Presto Pasta Night - Red Russian

Tonight Melbourne was unusually foggy. It was like a London pea souper. The mist made the almost naked elm trees along Royal Parade look spooky but it softened the harsh edges of the industrial landscape on the bike path by the railway and made Brunswick look like the set of a romantic old movie. It looked so lovely but is not really ideal for riding a bike.

So we needed some good thick comfort food tonight to ward off the winter chills. I bought some beetroot at lunchtime. Red is such a warming colour and it is worth having stained hands to see the vibrant ruby red of beetroots. I love their sweetness and their ability to take on other strong tastes. Once of my favourite juices is apple, carrot and beetroot. I love beetroot dip and roasted beetroot but decided it was time for new challenges. I liked the idea of the beetroot curry on lime and lycopenes (which Lucy linked to this week) but pasta seemed easier.

I used to make pasta a lot more but it can feel too much starch and stodge and not enough vegetables. Now I don’t make it much and, when I do, I am often being lazy and just do lots of veggies in the same water as the pasta and throw in a bottled sauce at the end. Probably also avoiding all those saucepans. I have no inclination to eat pasta day in day out but I don’t want pasta to drop off my radar altogether, either. Especially as I know it is always bound to please E.

Beetroot seemed an interesting idea. Beetroot makes me think borscht and vodka and Russian Cossacks in warm furry hats. Russian food seems just the thing for this weather. So I decided to try using my huge bottle of vodka that I bought duty free over a year ago and sat in the cupboard gathering dust. It is raspberry flavoured but I have made quite a few savoury meals with fruit recently so this didn’t seem a huge obstacle.

I have seen vodka in pasta recipes before but often it seems to go with a creamy sauce and I am not a big fan of those. So I did a quick search of the net to check if it was too outlandish to put it in a tomato based sauce that seemed quite alright – although I was a bit scared of a recipe suggested putting a flame to the vodka. So I took my inspiration for the sauce from borscht – beetroot, vodka, sour cream. I added some flavours depending on what needed to be used and what took my fancy. It was a great sauce – very smooth tasting with an intense tomato flavour and a sweet edge – and I do believe I could taste the vodka in there somewhere. E’s verdict was that it was unusual but very nice.

I think it was a bit too intense to eat without accompaniments. To serve I roasted some zucchini and Brussels sprouts in vodka, lemon juice, chopped garlic, salt and pepper at 230ºC for about 35 minutes. I also chopped and fried the leaves from my beets with some raspberry vinegar, mirin, chopped garlic and salt. Not sure about the beet leaves which I haven’t tried before but would like to try them with other accompaniments. They were a little bitter and as soon as I added the orange juice to the sauce I realised I should have kept it to fry the beet leaves in so might try this next time.

Red Russian Pasta
(serves 4)

1 tbsp olive oil
1 onion, chopped
2 stalks of celery, diced
2 medium beetroots, peeled and diced
100g mushrooms, sliced
½ cup vodka (I used raspberry vodka)
450g tin of diced tomatoes
1 tsp veggie salt
2 bay leaves
Shake of allspice
2 tsp seeded mustard
Juice of one orange
¼ cup water
1/3 cup sour cream (optional - I used light sour cream)
1 dessert bowl of dried pasta (this is how I measure it but is quite approximate)

Heat oil in large saucepan. Fry onion and celery in oil about 15 minutes over low heat. Add beetroot and cook another 5 minutes on low heat. Add mushrooms and garlic. Turn heat up to medium and cook 10 minutes.

Add vodka and heat on high approximately 10 minutes, stirring frequently, until the vodka is almost all evaporated.

Add remaining ingredients except sour cream. Bring to boil, cover and simmer for approximately 20 minutes over low heat. After about 10 minutes put pasta on to cook for about 10 minutes or til tender.

When beetroot is tender turn off the heat, remove the bayleaves and stir in the sour cream (if using). Drain pasta and mix with beetroot sauce. Serve hot with extra sour cream or cheese and roasted or steamed veggies or a salad.

I am entering this pasta dish into Presto Pasta Nights that Ruth hosts at Once Upon a Feast.

On the Stereo:
Angels in the Architecture: Various Artists

HotM #4: Deconstructed pumpkin hummus

Let me tell you how much I love pumpkin. It is one of the few vegetables I ate regularly as a child and still love eating often. It adds so much flavour and colour to casseroles, curries and soups, is fantastic roasted for a couple of hours with the skin on, and was part of my favourite childhood mash of potato, pumpkin, peas and vegemite!

