So I had to clear out my camera and found a tonne of old pics but most were so boring, I deleted them. So here are the ones that made the cut.
My new favourite thing to do with polenta - tomato polenta! So easy and quick (recipe at end although a monkey could probably work it out really it's so easy!). Firstly with black bean/sweetcorn/cucumber salsa and roasted butternut squash.
Is it me or does it look kinda like Jabba the Hut??
So good I had it again the next night. And the squash (just toss it in oil and curry powder and bake at 200C for 20 mins - delish!). With spinach and smoked tofu. There's a lot of pics with that tofu (Taifun smoked tofu with almonds and sesame seeds) in this post! Now they sell it at waitrose, I have it a lot. It's sooo good.
Tofu again! With giant wholewheat couscous that I just cooked in veggie stock. The beany thing is my take on pepperonata that I saw Rachael Ray making on TV. I used onions, peppers and tomato puree, garlic and a good dose of chipotles in adobo sauce. I had some butter beans in the fridge to use up so I added those too. Spicy yum.
A rarity - salad! I don't really have salad that often as I find it so boring but this was good. I had some cabbage left so I made some coleslaw. Cabbage, carrot - no onion. Also I only used 1 tsp of plamil mayo and about 2 tbsp of soya yoghurt to make it a bit lighter. I also added some mustard, it rocked. buried under it are butter beans, yellow pepper, cucumber and baby spinach. Oh and there's that tofu again!
This is what most of my Sunday dinners have looked like lately - I love me some TVP chunks!! Cooked on a low oven (150C) slow (about 1.5-2 hrs) with stock, veggies and red wine. I put it in the oven before I go to the gym and it's ready after body pump and SO good. With lots of mash and a flatbread (I had dough in the freezer from the flatbreads I made in the last post).
This was brunch last weekend. I made these TVP sausage patties (I actually only ate 1 in the end they were pretty filling). I've been working on making these without using vital wheat gluten and so far I haven't got it quite right! They taste awesome but still are a bit too soft. ah well, here they are with tofu scramble and a coffee chip muffin (recipe from Vegan Brunch - awesome!!!) and coffee. I love weekends!
Oh right, except that polenta recipe right....
1 cup (250ml) veggie stock (mine looks dark in the pic cuz I use Vecon, which makes it dark)
1/4 cup (40g) polenta
1 plum tomato, deseeded and chopped fine
1 tsp vegan butter
1 tbsp nutritional yeast flakes
salt & pepper to taste
Bring the stock to the boil and then turn down slightly and add the polenta in a slow steady stream, whisking all the time. Keep whisking for a minute or so until most of the lumps are gone (a few are ok).
Turn the heat down to medium and throw in the chopped tomato. Cook, whisking occasionally, for 3-5 minutes or until cooked. The tomato will mostly break down which is awesome!
After the 3 mins are up, turn of the heat, add the butter, nooch and season to taste. Eat asap before it starts setting up on ya!
See ya next time, with pictures of (probably really dodgy) vegan airplane food - if they get it right!!