3 Vegan Vegetable stock cubes.
4 to 6 Chestnut mushrooms.
1 Red onion.
2 Garlic cloves.
3 to 4 finger chillies.
1 small can of Garden peas.
1 standard can of Lentils.
1 a handful of Seaweed.
The Method
Preparation is the key!
Before you start cooking, prepare the pot or deep pyrex dish by adding a knob of coconut oil. Don't worry about it in its solid state. Or, alternatively, you could use rapeseed or rice bran oil.
Finely chop the onion and add to the pot or deep dish. We're not ready to apply heat yet.
Slice the mushrooms thinly - you don't have to be precise. Slice the chillies and garlic.
Soak the seaweed in water for about 6 minutes then drain.
Now's the time to put the heat on the onions; medium heat. You want to saute the onions and then add all of the sliced mushrooms, add some of the chillies and garlic - 60% in, 40% held back. Keep stirring to cook evenly until golden brown. You're going to add the rest of the chillies and garlic a little later. If you find that the mixture is burning then remove from the heat intermittently.
The reason why I add about 60% of the sliced chillies and garlic is because the different cooking durations creates a layered taste sensation. The chillies are so intense when cooked longer and lightly cooked is like an echo, if you will.
Once the mixture is golden brown, mushrooms well cooked, you can remove from the heat. Measure 200 ml of water and pour into the mix. Now add the 3 vegetable stock cubes; it makes for a wonderful taste explosion! Return to the heat, gently mix the stock cubes until they fully dissolve. Be careful not to burn! Open the cans of lentils and garden peas, drain well. I tend to give canned vegetables a little rinse under cold water.
Add the garden peas and lentils, mix well. Add a pinch of pink Himalayan salt - yes, I'm using low salt vegetable stock! So, you should find that a pinch of salt is enough. Add black pepper, then about 80% of the seaweed. Keep stirring... And, if necessary, remove from the heat. At this point the mixture is quite thick, add a further 100 ml of water.
4 to 6 Chestnut mushrooms.
1 Red onion.
2 Garlic cloves.
3 to 4 finger chillies.
1 small can of Garden peas.
1 standard can of Lentils.
1 a handful of Seaweed.
The Method
Preparation is the key!
Before you start cooking, prepare the pot or deep pyrex dish by adding a knob of coconut oil. Don't worry about it in its solid state. Or, alternatively, you could use rapeseed or rice bran oil.
Finely chop the onion and add to the pot or deep dish. We're not ready to apply heat yet.
Slice the mushrooms thinly - you don't have to be precise. Slice the chillies and garlic.
Soak the seaweed in water for about 6 minutes then drain.
Now's the time to put the heat on the onions; medium heat. You want to saute the onions and then add all of the sliced mushrooms, add some of the chillies and garlic - 60% in, 40% held back. Keep stirring to cook evenly until golden brown. You're going to add the rest of the chillies and garlic a little later. If you find that the mixture is burning then remove from the heat intermittently.
The reason why I add about 60% of the sliced chillies and garlic is because the different cooking durations creates a layered taste sensation. The chillies are so intense when cooked longer and lightly cooked is like an echo, if you will.
Once the mixture is golden brown, mushrooms well cooked, you can remove from the heat. Measure 200 ml of water and pour into the mix. Now add the 3 vegetable stock cubes; it makes for a wonderful taste explosion! Return to the heat, gently mix the stock cubes until they fully dissolve. Be careful not to burn! Open the cans of lentils and garden peas, drain well. I tend to give canned vegetables a little rinse under cold water.
Add the garden peas and lentils, mix well. Add a pinch of pink Himalayan salt - yes, I'm using low salt vegetable stock! So, you should find that a pinch of salt is enough. Add black pepper, then about 80% of the seaweed. Keep stirring... And, if necessary, remove from the heat. At this point the mixture is quite thick, add a further 100 ml of water.
Keep mixing to make sure there are no clumps/lumps... Add the rest of the chillies and garlic. Stir... Add cayenne pepper to taste, add half a teaspoon of turmeric, a sprinkle of thyme and give it a final stir. Add a lid to the pot/deep dish, reduce the heat and leave for about 2 to 3 minutes. You're looking for a gentle simmer and nothing more.
Remove lid, give the mixture one last good stir to make sure that nothing is sticking to the bottom. Turn off the heat and serve. Now sprinkle a bit of cayenne pepper on top. Add the rest of the seaweed on top to garnish.
Enjoy!
It can serve 2 or 3 at a stretch!
Love,
Bear XOXOXOXOXO
