Greetings from the depths of a sea of paperwork (and cold remedies)! Although I still can’t take any new pictures and post them, I thought I’d make up for their absence and mine by sharing a recipe I came up with on the first of January (quite unsurprisingly). It’s my 2011 Anti-Hangover Stew, and it does quite a good job at that. (You may thank me the day after Halloween or the next upcoming birthday party.)
1 can (400g / 14 oz) diced tomatoes
1/2 small red onion, diced
2x 1 empty tomato can, filled with water
2 heaped teaspoons broth powder
soya chunks (or soy curls, or TVP), rehydrated
OPTIONAL (BUT VERY YUMMY): SHIITAKE MUSHROOMS!
1 wooden spoon-ful red curry paste (I had an astonishingly mild variety that was rather more sweet than hot – so please feel free to reduce the curry paste and substitute the rest with sweet red pepper flakes)
sichuan pepper, a pinch or two, ground (best spice in the world!)
Sauté the onion in a big pot, using a tiny amount of olive oil, then add everything else, cover and let simmer for about half an hour.
Add a cup of frozen edamame, cover again.
Ten minutes later, add about a pound of your favourite frozen veggies, preferably Asian style mixed vegetables (or whatever else you can find in your freezer).
Let simmer for about 15 minutes more while you’re waiting for that aspirin to kick in (or whatever).
And that’s it. (Pic to follow ASAP!)