Imagine how difficult I found it living in the UK where pumpkin seems to be wheeled out at Halloween for jack o’ lanterns and a laugh. I did a spot of work as a carer in a little village in Warwickshire (no shops and two buses out a week) where I had to order food in once a week and had very little to do other than watch the telly, walk down the high street of thatched cottages, and think about what to cook for dinner. How excited was I to find that the next door neighbour grew pumpkins! But he only grew them for his pigs and thought I was crazy to want to cook with them. Admittedly they were not a patch on a Queensland Blue or a Kent pumpkin but it was good to find one when they were so thin on the ground.

Last night I had a yen to eat pumpkin and tahini. E was out so I was free to experiment without worrying about what I might serve him or others. So I did a search on the net. Most recipes were pumpkin salad with tahini or pumpkin hummus. Delicious recipes for summer. Not right for a cold winter night. Then I found one called Pumpkin with Chickpea, Tahini and Onion which seemed interesting.

The recipe from Mary Laird Hamady's Lebanese Mountain Cookery, calls for the frying of batches of pumpkin in an inch of oil. It sounds like a great idea if I had the time and the metabolism. But I decided to just throw the pumpkin in with the onions and sort of stir fry which meant it was probably mushier than MLH intended – in fact I don’t think she would recognize the recipe. But I love pumpkin mash. And once I had finished it, I saw that it was a warm deconstructed pumpkin hummus.

I served it with shards of crisp pitta bread in memory of the fantastic dish I had at the Moroccan Soup Bar last month. It is a thick warming stew that sticks to your insides. So I was glad I had a ‘salsa’ with it to lighten the creamy sauce. It made it a little healthier too. Tahini is good for you with lots of calcium but it is too oily and rich to have in large quantities. But this is a flexible alternative to the usual tomato based stews – it could have less tahini and more seasoning to make it lighter and other vegetables could be used such as more mushrooms, cauliflower, or some beetroot.

The salsa is one I found in my recipe notebook which had strawberries, cucumber and mint but I thought I could just as easily use coriander to use up the bunch I bought for my TGRWT challenge. It is a sign of how little I buy coriander that I got it confused with flat leaf parsley and threw it in to my stew, thinking it smelt odd. Too much racing around the kitchen just before serving and thinking I had my bunches of herbs sorted out. I had to scoop it out because I didn’t want coriander in my nice stew. But I actually thought the coriander went well with the salsa.

Deconstructed Pumpkin Hummus with ‘Salsa’
Serves 4-6

1 tbsp olive oil
1 onion, chopped
1,350g pumpkin, diced (approx 3 lb)
2 cloves garlic, crushed
200g button mushrooms, sliced
450g can chickpeas (or other white beans – I used cannelini beans)
½ tsp ground cumin
½ tsp chilli paste
½ tsp salt
⅔ cup tahini
⅔ cup cider vinegar (or lemon juice)
1 cup water
4 small wholemeal pitta breads (or rice)

- Preheat oven to 180ºC
- Heat oil in a large stockpot. Fry onion on medium low heat for 5 minutes.
- Add pumpkin, garlic, chickpeas and chilli paste and fry for 20 minutes over medium heat, stirring frequently or til pumpkin just tender.
- Add mushroom and chickpeas and stir another 5 minutes.
- Add salt, tahini, vinegar, and water. Simmer about 10-15 minutes.
- While stew is simmering, put pitta breads in the oven for 15-20 minutes til crisp (I had mine in for 15 minutes and they were crisp outside but the middles could have crisped up a bit more but I worried the outer edges would be too crisp). When done, chop or break into pieces.
- Divide pitta bread pieces between 4 bowls. Spoon pumpkin stew over pitta bread. (For a gluten free version serve with rice.) Top with Strawberry and Cucumber Salsa (see recipe below) or steamed green vegetables

Strawberry and Cucumber Salsa
Half telegraph cumcumber, diced
12 large strawberries, diced (approx 150-200g)
50g baby spinach leaves, thinly sliced
1 tbsp fresh coriander or parsley or mint, finely chopped
Raspberry vinegar to drizzle

Toss vegetables together. Drizzle with vinegar

On the Stereo
Best of Roxy Music – Roxy Music

I am submitting this to the Heart of the Matter which is being hosted by Joanna’s Food in June. This month’s theme is vegetables.

