vegetarian supper?

Why not make:

The Greasy* Salad
leaf lettuce + alfalfa + a glug of both wheat germ oil** and olive oil + some mayonnaise + some crushed garlic + all kinds of nuts and seeds (crushed golden flax, remember?) + green herbs + unrefined sea salt

Pumpkin Vélouté
For 2 hungry individuals: chop up half a small pumpkin (the size of a little toy ball? mm), two carrots and an onion. You can add some parsnip too, which adds a lovely earthy taste. Steam until all vegetables are soft, then slowly add more and more water, be careful not to add to much. Mix before adding more water to see if you like the soup's consistency. Add vegetable stock to taste.

Quiche Of The Season
Steam parsnip + sweet potato + any form of cabbage + two onions, very lightly (about 5 minutes). Knead 175g of spelt with 75g of butter, three tablespoons of water and a dash of salt into a firm dough. Flatten dough and put into a quiche pan, make holes with a fork. Bake 10 minutes at 180°C before adding the vegetables. After adding the veggies poor a mixture of two eggs with a little crushed garlic over your quiche. Bake for some 30 more minutes.

For Those Who Miss Summer Dishes
Chop up wintery veggies ad lib: parsnip, brussels sprouts, cabbage, celery/celery root, beets, turnip, fennel, ... + carrots, mushrooms, potatoes and onions, which are available all through the year. Grease an oven dish with coconut oil. If you do not live in a tropical region, your oil will be solid. Hint: when cooking the accompanying rice hold the dish above the boiling water until the cocoa butter melts into a nice colourless oil. Hint 2: start cooking the rice right before putting the dish in the oven if you're using brown or black rice, as I would recommend :)
Fill up the dish with the vegetables. Heat up half a litre of passata, add spices to taste (a glug of portwine is really nice) and poor over the vegetables. Put slices of mozzarella on top and sprinkle herbs over your dish (including oregano!). Bake for 30 minutes. YUMM!
Brussels sprouts need more cooking time, you can steam them a little beforehand (or just eat them crispy).


Serve ANY dish with the greasy salad for your daily dose of leafy greens.
Soz for the lack of picture material. All has been tried, tasted and approved!
Enjoy.

* we aren't rabbits: uncooked leafy greens are harder to chew and hence to digest, that's why you need to soak them in grease, so they stay in your stomach longer! ha! don't fret, oils aren't the things that will get you fat!
** wheat germ oil is loaded with vitamin E, good for your skin, nudge-nudge