It's quasi-vegan week and I'm sitting here listening to my oven cooking lots and lots of veg. Squash for soup for the week. Courgettes and chickpeas for an assemblage for dinner. It's pouring outside, as it has been all day, and I have just typed "when does British Summer Time end" for a really excellent chance to put the gloom into life.
But, you know, vegetables. Last night was fake risotto night - a tomato pilaf thing, which was pretty good.
Onions and garlic, of course, for we have entered the season where everything starts that way. Then a tin of tomatoes and a load of spices - cinnamon sticks, pul biber, allspice, bay leaves. Simmer for a bit.
Meanwhile, soak some cracked wheat for about 10 minutes. I've not bothered doing this before, but it did vaguely seem to be swollen after, so maybe that did help in some way. Eh. You want to cook it in the tomato mix with some stock for about 20 minutes after that.
Serve with herbs (dill or mint) and seasoned yoghurt. And browned butter, which makes this even less quasi-vegan but never mind, it was sizzly and cheering.
Tonight's assemblage involved roasting chickpeas in whole cumin, coriander, salt and oil, and pairing them with griddled-then-baked courgettes (which, obvs, I just bunged into the oven, honestly what a faff).
One of those assemblages that needs extras - in this case mint, lemon, sumac and tahini sauce (with garlic and more lemon).
And, now out of the oven, it works very nicely:
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