8 months ago

Suzy's Soulfood

directions 1. Preheat

directions 1. Preheat the oven for 180 degrees. Cut the aubergines into wider quarters, massage them with garlic powder, smoked paprika and black pepper. Put them in the oven for about 25 minutes. 2. Do the same with the sweet potatoes as well but in a seperate tray and cover them with aluminium foil before they goes to the oven. Cook it for 20 minutes, take off the folia and grill them for mor 10 minutes. 3. Cut the mushrooms into quarters as well and sauté them on plant based butter in a frying pan, put them aside. 4. In the meantime slice the onions, peel the garlic, and cut the sun dried tomatoes into little cubes as well. 5. In a higher pot heat up olive oil, roast the onions, add a bit more olive oil and 2 bigspoon of chickpea flour. Toast the flour a bit until it gets a bit of colour. If it is too sticky add more oil! After pour in the passata and the red wine, sun dried tomatoes. season it with salt, black pepper, thyme, rosmary and bay leaves. Simmer it for about 20 minutes until the wine completely evaporates. Add the end add the agave or raw can sugar to round the flavours and to take the acidity out. 6. When everything is ready in a higher, bigger tray mix sweet potatoes, aubergines, mushrooms together and pour the sauce over, they need to be completely covered by the sauce. Put it back in the oven and cook it ready in other 30 minutes on 150 degrees. Let it cool down a bit before serving. Aubergine, sweet potato, mushroom ragout au vin ingredients 2 bigger aubergines 1 sweet potato 1 middle size purple onion 2 cloves of garlic 5 sun dried tomatoes 5 bigger head of mushrooms 2 big spoon of chickpea flour 500 ml of passata 300 ml of dry red wine Salt, black pepper,bay leaves, thyme, rosmary Smoked paprika, garlic powder 1 teaspoon of agave or raw can sugar Olive oil Plant based butter

The Taste Magazine - December 2014
25-primal-blueprint-recipe... - Mark's Daily Apple
the 2013 healthy lunchtime challenge -