(Vegan) Never heard of a ‘spelteree?’ Yeah, I hadn’t either, but I can confirm, it’s delicious. This is a dead easy recipe that packs a lot more flavour than you’d expect. Its creaminess reminds me of a beef stroganoff, but vegan and tasting more like a curry. It’s kind of weirdly wonderful. I added the roasted cauliflower to original recipe for an extra packed punch of veg (and because I got cauliflower in my Kent Veg Box this week), but you can skip or use other roasted veg instead –I bet roasted aubergine (eggplant) would be yummy!
- 125g (1/2 cup) pearled spelt or pearled barley (I have even used quinoa)
- 1 Tbsp cumin seeds
- 1 Tbsp coriander (cilantro) seeds
- 2 Tbsp olive oil
- 1 large onion, chopped
- 250g (2 cups) mushrooms, chopped
- ½ cauliflower head roasted, chopped
- 1 Tbsp grated fresh ginger (or powdered)
- 2 garlic cloves, crushed and chopped
- 1 Tbsp chilli flakes
- 1 can coconut milk
- 150g (3/4 cup) spinach (or other green you might have)
- Zest of 1 lemon and the juice of ½ lemon
- Salt and pepper to taste
- Throw ½ head of cauliflower in oven whole with olive and salt/pepper. Roast at 180C (350F) for about 30 minutes until golden brown.
- Rinse the grain you’re using (spelt, barley, quinoa) and soak in saucepan with water for 20-30 minutes, if you have time. Cover with plenty of water and add a pinch of salt. Bring to boil, lower the heat and put the lid on. Simmer until tender: about 20 minutes for spelt/quinoa or 40 minutes for barley. When the grain is tender, drain excess water and return to pan to stay warm.
- Use a pestle and mortar to grind cumin and coriander (cilantro).
- Heat oil in large frying pan over medium heat. Add onions with salt and fry for about 10 minutes, until soft.
- Take roasted cauliflower out of oven and chop up.
- Add raw mushrooms and roasted cauliflower into frying pan and fry with onion for about 5 minutes.
- Add spices, ginger, garlic and chilli. Stir until mixed and then stir can of coconut milk into spices and veg until mixed thoroughly.
- Bring the coconut milk to a simmer for a few minutes and let bubble until reduced.
- Add spinach (or other greens like chard/spring greens/kale), a handful at a time, stirring it in as it wilts.
- Take the pan off heat. Add lemon. Add cooked grain. Stir well and top with added salt and pepper to taste.
Source: River Cottage Much More Veg Cookbook