More chestnut fabulousness!
Over the years I have improved my vegetable based cooking considerably, ensuring flavour is key when putting a meat free meal on the table. I am one of those people who wishes animals did not have to die for my gastronomic enjoyment but I also like meat far too much to stop eating it altogether. The compromise I have made is to dramatically reduce the amount of meat we eat as a family. I try to serve up a minimum of two or three vegetarian meals per week and when I do cook meat it is generally a small amount (500-700 grams between four) with a lot of vegetable and grain padding.
This meat free meal was made up of three components; chestnut stuffed mushrooms, edamame pasta with parmesan and parsley and freshly made guacamole (not pictured).
When this meal was finished, we unanimously decided that chestnuts make everything better! Creamy, nutty (obviously) and with a sweet potato-like finish they are a fabulous addition to almost any dish.
Looking at the pile of chopped nuts that were to be piled on the mushrooms, I was convinced that there were far too many. I was wrong. This dish is incredible and should not be messed with! Honestly, this is the kind of recipe that makes meat-free eating so very easy.
I have decided that the only thing I don't like about chestnuts is that I can't buy them all year 'round. Expect to see more of this wonderful nut over the next couple of months before they disappear x