roasted root vegetables, boiled leguminous plants and nuts or seeds!
500 g green peas
1 tablespoon light tahini
1/2 dl water
1 1/2 cup belugal lenses, uncooked
Salt and freshly ground black pepper
Golden sauerkraut (see recipe separate)
Golden cashews (see recipe separate)
Crass (for example sandwich crate)
Heat the oven to 175 degrees. Cut off the bottom root piece from the root celery. Wash the celeriac, cabbage root and carrots well. Cut into small pieces. Put in a baking dish and mix with oil. Roast in the middle of the oven for about 25 minutes, until the vegetables soften and have a nice color, but still have an inner core.
Mix tahini and water until smooth with a mixer or in a food processor. Add the peas and mix to a stir. Season with salt and pepper.
Boil the lenses as instructed on the package. Spread out the stirrups at the bottom of each plate. Add root vegetables, beluga lentils and sauerkraut on top. Sprinkle with za'atar and top with golden cashews and cress.
Gives about 5 dl
1 white cabbage head (about 1 kg)
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 tsp coriander seeds
1 tablespoon grind turmeric
Cut the cabbage thinly with mandolin, or with a sharp knife. Put in a large bowl and massage together with salt, mustard seeds, fennel seeds and coriander seeds until the cabbage begins to water. This takes 5-10 minutes. Mix the turmeric and stir well with a well-cleaned wooden spoon.
Pour over everything - even the liquid that has been formed - into a well-cleaned glass jar. Press the cabbage firmly down so that everything is covered by the liquid. Put something on top, like a small glass, so that everything is safely pressed under the surface. Close the lid.
Leave the jar in room temperature, in a dark place, for at least 3 days. Open the lid once a day to apply pressure. Finally, small bubbles are formed at the surface - then you know that the acidification is running! Taste a little from time to time (the longer it stands out, the more acid it gets), and when you are satisfied with the taste, set and store the sauerkraut in the fridge.
100 g of natural cashew nuts
1 teaspoon rapeseed oil
1/2 teaspoon golden mix
Heat the oven to 150 degrees. Put the cashew nuts in a bowl and mix with oil and spice mix, then spread out on a baking sheet. Roast in the middle of the oven for 10 minutes, until it smells nutty. Let cool. Store the nuts in a jar with a tight-fitting lid.
Posted in Recipes