Spring Rolls

For my first time making spring rolls, I think I did pretty well. Me and Gary made these together in a fit of nice, clean, organised fun (my favourite kind). We stir fried up some onions, carrots, cabbage, and spring onions in some vegan oyster sauce. Rolling them was fun.

Served here with sweet chilli dipping sauce.

In conclusion, spring rolls are fun and they taste good too! Win-win, really.

Colcannon and Sausages

Kinda like bangers and mash except... not.
Colcannon is a traditional Irish dish which is basically mashed potatoes with cabbage and leek. I used onion instead of leek because it's what was in my veg box. I also mashed some celeriac with the potatoes because it too was in my veg box. I formed my colcannon into patties, coz that's just how I roll. The sausages are the redwoods vegi deli ones, which in my opinion are the best vegan sausages around. Gary eats them straight out of the pack because he's gross like that.

Also, I sould probably stop making all my food into star shapes. It's getting old, but I have very little creativity. Evs.

Thai Green Tofu Curry

For some reason I had never before ventured into the land of green curries before, but now I think it will be a stand by staple. So quick and easy and tasty! Oh my! I'm a bit afraid of coconut milk so I didn't put as much in as is probably normal, but I liked it that way.

Sometimes Lelly Eats Healthy Food.

It's true. In fact more often than not I eat healthily, I just never tend to post the healthy stuff. I swear it's true!

Anyhoo, I made a simple stir fry with veg and bean sprouts a plenty, with baked tofu, and served on brown rice. Yum.

How To Batter Like A Scot

Just, like, don't do it every day. k? k.

Okay, This is the same recipe that I used for the battered seitan a while ago. It's crunchy and crisp, but not incredibly greasy or heavy. Here I've used it to batter some tofu nuggets:
(Yeah, yeah, I know battered tofu and potato wedges does not a healthy meal make, but I was feeling like slobbing out, okay?)

Ok so here's the dealio:

To a fairly large bowl, add:
1 cup flour
1 tsp smoked paprika
2 tsp garlic
1 tsp salt
1 tsp turmeric
1 tbsp oil
1/4 soy milk
Mix up until it's good and mixed and then add enough water to make it nice and thick and gloopy, for me this is 3/4 cup.

Makes enough to have lots of battering fun. Try battering a vegan mars type bar. Or not, evs.

Anyhoo, enjoy, but not too much.

ETA - You don't need a deep fryer to use this batter. I don't own one, and all my battery goodness is shallow fried.

Tofu Steaks

Just a quick post!

The tofu steaks were marinated in a worcestershire sauce and balsamic vinegar mixture, and then floured and pan fried.

Tomorrow I shall be back with a longer and thoroughly thrilling post about how to batter like a Scot, so stay tuned! It will be exciting, and will probably make your blood pressure rise. Indeed.

I Love Sandwiches

No really I do. This sandwich started out as I had made a huge bowl of coleslaw to use up some of my cabbage. there's also carrot, onion, and spring onion. delicious.

Served on a nice fluffy baguette with tofu that had been marinated in balsamic vinegar and worcestershire sauce. Almighty yum.

When Life Hands You Vegetables...

Make soup!

I got my first veg box delivery on Wednesday:
I got two massive carrots, a head of cabbage, a cauliflower, loads of potatoes and onions and leeks (oh my), mushrooms, tomatoes, and a bag of fruit (apples, pears, oranges, and bananas). All organic, and delivered to your door for a tenner. Take that "organic food is too expensive" people! Ha!

So, yeah, I made vegetable soup. A massive pot, and I still have loads of vegetables left.

I love my vegetables box delivery man!

Simple Food for a Simple Lelly

Sometimes the simplest foods are the best. No really. Tonight I had some pasta with a spicy tomato sauce, served with tofu that had been marinated in a lovely tomato-y mediterranean mixture.
The sauce had a nice spicy kick to it which was complimented beautifully by the subtle sweetness of the tofu. Topped off with some parmezano, and home grown parsley and basil.

Tomorrow I get my first delivery from a local organic fruit and vegetable box scheme that I joined, so I'm excited! Expect pictures of my haul. Yay!

I'm not dead!

Honest! My laptop was away for repairs and the desktop scares me and doesn't have my camera software on it. So, enough excuses. I have actually been cooking and taking pictures. I also have an Aerogrow update, but I can't be bothered figuring out what week it is. Who cares? Anyhoo, onto the food.
As soon as I saw Bryanna Clark Grogans stuffed seitan roasts in her newsletter, I knew I had to make one. This one is stuffed with a sage and onion stuffing and dear lord it was divine. It carved beautifully and was so tender. It is big though, so we were eating it in sandwiches for about a week, but we're not complaining. Here it is all sliced up and served with usual roast dinner things:
Next up are the chickpea cutlets from Vcon. I like them, but I don't love them. I think I'd make them again though and tinker with the seasonings. You can actually barely see the cutlets in this picture because they're drowned in onion gravy. Served with roast potato salad (currently my favourite way to eat potatoes... Mmmm... Balsamic vinegar....)
And, as promised, an Aerogrow picture:
I've started to harvest everything, and I'm really enjoying the constant access to fresh herbs, plus it smells lovely.