Ragú with Mash & Greens |
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roast vegetables
| 1 | carrot, finely chopped | |||
| ½ | onion, finely chopped | |||
| 2 | Baby bella mushrooms, finely chopped | |||
| 1 | plum tomato, roughly chopped | |||
| 1 | clove | garlic, peeled and crushed | ||
| 2 | tablespoons | olive oil | ||
| 1.5 | tablespoons | white miso paste | ||
| 1 | tablespoons | rose harissa paste | ||
| 1 | tablespoons | tomato puree | ||
| 1.5 | tablespoons | soy sauce | ||
| ½ | teaspoons | cumin seeds, crushed | ||
| 1 | sprig | fresh basil leaves, finely chopped | ||
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Pre-heat oven to 375℉ / 190℃.
You may also use the "chop" function on your food processor to process the carrot, onion, and Baby bella mushrooms. The smaller pieces the better, as there will be more surface area for caramelization.
In a large baking sheet, roughly combine all ingredients.
Roast for 40m until golden brown. Stir halfway through (20m).
ragú
| ½ | cup | dried green lentils | ||
| ¼ | cup | pearl barley | ||
| 2 | cups | vegetable stock | ||
| 8 | tablespoons | coconut cream | ||
| 2 | tablespoons | vegan dry red wine | ||
| ⅓ | cup | water | ||
sea salt | ||||
black pepper, ground | ||||
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In a large pan over medium heat, add to cook roasted vegetables and all remaining ragu ingredients for 30m, or until reduced to a rich ragu.
simple mash
| 2 | large | potato, peeled and quartered | ||
| 2 | tablespoons | |||
sea salt | ||||
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In a pot over high heat, bring water enough to cover potato to boil.
Add potato and boil until soft and knife can easily pierce through. Alternatively, you may choose to steam your potato.
Turn off heat. Drain water and mash until soft.
Add in European Style Cultured Vegan Butter and gently mix to combine. Season with sea salt to taste.
greens
| 2 | tablespoons | olive oil | ||
| 8 | asparagus, trim ends | |||
| 4 | chards, shredded | |||
black pepper, ground | ||||
salt | ||||
| 2 | tablespoons | water |
In a grill pan / pan over medium-high heat, add to cook olive oil until shimmering. Add asparagus and generously season with salt and black pepper. Cook until all sides are browned.
Push asparagus aside. Add chard and season. Add water over chard. Steam to cook with a lid on for 1m.
Prepare two plates. You will be dividing all ingredients into two.
Scoop mash to the center of the plate. Add ragu to one side of the plate, and greens to the other side of the plate. Serve!