For the past few weeks the leaves on the trees have been turning golden and the temperatures have dropped significantly so you could be forgiven for thinking that Autumn had arrived. But no, it is the Autumnal Equinox, which is today, that heralds the arrival of the new season and as if purely to continue the confusion it came in the guise of a warm, sunny, summer day.
In our household though we were going for Autumn, no summer salads here, we had planned a day in front of the TV and although we drew a line at the log fire we stuck to easy, warming nourishing food. For brunch (after all, this is a Sunday) we made toast from the loaf I made yesterday which was topped with Scrambled Tofu and Roast Balsamic Tomatoes.
Sunday Brunch
The Tofu was made to my usual recipe (see earlier post: “And so I’m back from outta space” ) with Red Pepper and Black Olives.
The Tomatoes were quartered and roast in a baking dish with: seasoned salt, Black Pepper, Herbes de Provence, Basil Oil and Apple Balsamic Oil.
For a quick and easy brunch this one is my absolute favourite.
Whilst cooking brunch I also prepared dinner, a slow cooking and warming casserole
Mushroom & Chestnut Casserole
- 1 Large Onion, chopped
- 2 cloves garlic, pressed,
- 2 large carrots, sliced
Sautee in oil (whichever your oil of choice is) until the onion is softened. Add the following:
- 250g Chestnut Mushrooms, quartered
- 20g dried Porcini Mushrooms, reconstituted in 200ml boiling water
- 2 cups Red Wine
- 1/2 cup Soy Sauce or Liquid Aminos
- 2 tbsp Dijon Mustard
- 2 tbsp Tomato Puree
- 1 tbsp Dried Thyme
- 1 Bay Leaves
- Bouquet Garni
- 1 Stock Cube (I used Kallo Mushroom)
Heat on top of stove until boiling then leave to cook in a warm oven (160 c) for about 2 hours until the carrots are soft (they take the longest to cook). Then add a 200g pack of cooked and peeled Chestnuts sliced in half. The dish can now sit until you are ready to serve at which point take 2 tbsp cornflour mixed with cold water which you add to the casserole and stir until boiling and it has thickened (if you want it even thicker just use more cornflour).
I served with Roast Potatoes that had been tossed in Herby Olive Oil and steamed Broccoli with a sprinkle of toasted sesame seeds.
Delicious – I’ve just remembered why Autumn is my absolute favourite season, lots of warming, rich spicy food ……… until Spring, of course ……. now, Spring food ……
Thank you for reading
Carol
x
Contented Hippy 