www.womanthismonth.com 73 September 2014 MUSHROOM AND ARTICHOKE CHOWDER 300g farfalle (bow-tie) pasta, cooked 2 avocados, ripe 4 tbspns coriander leaves, roughly chopped 3 limes, juiced 3 limes, zested 3 tbspns mayonnaise 1 tspn garlic paste pinch salt pinch black pepper 1 purple onion, finely diced garnish coriander leaves 3 tbspns fresh chives, chopped • Drain the cooked pasta and chill before preparing further. • Peel and pit the avocado. Put it in a food processor together with chopped cilantro, lime juice and zest, mayonnaise and garlic paste. Blend it until it’s smooth and creamy. Add salt and pepper to taste. • Transfer the avocado sauce to a large mixing bowl. Add the cooked pasta and toss well to coat the pasta evenly. Add the finely diced onion and toss to combine evenly. • Spoon the salad into a serving bowl and garnish with additional coriander and chopped chives. LIME AND AVOCADO SALAD • In a large soup pan, heat the olive oil over a medium heat. Add the finely chopped onions and garlic. Cook until the onions are transparent and the garlic is slightly browned. • Add the oyster mushrooms and stir. • Add the thyme, celery and finely diced potatoes into the pot and gently mix. Let it simmer for three to four minutes. In a separate bowl, mix the water and vegetable stock cube and stir until dissolved. • Add the stock liquid to the potato mixture with the dill, celery seeds, black pepper and soy sauce. Cook for a further 20 minutes. Increase the heat and add the artichoke hearts, flat leaf parsley and soy milk. • Finally add the chopped button mushrooms and then simmer another six to eight minutes. The chowder should be a little thick. Remove and serve immediately with a sprinkling of fresh parsley on the top. 2 tbspns olive oil 1 white onion, finely diced 3 garlic cloves, finely chopped 120g oyster mushrooms 1 tspn fresh thyme 3 celery stalks, finely chopped 2 potatoes, cleaned and finely diced 300ml water 1 vegetable stock cube 1/2 tspn dill 1/2 tspn celery seeds 1 tspn ground black pepper 1 tspn soy sauce 400g artichoke hearts 1 tbspn fresh flat leaf parsley, finely chopped 300ml soy milk 60g button mushrooms pinch salt pinch black pepper
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