Redondo/Arborio Rice
Rainbow-coloured cauliflower
Artichokes
Frozen pea
Rocket+Spinach leftovers (mine were almost expired)
Veggie broth
Lemon juice
Salt
Rosemary+black cardadamom (these were cheating, real, Levante-style paella has no flavouring ingredients or spices, but after earning a reputation for my vegan paella in my Madrilenian years, I decided I can cheat)
Stir-fry the cauliflower and artichokes. Stir-fry the rice for a minute or until the grain is white (that isn't the traditional way, in Levante they don't stir-fry the rice--they just add it later on to the boiling broth, but I'm Veneto-Brazilian and as I said, because of I passed the paella test in Spain, I am entitled to cheat). Pour water to cover stir-fry, add broth, juice, the leaves and the pea. Add the rest to taste. Bring to a boil, then simmer until rice has soaked almost all of the liquid. Serve with oven-roasted onion rings.
MIDDLE EASTERN AUBERGINE SALAD
(my own invention inspired by something Arpad ordered at the Kebap place next to the gay sauna in Budapest last weekend)
Yellow peas from the can, or chickpea
Diced aubergines
Salt
Olive oil (Don't overdo! Aubergines absorb a lot of oil, they won't get greasy).
Dressing:
1/2 cup HONEST Tahini
2/3 cup lukewarm water
1/4 cup lemon juice
1 clove of garlic, chopped
Cilantro leaves, fresh and in abundance
Mix aubergines with salt and oil. Roast them in the oven at 175C/350F (I had the oven fan on) until aubergine is soft and golden-brown. Leave outside the window so the Beast from the East cools it down (but bring it back in before it freezes!). Mix the dressing ingredients. Mix them together with the yellow peas, and store. Pour the dressing over the base the next day, preferably just before eating.
