Thoughtful Foods

From Edwina

I had delicious Thoran when I was in Kerala (in the south west of India). I haven't tested this recipe but it looks similar to one that I have made. As with all cooking (and especially Indian cooking), you can alter the spices to suit your taste (or, as my Indian 'mother' told me, the taste of your husband and sons!!).

• vegetable of your choice (eg, thinly sliced cabbage, sliced green beans, cubed carrots)
• chilli powder - 1/2 spoon.
• turmeric powder - 1/4 teaspoon.
• desiccated/shredded coconut (unsweetened) - 1/2 cup.
• onion - 1/3, cut into small pieces.
• coconut oil (or other oil), salt, mustard seeds, cumin seeds (optional) and curry leaves (optional).

Heat oil, briefly fry mustard seeds, cumin seeds and then curry leaves, and then onion, until slightly browned.

Add salt, chilli and turmeric, and stir well. Add coconut, cook and stir for a few minutes, then add vegetables.

Cover and cook over a low flame, stirring occasionally, until cooked.

From Alice

In times of banana surplus, why not blend some bananas with coconut cream, add cinnamon and/or agave and/or wattle seed to taste and freeze.  Ok so it's good without the coconut cream too, but for a special occasion when you want it extra creamy and exotic-tasting.  It comes out with a better consistency if you re-blend it after an hour or so in the freezer, although it's not at all disagreeable if you couldn't be bothered.

From Alice

1 fresh coconut- pierce the eyes and drain liquid into a bowl.  break open, grate ~1/2 the flesh into a bowl (discarding outer bark and tough brown skin).  Ad 12 medjool dates (pitted and roughly chopped), 1bunch coriander roughly chopped, juice and grated zest of 2 limes, 1.5tbsp tamarind paste, 2 v. finely chopped garlic cloves, 0.5 long red chilli v finely chopped and 0.5 tsp sea salt.  Ad enough coconut liquid to loosen.  Serve with pappadums.

From Alice

Cut 2 thin carrots and 3 lebanese cucumbers (discarding core of seeds) into ribbons using a peeler. Now make ribbons of ~1/4 of a fresh coconut, reserving mliky liquid to add to dressing.  Add bean sprouts and soaked glass noodles (both optional).  Add the leaves from a bunch of fresh coriander.  Mix the juice of 1 lime, ~100ml coconut liquid, 1 fnely chopped long red chilli, ~1 spoonful palm sugar, and 1tbsp tamari.  Mix the salad with this dressing, garnished with coriander leaves and onion flakes.

A Chinese inspired soup, great as a light lunch or an entree.

Ingredients

• vegetable oil
• 2 small red chillies (deseeded and finely sliced)
• 1 red onion (sliced)
• 2 cloves garlic (finely chopped)
• 4 cups stock
• kernels from 2 cobs corn
• 2 sticks celery (sliced)
• 100g shiitake mushrooms (trimmed and sliced)
• 250g fresh Singapore noodles
• 1/2 cup frozen peas
• 2 tbsp soy sauce
• ¹/³ cup coriander leaves

Method

Heat 1 tbsp vegetable oil in a large saucepan over medium heat.
Cook 2 small red chillies (deseeded and finely sliced), 1 red onion (sliced) and 2 cloves garlic (finely chopped) for 2-3 minutes, stirring frequently. Add 4 cups chicken stock, kernels from 2 cobs corn, 2 sticks celery (sliced) and 100g shiitake mushrooms (trimmed and sliced). Bring to the boil, then simmer for 8-10 minutes.

From Will

Ingredients:

Below are the quantities of vegetables I use. You need about 9 bunches of herbs/lettuces for this recipe: