Sweet potato fries, sauteed garlic, tomato and Tuscan cabbage with roast pine nuts and mustard seed vegan aoli dip:
Vegan, gluten free:
Last nights dinner was amazing for a random selection of items I had lying around, Its winter here in Victoria, Australia and a hearty, warming, gentle on the tummy meal was just what the Natropath ordered after a cold windy Sunday.
Here is how it went down:
2 large sweet potatoes cut length ways into 1 cm thick pieces
1 Tuscan cabbage roughly chopped
1 handful pine nuts
1 punnet cherry tomatoes
3 cloves garlic
1/2 cup olive oil
1 tbsp seeded mustard
Juice of 1/2 a lemon
1 clove garlic
Preheat oven to 200 degrees C
Place sweet potatoes on a tray and bake for 10 mins each time, checking and turning over in between until slightly crispy and soft in the middle.
Add a dash of water to a fry pan with chopped garlic and stir until soft. Add in the Cabbage and 1 cup water siring well, place lid over and steam for 10 mins. Remove lid, add tomatoes and more water if necessary. Keep siring until all vegetables are soft and a little wilted.
Roast pine nuts in flat tray in oven checking until brown.
Sprinkle over greens
Whiz all ingredients in food processor until light in colour and creamy in texture: place a dollop in an egg cup or other small vessel and onto plate with other goodies and voila!
Note: To make this nourishing meal even more warming and delicious ad cayenne pepper to chips and a squeeze of lemon to the greens. You can also substitute the cabbage for many others e.g. Brocollini, spinach, brussels prouts, green beans, an the list goes on! Enjoy!