From the kitchen today.....

A quick roundup today.

🌶️ Although it was a busy day, I was up early to make some veggie pasties for the freezer, for days when I am a Sad Bastard* or for road trips. They look so lovely it was hard to resist eating some today.

🌶️ The tian of spinach, tomato chunky sauce and grilled eggplant was surprisingly delicious, with its bubbly cheese topping. Recipe from #TheFrenchKitchen by #DianeHoluigue

🌶️ And to top it all off was a lovely mushroom risotto. The recipe was from my saved recipe stash. It was good, but not as good as the one in #RiverCafeCookbookTwo, by #RuthGray

🌶️ Plenty of leftovers for tomorrow.

* https://mastodon.au/@LifeTimeCooking/110836387468600675

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #cooking #vegetarian #EggFree

The protein-hit of a soup, Zuppa di Farro (or Soup of Farro, Borlotti, Cannellini and Chickpeas) is awesome. The beans are cooked with garlic and a tomato, before being added with cooking liquid to a reduced tomato sauce. Chickpeas, cooked and added as well. Bayleaf, sage and rosemary used during the cooking stages.I added some red lentils for good luck and topped with nutritional yeast.

The recipe is from #RiverCafeCookbookTwo by #RoseGray.

You can substitute a lot - freekeh for farro, kidney beans for borlotti beans, haricot beans for canellini beans, and if you have a reduced tomato puree in the freezer - use that for the tomato reduction. Easy!

#WhatIAmEating #WhatIAmCookingFrom #FromTheKitchen