You know what I love about May? TWO bank holidays! So bank holiday number 1 was this weekend and it was nice to have an extra day off - even though I had to work for some of it.
This was yesterday's lunch. I had some cooked quinoa in the freezer leftover from the last time I cooked it and made too much. I just chipped some off and poured boiling water over it and it was ready to go. I mixed it with julienned carrots, cucumber, spring onions, salad leaves, sweetcorn and the tahini yoghurt dressing from this post. Topped off with crunchy pumpkin seeds and brocco-shoots (Sainsburys has started selling different types of sprouts - I'm loving them!). It was pretty good for a salad.
Dinner on friday night I wanted some trash! I made something approximating the country fried tofu from hot damn & hell yeah (I couldn't be bothered to get out the book so was wingin it a bit!!) and had some mashed taters and mushy peas with it. I love this tofu recipe - it's so good although not all that healthy. I try to use as little oil as possible though and to make it extra good I double dipped the tofu in the soymilk/seasoned cornflour.
I made some muffins yesterday. They were just my basic muffin recipe with a banana and some peanut butter thrown in.
Last Sunday I really enjoyed my soup & sarnie for dinner, so I think I might make it a regular thing. This week my sandwich was a portabella mushroom that I got from the farmers' market shop in town (so excited to have found that place!!!), reggae reggae ketchup and salad.
The soup was creamy cauliflower soup. It was reallllllllly good. The recipe is at the end of the post. I surfed for a few recipes and found this one by gordon ramsay. As you can see it's pretty veg-unfriendly (a bit like the man himself). I took out the animal yuk and replaced it with light soymilk and soya yoghurt. I kind of liked the idea of the wild mushrooms on top (which is what gave me the idea for the sarnie).
Today's dinner was some wholewheat spaghetti and I had some leftover sauce from the balls (hee hee!) from my last post that I froze, so I just put that in and added some fresh basil and toasty pine nuts. I made some garlic knots to go with (recipe also at end of post) which where really really yummy. I made them with 50/50 wholemeal & white bread flours, as I've only made them with all white before. Next time I might try them with all wholemeal as I've pretty much cut out using white flour where I can.
HURRAH - it's UK strawberry season! I bought some strawberries as they were on special and they were amazing. Sweet and delicious. I ate a bowl of them plain yesterday and today I was going to do something fancy pants with the other half of the punnet. but then I realised I had a massive ripe mango and a ripe cantaloupe to use up so I just made a simple fruit salad and it was freakin rad!
This was dinner one night last week. Polenta with tomatoes, spring onions and sweet corn added then left to set for 5 minutes or so with steamed mange tout with nooch on and some roasty butternut squash. Yum.
And lastly, I have a new obsession - raw snack bars. I found the Trek & nakd bars in my local health food store and then found the 4 pack of mini nakd bars in Sainsburys along with... Larabars! YAY! I didn't think you could buy them over here and I must say they're pretty good.
The nakd ones are nice, although the chocolate ones are not the best. My favourite so far are the peanut & oat Trek bars. They rule.
Creamy Cauliflower Soup
1 small onion (I used 4 fat spring onions)
1 tsp olive oil
1 fat clove garlic
1 x 300g bag of cauliflower florets
1 medium potato (about 150g)
2 cups (500ml) veggie stock
1/2 cup (125ml) unsweetened non dairy milk
1/2 cup (125ml) soya yoghurt
Salt & pepper to taste
Sweat the onion in the olive oil for about 5 minutes, until starting to get transluscent. Add the garlic and cook for only about a minute.
Add the cauliflower (chop it up a bit) and the potato, mix around and then add the stock. Bring to the boil, then turn down and cover.
Leave to simmer for 20 minutes (or until potatoes are tender). Pour into a blender and blend well (be careful, it's hot), then add the milk and yoghurt and blend again until smooth and frothy.
Then season to taste and serve with a few snipped chives if you like.
Garlic Knots (makes 6)
3/4 cup (120g) strong wholemeal bread flour
3/4 cup (120g) strong white bread flour
1 sachet (7g) fast action yeast
1 scant tsp garlic granules
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 cup (250ml) warm water
1/4 cup (4 tbsp) vegan margarine
1/2 tsp garlic salt
Mix together all the dry ingredients. Mix together oil and water and add about half into the dry and mix unti a dough forms, adding more liquid if needed.
Knead in the bowl lightly and then leave aside.
Preheat the oven to 210°C/410°F. While it's coming up to temp, split the dough into 6 pieces and roll them into a sausage. Then tie into a knot shape and place on a baking sheet. Spray the knots with olive oil and bake for 15 minutes, or until they are just starting to brown and sound just hollow when you tap the bottom.
Take them out and put onto a wire rack. Melt the margarine and mix in the garlic salt. Then brush it over the knots. I froze half the dough, as otherwise I would have eaten 6 garlic knots for dinner!!
Hope you all had a great bank holiday!!