What a voice… *melts*
Vegan month has been a real party month in Glasgow. I’m fortunate to live in such an awesome city with such compassionate people, restaurants and bars! :-)
Vegan, Serves 4
6 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
400g can chopped tomatoes
1 tsp tomato puree
1 tsp caster sugar (optional)
7g flat-leafed parsley, chopped
2 aubergines, cut into 1cm slices
125g vegan mozzarella, cut into 1cm slices
7g basil, chopped
75g fresh breadcrumbs
25g vegan parmesan-type cheese, grated
Salt and pepper
1. Heat half the oil and saute the onion and garlic for 4-5 mins, until softened. Add the tomatoes, then fill the empty can with water and pour that in too.
2. Stir in the tomato puree, sugar and parsley, and season with salt and pepper. Bring to the boil and simmer for an hour until thickened. Set aside.
3. Meanwhile, heat two-thirds of the remaining oil in a frying pan and add one-third of the aubergine slices. Fry for 2-3 mins, until golden on each side. Drain on a kitchen towel. Repeat with the remaining oil and aubergine.
4. Pre-heat the oven to 180C/160Cfan/Gas 4. Lay half the aunbergine slices in an ovenproof dish. Top with half the tomator sauce from step 2, and all the mozzarella. Scatter over the basil and repeat the aubergine and tomato layers.
5. In a separate bowl combine the breadcrumbs and parmesa-style cheese, then sprinkle this over the last tomato sauce layer. Bake for 40-45 mins, until golden and crisp. Leave to rest for 5 mins then serve.
Inside the inventive mind, courtesy of IBM’s Fractal Inventor, Benoît Mandelbrot.
Artic wolves at the Lakota Wolf Preserve in Columbia, photographed by husband and wife team, Kelly and Robert Walters of Northeast Bay Photography.
A Buddhist ginger cat for Caturday! :-)
Kayaking with Orcas in the wild.
"Depression is such a cruel punishment. There are no fevers, no rashes, no blood tests to send people scurrying in concern. Just the slow erosion of the self, as insidious as any cancer. And, like cancer, it is essentially a solitary experience. A room in hell with only your name on the door."
I’ve taken lots of lovely photos here at the Tvindefossen waterfall in Norway, however none are as beautiful as this one.
CREAMY PISTACHIO CURRY
Vegan, Serves 4
100g butternut squash or sweet potato, cubed
100g cauliflower, cut into 3-4cm florets
100g broccoli, cut into 3-4cm florets
50g mangetout, trimmed (or other beans or peas)
For the curry sauce
4 tbsp vegetable oil
6 green cardamom pods
5cm cinnamon stick
1 tsp caraway seeds
1 smallish onion, finely chopped
1-2 green chillies, whole but pierced
20g root ginger, peeled weight, grated
4 garlic cloves, peeled and grated
1¼ tsp ground cumin
2 tsp ground coriander
5 tbsp soy or rice yoghurt
A large pinch of freshly ground black pepper
5 tbsp non-dairy cream
1. Bring a pot of salted water to the boil and salt lightly. Add the vegetables in order of cooking time: starchier vegetables first (here squash), then the cauliflower 5 minutes later then the broccoli and mangetout 2 minutes later. Cook until they are tender. Drain, saving the cooking water.
2. Soak the pistachios for 5 minutes in boiling water. Rub in a clean tea towel to remove the skins. Roughly chop a third of the nuts. Blend the rest until smooth, adding a little water.
3. In a large nonstick saucepan heat the oil and add the cloves, cardamom, cassia and caraway seeds, then the onion and green chillies. Cook until the edges of the onion are golden. Add the ginger and garlic and fry till golden.
4. Add the cumin, coriander and yoghurt, bring to the boil, then cook and stir until the masala thickens and releases oil back into the pan - around 5-8 minutes.
5. Add the veg, some of the cooking water, the black pepper, cream and both the blended and chopped pistachios. Cook for another 2 minutes until everything comes together. The sauce should be creamy but not too thick. Check the seasoning and serve.