This delicious meal is an adaptation of a dish done by Thomas Keller. He used homemade gnocci, we are using brown rice pasta spirals. The dish is done in a frypan, limiting serves to one or two at a time – if you try to do more at once, the different elements lose their shape and texture. Once you have the preparation done though, the assembly part is quite fast, so for extra serves, do them one after the other in the frypan.
As the temperature falls (and the leaves do too!) soups seem to be just the thing… this one is really tasty featuring mushrooms and lentils – you can use brown or green lentils, we used a combination of the two. Really easy to make, it is like a flavourful homemade mushroom soup stock, cooked lentils and seared mushrooms added at the plating stage. You can add something creamy if you like (e.g. soy cream, coconut cream, cashew cream) or just enjoy as is with some great chewy bread. I made it yesterday for our kindergarten and they ate it up with great gusto, accompanied with avocado on sourdough rye toast. The little girl next to me asked, “more mushrooms please” each time she emptied her little soup bowl. Continue reading
