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‘Pasta/Rice/Noodles’ Category

Simple Stir fry

February 2, 2012 by peasoupeats

Like most of you, I am pushed for time in the evenings. Used to a more leisurely evening scenario this new 9-5 thing (or 10-6 to be more precise) is pushing my cooking know how to the limits, as I strive to get dinner on the table before it’s time to curl up in bed. Not as easy as it may sound.

You see, when I get home from work I must have a cup of tea before any real kitchen activity begins. So, let’s say I arrive home at 7pm, have my cup of tea, chill for a half an hour whilst catching up on the worlds tweeting, facebooking and all other such essentials, I will not be cooking any time before 8pm. Fact.

Now, let’s say my preparation time (including deciding what we fancy chowing down on plus chopping and whatnot) takes me 20minutes (and it pretty much does) that leaves me 40minutes to get everything cooked and tasting, well, edible, before 9pm – 9pm is the last reasonable time you can eat before people think you’re either bonkers or Spanish. I am neither. Okay, perhaps I am a little bonkers but I am most definitely not Spanish.

Anyhoo, 9pm is still a reasonably reasonable time to be eating – especially given we don’t slumber till 12 at the earliest – and I’ve always preferred to eat late. Except, dinner is not on the table by 9pm. Tonight was 9.30, the night before 9.15 and I’m even sure we ate past 10pm one evening last week. So, you see, I am failing. Hard.

Perhaps the only time we ate early recently (and by early, I mean 8.45) was when I prepared this simple stir fry. It was a bish bash bosh affair and can only be described as a non recipe. I, therefore, will try and accurately express in my recipe below how exactly a non recipe goes. Ahem. Here goes.

ingredients

bag of stir fry veg (with beansprouts)

handful of mange tout

1/2 onion

3 spring onions

1 cup of pre-prepared marinated tofu

2 garlic cloves

1 thumbsize piece of ginger

1/2 red chilli

pre-cooked rice noodles

coconut oil

tamari

umeboshi plum vinegar

freshly chopped coriander

method

slice the onion in half moons. heat a little coconut oil in a frying pan. add the onion.

mince the garlic, ginger and chilli.

add the bag of stir fry veg and mange tout to pan and stir on a high heat for several minutes before adding the minced garlic, ginger and chilli. season with tamari.

when the veg has softened a little add the marinated tofu and fry on a high heat for several minutes. add a splash of ume plum vinegar.

toss in the rice noodles and season with tamari and more ume plum vinegar. stir to incorporate the veg. slice the spring onions (asian stylee) and add to pan ensuring the noodles don’t stick to bottom of pan.

lower the heat and stir through the freshly chopped flat leaf parsley.

serve with spring rolls (f.y.i. the co-operative do the best vegan spring roll – jus’ sayin’!)

Did I make it simple then?

I agree.

Fail.

Category Pasta/Rice/Noodles, Vegan | Tags: | 1 Comment
pasta with broccoli, avocado and sunblush tomatoes

January 25, 2012 by peasoupeats

I’m terribly sleepy so let’s make this a short one.

Isa and all her post punk delights are a constant source of inspiration to me and even though she hates it when people tamper with her recipes, sometimes I just gotta work with what I have in the fridge, cupboard, freezer, whatever.

This is my take on her magnificent pasta a la California something or other – I could reach for my copy of Veganomicon right now to get the correct title but I doubt I have the strength in my arms to do even that.

Anyhoo, this is a tres delicious recipe and may I be so bold as to suggest the sunblush tomatoes are a nice addition and in keeping with the vibe of the dish?! Don’t hate me Isa.

Goodnight dears and enjoy the recipe, such as it is….

pasta with broccoli, avocado and sunblush tomatoes

1 small head broccoli including stalk

1 avocado

3/4 shallots

6-8 sunblush tomatoes

1 heaped tablespoon roughly chopped capers

olive oil

1/4 cup freshly chopped flat leaf parsley

3-4 cloves garlic

dried thyme

salt and pepper

2 1/2 – 3 cups/250g conchiglie pasta

method

1. slice the shallots and cut the broccoli stalk into small pieces.

