Intermittent items from Ashton's Creative Writer, Wheat-free Vegan Cook, Fruit and vegetable grower, Crafter and Card Maker
Tuesday, 6 July 2010
quick vegan supper of fresh leaves and left overs!
I opened the fridge to see what was in there to make a quick supper ... there wasn't a lot! However, the garden is producing lots of lovely leaves at the moment, so when it came to finding something to bulk it out, I was spoilt for choice:-)
From the fridge I took some left over cooked carrots and green beans, a half jar of vegan red pesto sauce and some mushrooms. I grabbed a large shallot from the basket, and a tin of cannelini beans from the cupboard. The garden provided, from top left - pea shoots, red and white chard, perpetual spinach, large rocket leaves, and a couple of spikes of purple sprouting broccoli.
I chopped the shallot, chard stalks and broccoli stems, then sliced the remaining leaves and mushrooms.
Fry the shallots and stems in a little sesame and olive oil until softened.
Add the leaves, mushrooms and broccoli head. Stir for a couple of minutes. Add a little water to steam the veg.
Toss in the leaves and stir briskly, they will wilt down very quickly in the heat.
Add the mushrooms and stir for a couple of minutes
Stir in the left over vegetables, then add the pesto sauce and a drop more water so that everything gets lightly coated. Finally, stir in half a can of beans.
I think the colourful medley looked bright and cheerful, and, more importantly, it was really tasty:-)