1/4 Broccoli
1 large handful of Beans, purple or green
1 Small knob of Ginger
1 Small head of Garlic
1 large Carrot
1 Eggplant
2 Radish, 5 cm of Daikon, ¼ Red Cabbage.
1/4 c Cashew
250 ml organic chicken stock
2 Tablespoons Shoyu or Tamari
1 tablespoon raw honey
1 teaspoon poppy seed or another small seed
Veggie Preparation:
Cook the broccoli in pieces in salted boiling water. Slice the beans into pieces, cook over medium heat with 2 tblsp oil; add a few whole cloves of garlic at the beginning and grated or julienne ginger near the end. Peel and cut the carrots lengthwise. Roast on low heat for 5 minutes. While in the pan, done but still a bit crunchy, add poppy seeds. Cut the eggplant into chunks and salt lightly, let sit for an hour, drain but do not rinse. Shallow fry in 4 tblsp oil slowly until the pieces start to puff a little, turning to colour. Leave radishes and cabbage raw; finely slice on a mandolin or with a sharp knife. Lightly roast the cashews at 170 °C for 15 min or until done tossing every 5 minutes, season with salt and pepper while hot.
Dressing (optional):
Bring to simmer 250 ml chicken broth, dissolve 1 tblsp of cornflour in cold water and add this to the boiling stock. Whisk and cook for 30 seconds. Take off heat and add the Shoyu and apple cider vinegar or aged kombucha. Add raw honey.
Toss all the food together and plate it decoratively.
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