2. heat a little olive oil in a heavy based saucepan.

3. add the shallots, brocolli stalk, season and allow to soften for a few minutes.

4. slice or mince the garlic and add to pan with a tsp of dried thyme. season, stir, clamp on lid and allow to cook for a further 5 minutes.

5. bring a large pan of water to the boil. blanch the brocolli florets for a few minutes and remove with a slotted spoon. add the pasta and cook for 2 minutes less than the packet requires (trust me!).

6. chop the sunblush tomatoes into small pieces and add to pan along with the chopped capers. if the tomatoes come in an oil, add a drop to the pan also for flavour.

7. halve, stone, peel and chop the avocado into medium size pieces.

8. add the brocolli to the pan and allow to heat through for a moment.

9. drain the pasta, add to pan, along with avocado, chopped parsley and season generously (chilli flakes would also be good). stir gently to incorporate and warm through on a low heat for several minutes.

10. serve.

Category Pasta/Rice/Noodles, Vegan | Tags: | 4 Comments
Me on Marcus plus 8 vegan recipes you may or may not know!

January 2, 2012 by peasoupeats

Noodle Salad For One

If you’re not already privy to my Marcus Samuelsson contributions, let me fill you in. Since May of last year Marcus has kindly featured two weekly PeaSoupEats recipes (one savoury, one sweet) on his rather fantastic website, which has many amazing cooking tips, dishes, as well as a boat load of info on food and health. My kind of site.

Gluten and Soy Free Vegan Chocolate Cupcakes with Vanilla Frosting

Thus far I have resolved to not make any resolutions and instead appreciate what the past year has brought and what 2012 has yet to bring. I’m continually amazed at how unpredictable life can be and I can safely say that my Husband and I are now officially go with the flow people – plans are for suckers.

Super Duper Green Kale Smoothie

Okay, so we still make plans but are more prepared for those plans not to work out. You learn such things after moving your entire lives across the Atlantic only to have to return a mere two years later. These things happen. You deal with it and move on.

Chickpea and Eggplant Stew

If you had told me even a few months ago I would be sitting in my new London apartment about to embark on a fashion internship with the Daily Express I would’ve thought you were mad or at the very least delusional. And yet….here I am. In London. And I start my placement next Monday. Crazy.

Pistachio, Pecan and Goji Berry Bites

Throughout everything that’s happened in 2011 – moving (again!), changing career – the two continuous things that have kept me grounded, happy, sane are my Husband (of course!) and my blog. Obviously, Ma, Pa and Sister get a mention too;)

Humdinger Hummus, Carrot, Cucumber, Avocado and Alfalfa Sprout Sandwich

In all seriousness though, this little blog has kept me going on many an occasion when I was feeling useless and gave me a much needed outlet. More significantly, I believe it has enabled me to flex those rusty writing muscles thus giving me the confidence to enter the world of fashion journalism and for that I am ever grateful.

Peanut Butter, Banana and Chocolate Baked Oatmeal

It goes without saying (although I will say it) that I am so incredibly thankful to everyone who reads my blog. Without an audience this blogging lark would be a lot more difficult and I appreciate every view as if it were gold dust. Quite honestly, you are the reason I continue to write here, so to each and every one of you, thank you, thank you, a thousand times, thank you x

I started with noodles and therefore I will end with noodles – spotting a theme anyone? I think I can safely say noodles, chocolate and kale are my top 3 foods. Not a bad top 3 if you ask me!

Miso and Mung Bean Noodle Soup

Category Bread, Breakfast, Desserts/Sweets/Baking, Pasta/Rice/Noodles, Salad, Vegan, Vegetable side dish | Tags: | No Comments
Salad Casserole

December 5, 2011 by peasoupeats

Yes, you read right, salad in Winter. No, those tomatoes are not in season but the dressing more than made up for their lacking in the flavour department.

Why bother though, you ask, with ingredients that are mediocre, hmmm? Hmmmmm? Because, quite frankly, I’m not willing to wait until next summer to indulge in a little salad eating and that’s that.