Gluten Free Cornbread

After a long weekend of cooking, I was pleased to have leftovers for dinner on Monday but I felt an extra something was needed. But something simple.

My sister, Susie, has recently started a gluten free diet after a coeliacs disease diagnosis so I have been on the lookout for gluten free recipes. After some time browsing the stores, I have purchased a new cookbook called Great Gluten Free Baking: over 80 delicious cakes and bakes, by Louise Blair. It has some excellent recipes I am dying to try out.

One recipe seemed right for the dinner – a quick savoury cornbread. I have made cornbread before without flour but I have found that the polenta can be a bit dry without flour. This recipe uses mostly polenta but also chickpea flour. I am still investigating different gluten free flours. The commercial mixture I bought had the squeakiness of cornflour and hasn’t held together well. But I like the binding quality of chickpea flour so thought it was worth a try.

I had a similar recipe from another book which I ended up using. The main difference seemed to be that the one I used made a loaf about half the size. Smaller suited me. I made a few changes – added some parsley and cheese, but mostly followed the recipe, which was pretty easy. It was a nice accompaniment to our leftover stew from the weekend (yes I added strawberries from my TGRWT challenge - and dill pickle - to the pierogi filling from last night).

Not the best cornbread ever, but pretty good. Makes me wonder if I could try other cornbread recipes and substitute chickpea flour for wheat flour. The search will continue.

Gluten Free Cornbread
(adapted from Gluten Free Food by Lyndel Costain and Joanne Farrow)

100g (scant ⅔ cup) fine cornmeal
75g chickpea flour
1 tsp baking powder
1 egg
25 g butter melted
250ml milk or yoghurt (full fat or semi skimmed)
Salt and pepper
1 tbsp chopped parsley
Chilli flakes, to taste
⅔ cup grated cheese

Lightly oil and line a 500g loaf tin. Add wet ingredients to the dry ingredients. The batter will be very thin. Pour into the loaf tin. Bake in oven at 200ºC for 25-35 mins til just firm (Actually I baked it at 170ºC for 15 minutes and when I checked it looked so uncooked I put the temperature up to 200 for the next 25 minutes). The recipe also recommended leaving the loaf in the tin 10 minutes before turning out onto a wire rack but we were ready to eat so I turned it out and cut it up straight away and it was fine – eat hot or cold

On the stereo:
Bellavista Terrace Best of the Go-Betweens – Go Betweens

TGRWT#3 Berry Good Guacamole

I am a big fan of the blog event that Martin at http://blog.khymos.org/ has recently started called They Go Really Well Together. Martin seeks out compatible but unusual ingredients, based on scientific reasoning that is interesting but a bit beyond me. This month Evelin at Bounteous Bites is hosting and the challenge is to bring strawberries and coriander together. This is my entry.

Strawberries often seem the plain Jane of berries – not as exotic or sharp as some of their berry cousins. But they often provide good honest refreshment on a cake or pavlova and they are look so pretty. I never appreciated how good they could be till I lived in the UK where they have an intense sweetness I never find in our Melbourne strawberries.

Fresh coriander is more of a challenge for me. It looks great but I just can’t understand its recent popularity because it tastes like soap to me. I use the dried variety at times but avoid it fresh. But strawberries seem best suited to the fresh green leaves and so I decided it was time to face the hip young herb that has everyone talking.

What to make? I saw a sweet strawberry soup months ago but threw away the magazine. Martin suggested rice paper rolls, salsa and muffins. Sounded good. Then I was inspired as I washed my hair with my strawberry shampoo and avocado conditioner yesterday morning. I remembered Eat’n Veg’n’s recent love of this combination and the pieces fell into place. Holy guacamole Batman! Oh yes! I love putting finely chopped tomato in guacamole so the small red pieces appear like jewels in the bright green dip. But instead of tomato, I would put in strawberries, and add some coriander.

It is not strawberry season in Melbourne and I had to try it before I could organize myself to get to one of our fine markets. The supermarket was selling Californian strawberries for $8 a 375g punnet! So I felt slightly better, but not much, to find a punnet of Australian strawberries for $5. Still felt like daylight robbery. Especially as they were not delicate small sweet berries but monsters that would look at home in one of the B-grade sci-fi movies E loves so much.

