For dinner last night, I fancied only vegetables. At the same time, I wanted to make something warm since the weather’s getting cold.
There is no recipe as such but the following is how I put together a healthy, cosy but what looks like a sumptuous meal.
Washed and cut in half (along its length) a yellow courgette. Then, I marinated it in some umami paste along with lemon juice and olive oil. Just before cooking, I put everything in a hot pan. Cooked courgette for 10 minutes each on both sides. The end result was a lovely steak like vegetable. The reason I used yellow courgette was because they tend to have thicker skin which works well for such cooking method.
Washed, soaked and boiled a cup of kidney beans with a pinch of salt. Rinsed them in cold water and doused them with a tablespoon of white wine vinegar and salt. Added two very finely chopped onions and let the salad sit for some 8 hours for the flavours to blend. Before eating, added some steamed sweetcorn kernels.
Whipped 3 tablespoons plain, mild yoghurt with Coleman’s mustard and a couple of cloves of minced garlic. Added diced avocados. Left this outside for a couple of hours so that I could have it at room temperature.
Washed a bunch of spinach and put it in a saucepan with a lid. Cooked it with a pinch of salt for 5 minutes.
Bringing it all together
The spinach was sat on a plate on which came the courgette steaks along with the bean salad and avocado dressing.
A delicious, healthy, low-fat dinner.
- 17 Salads for Your Thanksgiving Table (seriouseats.com)