Okra, or bamia as it’s known in my family household, has been a staple in our cooking for as long as I can remember. Though the way that it is used in my mother’s cooking is different to this recipe, I wanted to mix it up and combine it with another delicious pantry staple: miso paste. Such a simple recipe and a great palate and body cleanser.
40g okra, sliced
1 tsp miso paste
500ml vegetable stock
2 inch piece of ginger, sliced into small batons
1 garlic clove, roughly chopped
1 tbsp olive oil
1 handful fresh spinach
Start by frying the garlic and ginger together for a couple minutes in the olive oil.
Add the miso paste and cook for a minute, stir occasionally.
Pour in the stock and leave for another minute.
Finally, add the spinach and okra, mix, cover and leave for 4 minutes.
A combination of spinach, artichoke and leeks makes this simple, vegan main meal or side dish. Artichokes are one of my absolute favourite vegetables, there are so many things that you can do with it. Given the colder weather the hot food option consistently gets my vote. This also goes brilliantly with the Honey & Rum Glazed Gammon from last weeks recipe. An easy, one pan dish that takes a little amount of time to make, not too many ingredients and tastes delicious!
1 can artichoke hearts, drained and roughly chopped
250g baby spinach, thoroughly washed
1 leek, finely chopped
4 cloves garlic, roughly chopped
1/2 tsp ground nutmeg
2tbsp olive oil
On medium heat, fry the leeks and garlic in the olive oil for 2-3 minutes.
Then season with nutmeg, salt and pepper.
Add the artichokes and fry together for 3-4 minutes.
Pour in the white wine and cook until it evaporates.
Add the spinach and cook down. Once wilted, season again with salt and pepper and serve.