2 large onions, finely chopped
Pinch of sea salt
1 tablespoon oil
4 oz (110 g) mushrooms
Sweetcorn from 1 fresh cob
2 medium carrots, finely grated
1 inch (2.5 cm) fresh, ginger, grated and squeezed to remove the juice
1 large cauliflower
1 tablespoon flaked nuts or seeds, toasted
Pinch of sea salt
1 tablespoon oil
4 oz (110 g) mushrooms
Sweetcorn from 1 fresh cob
2 medium carrots, finely grated
1 inch (2.5 cm) fresh, ginger, grated and squeezed to remove the juice
1 large cauliflower
1 tablespoon flaked nuts or seeds, toasted
method
1. Saute the onions with the salt in the oil until soft, then add the mushrooms, the sweetcom and finally the carrot.
2. Add the ginger juice, cover and allow to sweat for 10 - 15 minutes.
3. Lightly cook the cauliflower, drain off any liquid and reserve.
4. Drain off any liquid from the sauteed vegetables, add to the cauliflower liquid and make up to 1/2 pint (280 ml) with water, checking the seasoning (add shoyu or tamari rather than more salt) . Thicken with soya flour or arrowroot and add the sauteed vegetables.
5. Serve the cauliflower covered with the vegetable sauce, and garnished with toasted, flaked nuts or seeds.
2. Add the ginger juice, cover and allow to sweat for 10 - 15 minutes.
3. Lightly cook the cauliflower, drain off any liquid and reserve.
4. Drain off any liquid from the sauteed vegetables, add to the cauliflower liquid and make up to 1/2 pint (280 ml) with water, checking the seasoning (add shoyu or tamari rather than more salt) . Thicken with soya flour or arrowroot and add the sauteed vegetables.
5. Serve the cauliflower covered with the vegetable sauce, and garnished with toasted, flaked nuts or seeds.
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