As the autumn kicks in with temperatures dropping slowly but surely, as it should and it’s expected, I prefer my food to get warmer, heartier, go for healthier choices and….of course, have a bit of a kick.
- It sustains local farming;
- It gives us the best- nutrition wise- and
- It’s seasonal which is very important.
I remember years ago going to the supermarket filling up the trolley with everything I fancied (being hungry never helped) and spending a lot of money on so much stuff that I would never touch nowadays. Since I have changed my way of shopping for groceries, food is costing us less, paradoxically I know because organic is more expensive, but that is because we buy less, we buy better quality, we buy what we need and I never throw away food. Ever!
Three grains, mushrooms with fresh herbs and onion squash bateau
- 1 onion squash organic *
- 400 g mushrooms divided into half
- 100 g short grain brown rice organic cooked
- 50 g long grain rice boiled
- 150 g red and black quinoa cooked
- 1 small bunch freshly picked herbs *
- 150 g dudhi finely diced *
- 2 celery sticks
- 2 small red peppers finely diced
- 1 tsp coconut oil
- good drizzle Tabasco sauce (optional)
- 4 tbsp thyme infused balsamic vinegar * or lemon juice or both
- Boil or steam quinoa and the rices and bake the squash* if not cooked or baked already. I’ve had these from the night before.
- Chop half of the mushroom quantity into thin slices the remaining half pulse in a food processor until they become like a small rice grains or couscous size.
- Place a slightly deeper pan on medium fire, add 1/2 of the coconut oil and brown slightly the mushroom slices. When ready, take out on a plate and set aside.
- In the same pan add the other half of the coconut oil, the diced dudhi, the celery and cook for about 4 minutes stirring occasionally. Add the peppers and the riced mushrooms and cook for a further 5 minutes stirring every so often.
- Add the rices and the quinoa mix well for 3 minutes. Mix in the finely chopped herbs along with cooked mushroom slices and mix well for 1-2 minutes stirring almost constantly. Turn off the heat, spoon this into the squash boats and serve.