One large swede, two onions and four medium sized sweet potatoes. Peeled, chopped and put in the slow cooker with enough water to cover them.
The contents of the slow cooker have been drained, mashed and set aside to cool. This is “filling one”. The left-over liquid from the mixture has been bottled and stored in the fridge for use as vegetable stock or as the basis for a soup later in the week.
Talking of left-overs, there was half a tin of baked beans lurking in the fridge, left-over from breakfast, it has been emptied into a mixing bowl with a full tin of butter beans and a full tin of kidney beans, a large spoonful of Madras curry powder and a slightly smaller spoonful of chilli powder. The resulting concoction has been well stirred and placed in the fridge to fester. This is “filling two”.
I tried a small spoonful of filling two before putting it in the fridge. My lips and tongue are still tingling as I type this.
Four green sweet peppers had the tops and seeds removed. They then had a spoonful of filling one added, followed by a spoonful of tuna chunks then a spoonful of filling two. This was topped with a second spoonful of filling one and half a cherry tomato.
There’s an awful lot of both fillings left, meaning I can try some more of the peppers (there were eight in the packet) stuffed with cheese instead of tuna before mixing both fillings together to make spicy bean-burgers later in the week.
Yes, I know, tuna isn’t veggie. I’ve given up eating meat but not fish, I need the oil to keep my knees moving!