Whenever I want to give to someone or the world in some way, I usually provide homemade food. A while back, a friend could not eat solid food due to a car accident and was tired of the liquids she was forced to eat. I wanted to provide her with something nourishing, filling and interesting. I created a version of a ground nut stew from West Africa – a stew of tomatoes, sweet potatoes, hearty greens, and peanuts. A surprising combination of foods and flavors that work well together. Rather than leave it chunky as a stew, I blended it into a drinkable soup. It was rich, tasty, and filling. I was dreaming about this stew the other night and wanted to recreate it with almond butter. The stew is typically served over rice with chicken. I decided to serve it as a sauce with sweet potato noodles and broccoli along with sesame seeds, almonds, and sunflower seeds for texture a bit of protein. This dish is nourishing, full of texture and depth and satisfying hot or cold with or without the broccoli.
I am days away from beginning a cleanse to control my asthma and allergies as well as boost my digestion. And it has been cold and rainy. Perhaps that is why I have been craving creamy and grain based food. My counter top was full of winter squash – kabocha, acorn, butternut – and it made me think about a creamy squash risotto. However, I often find that the squash is lost and not as flavorful in a risotto. And squashes are great to stuff. So I decided to stuff kabocha and acorn squash with a flavorful sprouted brown rice risotto made with zucchini, asparagus, sunflower seeds and pine nuts. Creamy but full of texture. Flavorful. Nutritious. Satisfying.
Meatloaf. I didn’t grow up eating meatloaf; Meat eating involved hamburgers, chicken tikka masala, tandoori chicken, Thanksgiving turkey, bacon and on occasion, a rack of lamb (when I was invited to Easter dinner at the house of my catholic school friend.) During this Whole30-like program I am participating in with members of my box, people have been posting pictures of meatloaf they have made. I was intrigued: meatloaf was a great way to make multiple meals – for a classic American dinner with potatoes and veg or in a sandwich. So I looked up what the essential components to a meatloaf entail. They are: ground meat, binders and flavorings.
Well as a vegetarian, two out of three ain’t bad.