We’re just a few days out from the winter solstice now, the shortest day and the longest night of the year. And I’m so looking forward to getting to the other side of it. This time next week the days will be the same length but I’ll be much more cheerful, because, little by little, second by second, they will be getting longer.
I think I must have plant genes in me – I can almost feel like I can sense the difference. Plants can sense not just the daylength but also whether the days are getting longer or shorter. I always find that stunning. It always makes me stop and realize, all the other living things on this planet are living. They’re not just things. They’re part of a moving, sensing, adapting, creating, network with nuanced responses that are amazingly clever.
I think I must also have hibernating bear genes in me too. This time of year, I need comfort food – complex carbohydrates that slow burn and keep me from wanting to just curl up under a doona all day. We have the slow combustion stove going every night now , perfect for cooking beans, and beans are the perfect low low low GI carbohydrate, and so full of various vitamins and minerals that they’re pretty much the complete healthy dinner.
I can do this in half an hour from scratch if I have put the beans on to soak in the morning and use a pressure cooker to cook them. And if there are still embers enough to just put another bit of wood in the slow combustion stove when I get home of an evening. If you start with cooked beans, it should be easy to meet the Tuesday Night Vego Challenge rules of quick, easy, healthy, in-season, from scratch.
Makes 6 little pannikins. They are very filling, so one pannikin with some good toast for mopping up is a good dinner for me. My partner can polish off a couple.
Turn the oven on. You need a hot oven.
Soak 1 cup of dried beans (I used my Purple Kings) overnight or for the day, then simmer for around 30 minutes or pressure cook for 10 minutes until they are soft.
- 1 diced onion
- 1 large or two small diced carrots
Cook till the carrot is softened, then add
- 1 teaspoon ground cumin
- 1 teaspoon mild mustard (I use my home-made seeded mustard. If you use a hot mustard, use less to taste).
- 1 cup tomato passsata
- 1 dessertspoon treacle
- ½ cup cottage cheese (low fat is fine)
- salt to taste
- half a cup or so of water, depending on how liquid your passata is.
Spoon the mix into individual pannikins on a baking tray. Top with grated tasty cheese.
Bake for 15 minutes or so until the cheese is melted and golden.
Do you have any good Tuesday Night Vego Challenge recipes? Links and recipes in the Comments are welcome.