Want to have a break from chicken or other animal derived products? Try recipes from my Test Kitchen! This follows on from my 40 days as an XL Vegan Lent in 2013: http://nashdoes-a-daniel.blogspot.co.uk/ THIS ISN'T A MILITANT'S BLOG & was created to encourage people to explore a natural and animal free diet from time to time. Consuming more natural products will help reset your digestive system clear the skin and be more creative with food. Just try it.
Start by soaking the meat balls in boiled and salted water for 10 minutes.
After 10 minutes squeeze out the water and cut them as they would have doubles
In a hot pan with 3 table spoons of rapeseed oil fry the chopped onion
with thyme for 2 minutes and add the meatballs with garlic, salt and black pepper
and fry until the meat has absorbed the flavours. This should take 5 minutes.
When the meat is brown, add the green and red peppers, the tomatoes, the
cumin and the coriander. Cover and let simmer for 10 minutes. Now add the
kidney beans with the chillies and 250ml of vegetable stock, stir, cover and
let the beans absorb the flavours for 15 minutes. Don’t forget to stir from
time to time so the bottom of the pan don’t burn. Taste and adjust the
seasoning if necessary
In the meantime, rinse the barley and to remove the starch covering it.
Please it in a pan and cover with water. Barley can be hard to cook. So, water
is 2 measures for 1 measure of barley. Here we’ve got 1 glass of barley so, 2
glasses of water will be needed to cook it. Also add 1 teaspoon of oil and a
bit of salt. Then, leave the pan open and let the water evaporate for 15
minutes on high heat. There should be a little bit of water left. After 15
minutes stir the barley, put the heat to low and cover the pan. This will allow
the barley to finish cooking with steam mainly for another 10 minutes. Just
before serving, add the finely chopped parsley.
Note: Did you know that parsley is a great source of antioxidants, folic
acids, vitamin K and C? I didn’t know that, but I love parley!
This dish could be a starter, but it is great for lunch with a little
glass of wine.
Ingredients for the salad
·1 medium onion
·A hand full of crinkled beetroots ·5 whole chestnuts in brine ·1 green pepper ·1 medium tomato ·About 200 grs of broccoli ·A hand full of roasted almond flakes. ·A pinch of thyme and salt
Start finely cut the whole onion and fry with a pinch of salt and the
thyme. Once the onion is brown, set aside and leave to cool down.
Floret the broccoli, cut the crinkled beetroots, roughly cut the
chestnuts, the green pepper and the tomato.
Place all the above in a bowl and toss. Then, add the fried onion and
crush the roasted almonds on the lot, mix well and serve.
No need for a vinaigrette here. The fired onion and the flavouring from
the crinkled beetroot in some ways removed the need for a vinaigrette for this