खेचारि (lutin) wrote in vegancooking,

My Excellent Dinner: pumpkin, okra, tomato soup!

No photos, I'm afraid. (My dad took the camera with him to Rishikesh.)

.25c sprouted wheat
.25c barley
.25c black-eyed peas, left sitting in warm water for most of the day
1T flax seeds

250g pumpkin, cubed (yes! you do want to eat the seeds)
250g okra, "cubed"
2 tomatoes, diced
1 small onion, also diced
(2 pieces of dried Polish forest mushrooms)

(black) salt
ground cumin
(local) vegetable masala
.25 of a cube of veggie bouillon

2-3c water.

In a large pot, combine the (mushrooms,) bouillon, black-eyed peas, flax, barley and onion.
Boil, then turn off the heat. Add the veggies and spices. Let sit some 15 or 20 minutes. Add
the sprouted wheat. Let sit another 5 or 10 minutes. Garnish with coconut and eat with toast
(or not) as you like.

You could simmer the veggies, etc. if you wanted; I didn't have that option because of
unexpected power/stove issues. I was pleased to discover that this ended up being accidentally
"raw" since my stove turned off just before the water boiled!, and everything still softened, etc. as it
needed to.

I really like the colours in this dish: bright yellow (thanks pumpkin and turmeric!) with spots of
green and red. The fact that I *didn't* get to simmer it meant the colours stayed so vibrant &
that the veggies actually tasted!

(I've had to cook on a hot plate for the last two weeks without the ability to control heat, so
until tonight, my veggies had all been pretty wilty.)
Tags: seeds-flaxseeds/linseeds, soups (uncategorizable), soups-beans, soups-pumpkin, vegetables-okra, vegetables-squash-pumpkin, vegetables-tomatoes, vegetables-various sprouts
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