This is a surprisingly sweet and tasty little concoction, inspired by the recipe for Piyadassi Purnahana from the excellent book Buddhist Peace Recipes. If you haven’t got it check it out. Not all the recipes are vegan, but the ones that are are fantastic, and the rest you can adapt fairly easily.
1 yellow/orange bell pepper, chopped
1 medium red onion, finely sliced
1 tbsp walnuts (or cashews)
1 tsp ground cumin
1 1/2 tsp ground paprika
1 tsp chopped ginger
a pinch of cayenne
1 tsp unrefined cane sugar
2 tsp of honey
juice of 1 lime (or 1/2 a lemon)
8-10 button mushrooms
2 tbsp balsamic vinegar
1/2 cup quinoa
1 tbsp sultanas
some olive oil
First, marinate the button mushrooms (chopping any that are too large in half) in the balsamic vinegar for 15-20 minutes, whilst pre-heating the oven to 200 degrees celsius.
Place the pepper and onion in a large bowl. Mix the cumin, paprika, ginger, cayenne and sugar in a bowl with a dash of olive oil, then pour over the pepper and onion and mix thoroughly.
Heat some oil in a frying pan on a medium/high heat. Fry the pepper and onion mix for 10 minutes stirring until both have softened (the onion more so than the pepper)
Add the chopped cashews, honey and lime juice, and fry for a further 2-3 minutes. Remove from heat.
Whilst frying, once the oven is up to temp, put the mushrooms in a casserole dish into which you’ve put a little olive oil to stop them sticking, and bake for 15 minutes.
Finally stick the quinoa and sultanas in a pan, cover generously with water, and bring to the boil. Cook for 10 minutes until quinoa is done, drain, then set aside to cool.
Combine all the ingredients and either enjoy straight away or let cool completely to be had the next day.