The ‘casserole’ aspect to the dish is my way of striking that bizarre balance between Summertime eats in Wintertime temps and it doesn’t not work, I must admit.

Aside from the cooked rice, this dish requires mere assembling skills. Hurrah for easy meals in a fraught time of over indulgence and mass consumption of pretty much everything – i.e.Christmas. A minor triumph methinks.

Don’t get me wrong, I am the biggest Christmas afficionado that ever walked, wrapped or caroled but amidst the chaos that is my life at the minute, I am ever more frequently reaching for the tin of soup and meals like these are just about all I can muster – that packing ain’t gonna do itself, y’know!

I must admit to being beyond excited now about our very imminent move back to London – just over a week, ahhhhhh! The first thing I plan to do when we arrive is to put up the Christmas tree. Priorities and all that.

All I can say is, thanks goodness for Nigella Christmas. It may not be vegan but it sure as heck inspires me in the cooking department at this time of year and like I’ve said many times before, Nigella’s recipes are ripe for veganizing. Tonight we had her Butternut Squash Orzotto (lush!) – just leave out the mascarpone and Bob’s your Uncle (or is it Fanny’s your Aunt?). Of course, I couldn’t help but stir through some peppery rocket (arugula) and a handful of freshly chopped flat leaf parsley.

Oh, and not forgetting her dangerously alcoholic ‘Santa’s Little Helper’ cocktail, which has just about kept me sane these last few weeks. God bless ye Nig:)

salad casserole

1/2 cucumber

2 large tomatoes

1 avocado

2 or 3 cooked beetroot

1/2 cup cooked brown rice

1 tbsp freshly chopped flat leaf parsely

dressing

1 heaped teaspoon dijon mustard

juice 1/2 lemon

1 tbsp red/white/cider vinegar

1 tsp agave or other sweetener

4 tbsp olive oil

1 heaped tbsp finely chopped capers

salt and pepper

1. Peel and slice the cucumber and avocado. Slice the tomato and beetroot.

2. Make the dressing by putting everything into an empty-or almost empty-mustard jar and shake vigorously until it emulsifies. Set aside.

3. In a medium sized casserole (baking) dish place a layer of cucumber followed by beetroot, avocado and then tomato. Lightly salt and then cover with half of the rice. Give the dressing another shake and then pour half over the rice and other ingredients.

4. Place another layer of veg on top in the same fashion, finishing with the rice. Pour over the remainder of the dressing and sprinkle over the flat leaf parsley. Let it sit for 10-15mins before serving. Goes wonderfully with baked tofu and a side of beans.

Category Pasta/Rice/Noodles, Salad, Vegan, Vegetable side dish | Tags: | 2 Comments
What I Ate Wednesday

October 26, 2011 by peasoupeats

ey!

It’s the pumpkin guy:)

Thought it was about time I wheeled out my Halloween decorations and this little guy is my favourite. I bought him when we were in beautiful Chicago and he takes pride of place in my kitchen.

This is my first WIAW in a while and I really missed it, so it’s great to be joining in the fun again – yay!

Without further ado, here are my Wednesday eats baby……

Breakfast

Polenta made with oat milk and sweetened with maple syrup topped with Jordan’s Country Crisp Chunky Nuts and sliced kiwi.

Hot water and lemon

Lunch

Homemade mildly curried cauliflower and carrot soup served with a slice of toasted rye bread spread with hummus and vegan tapenade.

Snack

Cup of black tea with soya milk and two squares of dark chocolate with nuts.

Dinner

Noodle stir fry tossed in a homemade sweet and spicy peanut sauce served with maple glazed tempeh.

That was a pretty good days eating. Dinner was mega tasty and I really enjoyed my mid day indulgence – hmmmm, chocolate:)

Hope everyone else had (or is still having, depending on where you are in the world) a wonderful What I Ate Wednesday!!

Category Breakfast, Pasta/Rice/Noodles, Soup, Vegan, Vegetable side dish | Tags: | 13 Comments
Sauteed Kale and Carrot with a Tahini Sauce

October 25, 2011 by peasoupeats

I bought a diary.

