My culinary highlight yesterday was unexpectedly tumbling upon heaps of Asian and other healthy nutritional ingredients in a local supermarket here in Cataluna. I was only after a few tomatoes for our much loved Caprese when my eyes first glimpsed wakame, then nori, followed by heaps more algue-iron-busters – all so important for vegetarians. It got better. Coconut milk made its appearance in the next isle, followed by Mirin (fermented rice wine which doesn’t only bring healthy bacteria to your tummy but also saves every bad dish and makes every good one even better), pure Sesame oil, Miso… I was in heaven.
Riding the culinary highlight wave, we even had access to 220 volts last night (yes, the things one can take for granted…) which is always a welcome occasion to whip some lentil paddies through the blender – in my humble little 1/2 m2 kitchen. They work great for lunches with salad, dinner with some moist veggies like tomatoes or asparagus or as a snack for the little ones. What you need to feed roughly two big and two little people:
• ca 300 g of lentils
• 2 potatoes
• 2 eggs
• A few spoons of chickpea flour
• Spices, salt and pepper. If available, green bits of a couple of spring onions
• Ghee for cooking
Soak lentils for several hours (possibly over night), then boil soft in veggie broth. Grate potatoes. Mix everything together. Form patties sized to your liking, throw in the pan where the Ghee should be heated and cook on both sides until just slightly tanned.
Now enjoy. After all we gotta look after our body as the physical manifestation of our subtler bodies, the gross form of our soul, especially when one is travelling and voyaging!