The pursuit of variety in the kitchen continues, and to be honest my success was mixed: Two hits and a miss. I’ll still take that as a win, though.
Let’s start with the miss. This really came down to choosing the wrong ingredient when ad libing a recipe. I made overnight oats and the recipe called for buckwheat. I didn’t have any, so substituted with Psyllium Husk, which is a good source of fibre. Unfortunately, it also acts like a sponge when it gets anywhere near liquid. So my lovely jar of oats, coconut and sunflower seeds resembled a really thick jelly by the time I got it out of the fridge yesterday morning. I hate wasting food, so I added a lot of almond milk and blitzed it in the blender. I topped it with lactose-free yoghurt and served it wtih fresh blueberries and raspeberries.
It wasn’t particularly visually appealing, but it tasted just fine. However, I won’t be repeating that again.
Onto more successful pursuits, I made a delicious poke bowl with marinated tofu and roasted vegetables for lunch. I used firm tofu which I pressed for about half an hour, which removes the excess moisture. I used to do this by placing the tofu between sheets of kitchen towel. However, that’s not great for the planet so yesterday I some clean re-usable cloth wipes which were actually better than kitchen paper. While the tofu was being pressed, I made a simple marinade: Garlic, ginger, soy sauce, rice wine vinegar and sesame oil. Next time I’ll add some chili. Once the tofu was pressed, I put it in a container with the marinade for about an hour.
Then I roasted some butternut pumpkin and courgette. I grated a carrot and sliced half a cucumber. I added the tofu to the vegetables for the last 20 mintues in the oven. To serve, I put half a cup of brown rice in a bowl, added the tofu, roast veg, carrot, cucumber, pickled ginger, kimchi and topped it with sesame seeds. Delicious.
For dinner, I dived into the freezer for some vegan bolognaise (recipe below). I topped it with mashed sweet potato and warmed it in the oven for a delicious began shepherd’s pie.
Note: all quantities are approximate, and I think you could add pretty much any vegetable to this.
- 2 carrots
- 1 courgette
- 1 red onion
- 300g mushrooms
- 4 garlic cloves
- 100g dried red lentils
- 1 can green lentils
- 1 can chopped tomatoes
- 2 tablespoons tomato puree
- 500ml veg stock
- 2 teaspoons dried oregano
- 1 bay leaf
Using a food processor, blitz the carrots, onion and courgette. Heat some olive oil and add the vegetable mixture. Cook on a medium heat for about 10 minutes.
In the meantime, blitz the mushrooms and garlic. Add to the saucepan with the red lentils and stir for another 5 minutes. Then add tinned lentils, herbs and season to taste. Add tomato puree, canned tomatoes and half a cup of water. Mix well.
Add stock and the bay leaf and bring to the boil. Turn the heat right down and simmer for about 45 minutes or until red lentils are soft.