Filled it with tasks and reminders.

Now I’m methodically ticking off each task (tick!) and you know what? It feels good. No! It feels great.

It’s been a year since I’ve had a diary and in that time I’d completely forgotten what a useful little tool it can be. I used to be the kind of person who’d note down everything – ‘to do’, ‘shopping’, ‘menus’, ‘recipes’. I’m a lists girl through and through. Somehow though I lost my way and for some reason unbenownst to me, tried to keep everything in my head. Maybe this works for some people but I’ve discovered the hard way, it does not work for me.

As well as tidying up my life I’m also cleaning up my diet. I’ve replaced my usual black tea with soya milk in the morning with hot water and lemon and to my surprise Hubbie has taken to this change rather well. In fact, given the choice this morning, he went for the lemon!

In addition to this, I’ve been craving greens like there’s no tomorrow. Honestly, a bowl of sauteed kale might just be my favourite thing to eat on this planet. With something so perfect in its simplicity, I tend not to mess about with it too much. Here, the grated carrot and tahini sauce are just enough to compliment the kale without overpowering it.

Tahini sauce is bloody gorgeous, in my humble opinion, and I can’t believe it’s been this long since I last made some – it must be months since I last whipped up a batch! I aim to rectify this ghastly oversight by forthwith declaring it a once a week ritual. That shouldn’t be a problem seeing as it goes with just about anything. Except maybe ‘ice-cream’. Although…..

Ingredients

2-3 cups chopped kale

2 carrots

1 tbsp coconut oil

2 tbsp umeboshi plum vinegar

1 tbsp soy sauce/shoyu or tamari

1 tbsp sesame oil

1 tbsp sesame seeds

¼ cup ‘nooch’ (nutritional yeast)

Tahini Sauce

1 tbsp tahini

1 tsp pink himalayan salt (or rock salt)

Juice ½ lemon

1 tsp umeboshi plum vinegar

2 tbsp filtered water

Method

Heat the coconut oil in a frying pan.

Grate the carrot and add to pan. Stir fry on a medium heat for several minutes. Add the kale and allow to wilt a little before adding the plum vinegar and soy sauce. Stir to incorporate the carrot and kale.

Whilst the kale is wilting further make the tahini sauce. Place the tahini in a bowl along with the salt and lemon juice and mix or whisk until it thoroughly combined. It may seize up, that’s fine, it will become creamy again after adding the water. Next add the plum vinegar and water and stir until creamy and smooth. Set aside.

When the kale has sufficiently wilted, drizzle over the sesame oil and stir through. Sprinkle over the nooch and sesame seeds and stir once more.

Serve the stir fry over freshly boiled brown rice (add a star anise to the pot for beautifully aromatic rice) and top with the tahini sauce. I like to drizzle over a small of sauce initially and add more as I’m eating.

Bon appetit!

Category Pasta/Rice/Noodles, Starters/Sauces/Dips, Vegan, Vegetable side dish | Tags: | No Comments
What I Ate Wednesday

September 7, 2011 by peasoupeats

It’s been a strange week so far and to be honest I’ve been feeling out of sorts. Certainly, I didn’t think on Monday that by Tuesday evening and whilst we lay in bed discussing our future, we’d have made the decision to move back to the big smoke.

London has given us so much but when we left several years ago to make a life for ourselves in Chicago we really thought we’d said our goodbyes and were happy with that. Then Chicago didn’t work out how we’d hoped and we came to Cornwall to heal and now here we are at yet another crossroads.

As with the nature of both our jobs our lives are in constant change – no two days, weeks, months are the same. However, now that I’ve decided to change direction and focus on fashion and styling I realise that staying and indeed working in Cornwall is no longer a viable option. The industry I am trying to break into is in London and no matter how much we adore our Cornish life, right now, we need to be in the hub of things. We’re hoping this will make our future easier and will mean I (fingers crossed) won’t have any regrets.

