Ok, so I *should* also be posting a recipe for you guys today, but I’ve got an unreasonable mental block against the one I have written in my notes to share … it was good, and I’m perhaps putting waaaaaaaayy too much pressure on myself for the backstory (it involves Nerdiness – and space – and anthropology), but I’m going to allow myself to be a ninny about it for a few more days. I also just did not want to type it on my phone, and didn’t really have super long stretches of hotel time in which to steal DH’s iPad last week, which is a poor excuse …
I set out to make a chimichurri-based salad, and ended up taking a trip to India instead when at the last minute I discovered my herbs had betrayed me. And it works.
Bombay chutney is a condiment used in a popular Indian street food sandwich and is kiiiiinda akin to the green mint chutney sauce served alongside a number of dishes alongside tamarind sauce. My version is a beautiful shade of emerald and has a nice spicy kick. It’s addictive, and I can’t wait to try making something akin to the actual sandwich, because I can only imagine how Bomb it would be with potato.
Like mashed potatoes. In a patty …. 🤤 But I digress.
This base recipe is great for lunch or dinner – I served it hash-style when fresh with some leftover Beyond Meat bratwurst & egg and again the next day for lunch with my favorite tuna and some bright crunch. Both ways were fantastic, but I think day 3’s lunch was actually my favorite.
gluten-free, vegetarian base, vegan base, paleo base
Lunch-To-Dinner Bombay Chimi
1 head cauliflower
1 small red onion
4 cloves garlic
1/4 cup Bombay Chutney
1/4 cup neutral oil
Preheat the oven to 200C/375F and prep a baking sheet.
Break the cauliflower up into bite-sized pieces and spread out over the prepped pan. Halve and thinly slice the onion; add. Thinly slice the garlic; add.
Sprinkle liberally with salt & pepper.
In a small bowl, combine the chutney and oil. Pour over the veggies on the pan and toss well to combine, making sure to hit each piece.
Roast 25 minutes or until deeply browned.
1 leftover and cooked Beyond Meat bratwurst per person, sliced into rounds
1 – 2 eggs per person (optional)
1 handful chopped green beans
2 tsp. neutral oil
1 tsp. butter (vegan or otherwise)
In a large skillet over medium high heat, stir-fry the green beans in the oil until browned. Season with salt & pepper and add the bratwurst. Stir-fry until warmed through. Push to the side, add the butter and an egg per person to the pan. Fry until your desired doneness is reached. Serve with about 1/4 of the cauliflower per person.
1 medium cucumber, chopped
250g cherry tomatoes, halved
1 can chili (red pepper) tuna, drained (optional)
To your leftover cauliflower, add the rest of the ingredients and toss. Warm to room temp if desired by zapping for :30/:45 or so and tossing.
Serves 2 if you’ve got half the cauliflower left; 3 if you only fed 1 the night before.
Chillin’ with my Valentines