RECIPE (Of Sorts): Dicing With Dinner (Vegan)

[Guest guest]

DICING WITH DINNER (VEGAN)

 

Also offered is a quick fix `sauce' to drizzle over it all, for those who want a

little more. But

I personally think that Christiane's Harissa Sauce (see the Files) would be very

good here.

 

This is how I cope with emptying my pantry. In place of the potatoes you can use

cooked

brown rice or barley or other grain of your choice. In place of soybeans I often

use

garbanzo beans /chickpeas. And in place of the beans (or as well as the beans,

if I haven't

enough), I sometimes use diced firm tofu. It looks pretty and tastes better than

the

individual ingredients suggest! (Serves 2 generously and can be increased to

infinity)

 

1 Tbsp olive oil

1/2 yellow onion, diced

3 garlic cloves, finely chopped

2 or 3 thai chilies, or more to taste

zest of 1/2 lemon, finely grated

2 sticks/ribs celery, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

3/4 cup frozen corn kernels

3/4 cup cooked soy beans

1 handful (ca. 1/4 cup) unsalted peanuts or other nuts of choice

2 small cooked potatoes, diced to match the rest of the ingredients

1/2 cup chopped cilantro/coriander leaves

Squeeze of lemon if you wish

salt and freshly ground black pepper to taste

sprinkle of tamari towards the end of cooking

Garnish: sprigs of cilantro, slices of lemon, a few nuts, and a sprinkle (ca. 1

tsp) sesame oil

Mustard-Horseradish Sauce * (see below) - to serve with it for those who want

it.

 

In a large skillet, heat the olive oil to medium-high and add onion and stir

until

translucent, add garlic, chiles and lemon zest, stirring and being careful not

to scorch the

garlic. Add the celery and bell pepper and stir until nicely coated in the

flavours. You don't

want to cook them too long or they will lose their crispness.

 

Add all the rest of the ingredients including the potatoes - except the garnish

- and stir

until heated through. Add tanari and stir again.Taste for seasoning and add salt

and

pepper if needed. Place on a pretty platter, garnish and serve with, if you

like, the

following sauce and perhaps a tomato salad.

 

*OPTIONAL EXTRA: MUSTARD-HORSERADISH SAUCE

Mix a couple of dollops of dijon mustard with a couple of dollops of prepared

horseradish,

add a tsp cider vinegar and a tsp tamari. Mix to a sauce. Place in a small dish

and pass at

the table as a condiment, to be added to and stirred into the vegetables mix

according to

individual taste - it gives a nice `bite' with a pleasant contrast to the other

flavours.

 

NOTE: This dish will sit happily on a `warmer' hotplate on the stove for a

little while until

everyone is assembled. It also tastes fine the next day, though not as crisp.

 

Best, Pat / veggiehound