What is your diet looking like during this period of Covid 19 isolation? Are you relishing the time to cook healthy meals? I hear there is a trend of making sour dough bread from scratch – which explains the absence of flour in our supermarkets. Or are you tucking into more comfort foods to ease that sense of unease and anxiety during these uncertain times?
We have more available time to grow herbs and vegetables and also to prepare meals, which means we probably have more time to spend at the table, slowly chewing & savouring our delicious home-cooked food – something our digestive systems love! The curtailment of international and interstate travel has translated into the abundance of more locally grown produce which has not been picked too early or spent days in refrigeration prior to reaching our tables and that means a higher vitamin content for our food. We are no longer eating out and, although that can be tough at times, we are limiting our exposure to germs, bacteria, trans-fats and preservatives.
This week’s blog celebrates cooking yummy home food and I have added a recipe of a vegetarian dish (with vegan option) I cooked this week using seasonal vegetables which was really delicious and economical!
To celebrate our inspired cooking week I am offering a reduction in price for my own lotus flower designed aprons in either navy or grey – $20.00 (were $25.00) which also make great gifts!
Aubergine & Zucchini Stack
X2 large aubergines x2 large zucchinis
X1 large onion x3 cloves of garlic
375g ricotta cheese or cashew cream (see recipe below)
X1 bottle passata bunch fresh thyme
bunch parsley frozen spinach
parmesan cheese (optional)
Slice aubergines and zucchinis into 3-4mm thick slices and fry without oil in a large non-stick pan until browned on both sides. Keep slices warm until assemblage.
In a separate pan fry onion, garlic and thyme in coconut oil. Transfer to large mixing bowl with ricotta (or cashew cream) and spinach and mix together with salt and pepper.
Grease large glass or stainless-steel dish and start layering aubergine and zucchini, spreading cheese mixture between layers. Add passata to last layer and sprinkle cheese on top. Bake in 200 deg C oven for 30 minutes and serve with a green salad. Serves 8 generously.
Cashew Cream (vegan option)
X2 cups cashew nuts which have been soaked for 2-4 hours
6 Tbls lemon juice 2Tbls apple cider vinegar
1 tsp sea salt 2 crushed cloves of garlic
1 shallot 1 cup filtered water
2tsp wholegrain mustard ½ cup olive oil
Drain and rinse soaked cashews. Place all ingredients except oil and mustard in blender and blend together. Drizzle in oil and mustard slowly to desired consistency.
Thank you so much, Allison, for this blog. So true! I really relish and cherish this time at home trying out things in the kitchen I never had time nor the patience for. Not only cooking but also extracting seeds out of everything and try to germinate them. Will try tomorrow the delicious vegetarian/vegan recipe. It looks easy and very yummy. Thank you for your inspiration. Your apron is very stylish too. Greetings from Vienna. Diana