It‘s national vegetarian week in Britain, but my cooking has been sadly uninspired. Well, on Thursday we had a takeaway from Cafe Nomad (Hucknall Rd, Nottingham) - the stuffed marrow was amazing! I would really like to know how he did this stuffing. There was rice in it, pistachios and coconut cream and the result was a really new taste experience for me.
Last night, finally, I cooked up something nice - a veg pot which went nicely with Couscous. Here's what went in the pot
Veg for Couscous or Bulghur
2 tbsp olive oil
1/2 tsp ground ginger
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1 dried red chilli
2 big leeks, cut in chunks
4 medium carrots, cut in chunks
1 can chickpeas
3 small tomatoes
2 tbsp tomato puree
coriander leaves for garnish
Heat the oil and briefly fry the spices. Add the leeks, carrots and tomatoes. Pour in 500ml of water or veg stock. Bring to the boil and cook for a bit. When carrots start to soften, add the chickpeas with their liquid. Cook well. When done, stir in tomato puree. Serve with Couscous, garnished with coriander leaves.
We had planned a picnic for today, but it's raining... However, I did make a spread which never fails to delight:
60g dried, pitted dates roughly chopped
50g cashews
2 spring or salad onions
1/2 tsp green curry paste (Thai)
2 tbsp soy sauce
3 tbsp lemon, lime or orange juice
a piece of fresh ginger root, chopped (try about 2 cm)
Chop everything with a blender or in a mixer.
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