Well, I survived the first day of the school holidays, but it took so much out of me that I forgot to post last night ;). Just kidding. Actually yesterday was the first day in weeks that I’ve had time in the morning to prepare something for the slow cooker. I love my slow cooker, because I can just chuck things into it, leave it there all day to simmer, and the meal turns out as if I’ve put some effort into it.
So, last night’s meal consisted of 1 onion, 1 clove of garlic, 1 eggplant, 2 zucchini, 1/4 red and 1/2 yellow capsicum, 100 g fresh shiitake and 200 g button mushrooms, 200 g green beans , 1 can tomatoes, 400 g cooked chick peas and 3 tbsp tomato paste, plus about a cup of cooking liquid I saved from the chick peas. I cooked it on low heat for 8 hours and served it over steamed quinoa. Yummy!!! The texture of shiitake mushrooms is superb.
We had a very special occasion to celebrate last night, so I also made this spectacular Hawaiian Pineapple Cake from http://www.drfuhrman.com’s Member Center (I’ve Australianised the recipe). I decorated it with passionfruit and pineapple pieces but unfortunately it got eaten before I could take a photo.
Sift the flour and baking powder together. Blend the dates, mashed pumpkin or sweet potato and crushed pineapple, juice and vanilla extract until smooth. Stir in flour and walnuts.
Line 22 cm X 30 cm pan with baking paper. Spread the batter evenly in the pan and bake at 180 degrees for 35 minutes, or just until a wooden toothpick inserted in cake comes out clean.
While cake is baking, make the topping by blending the nuts and then adding the rice milk and dates and blending until smooth.
When cake is done, remove from oven and let cool on a rack for 10 minutes, then invert cake onto the cooling rack. When completely cool, carefully move cake to a flat dish and spread cashew nut “icing” on top & sides. If you desire, you may decorate with fresh strawberries and crushed pineapple (make sure to drain the pineapple well).