Sunday, April 11, 2010

Spinach and Mushroom Schlorp

'Schlorp' is a term Morgan and I use to describe a curry or stew-like concoction that (usually) has a high protein and umami ratio. It is thick enough that you eat it with a fork over rice or some other carb. Although, additional carbs are not a necessary part of enjoying schlorp! ;)

Tonight I made schlorp from the bolognese sauce leftovers.

I really wanted to use the rest of the bunch of silverbeet after reading about the high amounts of ALA in dark green leafy vegetables (our bodies can turn ALAs into omega-3s). Of course spinach is high in a lot of nutrients including: Vitamin A, Vitamin C, Vitamin E, Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper, Manganese, Thiamin, Folate and Zinc. Whew!

Fry up some garlic and fresh chillies on very low heat in a little olive oil.

Add spinach, mushrooms & 1 cup of chicken stock (the last two are excellent umami flavours). Find out more about umami here

Add lentils (that's to add good vegetarian protein), leftover bolognese sauce (you can use any tomato-based sauce leftovers), 2tbsp sour cream (more umami) & 3 tbsp fresh lemon juice.

Simmer for about 10mins

Serve over brown rice with a little Parmesan cheese (more umami!).


  1. Fantastic schlorp. We have a similar tradition - bubble & squeak - albeit more familiar to the masses!

  2. Thanks Emma! Bubble and squeak is a bit different (I think) in that it's fried, focuses on carbs--thus, doesn't have the necessary umami-protein component. It's also traditionally served as a side-dish, where as schlorp is the focus of the meal. It is similar in the sense that leftovers can be used. But, leftovers are not a defining feature of schlorp (as we have defined it of course!!)