So i know its been a young minute since my last post but you know sometimes life happens and then you have to accept and see your way through it til you find your way back again.
I’ve been toying with the idea of cutting out meat from my diet not for health or staunch vegetarian ideals but just as one of my discipline instilling goals and activities. This year is my year of discipline and I have been committing myself to a lot of these discipline themed goals I won’t bore you all with the details but suffice to say its been an eye opener and the only reason I’m mentioning it is because this particular one is food related.
So I discovered (as most vegetarians already know) that you can’t cold turk, yes ‘turk’ it without a plan. Its not enough to just have a plate devoid of meat and think you’re gonna survive without the overwhelming smell and craving of meat taking over leading you right back to square one. You need to have a go to repertoire of satisfying, enticing and most importantly flavourful vegetarian dishes, its not enough to just have steamed carbs and vegetables staring back at you blandly on your plate.
So this week’s recipe, a coconut cream vegetable bake is premised primarily on my quest for temporary vegetarianism. And how do i know its temporary? Because as a Xhosa woman meat is somewhat of a non-negotiable stable in our culture and who am I to defy centuries of heritage? 😉 So coconut cream vegetable bake here we go!
What you will need:
An oven proof dish/pan
Non-Stick Cooking Spray
1 punnet Broccoli
1 Red Pepper
1 spoon Crushed Garlic
1 can Coconut Cream
Salt and Pepper
How to make it:
1. Peel and chop the butternut and just half it, works quite well with the nice chunky pieces- very rustic looking.
2. Break off little broccoli florets so as to make it easier to cook through and layer
3. Slice the red pepper in long horizontal slivers, this is just how i prefer it you can slice it cylindrically or into chunky cubes if you like too that’s fine just do not fine chop it.
4. Peel and chop the onion into semi circular pieces.
5. Spray non-stick cooking spray on an the oven proof pan or dish
6. Start layering vegetables in the oven proof dish/pan starting with the butternut, broccoli, onion, red pepper and sprinkle the crushed garlic over the top.
7. Pour the can of coconut cream over the layered vegetables until they are pretty much submerged or as much as the full contents of the can will allow the add salt&pepper to taste.
8 Pop in the oven of bake for 40 mins
9. Take out the oven and serve!
Mm mm mm not only does it smell delicious it also is very filling and luxurious so you can all put that into your vegetarian dishes arsenal