Easy peasy is this goal. Today was our first veggie day, which turned out to be pretty easy.
Breakfast – Cherry Jam^ on toast and a cup on Lemon balm tea
Lunch – Salad roll with cheese and mustard and a jug of water
Dinner – Goulash with chive dumplings and mashed potato. The goulash was made with mostly ingredients from the garden. Here is the recipe from the cookbook ‘200 Veggie feasts’ by Louise Pickford
4 tablespoons olive oil^
8 baby onions, peeled*
2 garlic cloves, crushed*
1 large carrot, chopped^
1 large celery stick, sliced*
500g potatoes, peeled and cubed*
1 teaspoon caraway seeds
1 teaspoon smoked paprika (very important)
400 g can of diced organic tomatoes
450 ml vegetable stock
salt and pepper to taste
75 g self-raising flour^
half teaspoon salt
50 g butter^
1 tablespoon chopped chives*
4-5 tablespoons water^
Heat the oil in a large saucepan, add the onions, garlic, carrot, celery, potatoes and caraway seeds and cook over a medium heat, stirring frequently for 10 minutes. Add paprika and cook, stirring for 1 minute
Stir in the tomatoes, stock, salt and pepper. Bring to the boil then cover and simmer gently for 20 minutes
Make the dumplings. Sift the flour and salt into a bowl and mix in the soft butter with your fingers until it resembles breadcrumbs. Add the chives, mix in a little of the water to make a soft dough. Divide into 8 dumplings and roll into balls
Carefully arrange the dumplings in the stew, leaving gaps between them, cover and simmer for 15 minutes until doubled in size and light and fluffy.
Serve with mashed potato and a crusty roll. Serves 4.
Note: All ingredients marked with an * were home grown. All ingredients marked with a ^ were local.
Tomorrow, Kim and I will be scouring all the veggie cookbooks we have to write down those that a) we have ingredients in the garden, and b) we like the look of! Sound like fun.