BEAR'S MUSHROOM BUTTER BEAN PARSNIP COCONUT CREAM DUBPLATE

BEAR'S MUSHROOM BUTTER BEAN PARSNIP COCONUT CREAM DUBPLATE

In this recipe, we're going to use some of the Ingredients purchased last week! Do you still have them?

INGREDIENTS

Cavolo Nero Cabbage

1 Mushroom punnet

1 Parsnip

1 Red onion

1 Paprika

4 Finger chilies

2 Garlic cloves

Knob of coconut cream

1 Butterbean can

“P” FOR PREPARATION

Wash the Cavolo cabbage, tail them, cut as seen in the picture above. Add to a baking tray and add a bit of water - enough to slightly cover the bottom of the tray. You don't need to immerse the cabbage. Place in the oven without turning the heat on for now.

Peel the red onion and place in a colander along with the parsnip, garlic cloves, and finger chilies. Give them a quick rinse. You might want to pat these ingredients dry to avoid popping in the hot oil. Place these items in a bowl.

Wash the mushrooms thoroughly! Remove any remaining debris with a paper towel and pat dry. We have to use all the mushrooms to avoid it going bad.

Get a large pan or dish and place a good bit of coconut oil in it. See pic below. Slice the onions into rings and add to the pan or dish. Don't apply any heat just yet!

Dice the parsnip and add to the pan/dish with the onions. Slice all the mushrooms in a medium thickness - slightly thicker than what you'd get on a pizza! Add the mushrooms to the pan/dish.

Slice 'n’ dice the paprika. And cut the finger chilies and garlic into thin slices. Don't add them to the pan/dish! Just add a garlic clove to the pan/dish!

Open the can of butter beans, drain in a colander and give them a quick rinse under cold water. Leave to drain.

THE METHODOLOGY

Once the onion rings, diced parsnips, and sliced mushrooms are in the pan/dish apply enough heat to fry! Don't worry, the mushrooms will wilt down to half the bulk. Keep mixing to ensure that all the ingredients get cooked evenly.

See? The bulk is no more! Remove from heat.

Add a knob coconut cream as seen in the pic above. And return to the heat and stir. The coconut cream should start dissolving. Don't let it burn! If need be, remove from the heat. Not all of it will dissolve and it's tempting to add water straight away. Don't! You could drown the mixture. When it starts to thicken and get sticky is the time to add a tip of water. Reduce the heat!

As you can see, only a small amount of water is needed. It's kind of similar to a white sauce for pasta dishes. You don't want it to be too fluid. Give it a good stir.

Once the water is stirred in, add the butter beans! Mix and, if need be, add a little bit of water to loosen the mixture. You want to keep the mixture quite thick or it'll be like a mushy soup. Uh-uh! No! Then add the paprika, finger chilies, and garlic clove.

Now it's time to do the Cavolo cabbage! Turn the oven on and set the temperature to around 190 (electric). The aim is to let the water evaporate without drying out the Cavolo cabbage completely! Admittedly, I was busy taking pictures and let the cabbage overcook slightly! But you have no excuse! Lol! Alternatively, you could lightly steam the Cavolo cabbage.

While the cabbage is being cooked, season the mix with a teaspoon of black pepper, turmeric, a bit cinnamon - maybe half a teaspoon, a sprinkle of thyme and a teaspoon of cayenne pepper. Mix well, turn the heat off and cover. The residual heat will keep it hot until the cabbage is ready. The cabbage will only take around 5 or 6 mins to cook. Any longer and it'll be too dry and possibly burned. A little crispiness is just right!

To plate up, create a bed of cabbage and place the creamy vegetables on top!

Enjoy!

Serves 2 - 3.

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