You know, an ordered quantity of organic veggies may turn out to be ridiculous in certain situations.
Like when he says he’ll be going on a business trip on Monday and I accuse him he’s going just to avoid the obligatory Monday soup 😀
Anyway, in such cases I am stuck with loads of veggies I cannot use only for myself, so I have to freeze them.
And if they happen to be a Hokkaido squash, sweet potatoes or carrots, I may bake them in the oven, with too many spices, too much salt, some olive oil and some water, and make gnocchi dough with wholemeal flour out of them. The dough lands in the freezer, well-portioned, and simply gets cut and cooked whenever we want to eat gnocchi. I’ve also tried to make potato gnocchi a few times, but we didn’t like them: I am sure it is because I am not from the coastal region of Slovenia and genetically unable to make good traditional pasta. Which is why I turned to Ayurveda for spices.
And now for the photos.
(raw carrots from the freezer, appr. 700-800 g)
(hmmm … red pepper, black pepper, cumin, coriander, turmeric, chili, thyme, ginger, cardamom, cinnamon, allspice, cloves, salt and olive oil, later I added a glass of water)
(after quite some time in the oven, the carrots were soft enough to mash, first with a ricer and then also in my old mixer)
(wholemeal flour and carrot mash)
(All spiced up and ready to go. Into the freezer.)