This was a dinner pic, taken just as the sun had begun to leave. The colour of the setting sun has given it a golden hue I couldn’t erase. Hopefully it adds a little warmth to this dish that makes you feel all snug and happy, because baby it’s cold outside (yes, I referenced that rapey Christmas song).
Secondly, I apologise for another cop-out post, where I don’t have anything original and instead just link you to blogs. I’m feeling very uninspired.
This dish was mostly an adaptation from one at wellandfull.com and this happened through chance based on what I had available. You’re better off viewing the original version if you have any hopes and dreams. That said, my favourite part of my dish was the couscous – the bigger pearls leach off starch that makes the whole thing much creamier and tasty. I was definitely inspired by the use of the carrot tops in a pesto, because it’s such a shame to waste all of that greenery. And interestingly, I made this because of how in season all of the elements are – I had purchased everything at the Farmer’s Market only that morning. The potatoes, in particular, are like dreamy little clouds so full of delicious earthy flavour.
On another note, I purchased a tempeh kit. And by kit I mean a bunch of horrid smelling rhizome bacteria, ready to inoculate some cooked soy beans. My first batch has been heating up for nearly 48 hours and it’s a complete flop. Once again a mega success has been had by me. It has become a horrid gloopy yuck, and I’m trying to be chill about it and pretend I will have another go. Stay positive, dammit!
- 1 onion, diced finely
- carrot tops - the green from atop a bunch
- 6 stalks black kale
- 1 lemon, juiced
- 2 TB olive oil - EVOO
- ¼ cup fresh basil or parsley
- 125g (approx 1 cup) couscous - pearl or Israeli
- 1 cup hot veggie stock
- 2 TB hemp seeds
- handful pumpkin seed
- In a lidded frying pan, heat the onion with a little oil. Cook for approx 10 minutes, until the onion is soft.
- Meanwhile, take a small blender, and blitz together ½ cup water with the carrot tops, lemon juice, EVOO, and basil. Set aside.
- Once the onion is soft, add in the dry couscous, and cook for a minute, stirring into the onion. Add the stock slowly, allowing it to soak. Reduce the heat and place the lid on the pan.
- On a chopping board, remove the kale from the stalks and slice the leaves (or tear them up, as I do).
- Return to the couscous and give a stir. Pour over the pesto and stir some more. Once heated through, add the kale and stir in, long enough for it to gently wilt, before removing from the heat.
- Sprinkle the couscous with hemp seeds and pumpkin seeds before serving.