You see, I’m actually quite an ambitious person and try to be the best at whatever it is I put my mind to. At present I don’t feel that I’ve achieved my full potential and being 30(tick tock tick tock), I’m starting to panic about not having a solid career path – acting is anything but a secure job and that has lost its appeal in recent months.

I could probably get back into the acting game for real when I return to London but I’m not going to. I don’t want to spend any more time on a career that may or may not blossom into something – I don’t have the patience, drive or desire and I need to start earning real money before I even entertain the notion of having a family.

The plan is to move after Christmas, so we at least have a few more months in glorious Cornwall and I’m going to treasure every minute. Right now I’m feeling anxious and scared but also excited. I’m ready to get back in the rat race and make this thing work.

Things I’ll miss about Cornwall

Living by the sea

Walks on the beach

Clambering on rugged cliffs

Incredible sunsets

Nature, fresh air and beautiful light

Family

Things I’m looking forward to in London

Coffee and shopping with my Sister

Cocktails with the girls

Amazing theatre

Fantastic architecture

Meandering around one of the best Cities in the world

Having access to so much vegan food – eek!!!!

Oh yeah, I almost forgot this was a ‘what I ate’ post:

Breakfast mesa sunsrise cereal served with oat milk, sliced strawberries, chopped pecans, flaxseed meal, omega seed mix and amaranth pops

Lunch leftovers from last nights dinner – sweet potato and pearl barley stew

Snack small bunch of seedless grapes and a homemade latte

Pre-dinner appetizer shop bought hummus mixed with lemon juice and black pepper topped with smoked paprika, olive oil and sesame seeds served with jalapeno kettle chips

Dinner toasted burritos filled baby spinach leaves, black bean & sweetcorn salsa and Mexican rice. We had the remainder of the salsa and rice in a bowl

Category Bread, Breakfast, Mexican, Pasta/Rice/Noodles, Starters/Sauces/Dips, Vegan, Vegetable side dish | Tags: | 7 Comments
What I Ate Wednesday

August 31, 2011 by peasoupeats

I’m in the middle of a Game of Thrones session here so I’m literally going to just list what I had to eat today – hope you don’t mind!

Breakfast

Oatmeal made with water, hemp milk and unsweetened apple sauce. Topped with chopped pecans, flaxseed meal, omega seed mix, amaranth pops, toasted desiccated coconut and fresh blueberries. I poured over a little rice milk to finish and a squidge (technical term!) of vegan sweetener.

It was delicious.

We also had a freshly brewed cup of black tea with a splash of soya milk.

Lunch

Baked potato (you can find my recipe for the perfect baked potato here) topped with lemon and coriander hummus, served with a huge salad consisting of little gem lettuce, peeled and sliced cucumber, grated carrot, spring onion and home made dressing.

So good

Mid Afternoon Snack

Medjool Date

Late Afternoon Snack

Rice cake spread with crunchy peanut butter and no added sugar strawberry jam plus another cup of black tea, this time served with a splash of oat milk.

Dinner

‘Sausage’ Risotto made with arborio rice, onion, a lot of garlic, peas, asparagus, spinach and sliced vegan sausage. I also herbed it up with oregano, thyme and fresh flat leaf parsley and stirred in a decent amount of nutritional yeast(loves it!). Oh, and lots and lots of cracked black pepper. Lots of it. And then some more.

OMG, this was beyond tasty, we couldn’t get enough (om nom nom) – it was sooooo damned delicious. Will absolutely, without a shadow of a doubt, be making this again.

We also treated ourselves to a Blue Moon. We don’t normally drink mid week but tonight I just felt like one and it was so nice and refreshing – the sliced orange is crucial!

Those were my eats:) Happy WIAW everybody, I look forward to reading all your posts xxx

Category Breakfast, Pasta/Rice/Noodles, Salad, Vegan, Vegetable side dish | Tags: | 11 Comments
Cauliflower Curry

August 25, 2011 by peasoupeats
I have news today!

First though, I have to apologize for tweaking a few of my photos from my previous post, What I Ate Wednesday. The final dinner shots I posted were really bugging me so I went away and reworked them (I actually replaced one too) and am somewhat happier with them. I wish I could just leave well alone but it’s just not in my personality.