The guacamole was great – the sweet succulence of the strawberries contrast nicely with the creaminess of the avocado and the coriander adds an interesting flavour – but still seems a little soapy! I think I could have had even more berries in it next time. And it was spicy thanks to a chilli pepper grown by my sister-in-law Miriam. Most delicious on toast with sauerkraut (thanks Lucy for the suggestion).

Berry Guacamole

Flesh of 1 avocado, mashed
2 large strawberries, finely chopped
1 tbsp coriander, finely chopped
Juice of ½ a small lemon
1 small red chilli, finely chopped
1 medium garlic clove, crushed
4 pepperberries (or peppercorns), ground
1/4 tsp raspberry vinegar
Pinch salt

Mix all ingredients.

On the Stereo:
The Hill for Company: Sodastream

Bloodroot stew and Polish pierogi

I like the way one recipe leads to another. I make one meal and the clue to my next is buried within it. It is like that favourite line of TS Eliot – ‘in my beginning is my end’. There are many connections between meals – both with ingredients I have leftover from previous meals and reminders of past meals that inspire the present.

My continuum ingredient today was sauerkraut. I baked some chocolate cupcakes earlier in the week with sauerkraut and used only a fraction of what was contained in the tin. This is not an ingredient I use often. In fact, a comment from Lucy reminded me that it seems more the stuff of history – being used by none other than Captain James Cook in the eighteenth century to prevent his sailors getting scurvy because it is high in vitamin C. So how to use it? Lucy kindly suggested serving it on rye bread with sauerkraut and avocado, which I might try with my nubbly bread of last night. But that would take weeks of sandwiches. So what else?

I consulted my cookbook collection. There are many cookbooks on my shelves, and they reflect various times in my life. I have one called the Perennial Political Palate: the 3rd Vegetarian Cookbook by the Bloodroot Collective which I think I was given soon after its publication date of 1993. I have never cooked from it before but could not get rid of it because I felt I had to have at least one Feminist Vegetarian Cookbook in my collection. Many of my cookbooks did not even mention sauerkraut in the index but the Bloodroot had a few recipes. Finally its time had come.

I chose a recipe with the wonderful name Szekely Gulyas with Potato Dumplings. The book suggested serving them with Cabbage Strudel and Cucumber Salad. I went to the supermarket yesterday to buy all the ingredients I needed. Then at the last moment I realised I’d forgotten the filo pastry for the strudel. No problem. I decided I could make some sort of pastry.

Another sauerkraut recipe I had considered was the Pierogi that my ex-housemate, Will, used to make every now and again as a treat. He got it from his ex-girlfriend’s family and he could only do it when he had lots of time to spend in the kitchen. It was always time well spent as they were delicious. I have a copy of the recipe but had never made it. One recipe with sauerkraut seemed enough but I thought that maybe I could use the yeasted dough which was baked in the oven with a tart filling and produced plump little pillows of pleasure. I have never seen the exact recipe elsewhere. When I discovered a little café in my travels in Krakow, Poland, that sold pierogi I was quite excited but they were boiled not baked, and were just not the same. I think ‘pierogi’ might be polish for dumpling. I have had my eye on a recipe for Red Cabbage, Walnut and Blue Cheese Empanadas, and thought the filling might replace Will’s pierogi filling nicely, even though I had savoy cabbage rather than red.

Now I can only do such extravagant cooking on a long weekend when I have plenty of time. I knew the pierogi dough would take forever but I thought I could bash out the filling and the stew fairly easily. If I had read the recipes I would have known otherwise. The directions for the red cabbage filling said to simmer for an hour, and the stew was to take almost as long. I decided the pierogi were like dumplings and cut out the potato dumplings. The cucumber salad became just cucumber and broccoli with lemon juice squeezed over it.

Nevertheless dinner was late again. But it worked ok, despite my heavy handed ways with smoked paprika (wow, that is strong stuff!), the stew threatening to burn to the bottom of the saucepan, the pierogi not sticking together properly (have to ask Will about that) and the blue cheese melting into the pierogi filling. Despite these problems it tasted lovely. The stew was quite strong (almost bitter) tasting with the smoked paprika and soy but it was nicely complimented by the sweet sourness of the pierogi filling – the blue cheese cut across the sweetness but it was hard to taste the walnuts. I think a vinegary cucumber salad might have also gone down well. Maybe I will try that with leftovers tomorrow.

