An Honest Kitchen

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What I'm eating

  • Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
  • Thurs late lunch: Pad Thai with tofu and double the vegetables.
  • Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
  • Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
  • Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

Archives

Polenta with Chickpeas, Greens & Tahini Sauce

Posted by kathryn in Vegetables, Legumes, Recipes, Grains, Autumn and Winter

I made a wonderful dinner last week – polenta covered with greens and chickpeas and then topped with tahini sauce. It was an experiment, and I wasn’t actually expecting it to be as beautiful as it actually was. I have a small polenta fixation, but I rarely cook it as you seem to need so much fat and dairy in order to make the stuff tasty. My normal method uses milk, butter and cheese, so I’ve been wanting to …

Related Posts

  1. Greens with Tahini
  2. Tahini: what it is and how to use it
  3. Chickpea, lima bean and tahini casserole
  4. Roasted cauliflower, couscous & tahini salad
  5. Tahini salad dressing

Read more 8 comments 30 May, 2011

Roasted Pumpkin and Chickpea Soup

Posted by kathryn in Vegetables, Legumes, Recipes, Soups and Autumn

There is something special about roasted pumpkin. In the oven the flesh softens, the flavour intensifies and sweetens, and it comes out tasting completely different from pumpkin that has been boiled or steamed. I had never eaten pumpkin until I came to live in Australia, but in the twenty-something years I’ve lived here I have come to absolutely love it. However, while I’m happy to eat pumpkin in any form, Richard is not a fan. Until I started making this …

Related Posts

  1. More soups I've been making
  2. Roast pumpkin with white beans & barley
  3. What to do with mushy chickpeas
  4. Tomato, avocado & chickpea pasta
  5. Roasted cauliflower, couscous & tahini salad

Read more 10 comments 11 May, 2011