That’s not my news, by the way, just in case you were thinking ‘wow, this girl leads an exciting life – not!’. No, my news is that I’ve finally enrolled in a Professional Styling course, which is something I’ve longed to do for quite a while now.

To bring you up to speed, my life has kinda gone like this……I left Ireland at 18 to study music in London. I gained a Bmus (Bachelor’s degree), a Masters in Contemporary Music and a PGCE in Secondary Music (a teaching qualification here in the UK) all from the same place – my beloved Goldsmiths College.

When I finally graduated (5 years of study) I taught music and drama in an all girls Secondary school in Ealing, London. I stayed at that particular school for four terms before deciding to attend Drama school – again, a lifelong dream of mine.

Off I trotted to The Court Theatre Training Company (also recognised as simply The Courtyard) where I completed a Postgraduate Diploma in Acting as well as an ALCM in Acting awarded by The London College of Music and Media. It was a magnificent year and I met so many wonderful people and gained so much experience – even if I didn’t think it at the time, my training has stood me in stead for my career in acting.

Since then I have been acting (stage and screen – small time stuff) and have intermittently taught in various schools, although truth be told I haven’t taught properly in about three years. I don’t enjoy teaching and it is not something I want to pursue any further.

As I’m sure many of you already know, the acting business is a difficult one and I feel I’ve been relatively lucky. I know I’m very employable (not just for my acting prowess but also for my commitment, passion and reliability) however, because I’ve now taken the decision not to travel for work the opportunities are somewhat limited. I will always be an actor and already have plans to work with my Husband on a project, which we’ll be starting very soon.

But I need another (more reliable) source of income, as I can no longer rely on sporadic acting work to see me through. I’ve always had a keen eye for fashion, design, textiles etc and it’s something that I have naturally leaned towards my whole life, even though I have never taken it very seriously. As I mulled things over and tried to figure out what path I should embark on (one that would stimulate me, fulfill me and also utilize my creative skills) it suddenly occurred to me that I could make a living out of something that I love to do everyday of my life – style!

Whether it be for food photos, my home, myself, I am constantly styling things around me. Sooooooo, I’ve signed up and paid the deposit for a professional styling course (it includes photo, film, tv and personal styling) that could give me the helping hand I need to get properly started on this new and hopefully successful venture. I can’t tell you how excited I am (and nervous, and mildly stressed) to be entering a whole new arena that will possibly give me the freedom I desire and the flexibility I crave in a career. Fingers crossed it all works out!

In the meantime, I’m firmly back in the kitchen and enjoying it more than I have in a long time. This cauliflower curry was just one success I had a few nights ago – it’s quite mild but full of flavour – and I was busting to share it with you. Hope you like it!

Tell me, has anybody else had a wildly varied career path like mine? What’s your story and have you found your niche yet?

cauliflower curry

1/2 onion

1/2 fennel bulb

2 garlic cloves

1/2 large chilli

thumbsized piece of ginger

4 or 5 salad potatoes

1 head cauliflower cut into florets

1 heaped tsp garam masala

1 scant tsp tumeric

1/2 tsp ground coriander

1/2 tsp allspice

1 tbsp tomato puree

1 tsp vegetable bouillon granules

4 leave of cavolo nero or kale

small punch finely chopped flat leaf parsley

salt and pepper

oil

Roughly chop the onion and thinly slice the fennel. Heat a little oil in a pan and add the onion and fennel. Season with salt and gently fry for several minutes, stirring frequently to ensure it doesn’t colour.

Mince the garlic, chilli and ginger and add to pan. Stir to incorporate, season, clamp on lid and allow the flavours to infuse on a low heat for several minutes.

Wash and peel the potatoes and cut into wedges. Add to pan. Stir, clamp on lid and cook for a few minutes before adding the cauliflower florets. Mix thoroughly, clamp on lid and allow to soften for a minute or two.

Sprinkle in the spices and mix stir to ensure the potato and cauliflower florets are completely coated. Next stir through the tomato puree, again until everything is coated, clamp on lid and cook for a further minute or two allowing the spices to really penetrate the vegetables with flavour.

