Contrary to logic, the coldest months in Townsville are also the best months to grow and harvest a huge array of produce. Of course, since moving into our house a month ago we have been planting things here and there, but so far nothing is ready for us to eat. No matter - we go to the markets, where the last few weeks have seen masses of people selling lots of things they grow nearby. The choice is nearly overwhelming! And the price is certainly not. This week, we spent a bit under $25, and got this:
Brussels sprouts, a monster zucchini, a cucumber, carrots, daikon radishes, red potatoes, orange sweet potatoes, and purple sweet potatoes. Not pictured, because we didn't wash them, are a small watermelon, 4 ears of corn, a large bunch of bananas, and a bag of avocados. Enough to keep any vegan happy, no?
Our dinners lately have looked a little something like this.
Roasted Brussels sprouts, soy & sesame daikon radish, corn on the cob, and veggie slice.
The slice is basically like a veggie loaf, and was really easy to do - a lot of grating, but almost no cooking skills required. I made it with bulgur, and with a mix of wheat & gluten flour, but it could easily be made with another grain (cooked quinoa, maybe?) and gluten-free flour -- the gluten didn't add much to the slice. I also used okara, because we always have some to use up, but a good substitution would be mashed tofu, or even mashed beans.
Here's the recipe...
1/2 c. bulgur
1 c. boiling water
300 grams (1 medium-ish) sweet potato
1 regular sized carrot
200 grams (a small, or part of a huge) zucchini
1 1/2 c. wet-ish okara (replace with mashed silken tofu or blended up beans)
1 Tbsp. dried mixed herbs
1/2 c. wholemeal flour
1/2 c. gluten flour
1/2 tsp. salt
1 tsp. pepper
1 tsp. dijon mustard
3 Tbsp. tomato sauce (ketchup)
In a large bowl, combine bulgur and boiling water. Let that sit. While the bulgur absorbs the water, grate the veggies into the bowl. Mix in the remaining ingredients and adjust the flavours to suit your tastes - I left this quite bland so we could serve with tomato chutney. Press the mixture into a greased slice pan, brush the top with oil, and bake at 200 (400F) for about 45 minutes.