Szekely Gulyas
(adapted from the Perennial Political Palate)
Serves 4

1 tbsp olive oil
½ red onion, chopped
1 green capsicum, diced
1 medium potato, diced
2 tsp smoked paprika (or less – they used 3 ½ tsp sweet Hungarian paprika and ½ tsp hot paprika)
2 cloves garlic, crushed
1 tbsp flour
100g tempeh, diced
1 tomato, diced
8 button mushrooms, sliced
1 tbsp soy sauce
¼ cup water (or dry white wine)
Fresh ground pepper
1 cup sauerkraut
¾ cup sour cream

Heat oil in large saucepan. Fry up onion, capsicum, potato and paprika for about 10-15 minutes, stirring frequently. Add garlic and flour and stir another minute. Add tempeh, tomato and mushrooms. Simmer about 15 minutes, stirring frequently. Add water, pepper, sauerkraut and simmer another 15 minutes. Stir in sour cream just before serving.

Pierogi filled with Cabbage, Walnuts and Blue Cheese
(serves approx 6 – I had some filling left over)

Pierogi dough
(from Will’s ex)

2 eggs
1½ melted butter
½ tsp salt
¾ tsp active yeast granules
⅛ cup warm water
½ cup sour cream (I used lite)
¾ tsp sugar
2 cups bread flour

Dissolve yeast in warm water and leave 10 minutes. Meanwhile beat eggs with melted butter in a large bowl. (The recipe says it should get thick and fluffy – I used a whisk, then I used electric beaters and it was still thin and watery so I gave up on that.)

Add yeast to egg mixture. Beat in sour cream and sugar. Stir in flour, 1 cup at a time. The dough should be firm but not stiff. Turn out onto floured surface and knead 3 minutes til it is smooth and soft. Place dough in greased bowl and cover with clingwrap. Place in a warm area and let rise til doubled – this should be 1½ - 2 hours.

The recipe said it would make about 16 so I cut the dough into sixteen pieces and rolled each out into a circle. The recipe directs to roll the dough out to ⅜ inch thickness and cut into 3 inch circles. Place a spoonful of the filling on each circle. Dampen the edges, fold dough over the mixture and seal. I find it hard to seal the dough and when it cooked it did not have seemed to have worked despite using water to dampen it and then pinching it together.

Place on a baking tray (I used baking paper to line it) and bake at 350ºF for 20 -35 minutes. Mine were golden brown after 20 minutes.

Cabbage, Blue Cheese and Walnut Filling
(adapted from South West Vegetarian by S Pyles and CN Potter)

½ head savoy cabbage (or red cabbage), finely chopped
½ red onion, finely chopped
1 red chilli, finely chopped
1 tbsp wholegrain mustard
1 tsp prepared horseradish (optional – I didn’t use)
Pinch each of cinnamon and allspice
1 cup cider vinegar
½ cup sugar (or a little less)
½ tsp salt
100g blue cheese, crumbled
¼ cup chopped walnuts (they say toasted which might help the flavour come out)

Put all ingredients (except cheese and walnuts) in a large saucepan. Boil and bring to simmer. Simmer uncovered about an hour, or til cabbage is tender. Cool (if you have time) and drain. Add cheese and walnuts and stir through.

On the Stereo:
Must I Paint You a Picture: the Essential Billy Bragg: Billy Bragg

Thanks to the Queen of the Foodie BlogRoll

On the Queen’s Birthday long weekend in Melbourne it seems only right and proper that I have much to thank the Queen about. No, not the Queen of England. I mean the Leftover Queen, Jenn.

Blogger, my software, allows me to link to other blogs but adding them to my sidebar is slow work, especially at the moment when my wireless broadband connection is not working and I am idling away on dial-up. Jenn came up with the idea of the Foodie BlogRoll to gather many foodie blogs in one easy link. Yep, I only need one link to the blogroll and Jenn just keeps adding blog links.

Getting this one link is where I stumbled. It has taken many wrong turns, dead ends, and lack of know-how at my end to join. Jenn has been endlessly patient and finally I have found the missing piece of html. So I am on the Foodie BlogRoll and excited to be able to explore many wild and wonderful foodie blogs. I encourage you to check it out on my left hand sidebar. Many thanks go to Jenn for all her help and vision.

