Carrot and courgette stir fry with sorghum, cabbage and avocado + kale marinated lentils

A stir fry is something a make all the time, but they close to never look the same! I take whatever veggies I have at home, grate some of them and cut some of them. I fry the greens with garlic and ginger (those two are pretty much always the same. Never get tired of them) for a few minutes, mix with any pre cooked cereal or pseudo cereal that I have at home, add some fresh herbs, salt and pepper. Might add an avocado on top + some extra (pre cooked) lentils or beans that I've just marinated.

So, the key to having the dinner, lunch or whatever ready in 15 is to have a few things sorted out the day before. And it's really (REALLY) easy bits. Cooking any/a couple of cereals or pseudo cereals (quinoa, buckwheat, sorghum, millet, naked oats, brown rice, red rice, wild rice...you get the point!) + any/a couple of legumes. Then you're ready to create masterpieces in just 15 minutes the days ahead. But if you have not pre cooked anything you don't have to feel down, you can do it all at the same time too. 

Anyways - here comes the recipe!!

 

Carrot and courgette fry with sorghum, cabbage and avocado

Served with kale marinated beluga lentils

4 people

Ingredients

6 carrots

2 courgettes

1 yellow onion

1 garlic clove

2 tbsp fresh ginger, grated

4 dl cooked sorghum (naked oats, quinoa, wild rice, brown rice etc works just as fine) (equals about 2 dl / 0.8 US cups uncooked lentils)

1/4 cabbage 

1 tsp turmeric

1/2 dl / 0.4 US cups fresh parsley, finely chopped

4 dl cooked beluga lentils (equals about 1 1/3 dl / 0.6 US cups uncooked lentils)

1 tbsp cold pressed coconut oil

Kale (pesto) marinade

3 dl / 1.2 US cups kale leaves, teared in to smaller pieces

1 dl pepitas, preferably toasted

1 dl cold pressed olive oil

1 small garlic clove

1 tbsp nutritional yeast * (optional)

flakey salt and freshly ground black pepper to taste

For serving

2 avocados

toasted buckwheat groats (learn how to make them here)

How to

Scrub and grate the carrots. Cut the courgette in smaller pieces. Finely slice the cabbage using a mandoline or vegetable peeler or just slice using a sharp knife.

Peel and finely slice the onion + garlic, fry in coconut oil until soft and fragrant in a frying pan with high sides (or use a wok pan if you have one!). Add the carrots and courgette and fry for a couple of minutes. Add the sorghum and turmeric, toss around until everything is golden, lovely looking and has a nice temperature.

Add the cabbage + parsley, toss around. Salt and pepper to taste.

Mix all the ingredients for the kale pesto. Salt and pepper to taste. Toss around with the beluga lentils. 

Serve your stir fry with lentils, avocado and sprinkle toasted buckwheat (or any nuts/seeds) on top. Other things that would be nice to add could be sprouts/shots/microgreens, baby spinach. 

Mindfully ENJOY! 

* Nutritional yeast is a deactivated yeast which is high in protein and contains some B-vitamins and also have traces of other vitamins and minerals. The yeast is flakey and yellow and has a nutty/creamy/cheesy flavour. Can be used in plant based cooking (in sauces, lasagna, on kale chips, popcorn and as one of the main ingredients when making vegan parmesan - just to mention a few!). You find nutritional yeast in natural/health food stores and online.

Baked cauliflower with celeriac puree, black rice, kale pesto and pickled pumpkin

Baked cauliflower with celeriac puree, black rice, kale pesto and pickled pumpkin

Serves 4

Ingredients

1 big cauliflower (or 2 smaller ones) 

2 dl black rice, uncooked

1 tbsp cold pressed olive oil

salt and freshly ground black pepper

Celeriac puree

1 big celeriac

2 potatoes 

1 dl plant milk of your choice

salt and freshly ground black pepper

Kale pesto

50 grams kale leafs

1 small garlic clove

1/2 dl good quality cold pressed olive oil

1 tsp apple cider vinegar

1 tsp honey

1 dl walnuts

salt and freshly ground black pepper

Pickled pumpkin

300 grams pumpkin, peeled and cut in to small pieces

2 dl water

1/2 dl apple cider vinegar

1/ tbsp salt 

Garnish

2 small yellow beets, thinly slices (preferably using a mandoline, or a sharp knife)

1/2 dl walnuts

How to

Pre heat the oven to 175 degrees Celsius. 

Baked cauliflower: Remove the outer thicker leafs from the cauliflower, keep the lighter ones. Cut the cauliflower in to quarters (or halves if using smaller ones), and drizzle with olive oil all the way around. Season with salt and pepper. Put on a baking tray and bake in the oven for 25 minutes, turn around half way through. Turn up the temperature to 225 degrees and bake for another 5-10 minutes, until the cauliflower is soft and golden and crisp around the edges. 

Cook the rice according to instructions on the packaging. 

Celeriac puré: Peel and cut celeriac and potatoes in to small pieces. Boil in lightly salted water until soft, takes about 15 minutes. Remove the water, add the plant milk and mix in to a smooth puré using an immersion blender. Salt and pepper to taste. 

Kale pesto: Mix all the ingredients, except for the walnuts, until a smooth pesto. Add the walnuts and pulse until desired consistency. Salt and pepper to taste. 

Pickled pumpkin: Bring water, apple cider vinegar and salt to a boil. Remove from heat, add the pumpkin and put on a lid. Let sit for 30 minutes. Remove the liquid. 

Spread out the puree on 4 plates. Top with black rice and cauliflower. Add some kale pesto and sprinkle the pumpkin pieces. Garnish with yellow beet and walnuts. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW. Photo by Stefan Edetoft