I think I spoke to soon yesterday. The lovely humid weather I have described became cool and windy again today. At least I can still eat a cosy warm meal for dinner. This is the first time I have cooked with fennel. I was a little scared because it does have a really strong aniseed taste, but it becomes more muted the longer you cook it. I was going to add some fresh silver beet from my garden but it was all burned to a crisp from the sun. So I made some lightly steamed asparagus and broccolin instead.
Between making dinner tonight and juicing for tomorrow I think I used up all the vegetables in the fridge. Luckily its the Farmers Market in the city tomorrow. Past few of weeks I have been making a stop before or after work to pick up $2 bunches of kale, fresh ciabatta breads and all the fresh fruit and vege I can carry.
Pumpkin Polenta (vegan, gluten free, soy free, nut free)
4 cups pumpkin (chopped)
1.5 cup filtered water (use steamer water)
2 tsp dry vegetable stock
2 cups oat/plant milk
1 cup polenta
sea salt to taste
1. Steam the pumpkin till soft.
2. Place the pumpkin, steamer water and stock into a blender and blend till smooth.
3. In a large pot add the blended pumpkin and the remaining ingredients. Bring to the boil, then cook on a simmer until the polenta is cooked. This should take about 10 minutes.
Caramelized Onion and Fennel with Cannellini Beans and Shiitake Mushrooms (vegan, gluten free, soy free, nut free)
1 tablespoon coconut oil
2 small onions, sliced
1 fennel bulb, sliced thin
2 garlic cloves, diced
1 small red capsicum, chopped
1/2 cup dry shiitake mushrooms, soaked in 1 cup water
1 tablespoon dry sherry (optional)
1 can cannellini beans
sea salt to taste
handful italian parsley (diced)
1. Melt coconut oil in a large pan, then add onion and fennel. Cook on a low heat for 5-7 minutes until it softens
2. Add the garlic and red capsicum and continue to cook for another 5 minutes so that the onions and fennel begin to caramelize
3. Add the shiitake mushrooms, mushroom stock and sherry. Continue to cook till the water absorbs.
4. Add the cannellini beans and sea salt and heat through.
5. Stir through italian parsley and serve immediately with pumpkin polenta and some steamed greens.