Serves 2.
Vegetables With Herbs And Other Ingredients.
Choose three packets of a variety of frozen vegetables.
Select a third share from each packet and pour into a colander. Add the water to a suitably sized pot, leaving an inch or two below the rim, then add the colander. Place a lid on the colander to let the steam escape.
Cook for approximately 10 minutes, then check the vegetables for tenderness by inserting a skewer or a two-pronged salad fork. If the desired tenderness has been reached, remove from heat and shut off.
While the vegetables are cooking, use this time to prepare the non-stick frypan. Pour extra-virgin olive oil into the frypan until it covers the base. Add a brown-skinned onion (if it is large, cut it in half; if it is small, use it whole). Leave the skin on until you’re ready to cut; if you remove the skin while cutting, the onion’s vapour will trigger your tear ducts, and when the skin is on, it will not happen. The skin will fall off on its own, and for some, just remove the peel yourself.
Cut the onion into slices, then into smaller pieces. Remove any remaining skin and dispose of it. Spread the pieces evenly around the frypan, then add 3 cloves of garlic. Remove the skin and cut into smaller pieces. Spread evenly around the pan. 3 slices of raw ginger, cut into smaller pieces and spread around the frypan.
I use 3 cans of mixed legumes, including chickpeas, brown lentils, and a 4-bean mix. Place all in the colander and run cold water until the sauces run clear. Combine well, then use 3 tablespoons of this mixture to spread evenly across the frypan. With the remainder, place the ingredients in a lidded container and refrigerate for the next meal. Add a sprinkling of Italian Herbs, Pink Himalayan Rock Salt, and Whole Black Peppercorns; both of these are in grinders.
Place the frypan over medium-high heat, stir the ingredients briefly, and when the onion looks translucent, pour the steamed vegetables into the frypan. Combine all thoroughly.
Ready to serve,
Enjoy!
Julie Eden