If this post seems a little different to usual, it’s because I am not on my own computer. I am in fact, believe it or not sitting at a computer, in a youth hostel in Hong Kong!
As obvious as it is to me I made this before I left, I realised amidst writing this, that there aren’t any major giveaways if one has never been to Hong Kong. I think the main clue would be that as far as I can tell, beetroot is not a popular ingredient over here. Also the picture is on grass as apposed to a concrete pavement (it’s a concrete jungle which is beautiful in it’s own way) but not much greenery in the area I’m staying.
As I have never intended for this to be a travel blog, I won’t blab on about my travels too much, but despite the excessive amounts of meat that’s on offer, the vegetarian dshes here are more often than not, vegan as well. Me and my friend then noticed, that in asian cooking (authentic asian cooking), there really isn’t much use of dairy. We came to the conclusion that it’s because cows are sacred in their religion (we think) as well as the majority of the substitutes that are often used in vegan cooking, originate and are grown here. I’m mainly referring to coconut and soy.
Travels aside, this was part of my vegan feast (in the previous post). It is very simple, so easy to make, and is very aesthetically pleasing. Went down a treat among my friends and family and also spraked quite a lot of conversation due to the pinkness of it. Aside from cooking the cous cous, this is much more a matter of just assembling it, and is better prepared overnight to let the cous cous cool.
Without further ado, the recipe;
Ingredients (serves 4 as a small main):
1 cup giant cous cous
1 cooked beetroot, diced
Large handful of watercress
1 tbsp lemon juice
1 carrot, peeled and spiralled or finely sliced
1. Boil some water in the kettle, and cook the cous cous on a medium heat with 2 cups of water. It should take around 15-20minutes for all the water to be absorbed.
2. Rinse the cous cous under a tap for a couple of minutes, then leave for a minimum of a few hours to cool, but preferably overnight.
3. About 5 minutes before serving, mix the cous cous with the beet, then toss it around a little to allow the beet to dye the cous cous.
4. Finally, add the carrot, watercress and drizzle the lemon juice over to serve.