Add the vegetable bouillon/granules and pour in just enough water to cover the vegetables. Simmer for 30-40 minutes until the vegetables are just tender. Make sure not to overcook the cauliflower, it should retain shape and texture.

Wash the cavolo nero and slice into small strips. In the final ten minutes of cooking, add the leaves to the pan allowing them to wilt. Taste for seasoning and add most of the chopped flat leaf parsley retaining some for serving.

Serve with freshly boiled brown rice and adorn with the remaining parsley.

Dinner is served.
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Category Curries, Pasta/Rice/Noodles, Vegan, Vegetable side dish | Tags: | 10 Comments
What I Ate Wednesday

August 25, 2011 by peasoupeats

Here I am over at my new home, peasoupeats.com!

Hello!

This is my first full length post since transferring and it feels a wee bit weird but I’m sure it’ll take no time at all to get used to it.

Today was another jammed packed day of eats and I’m pleased to share them with you. It’s been a long day, so forgive me for just getting to it.

Breakfast

Oats (no surprise there then!) made with water, apple sauce and almond milk – I’ve discovered adding unsweetened apple sauce really aids in the flavour and creaminess of the oats. I sprinkled over a little cinnamon, cocoa powder, desiccated coconut and topped with sliced nectarines (from our local farm shop), strawberries (I’m still clinging on even though strawberry season is pretty much past its best – boo), cacao nibs (love those things), omega seed mix and last but not least some amaranth pops. Oh yes, I squeezed over a smidge of sweet freedom (vegan sweetener) too – yum!

Lunch

Hubbie came home for lunch today, which was a bit of a novelty. I liked it. On his way he had to pick up some items we won at auction yesterday – we bid on three items and won two. Not bad. As you can see I’m a vintage nut so the 50′s foot stool and 60′s cool bags will fit in nicely with the rest of our retro/kitsch stuff. I spent most of the afternoon scrubbing up the stool with a toothbrush and it’s looking clean as whistle now – I’ll do the bags tomorrow!

Anyway, we ate a bulgar wheat salad, a spring roll and a rice cake spread with lemon and coriander hummus. My bulgar wheat salad contained roughly chopped radishes, tomatoes (the most incredible toms I ever did taste – again from the farm shop!), sun dried tomatoes, roasted red pepper, avocado, parsley and hemp seeds.

The dressing was simple:

1 tsp dijon mustard

1 tsp cider vinegar

juice 1/2 lemon

3 tbsp olive oil

1 tsp vegan sweetener

salt and pepper

Put it in a jam jar and shake until it emulsifies and then stir through salad.

Snack

Rice cake spread with peanut butter and no sugar jam plus a cup of black tea with organic unsweetened soya milk.

Dinner

Dinner was pretty outrageous to be honest and that was mainly down to the marinade I used for the tofu. It was sooooooo good. I adapted a recipe I found on VeganYumYum and quite honestly it rocked my world.

My version went like this:

1 heaped tbsp smooth peanut butter

3 tbsp shoyu

1 tbsp umeboshi vinegar

1 tbsp vegan worcester sauce

1 tbsp vegan sweetener (I used sweet freedom)

1 tsp sambal olek

1 tbsp oil

Whisk it together until a smooth paste is formed and pour over the sliced firm tofu. Allow to marinade for at least an hour if possible – I didn’t but I will next time! Bake for 30-40 minutes.

I served the tofu with a simple noodle stir fry consisting of chow mein noodles tossed with sliced cavalo nero, fennel and roasted parsnips & carrots. I seasoned with ginger, garlic and chilli (the holy trinity) plus sesame oil, shoyu and ume vinegar. It was lip smackingly delicious in every way.

Please pardon the poor lighting in the set of dinner photos. As ever I was too lazy and too eager to eat to bother getting out either my tripod or my flash. That’s life. That’s reality. Dinner beckoned.

Phew!

Category Breakfast, Pasta/Rice/Noodles, Salad, Vegan, Vegetable side dish | Tags: | 5 Comments

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