Restless by nature, on a whim I blew off city living and my career, to try my hand at a simpler-slower life in rural Tasmania. It's going to be one heck of a learning curve..join me as I find my feet, fingers crossed!
We're heading out for lunch & I want to take something really delicious. I have a passion for one pot meals. Aside from the convenience, it gives the ingredients a chance to work out their individual energetics in the pot, rather than in your tummy! Braised BEP's are easy to digest, warming & usually calming. Perfect for Winter!
A few tips........ If your new to making vegie stocks, don't be tempted to add just any veg. Stick to the basic, neutral veg I have specified. Any deviations will vastly affect the flavour, colour, clarity & aroma in possibly, an unpleasant way. Keep your veg pieces large where possible & remember it's a quick cooking method. This basic recipe makes a golden orange coloured stock, for a lighter yellow stock reduce the tomato & pumpkin component & increase the other veg. Once your up & running with making your veg stock, you won't need a recipe....it's pretty easy stuff!
Worried about gas with your pulses, simple, change the water a few times while they're soaking in the fridge. Pulses can soak for days, providing the water is changed daily. I find it handy to have a variety soaking in the fridge at any one time. They can be drained & frozen in their uncooked state, giving you multiple menu options without planning ahead. Just proceed as normal using your thawed pre soaked pulse. A pinch of asafoetida can be added for extra gas reducing properties. It's available at Indian- Asian grocers plus some IGA's. However the golden rule of cooking pulses is....... NEVER ADD SALT until the pulses are tender & the dish is finished. Otherwise, it will toughen & extend their cooking time.
Try serving the BEP's with Red (japonica) rice, it's a good alternative to brown or white rice. Red rice has partial bran intact, a lovely nutty flavour & can be easier to digest than brown rice. Look for it at your local Indian/Asian grocer. Using button mushrooms will lighten the colour & flavour of the BEP's, for a stronger flavour & deeper colour try swiss browns or similar.
Originally I created this dish for WOMAD. I needed an unusual pulse dish to add to my foodstall menu. The public loved it, I sold in excess of 200 litres. And because I hate to see anyone go hungry, I donated the excess to local charities/shelters within the CBD. There's really no excuse for food wastage these days. So enjoy the recipe, they're really really YUMMI!!!!!!!!