RECIPE: SEASONAL VEGETABLES WITH AJVAR AND NUTRITIONAL YEAST
The markets are the perfect place to pick up super cheap veggies to throw in a stirfry for the week. A few spices or sneaky flavours later, and you’ve got a dish that gives you the pasta-fix without the nutritionless carbs.
One of the best ways to keep your grocery costs low is hit up your local produce market towards the end of the day. Listen out for the guys yelling “one-dollar-one-dollar-one-dollar-one-dolllaaaaarr!” and you’re bound to find an assortment of fruit and veg that’s still good for the week ahead.
I had a quick wander through Prahran Market over the weekend with my cousin and came away with a box of produce that came to a total of $13.50. The trick is picking up veggies you know you like, but remember to be a little more flexible in the meals you want to cook this week.
I ended up with a ridiculous amount of capsicum that I’ll put towards a curry alongside the eggplant and carrots; and the rest has gone to a delicious no-pasta veggie pasta dish that I’m sharing with you below. It’s full of kale, zucchini, onion and yellow capsicum, and it really hits the spot.
I didn’t have any pasta on hand, but I would have put a small amount in if I did. Instead, I’ve used plenty of veggies and set it aside for 2 lunches this week – which is fine, because it’s a short week with Australia Day on Thursday.
TIP: You can use any pasta stir-through sauce you like, although the Ajvar really hits the spot.
The smell reminds me of my time in Macedonia visiting family last year, and I put it on pretty much everything – toast with a bit of parmesan or feta cheese grilled over the top; or on toast with poached eggs when I don’t have any avocado; as a pasta sauce; or even just straight out of the jar with a spoon.
I love the hot version, but it comes in mild, too.
Makes 3 Serves
1 Tbs Olive Oil
3 Cloves Garlic
1 Red Onion
2 Large Zuchinni
1Kg bunch Kale, deveined and roughly chopped
1 Punnet Cherry Tomatoes, whole
1/2 Cup Toasted Walnuts, roughly chopped
1/2 Cup Capsicum Relish (Ajvar) or any stir-through sauce of your choice
1/4 Cup Fresh Basil Leaves, torn
Nutritional Yeast, to serve (optional)
Parmesan Cheese, to serve (optional)
1. Heat Olive Oil in a large saucepan over a medium heat and sauté Garlic and Onion until fragrant and onion has softened.
2. Add Zucchini and stir fry until soft. Add Capsicum and Cherry Tomatoes.
3. Once the tomatoes have begun to burst and the capsicum is softened, add the Capsicum Relish (Ajvar)* and stir through.
4. Stir through the chopped Walnuts.
5. Serve with Fresh Basil, Nutritional Yeast, and Parmesan Cheese.
*I’ve used Mama’s Hot Ajvar, but feel free to use any stir through sauce you prefer.