I started by putting on some quinoa on the stove and making hummus and then before I knew it I was charring aubergines on the stove burner and making some kind of hybrid Babaganoush Quinoa dish.
Inspiration, we get it from all sorts of places, sometimes from others, from history, from art, from music, somewhere from seemingly nowhere. We are the sum of all our parts and all our experiences. I always roasted my aubergines for Babaganoush in the oven and then blended together. It was Deb who taught me to burn my aubergines on the stove and who told me that babaganoush should never be blended, but mushed with a fork. Just as others have a positive influence on us, so too do we on others. It always warms me and makes all that time spent at a computer blogging worthwhile when somebody feeds back that they’ve changed their diet, changed their health, changed their minds as a result of reading something I’ve written. That is why I blog. Is it a form of megalomania or just a form of creative expression?
Often I seek food inspiration from outside, flicking through other vegan blogs or photos on instagram; often I look at a fridge full of ingredients and it comes from nowhere. I start doing strange things with flavours and ingredients and it works!
Where do you draw your inspirations from?
Serves 3 – 4 people depending upon portion size and other dishes served with!
1 cup of dried quinoa
2 cups of water
2 small/1 medium aubergine
2 garlic cloves, finely chopped
Juice of 1 lemon/lime
1 generous pinch of salt
1 heaped tblsp of tahini
1 tblsp olive oil
– wash the quinoa thoroughly & soak overnight or for as long as you have time. The most important thing is washing the quinoa rather than soaking, to remove the bitter tasting saponin from the outside.
– cook in 2 cups of water, adding a little stock if you like. Cook until the little ’tails’ show, add more water if you need to, but try to cook most of the water off so it is moist but not wet.
– stick a fork in the aubergine and char the skin until black over an open flame, being very careful not to burn yourself or heat up the fork and burn yourself! Try to char the entire aubergine evenly, ensuring that each side is cooked sufficiently to cook the insides to mush.
– remove from the flame and wait to cool a little before removing the blackened, skin of the aubergine, either with your fingers or scratching off with a knife.
– use a fork to shred the mushy flesh of the aubergine, then add garlic, salt, tahini, lime & olive oil and keep mushing.
– add the babaganoush to the quinoa and stir well to mix.
Serve with homemade hummus, olives, heart of palm, apple cider vinegar pickled beetroot, fresh bread and steamed vegetables for a middle eastern inspired meal.