Aduki bean and spinach stew

Put some roasted garlic (4 cloves for four big tomatoes)in a saucepan and warm them in extra virgen olive oil ,Add four large tomatoes chopped and diced with a generous amount of freshly chopped basil(or pesto)....leave to bubble and reduce for about a half an hour,liquidize and put to one side.

Measure one cup of aduki beans and half a cup of spelt grains and cover with three cups of salted  water.Toss in a few fennel stalks.a celery stick,some parsley stalks,and one or two bay leaves.Cook for one hour on medium heat,remove the stalks and sticks and bay leaves,drain and set aside.

Cram as much well washed spinach into a saucepan with a sprinkle of salt and a tablespoon of heated olive oil on the bottom.Pop the lid on and  leave to cook until softened and shrunk...this should take a minute or so.Drain and season.

Fry some cooked potatoes until golden add some cooked brocoli at the last moment.

Combine the bean mixture,tomato sauce and chopped cooked spinach -heat it up ,bowl it up and top with the golden potato and brocoli.
ummm

Sugarsnaps with spelt seitan and the last of last year,s dried chanterelles...

The peas we,re calling me today for lunch and dinner.Ah that damned sweetness beckoning me...

For lunch I fried some chanterelle mushrooms that I dried last year in Autumn.(True treasure)
First I rehydrated them in boiling water ,keeping the liquid to use in the recipe....
Then I fried them in olive oil with chopped garlic and parsley and some sea salt(A catalan way with mushrooms or setas as they are known here)
The mushrooms were added to some cooked brown organic rice(regular brown rice has loads and loads of chemicals just under the rusks)

In another pan I browned some spelt seitan torn into strips,to which I added spring onions,a wee bit of chopped ginger...adding splashs of the mushroom juices when drying too much....the last minute I added sugarsnaps and I wee splash of shoyu soya sauce.....was tempted to add some red wine and chilli but no I restrained and all was good and holy in my world

Seitan made with spelt flour seems less heavy and easier to digest.
Forgive the photo...perfectionist Jean can do better...but heh ,it,s thursday(could,nt think of a good excuse)