CASSEROLE

Alchemist styled infusion of lentils, quinoa, millet, eggplant, potatoes, tomatoes, light coconut-garlic cream, sprouted sunflower seeds and fresh herbs. A pleasure to your senses. (Warm up using a pot at slow temperature)

6 portions - Plant Based

Boil:

1 cup Lentils

½ cup quinoa

½ cup millet

Lentils: Add lentils to a pot and 3 cups of water: cook on high heat. Let boil for 5 minutes and drain water from lentils, add 5 cups of fresh water and cook again. Once it starts boiling, reduce to medium heat and cook lentils for 35 minutes or until they are al dente. Drain water and wash once with cold water. If lentils look mushy, they have been cooked too long. Avoid this by checking it consistently. Different type of lentils has different cooking times and different burners have different temperatures.

Add quinoa and millet to a bowl. Add this to a pot and add 3 cups of water: cook on high heat. Let boil for 2 minutes and drain water from the grains, adding 5 cups of fresh water and cooking again. Once it starts boiling, reduce to medium low and cook the grains for 10 minutes or until they are al dente. Drain water and wash once with cold water. If grains look mushy, they have been cooked too long. Avoid this buy checking it consistently. Different types of grains have different cooking times and different burners have different temperatures. But more likely, millet and quinoa has similar cooking times.

Steam:

12 lb. peeled and diced potatoes al dente.

Peel and dice potatoes and place in a steaming pot for about 15 minutes. Do not over steam.

First, sauté with olive oil onions and peppers for about 5 minutes or until golden. Keep in a bowl: add salt and black pepper. Second, sauté the chopped eggplant with olive oil and once all is soaked with oil, add a couple spoons of water; the steam will help to cook the eggplant nicely. Once the water dries, add a bit more olive oil and sauté the eggplant for a couple more minutes. Add honey, mix gently and cook for about one minute. Add to the mix with onions and peppers.

Sauté:

1 medium red onion - chopped

1 red bell pepper - chopped

2 medium eggplant - half-moon slices

2 TBSP honey

4 TBSP olive oil

1 tsp sea salt

½ tsp black pepper

Mince:

5 stems of parsley

1/4 bunch of arugula

1/2 bunch of basil

1/4 bunch cilantro

Keep in a bowl

Blend:

1.5 lb. tomatoes

3 garlic cloves

1 red hot chili pepper

1 lemon juice

1 TBSP cup paprika

1/2 tsp black pepper

1 tbsp. cumin

1 TBSP sea salt or to taste

After blending cook and boil for 5 minutes. Keep in a cooking pot.

Then, add lentils, grains and sautéed veggies. Cook for one minute. Add potatoes and half of the minced herbs.

Use the other half of minced herbs as a garnish. Enjoy.