Another whole-food plant-based melange
I like to record these so I can refer to them for ideas. This one used some vegetables from a Costco run, as noted.
I used the No. 12 Field Company skillet, which I heated in the oven to 350ºF before putting it on a hot burner.
While it heated, I chpped vegetables and put into a bowl, garlic in a little bowl, leeks and onions in another bowl, and the rest in a big bowl.
6 cloves Russian red garlic, minced – this will soon be gone for another year, alas
about 3/4 cup chopped leeks from Costco – better to buy whole leek and chop it myself
1 bunch large scallions, chopped including leaves
1/2 small delicata squash, seeded and diced
1 handful green beans, cut into 1″ lengths – Costco
1 handful asparagus, cut into 1″ lengths – Costco
1/4 head red cabbage shredded
3 large King Oyster mushrooms chopped
about 1.5 cups oyster mushrooms, chopped
about 1/2 cup diced carrot
about 1/2 cup diced daikon radish
about 1 cup chopped broccoli – Costco
12 mini-San Marzano tomatoes, sliced
4-5 ounces homemade tempeh, diced
4-5 ounces fried firm tofu, diced
about 1.5″ fresh turmeric, minced
1.5 tablespoons dried marjoram
1.5 tablespoons dried spearmint
2 tablespoons freshly ground black pepper
1 teaspoon crushed red pepper flakes
2 tablespoons horseradish
3 tablespoons no-salt-added tomato paste
3/4 cup low-sodium vegetable broth
When the time came, I turned on the burner, turned off the oven, moved skillet to burner, and put the handle glove on the handle. I added:
2 tablespoons extra-virgin olive oil
leeks and scallions
I cooked that for a few minutes then added the garlic and gave that about a minute. Then I dumped in the rest and sautéed for several minutes, stirring frequently and carefully: it’s piled pretty high, but as it cooks it shrinks in volume.
After several minutes of sautéing, I added the vegetable broth and began simmering it, still stirring frequently. As it cooked, I prepared:
2 lemons, ends cut off, halved at equator, and peel cut away.
I removed from the lemon halves the seeds that I saw, then put them in the beaker and used the immersion blend to blend them. This I poured over the cooked melange as a final touch to brighten the flavor.
The idea is to use a good variety of vegetables. I wanted to add a 300g block of frozen chopped spinach, but I’ll do that for another melange. It does make a good addition. I would have used a couple of jalapeño peppers, but I’m out (thus the crushed red pepper flakes). When I made this last time I had a summer crookneck yellow squash, so diced that and included it. Basically, you can use whatever vegetables you want. In my experience, the result tastes good and has a nice variety of textures.
I may have omitted a vegetable or two. If I remember any, I’ll update the recipe.
To serve it I put about 1/4 cup cooked kamut in a bowl, put on it 1 tablespoon nutritional yeast and 1 tablespoon ground flax seed, then about 3/4 cup of the melange and mixed it together. At the table I sprinkled some of this chili pepper on it.
I also have been using shirataki noodles (zero calories, in effect), and so far the Liviva brand. The “spaghetti” is good, but I’m going to get the rice-shaped since it is easier to mix.