Prawn, edamame and ginger Thai red curry

Ingredients:

1 large onion, sliced

3 garlic cloves, crushed

1 thumb-size piece of fresh ginger, sliced

2 tbs of sunflower oil

dried lemon grass and galangal

1 tbs Thai red curry paste

1 tin coconut milk

350g yellow cherry tomatoes, halved

1/2 head of broccoli

500g raw peeled prawns

25g dried goji berries

120g spinach

2 handful of chopped coriander

4 kaffir lime leaves

juice 1 lime

2 tbs fish sauce

Method:

Fry the onion, garlic and ginger in the oil. Add the coconut milk, curry paste, lemongrass and galangal and simmer until soft. Blitz in the blender and return to the pan, passing it through the sieve to remove any bits. Add the tomatoes, 2 kaffir lime leafs, goji berries then the broccoli to the sauce and cook for a further 20 minutes until the veg starts to soften.

Add the spinach and half of the coriander and 2 of the lime leaves finely sliced. Add the seafood and cook for a few minutes until the prawns are pink stir through the lime juice and fish sauce and serve over rice (black rice is my favourites for this dish).

Broccoli and tofu stir fry

Ingredients:

2 red onions, sliced

3 garlic cloves, crushed

1 thumb-size piece of fresh ginger, sliced

2tbs sunflower oil

2 red peppers, sliced

750g broccoli florets

250g marinated tofu

100g cashews

soy sauce

250g egg noodles

small bunch coriander

1 tbs fish sauce

Method:

Fry the onions, garlic and ginger in the oil in a hot wok. Add the peppers, broccoli, adding soy sauce to stop the wok drying. When the veg is almost cooked add the tofu and cashews and cook for a further 2 minutes.

In a separate pan cook the noodles and add to the wok and sprinkle on the coriander. Stir through some fish sauce and serve.

Delicious, easy, weekday meal….a staple meal in our household! This stir fry is suitable for anyone who is vegetarian and vegan.

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Low-Waste domestic A homestead begins at domestic What does a homestead have to do with sustainability? learn more about what the 2 have in common and get the encouragement you want to jump into low-waste dwelling. about Mehey, there! My name is Morgan; I’m an avid reader, travel fanatic, and aspiring gardener. I’m obsessed on low-waste dwelling and gardener. I’m obsessed on low-waste dwelling and urban homesteading because I trust it’s my God-given duty to take care of the planet that nourishes me. Have a question about low-waste residing? ask me!

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Overwhelmed by onions

THE ONION! In all it’s various forms, it has to be one of the most used and appreciated items in my larder. The brown onion, white onion, red onion, shallot, spring onion, salad onion, leek…all have various attributes and uses, and don’t even get me started on their cousin, garlic (that’s one for another post).

As well as inducing tears when you cut into the onion, they have an interesting texture. They add a refreshing crunch when added raw to salads and become much silkier and smoother when cooked. And to me there is no better smell than the smell of frying onions!

I adore vegetables, and this love doesn’t get much bigger than I how much I’m into onions! One of my cousins hates most vegetables, especially onions. Her sister often finds herself blending cooked onions into her pasta sauces as she can’t do without the flavour, but has to remove the evidence!

Forming the starting point of most things I cook, the onion makes a great base, it’s aromatic flavours add so much depth to any dish. They can be quite sharp and pungent when raw, but when cooked become much sweeter and more flavoursome. Onions should be celebrated more for their unique properties, they are so versatile! As well as adding background flavours to a dish, they can be fiery and powerful on their own.

As a homage to the onion, here are a some recipes which celebrate the onion as the star of a dish, and not just a compliment to another key ingredient.

Cranberry Roasted Shallots, with Capers

Caramelised Onion and Roquefort tartlets

French onion soup

Calçots

Red onions, sliced and roasted.

Drizzled in olive oil and sprinkled with Maldon salt.

Pumpkin, red pepper and rocket pasta salad

Ingredients:

1kg Pumpkin, cubed

1 large red onion, sliced

2 onions, sliced

1 red pepper, roughly chopped

225g Fusilli pasta

200g haricot beans, cooked

50g rocket

150g seedless red grapes, halved

4 cloves of garlic, crushed

Red pepper corns, cumin seeds and coriander seeds, crushed in a pestle and mortar.

Olive oil

Tahini

1 lemon, juiced and zested

Method:

Put the pumpkin and onions in a baking dish. Add olive oil, garlic (save some for the dressing) and ground spices so all the veg is coated. Bake at 180° for 30 minutes, stirring occasionally. Add the red pepper and bake for another 30 minutes until cooked.

Cook the pasta until it´s al dente and combine with the haricot beans, roast vegetables and rocket.

Scatter the grapes over the top of the vegetarian/vegan salad.

For the dressing:

Mix equal parts olive oil, tahini and lemon juice in a small jam-jar and add chopped garlic, grated lemon zest, salt and pepper. Shake the jar and pour the dressing over the salad.