My friend Paris has started a food and lifestyle website called Avocado Please. She writes interesting and informative articles on all manner of topics, from muesli to nail varnish. We decided to ‘collaborate’ by writing some recipes together, then making, styling and eating the food. I have recently started trying to incorporate much more veg into my diet, and have therefore been thinking more outside the box when it comes to using vegetables in a variety of different ways. The idea is to make vegetables a more essential part of our diets, hence Paris coining the genius ‘vegessential’ to describe our project. We decided to focus on one ingredient and experiment with how it can be used in a variety of dishes, both savoury and sweet. After much deliberation, considering among others avocados, sweet potatoes and kale, we eventually settled on beetroot. It’s pretty versatile, and has been reliably tested in cakes. It’s also cheap, and, as anyone whose ever grated a raw beetroot will testify, seems to go on forever.
The idea is to demonstrate how you can get more out of one ingredient- focusing on how it can be used throughout the week, to reduce waste and get us all thinking more creatively about using vegetables. Beetroot usually comes elastic-banded together in a group of at least 4, and just grating them into salads can get a bit tedious. So, beetroot on your porridge anyone? Quinoa porridge, made by cooking the grain slowly in milk, is something that I’ve heard of on the grapevine (and seen on Instagram) but never tried. Something that might cause a frown among the less open minded of cooks. But I was prepared to go in with an open mind. We also added stewed apple and fresh ginger, to liven the proceedings up a bit.
Quinoa. However it’s pronounced – my Dad still insists on ‘keenoya’, even though I repeatedly insist that it’s ‘keenwa’ – it seems to be taking the health food world by storm. Usually the preserve of salads and the like, but rarely used in sweet dishes. The result, despite trying to go in with the aforementioned open mind, was…interesting. Pleasantly creamy and nutty, which was helped by the almond milk. But it was oddly savoury – maybe because quinoa is a taste and texture that I associate with savoury food. I think my mouth was slightly confused at being presented with quinoa and having to process that it was sweet. We roasted the beetroot in rice syrup, adding to the sweetness, but overall the dish was still too savoury for my liking. After all, I’m not one of those strange individuals who puts salt on their porridge – for me it’s got to be a sweet thing. We could have equally made these ingredients into a salad, omitting the almond milk. A worthwhile experiment, but I think I might add more sugar next time.
For the recipe and riveting beetroot-related facts, visit www.avocadoplease.com.