It's been cool and windy lately. I know, cool is a relative term, but compared to Townsville summer I definitely think it's cold. Some people love to get all rugged up in the cold weather. I prefer summer.
To keep warm, we've been eating lots of stews and bakes. And as I mentioned in my last post, the market produce is prolific, so I think we've been eating petty well.
This is roasted beetroot and radishes, seasoned simply with olive oil, salt and pepper. On the side we had roasted plain and orange sweet potato, which were tossed with cornflour and rosemary and thyme before baking. And we had a pile of sauteed greens--radish greens, rocket, and spinach, plus the leftover salad from Andy's birthday fiesta.
There's nothing like a hot meal on a cold morning. This is the Sleepy Sunday Scramble from La Dolce Vegan. We added spinach at the end, and Andy's trick to make tofu scrambles creamy is a splash of soy milk. I highly recommend this recipe.More from La Dolce Vegan. Aloo mattar potatoes and peas, plus Eggplant Bharta. To the bharta we added broccoli and carrot as well. Both very good, especially with a bit of tofu sour cream mixed through. And of course, topped with some of the ridiculous amount of coriander we got from the market.
Mexican food is always welcome in our house. Over the summer we eat burritoes, but in winter we have Mexican-style casseroles. This is a sweet potato, black bean and corn casserole with cornbread topping. The topping is Wolffie's 'Buttermilk' Cornbread from La Dolce Vegan, but I cut the recipe in half and added a few tablespoons of coriander pesto. We had enough batter for a few yummy corn muffins, too. And on top is a heavily coriander-ed guacamole.
Hope you're all nice and warm, wherever you are in the globe!