Spud Bar @ Home!

 

Review Spud Bar’s menu and pick out all the elements you’d like to have handy for your spud creations (they provide these tear-away menus at all their locations).

  
I’ve circled my items of choice and made a shopping list for myself.

I looked up recipes for dahl, tabouli and a chickpea curry (my version of the Moroccan Chicken).

Lentil Dahl 1 cup (300g) red lentils, rinsed 3cm fresh ginger, sliced 2 bay leaves 1 cinnamon stick 2 tbs (40g) butter 1 large onion, finely chopped 2 cloves garlic, crushed 2 tsp turmeric 1 tsp cumin 1/2 tsp garam marsala 1/2 tsp chilli flakes 2 tbs lemon juice 1/2-1 tsp salt 1 tbs chopped coriander leaves Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside. Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam masala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt. Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander.

Tabbouleh 1 bunch of parsley chopped finely 2 tomatoes cut into small pieces 1 bunch green onions, chopped juice of 2 fresh-squeezed lemons olive oil (to coat) 1 cup couscous pinch sea salt Make couscous as per directions. Transfer to bigger bowl and mix in parsley, tomatoes, onions, olive oil, lemon juice and sprinkle with salt.

Chickpea Curry · 2 cups dried chickpeas, picked over · 8 cups baby spinach leaves · 2 (15-ounce) cans diced tomatoes · 2 teaspoons ground coriander · 2 teaspoons ground cumin · 1 teaspoon garam masala · 1/2 teaspoon ground turmeric · 2 teaspoons kosher salt · 1/2 teaspoon ground black pepper · 2 tablespoons cilantro, chopped In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight. Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

Since this the most labour intensive part, I made these three recipes right away and then stored them in the fridge.

Then to prepare:

- Shred carrots
- Mince chives
- Blanche broccoli
- Slice beetroot
- Bake potatoes

And voila! Now you have all the fixings to mix and match a number of different delicious spud combos @ home! It’s fresh, cheap and especially good for you!

 
I also made a Tahini Dressing, which goes great with fresh veg on spuds!

6 oz. salad oil
1 1/3 oz. soy sauce
3 oz. tahini
3 oz. lemon juice
6 oz. water
1/4 sm. onion
1/4 green pepper
1 sm. clove garlic
1/4 - 1/2 tsp. black pepper

Put water, onion, garlic, green pepper in blender. Puree. Add remaining ingredients. Blend 3 to 5 minutes. Makes 2 cups. Very good on vegetable pocket sandwiches.