Quinoa patties and roasted aubergine salad
My priorities in life have always been off the beaten track in comparison to most people I know. When faced with turning the big 3-0, rather than be a normal girl panicking about the fact that I am no where near walking down the aisle or popping out babies, I was hyperventilating about ‘the more important things in my life’. I still could not run 5km under 27 minutes, I had never been to an outdoor music festival, and I was no where near being able to fund my dream of spending a year traveling around the Nordic region. As I blew out the significant birthday candle, I did take a moment to rejoice my biggest accomplishment to date – touching my toes after a lifetime of inflexibility, all courtesy of yoga. So yes, my priorities in life are a little less conventional.
Perhaps the most important goal on my bucket list was the quest for the my signature dish. As a person who cooks a lot and loves experimenting with new foods, one would think that by now surely I already have a dish I can proudly cook with my eyes closed. Wrong. I have been on this mission for years now, feeling like I was fruitlessly searching for the holy grail. You see, THE signature dish is so much more than just an ordinary meal you can comfortably cook. It’s THE DISH that best exemplifies your attitude to food and your style of cooking. I see the signature dish as an extension of yourself – it personifies your personality, character, experience, and outlook on life with every single bite. It’s THE DISH you want everyone to associate you with. THE DISH you are best known for. THE DISH people ask for when they think of you.
For a while now I was confident that my signature dish would be a hearty plate of pasta. I even thought I had discovered it with my Prawn Pasta – it has a sense of carefreeness combined with soulful indulgence. That’s so me! Or so I thought. Don’t get my wrong, I love my prawn pasta and without a doubt it is the dish I go to when trying to mend a broken heart or when life has kicked me in the ass. But face it, prawn pastas are aplenty. There are so many more talented cooks and restaurants that do even more amazing prawn pastas. So rather than have a mediocre signature dish, I would rather own something that is more unique to me.
And last week, eight months post turning 30, I found it. It even sparked a term for the food that I cook. When trying to explain the dish to a friend (who is not so familiar with the world of veggie cooking/ingredients), I said something along the lines of ‘It’s just weird Tasha food.’ He then replied ‘WTF food?’ To which I sarcastically said ‘Yeah, you’ll be guaranteed to taste it, spit it out, cursing what the f**k?’ So he tasted a bite and said, ‘It’s WTF food alright – wonderful Tasha food.’ Ok so it was rather cheesy, but depending on how adventurous your taste buds are, my style of cooking can always be summed up as either one of the three 1) What the f**k? 2) Weird Tasha Food 3) Or if we’re on the same wavelength, hopefully, Wonderful Tasha Food.
The Quinoa Patties creation was a result of trying to finish off some leftover ingredients, while the Roasted Aubergine Salad was inspired by a recipe I saw on The Kitchn. Despite stemming from other recipes, I feel confident to own both dishes since I’ve tweaked them to my liking and will always insist on serving the two together. I’m ecstatic that my signature dish is vegetarian, with slightly more intriguing ingredients than the average meal because that’s what I’m about. It’s a reflection of my dedication to veggies, my passion for experimentation and ‘weird’ ingredients, late nights experimenting on flavor combinations, and my absolute commitment to healthy eating.
And oh the absolute joy of crossing this off the ‘Things to do before turning 35 list’ (containing a mix of carryovers from the 30s list and new quirky missions). I cannot stress the importance of having a bucket list of amusing and accomplishable goals that will help make you appreciate the small, joyful moments in life. I read somewhere that many people go through a depressing life crisis between the ages of 30 – 40 as a result of setting unrealistic deadlines that place pressure on needing to be a certain degree of success, wealth, position and normal societal labels (i.e. mom, wife, have-it-all). So for now, with signature dish discovered, it’s time accelerate that marathon training to get than 5km under 27 minutes.
The Basic Ingredients
1 cup cooked quinoa, cumin, paprika, chopped red onion, chopped garlic, grated parmesan cheese, bread crumbs, chopped parsley, chopped capers, juice of 1/2 a lemon, 2 tbsp flour.
1. Mix all of the above ingredients and form into patties/ball shapes.
2. Bake until patties are golden brown.
Roasted aubergine salad
The Basic Ingredients
2 aubergines, olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon honey, paprika, cumin, 4 cloves of chopped garlic, juice of 1 lemon, 1 tbsp soy sauce, chopped parsley, chopped walnuts, feta cheese, chopped spring onions.
1. Cut the eggplant into 1 inch cubes in put in a large bowl with salt.
2. Whisk together olive oil, red wine vinegar, honey, paprika, and cumin
3. Toss aubergines into the marinade and spread onto baking sheet.
4. Roast for 40 minutes until aubergines are tender and brown. It helps to stick every 15 minutes to make sure aubergine cubes are not burning. Remove from the oven and cool slightly.
5. In a large bowl whisk lemon juice and soy sauce. Add aubergines to mixture ad stir parsley, walnuts, spring onions, and goats cheese.