A seasonal variant
I was so happy about how it came out especially with it being holiday season. As good on the second day as the first, i found that it tasted better unheated/cold but you will see that this is such a multi-dimentional recipe with so many twists, tastes and totally delicious contrasts, i hope you will love it even more than i did.
Also, remember, this is ideally a seasonal recipe or even a pre-seasonal recipe but i hope it may give ideas too.
I hope you enjoy a slight break from and difficult regimes regarding some of the content. I so hope you like this!
One large swede
a medium or two smaller brocolli
One cooking apple
Chillies as per the photo (include half of a Komodo chilli so be VERY careful indeed).
Do not leave any bits lying around if you have children or pets.
One heaped very small teaspoonful or slightly more than level teaspoonful of normal teaspoon of cinnamon (Ground)
" " " " " " " " " " " " " Ground cloves
One heaped teaspoonful of garlic salt
One 290gram tin of pitted prunes in juice (not syrup)
One piece of root ginger as per photo
One 40g bag of dried mango
A quarter coffee cup of both Brown AND red lentils so one cup of combined lentils
One vegetable stock cube
Optional: One large pink grapefruit
One 8" or thereabouts sweet or unsweetened pastry case
One bag of Aunt Bessies Sage & Onion stuffing balls
3 Ryvita dark rye crispbreads
Totally optional and only during this month December:
One blob per serving of ice cream or similar
If nut intolerant or if gluten free pastry has suited you better or you have been advised to use, please check packaging.
Also on lentils and dried fruit products, check packaging to discover if items are packed in processing plants where nuts are also packed.
I did not set out to create a recipe which tasted at times 'meaty'. And there is no way that it could have tasted as such because there is no meat in it.
This was so yummy!
First steps: Remove the skin from the swede and cut into slightly bigger than 1" slices and then into cubes.
Put into saucepan of cold water and rinse.
Chop your chillies and remove the skin from the ginger root and cut into very small tiny squares.
Remove the core and the skin from the cooking apple and cut the apple int 6 pieces and add to the water. Top up if required.
Add the garlic salt and crumble the stock cube on top
Put on heat.
Click on photos to enlarge