Healthy Meals from Unhurried Veg!
Follow nature’s timetable
Follow nature’s timetable with local food.
It’s not possible to rush a radish or hasten a haricot bean without the use of fertilisers, heated greenhouses or genetic modification. Vegetables grown organically and in season have been shown to be more nutritious and healthy than those produced by intensive agricultural methods. So, for this Slow Sunday we are asking you to set aside time for appreciating and enjoying local slow-grown food.
Download a chart of seasonal vegetables for the UK
Here are a few ideas for what you can do:
- Take the first step to growing your own by preparing space in you garden for vegetables or set some seeds indoors.
- Take a trip to a local farmers market.
- Get together with some friends and share a meal prepared from fresh local veg.
You can find out more about the Slow Food movement and how it defends biodiversity from this international website.
Resurgence Recipe ideas
We regularly feature recipe ideas in our food column in Resurgence magazine. Here is a selection of articles from our archive, containing recipes for you to enjoy:
Gazpacho and Coffee: Guy Watson
Celebrating Vegetarianism - an interview with Satish Kumar: Annette Pinner
Vegetarian Khicheri
Resurgence editor, Satish Kumar has a passionate commitment to vegetarianism. Here he shares a traditional one pot recipe from India.
Serves 4
Olive oil
1 tbsp cumin seeds
1 tsp garam masala
1 tsp turmeric
Bunch of fresh coriander
1 onion
Small cauliflower
2 large cloves of garlic
1lb of freshly podded or frozen peas
1 cup of red lentils
2 cups of white Basmati rice
1 tsp of salt (or as required)
5 cups of stock (or as required)
Method
Fry the cumin seeds until dark brown.
Add finely chopped onions and fry until light brown, add garlic, red lentils, rice, garam masala, turmeric and salt and mix them all together.
Add the stock and while this is simmering on a low heat, dice the cauliflower.
Add the cauliflower when the rice and lentils are soft.
When the cauliflower is soft (approx 3 minutes) add the peas and cook for a further 2 minutes.
Finally add the chopped coriander, mix it all together and serve hot.
The consistency of this dish is similar to Italian Risotto and the cauliflower and peas should be tender but crunchy. This is also a good recipe for vegans. If you are not vegan you can add a little butter on the top of each serving. Indian pickles, yoghurt and pappadums are a good accompaniment to Khicheri.
Enjoy one-pot cooking, less washing up!
