It’s seemed as if I haven’t had much time on my hands lately and it makes me sad that I haven’t been creating nice things to share with you all! This weekend, today was a dedicated work day, leaving yesterday free for me to spend as I pleased. Clearly I took the chance to indulge in a little kitchen play-time!
I didn’t have any clear-cut ideas of what I wanted to make other than that sweet potatoes were to be involved, but a little experimenting actually produced a rather yummy result. Another lesson learnt from cooking: sometimes it’s better to go with the flow, forget the plans and trust your instincts !
Fortunately, I’m also getting better at this cooking note-taking thing so I can actually pass this recipe on to you and remind myself of how to make this meal again too.
I had also picked up a couple of rather lovely looking cabbages at the market yesterday morning, again with no plans for them, so decided to crack into them straight away and made a simple Asian-style slaw. You can’t go wrong with a crunchy, flavourful salad, whatever the season or occasion. Not in my opinion anyway.
- 1/2 Red cabbage, shredded
- 1/2 White cabbage, shredded (Approx 6-8 C shredded vegetables)
- 2 Spring onions, julienned
- Pinch of chili flakes (optional)
- Juice of 1 lime (Approx 2 Tbsp)
- 1” Fresh ginger, minced
- 3 Tbsp Brown rice vinegar
- 1 Tbsp tamari
- 1/2 tsp Coconut sugar (or other sweetener)
- 1 tsp Sesame oil
- 1 Tbsp Neutral oil
- 1/2 C Chopped toasted cashews (optional)
- Combine the shredded cabbage and green onions in a large bowl. Add all the remaining ingredients and mix well. This salad benefits from sitting at room temperature for a while to allow the flavours to mingle and the cabbage to slightly soften. I added some toasted cashews to the leftovers and would recommend it!
Back to the main kitchen experiment, or Sweet Potato, Red Lentil & Sesame Patties as I’m naming the result. These are very straightforward but a little fancier and prettier than your average baked sweet potato. Some extra protein and sturdiness comes in the form of red lentils and chickpea flour and a generous sprinkle of sesame seeds and green onions adds more flavour. Served alongside a little lime spiked non-dairy yogurt you’ve got a fun appetizer, or with the cabbage slaw too, a full meal.
Wishing you all a happy December!