Well, here I am in the Tropics. I was awoken this morning to sound of rain on the tin roof of my parents house in Darwin. Perfect start to my first day up here. I missed getting up here for Christmas to see them all. My brother and sister and their families are here as well so I try to get up as often as I can. So much has changed since I left 13 years ago but at the same time some things have stayed the same. I went for a nice long walk yesterday afternoon, my body was screaming out for it after a full day sitting in cars, planes, drinking tea and chatting. I did the walk I used to do when I lived up here. It was great! I walked past my old house that I designed and built back in 1991-2 on 5 acres. To see the garden and trees all now more that 20 years old was fantastic. They are huge!! Other than that not much has changed but I have heard that the new owner have re-done the kitchen and bathroom which I'm sure was needed as they do tend to get a bit tired looking after a while.
Today I want to share with you the recipe for my versatile vegan Bolognese sauce. As you can see from the pics I served it with wholemeal gluten free noodles but for my husband but I had it with spiralled zucchini noodles (zoodles) and sometimes I just pour it over a pile of grated zucchini, carrot, beetroot and lots of chopped greens. Sorry about the crap pics, I really need to work on my night time photography.
Lentil and Mushroom Bolognaise
Make: 4 serves
½ large onion
2 cup fresh mushrooms – sliced
1 carrot – diced
½ red capsicum (pepper) –diced
4 large tomatoes – diced
1-2 cloves crushed garlic
1 tbs mixed or Italian herbs
1 tbs Vegeta Natural stock powder
1 ½ tbs Mexican seasoning
2 large tbs tomato paste
2 tbs Tamari
1 x 400g tin lentils
½ large zucchini – diced
½ eggplant – diced
2 cups kale, spinach or silverbeet
1 tbs coconut sugar
1 tbs apple cider vinegar
Salt and pepper to taste
Handful of fresh chopped parsley and chives for serving
- Add the onion to a pre-heated medium sized pot with the oil and cook until translucent. Add the mushrooms, carrot, capsicum and cook for 4 minutes giving them a stir occasionally so they do not burn. Add the tomatoes and seasoning and continue to cook whilst stirring ensuring that the tomato paste has been cooked properly.
- Add the remaining ingredients, stir them through then turn heat to low and simmer for 45 minutes with the lid slightly ajar so that it thickens slightly.
- Serve with noodles or spaghetti and garnish with the fresh parsley and chives.
- You can add some of the guacamole and sour cream for and extra zing!!
I actually think it would also be great served on the Luving Life bread for breakfast!!
I'm hoping to get the opportunity to make something delicious while I'm up here and posting it for you.. I'm also off to the Parap Markets tomorrow morning so if I'm brave I'll get some shots of the gorgeous tropical food available from the predominantly Asian food stalls. It always are great morning.