Dreamer

Well hello, dreamers, and happy Monday!

As another week started, another month is about to finish. Yeah, September went in the blink of an eye, and we are facing still warm days.

However, today’s article is about more cozy fall days, more exactly about some dishes you can make.

We all know, that once autumn is around the corner, the harvest season is at its peak and some warm delicious treats are welcome.

Today I want to talk to you about a recipe you’ll enjoy most if you are into nutritious healthy and sustainable recipes.

Why sustainable? Well because it’s not a classical recipe, it’s an adapted to our lifestyle recipe that comes to us to show us that we can make the most of what we have.

Being also in the situation to throw away spoiled veggies, I decided to start using them as they are. 

Essential Ingredients:

• Veggies you have on hand! Think:
  • Potatoes
  • Carrots
  • Mushrooms
  • Garlic
  • Onions
  • Tomatoes
  • Squash
  • Cabbage
  • Peppers
• Quantity is flexible. For reference, my recent batch included 5 potatoes, 3 carrots, 500g mushrooms, 1 large pepper, 2 onions, a handful of garlic cloves, 1 tomato, and half a cabbage.

Preparation Guide:

1. Prep Your Veggies: Clean, peel, and dice them. Remember: smaller cubes equate to quicker cooking.
2. Smart Boiling: Recognizing the varying boiling times of different veggies is crucial. Start with hard veggies like potatoes and carrots, progressively adding the softer ones. Overcooking can deplete nutrients, so be watchful.
3. Seasoning: Once boiled, season with salt, pepper, bay leaf, paprika, or your preferred spices.
4. Blend & Strain: Process the boiled vegetables into a purée and strain to get a smooth consistency.
5. Serving: Relish it warm or cold. For an extra crunch, sprinkle over some homemade croutons.

I hope you’ll find this recipe a useful idea and that you’ll enjoy preparing!

Until next time, have #adreamerlife!

Cristiana Apreutese