2 tsp cold pressed sesame oil or olive oil
1 onion cut into thin half moons
2 carrots cut into thin half moons
1 cup mange tout
1 red pepper quartered then finely sliced
1 spring cabbage finely chopped
1 tbsp shoyu
1 tbsp rice vinegar
1 tbsp maple syrup
1 cup water
1 tsp toasted sesame oil
2 tsp arrowroot
Wash and cut vegetables. Heat the oil in a skillet or wok on a medium to high flame and, add the onion, carrots, mange tout, red pepper, and spring cabbage, stirring each separate vegetable for a few moments before adding the next one. Mix the remaining ingredients in a cup then pour onto the vegetables, cover immediately and allow to steam for 2-3 minutes. Mix arrowroot with a dash of cold water and stir through vegetables until the liquid thickens.
Roasted Squash with Rosemary
1 medium squash sliced (butternut squash, pumpkin)
2 tablespoons olive oil
2 tablespoons rosemary
Salt to taste
Toss the squash with the salt and rosemary in a baking tray. Leave to stand for as long as possible to allow the salt to draw out the liquid from the vegetable. Bake at 180C for 30 mins until caramelised.
The mellow flavour of roasted garlic is such a nice complement to naturally sweet tubers that there’s no need for butter.
1 large head garlic
1 Tbs. finely chopped fresh rosemary
1 Tbs. olive oil
4 large sweet potatoes, peeled and diced (8 cups)
2 large apples, peeled and diced (2 cups)
2 tsp. sea salt
1 tsp. balsamic vinegar
Preheat oven to 375°F. Cut top off garlic head, exposing cloves. Place on piece of foil, and top with chopped rosemary. Drizzle with olive oil. Wrap loosely with foil, and bake 50 to 60 minutes, or until soft and golden. Place sweet potatoes and apples in pot with enough water to cover. Add salt, cover pot, and bring to a boil. Reduce heat to medium, and simmer 10 minutes, or until sweet potatoes are soft. Drain, and reserve 1 cup cooking water. Transfer to serving bowl. Squeeze roasted garlic cloves into sweet potatoes and apples. Add balsamic vinegar, and mash, adding cooking water as necessary to adjust texture for creaminess. Season with pepper, (optional) and serve hot.
You can use any variety of pumpkin or winter squash to prepare this tasty dish.
Half medium squash or pumpkin cut into thick round slices to resemble a circle
7-8 onions finely cut into half moons
3 or 4 bay leaves
2-3 tablespoons mirin
1 tablespoon white miso
1 tablespoon kuzu
Few sprigs of fresh parsley to garnish
Preheat oven to 190oC/Gas mark 5. Meanwhile prepare the onion gravy by heating a large saucepan, add some olive oil, cut onions, a pinch of sea salt and the bay leaves. Sauté uncovered for 10 minutes on a medium flame. Cover the pan, lower the heat and slowly simmer for at least 45 minutes. The longer it cooks the sweeter it will be. At the end, add a small amount of white miso (mixed in a small amount of water) and mirin to taste. Dilute some kuzu with a very small amount of cold water, mix well and add to the onions. Stir for a few minutes until translucent and thicker in consistency.
Whilst the gravy is simmering, place the pumpkin slices on an oven tray. Add a few drops of olive oil and a pinch of sea salt on each slice. Cover with foil and bake in the preheated oven for 45 minutes or until the slices are soft. Remove and serve with the onion sauce placed in the centre of the pumpkin and garnish with parsley.