On the Stereo:
(Where the Power is): Magazine

Nubbly Bread and Hearty German Soup

Melbourne is well and truly into winter. Outside the air is crisp and the ground is damp. Inside the heater and lights burn warmly. It feels like the sort of weather in which I should have a bowl of bread dough rising and a large pot of stew simmering during the day. Life isn’t quite that idyllic but I did manage to produce bread and soup for dinner tonight.

I bought a large bag of bread flour for hot cross buns at easter, and I am determined to bake my way through it. I am quite enthused by the bread recipes in Nigella’s How to Be a Domestic Goddess. There are lots that I want to try and today chose the Norwegian Mountain Loaf. Nigella describes it as ‘a nubbly Northern European bread’ which is ‘dense and virtuously substantial’. And, as if that isn’t recommendation enough, it is an unusual loaf that has yeast but has no kneading and no rising. Plus I had all the ingredients in my pantry.

I had meant to spend the day baking but one thing and another meant I didn’t start on this til 7pm so this recipe was perfect – it was merely a matter of mixing all the ingredients and putting it in the oven. My monster bag of bread flour is white so I couldn’t put in all wholemeal flour and had to do a mix of white and wholemeal. Nevertheless, the bread was indeed nubbly with lots of grains and a thick chewy crust. My main complaint is that it is a bit too salty so I have reduced it from it from 1 tbsp to 1 tsp in the recipe below.

The soup I decided to make was a German lentil soup with veggie frankfurters that I recently saw on Scottish Vegan’s pages, which I tracked back to this recipe. I love a nice hearty soup with lentils or split peas and lots of chunky vegetables. Every now and again I see soup recipes with german sausage in them that I wish to vegetarianise. I have never thought of trying Not Dogs (as I call Vegetarian Hot Dogs). In fact I have never tried Not Dogs but I do like vegetarian sausages, so thought I would give it a go. I couldn’t resist filling the soup with lots of veggies that had been hanging around the fridge too long. The Not Dogs worked well in the soup. They added interesting texture and excellent colour to the soup. I found it needed all the salt in the recipe but wonder if stock or stock powder might not have been better, as the salt was needed by something else was lacking.

It wasn’t a quick meal but we were able to wait tonight. The soup and bread were a substantial and satisfying combination that brought just the warmth we needed on a cold winter’s day.

Nigella’s Norwegian Mountain Loaf
(adapted from How to Be a Domestic Goddess)

250ml lite soy milk (or skim cow’s milk)
250ml water
250g white bread flour
100g wholemeal plain flour
50g rye flour
7g easy blend dried yeast
50g rolled oats (not instant)
25g wheatgerm
3 tbsp sunflower seeds
3 tbsp linseeds (flaxseeds)
1 tsp salt

Mix water and milk in a jug. Mix remaining ingredients in a large bowl and add liquid, stirring to make a sticky porridge-like dough. Scrape into a greased loaf tin and put in a cold oven. Turn oven on to 110ºC and bake 30 minutes. Then turn oven up to 180ºC and bake approximately one hour. You will be able to tell it is cooked when a skewer comes out cleanly and the bottom sounds hollow when tapped. If not, return to oven for 10-15 minutes.

German Lentil Soup with Veggie Frankfurters
(adapted from Cooks Recipes)
Serves 6

1 onions, chopped
8 garlic clove, crushed
1 carrots, diced
3 celery ribs, diced
1 tablespoons olive oil
6 cups water
1 cup lentils
1 bay leaf
1 ½ teaspoons salt (I used my lemon myrtle salt)
¼ teaspoon ground pepper
6 button mushrooms, diced
100g cabbage, diced
1 small potato, diced
100g green beans, trimmed and chopped
2 zucchini diced
1 tsp seeded mustard
1 pound veggie frankfurters, thinly sliced
2 tablespoons cider vinegar
3 tbsp parsley

In a stockpot, heat oil. Add vegetables as you chop them in this order - onions, carrot, celery, cabbage, potato, mushrooms, garlic. This will take about 20 minutes.

Add water, lentils, bay leaf, salt, pepper, mustard, beans and zucchini. Bring to a boil, reduce the heat, and cook slowly approximately 30 minutes til lentils and vegetables just cooked.

Add thinly sliced veggie frankfurters and cook for another 10 minutes. Remove and discard the bay leaf. Remove from the heat and stir in cider vinegar and parsley.

On the Stereo
Tangerine Dream (E’s album is so cheap it has no title but is released by Disky 1999)