Roots Archives Forum

Tell us some of your Ital & vegetarian recipes

I don't know if this is ITAL but......
GREEN EGGS NO HAM ( no eggs either )

Take 1 Avocado sliced and scooped out (peeled)
fry it in a non stick pan (with or without oil/ butter)
while it is frying make some toasted bread
and then when the Avo is brown ( YES it does brown up )
drop a big spoonful of Cottage Cheese in the pan just long enough to heat it
( don't melt it too much )

Serve on toasted bread with SALSA or just Salt and/OR Pepper

BREAK FAST IS SERVED !!!

Sounds yummy, I'm gonna try that one.

Here is my staple, cheap, easy food. But it helps if you have a pressure cooker (stainless steel only, no alu)

I call it Kitchery. Or peasant food (no offence meant by that as it is sufferers feed, cheap - especially without the more expensive spices!)

1 Cup dried Beans (splits, lentils, mung peas, aduki beans, your choice or mix them up)

1 Cup basmati or long grain rice (any rice will do but basmati is more authentic)

Herbs: Fresh if you can, dried if you can't. And spices: Usually I use coriander leaf, basil, rosemary, thyme and marjoram, oregano. Plus cumin seed or powder, coriander seed or powder, turmeric, ginger (pop a small lump of ginger root whole in for best effect), asafoetida (hing), black mustard seed, Kalwonji (black onion seed) Star aniseed. If you can't get all this together use your favourite curry powder and mixed herbs. Don't hold back on the herbs and spices, they make the meal. I put two or three teaspoons of cumin and coriander into this, but go easy on the other spices, they are strong and excess turmeric ruins a meal.

Pinch of salt.

One large potato

Two large carrots

One large tomato

Some oil.

8 cups of water.

Method:

Wash the beans and rice and drain them.

Slice the carrot longways, then dice it (carrot should always be cut along its length to ensure proper even cooking.

Dice the potato, don't cut it too big. The smaller you cut stuff, the better people like the meal because they are lazy. It also ensures even cooking.

Measure your spices onto a small plate, get them ready.

Heat the pan, get it hot. Put in the seeds and ginger root and let them heat for a short while, don't burn them. Stir it. Add the powdered spices. Heat for a few seconds only, add the vegetables and rice and peas. Stir it all up on high heat.

Let the spices permeate the veg and then add all the water. Now put in the tomato, whole, uncut. But skin it if you prefer, by immersing it in a jug of boiling water.

Rub up the dried herb in the palms of your hand and add to the mix. If using fresh herb, chop them fine before adding. Coriander herb really transforms this meal. Chuck a generous bunch in finely chopped.

Heat it up to boil. If you have a pressure cooker it's gonna take about 15 - 20 minutes MAX to cook once up to pressure.

If using an ordinary pan, then you'll need much longer and I suggest you soak the beans overnight first. How long depends on the beans, but could be up to two hours.

Then serve. It's delicious and very good for you. It'll feed up any hungry child or adult.

The best thing about this recipe is you can customise it no end.

Like add a fresh chili to the mix if you like it hot. Or change the root vegetable to whatever you like.

I often serve this with spinach or brocilli, and I add the water from these to the cooked kitchery before I serve.

It's really nice with either cottage cheese or natural yoghurt.

Mmmm Kitcheri - reminds of Ravati's kitcheri after a hard day on the Central London Despatch Circuit.

Nice one leggo

MightyZ

Hey Bing! Indeed nuh Ital recipe.


BLESS

I have a simple Avocado recipe. Use it as a dip or dressing.

Mash and cream an avocado in with some natural yoghurt. Add a dash of lemon juice and if you like some chat masala (a sulphuric smelling but extremely tasty masala).

It is wonderful and so easy.

@MightyZ. Yes, it is indeed the despatch rider's friend that Kitchery. Hi energy and cheap. I used to knock it up each night when I returned home to feed myself up. I can make it in 20 minutes flat so you could call it convenience food even!

universal champion roast squash and tofu

1 medium butternut squash, peeled, seeded and cut into chunks about 2"
1 cake firm tofu, 1" cubes
4-6 cloves garlic
vietnamese chili paste (rooster on bottle with green lid)
wheat free soy sauce (tamari)
about 1 cupt basil leaves
1 tbs lime juice
optional handfull of mung sprouts

preheat oven 375-
use 2 big cast iron pans, heat em up a bit then add 2 tbs oil and stir in squash. put 3 tbs oil in the other and add tofu.
bake for about 30 min, then stir squash/flip tofu.
bake about 20 min more and add garlic and chilies to the squash, cook 5 minutes more.
basically tofu should be slightly crunchy on edges and squash should be soft but not too mushy.

take it all out of oven and mix the two into one pan. put over flame on stovetop and add in tamari and basil leaves, stirfry for about 2 or 3 minutes.

serve over rice and add tamari, chili paste and/or mung beans.

ital!

forgot- lime juice goes in with basil leaves.