15 Oct 2013
My first vegie slice in months, and the perfect lunch solution in so many ways.
First and foremost, it's easy to make when I come home from a weekend at mum and dad's - when I'm unpacking bags of mulch, bunches of flowers, icecream containers of seedlings, maybe a carton of eggs and a cooler bag of carrots and pumpkin.
A vegie slice is forgiving, and will usually gladly help you clean out your fridge of those neglected ingredients. Like the chunks of pumpkin I roasted with garlic and fresh garden sage, ready for a midweek tangle of spaghetti, but ... I forgot about.
Finally, a vegie slice is a wonderful way to pack lots of nutritious vegies into one convenient dish. Four vegies should be a minimum, don't you think? This one had those still-bright-orange pumpkin chunks (one), some diced red capsicum (two), a finely chopped onion (does a basic like onion count?), some corn kernels from the depths of mum's freezer (three. Or four), and finally - silverbeet. Lots and lots of verdant silverbeet, whizzed up in my food processor (complete with tender stalks) to produce a juicy green mulch. Okay, so it looked a little like lawn clippings. But look at the colour in the pic above! I was very pleased with the greeny-greeness produced by whizzing it up so finely.
So there's my lunch for this week, a delicious mix of fresh and salvaged vege, held together with a slurp of milk, sour cream and six little bantam eggs, and topped with some crunchy panko crumbs.
What are you having for lunch this week?