VEGAN GREEN POTATOES WITH WHITE RADISH & INDIGO SOUP
Ingredients
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FRESH
red cabbage 1/2
potatoes 940g
brussels sprouts 170g
white radish 1/2
bio baby spinach 50g
onion
garlic 3pcs
ginger 3g
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PROCESSED
coconut milk 100ml
miso 4g
bio coconut oil 1tsp
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DRY
kala namak
cayenne pepper
black pepper
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Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients, put water to boil, and preheat the oven
for baking.
Cut the potatoes, red cabbage, brussels sprouts and onion. Chop
the ginger, garlic, white radish and some spinach leaves.
Preheat oil in a tall pot and add onion. Cook the red cabbage
with 1/4 of the potatoes and a little bit of water, then add
kala namak (black salt) and black pepper to taste.
Preheat oil in a large pan and stir-fry the brussels sprouts.
Parboil the potatoes in salty water for 5 minutes, then put
them in a baking dish with oil, garlic & ginger. Put it in the oven
at 180 ºC, until nicely baked and crunchy on the edges.
When the potatoes and cabbage become tender, blend them until
they become completely smooth. Then, add 3/4 of the coconut milk
and blend again.
Stir spinach leaves into the baked potato mixture, and add oil,
if needed.
Make a miso sauce from the leftover coconut milk, miso paste
and cayenne pepper. Put the radish in a small bowl, pour the sauce
over it and mix well.
Serve your #planetfriendlyfood
& enjoy your meal :)
made on Earth 4 Earth
