BEAR'S SAVOY DELIGHT

BEAR'S SAVOY DELIGHT

Ingredients:-

1 Packet of chestnuts
1 Savoy cabbage
1 Red onion
3 or 4 cloves of garlic
1 Handful of radish
4 to 6 finger chilies

2 Red chillies

4 whole chestnut mushrooms

Half a paprika (yellow)

A clutch of basil leaves

Serves 2 or 3 people.

The Method

Above: The amount of coconut oil needed in a frying pan or Pyrex dish.

Preparation: The Key
It's always a good idea to prepare before cooking begins.
Finely cut the onions and place in the frying pan/Pyrex dish. No need for heat just yet.
Next, finely cut the finger chilies and garlic and place on a fairly large dish. Cut the red chilies in medium sized slices and add the slices to the dish, but keep them separate. Wash the mushrooms and dry them with a paper towel. Slice the mushrooms and add them to the finger chilies and garlic. Cut the paprika in half and store the other half in the refrigerator; cut the remaining half into small cubes. Cut the radishes into three slices (each). Place the paprika and radishes together separate from the rest of the other ingredients on the plate.

Now for the Savoy cabbage… You'll need another dish or bowl for storing the cabbage. Remove several leaves of the Savoy cabbage (as shown in the picture). Wash the Savoy cabbage leaves carefully. Dry the leaves with a paper towel. Once the majority of the moisture is removed you can cut the cabbage leaves into thin strips. Fold 'n’ cut. Once the cabbage leaves have been cut... Method

Saute the onions under a gentle heat. You just want, at this stage, for the onions to be slightly cooked. Remove from heat and then add the finger chilies, garlic, and mushrooms. Return to the heat and keep mixing until the mushrooms are shining. Add a bit of water - about a saucer full. Then add the cabbage and keep mixing until it wilts. Add the red chilies, mix, add the paprika and radishes. Season with black pepper, turmeric, cayenne pepper and a pinch of Himalayan salt. Mix well to ensure the heat is distributed evenly. Remove from heat… Open the packet of chestnuts; I recommend using half the chestnuts but you could use the lot! Mmmmm… Chestnuts… You can slice the larger chestnuts half or add them whole. They'll cook more evenly sliced. Add the chestnuts to the mix and return to the heat. Keep mixing until you see the radishes start to wilt. Cover and turn the heat off. Let the mix stand for a couple of minutes. Plate up! Enjoy! Love, Bear XOXOXOXOXO

BEAR'S EASY PEASY LAZY LENTIL AND MUSHROOM SOUP

Bear's Easy Peasy Lazy Lentil & Mushroom Soup

Ingredients:-

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.

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

BEAR'S SUPER-WINTER CHICKPEA SALAD

Bear's Super-Winter Chickpea Salad

Ingredients:-

Two small or one large red onion. Naturally, you can use whatever onion that suits you. I find that red is milder to the usual white standard.

One can of chickpeas.

About ten finger chillies.

Two to three red chillies.

Two to three cloves of garlic.

One small tub of hummus.

One avocado.

Four chestnut mushrooms.

Nori seaweed sheets.

Vinegar.

Method
Finely chop the onions and add to the bowl.
Cut the chillies small along with the garlic cloves. Add about two to three tablespoons of vinegar. Mix together. Add the drained can of chickpeas. Mix. Add cayenne pepper, turmeric, basil and thyme. Mix. Add the hummus and mix thoroughly. Remove two sheets of Nori seaweed paper meant for sushi rolling and crush into the mix - be careful not to lose the flakes on the floor! Chop the mushrooms and add to the mixture. Give it one last good mix and then add the avocado. I tend to save the avocado until last to relieve the sensation of the chillies burning my mouth.

I love this salad! It heats up my body in the winter! It's also a great thermogenic to consume after a session at the gym. It can serve 1 to 3. If you are into small portions, 4 people max! Enjoy! Love, Bear XOXOXOXOXOXOXO