FOOD|WRITING|CREATIVE WRITING|CREATIVE NON-FICTION
The Omnivore
The column for those who like to swing more than one way… foodwise
One of the advantages of being an omnivore is that I get to enjoy the best of both the meat-eating and the vegetarian- and plant-based worlds.
Talk about being lucky,
This is the reason why for the last couple of years recipes by the likes of Meera Sodha have become staples of my diet. To Meera, I’ve now added one of the finalists of the 2015 edition of The Great British Bake Off, doctor Tamal Ray.
Inspired by some of Tamal’s favourite south-east Asian flavours, this peanut bean stew with tofu and roast garlic packs a punch. I love serving it with basmati rice.
(Both list of ingredients and cooking directions were taken from The Guardian’s Feast supplement)
100g whole raw peanuts
1½ tbsp vegetable oil
4–5 (20g) garlic cloves, peeled and minced
20g ginger, peeled and minced
½ tsp ground turmeric
¼–½ tsp chilli powder, to taste
300g brown onions, peeled and sliced
2 x tins mixed beans — I used kidney and black-eyed beans
150g smooth peanut butter
1 x can coconut milk
150ml boiling water
Zest and juice of 1 lime
3 tbsp fish sauce
1 tbsp soy sauce
2 tsp dark brown…
