Alejandro and I both love to eat, so luckily we both love to cook too! Living in the van without a fridge or cooling system during the hot summer months of Portugal’s summer means we have to get a little creative sometimes and use what we can when we need to to avoid having any food waste. Our fruits and veggies come from local farmers at the beautiful markets that each village has (one of my favourite things about living in Portugal!), all so fresh and when available organic. Also we like to do our best to contribute to consuming less by asking for any foods that need to be “recycled”. We simply ask at the markets and small produce stores for fruits and veg that they cannot sell and will throw away, and see if they can share with us. It is so nice to be given the opportunity to share with other human beings, it creates a sense of community and feeling of joy from helping others. We are blessed so often with a bounty of produce that would have become waste. I recommend you all ask the next time you do your shopping, and see what foods you can save too! Ask me for any tips on food recycling.
So with our love of cooking and living in the van we recorded one of our favourite meals to share. It is a vegan curry, using the veg and other ingredients that we had, no special shopping needs to be done for these kinds of curries, they are a great way to clean out the fridge! (If you have a fridge ha!)
It is also hilarious and cooking for filming was great fun, we hope to be able to share many vegan recipes here to help promote the easy way of vegan living.
(more of less)
3 cups of vegetables
1 handful nuts
1 handful seeds
1 tbsp finely chopped ginger
1 tbsp finely chopped tumeric
1 tsp each of cumin, garam masala, tumeric
1/2 - 1 lemon
1 big tsp tahini
1/2 - 1 tsp salt
Black pepper to taste
1 tbsp coconut oil
1-1/2 cups of vegetable milk
So these are mostly the ingredients that we used, if you don’t have exactly this then use what you have, if you cook it with love it will taste amazing.
Boil potatoes in slightly salted water until more or less cooked.
Warm coconut oil we cook with this as it has a smoking point of 177 degrees C. so it is safe for heating and frying with, then add fresh spices. Once fragrant add the dry spices and move around in the oil until also fragrant. Then add carrots and the stalks of the broccoli and cook until slightly soft. During this process you may need to add more oil, water to stop the spices from burning.
Once softened add in the stalks of the coriander and the head of the broccoli and stir in to coat it all with the spices. Next add in the vegetable milk, start with half - one cup and add more as you need while the veggies are cooking. Sprinkle over half the salt. Once the broccoli has turned darker and brighter in colour add the potatoes and the chilli and mix together. Once it is all warmed and cooked to your liking (try not to over cook the veggies so they retain maximum nutrients), add the tahini mixed together with water and lemon juice. Then stir in the fresh coriander and add any extra seasoning you like.
Dish up, bless with love and compassion, and share with your belly and others!
I hope you enjoy cooking and eating vegan, and look forward to hearing if yours worked out as tasty as this was!