Tag: delicious

Tofu and pesto

Two delicious vegan recipes that will blow your mind

Pesto – is made from coriander leaf – yes – coriander , and pine nuts, a dash of nutritional yeast salt fenugreek powder and the teensy-est drop of olive oil. The health benefits are great – it’s a very tasty addition to your vegan meals. it keeps in the fridge for several days.

The firm tofu has been dry fried in a non stick pan with garlic ginger and chili, all three first freshly and finely chopped added to the pan with a sprits of olive oil (you can get olive oil in spray bottles now – just for this use)
Then add the firm tofu chunks and let them roast gently turning them over now and then so some sides develop a golden crust – be careful not to let the spices burn – so keep the heat fairly low – enjoy the process, take your time. At the end just before serving add a pinch of salt and a twist of pepper

Prepare your underlying salad – this one is little gem lettuce and plum tomatoes with spring onion all freshly cut.

Simple, delicious, practically oil free and low calorie as well as completely vegan

Enjoy

Recipes to go

 

Time to get it together to show you some recipes.

I have terrible trouble writing them down and then I have terrible trouble finding the scrap of paper I wrote them down on when I want to try it again.

Most recipes are in my head.
Or, I invent them as I go along, using whatever it is I have access to.
I am completely useless at menu planning for the week or the month as I use what I can find.
Be it fresh from the market, already in the fridge, or frozen a while ago.
(And did I stick a date on it before it went into the freezer?)
Probably not, but I am getting better at that, so it’s good that it does all make sense in my head.

Getting the recipes and techniques onto paper, or in this case screen, is a different kettle of fish.
Specially if you are planning to write about cabbage.

So here they are, the lovely photos of food including the cabbage salad.
You will find the recipe on the recipes page.

It’s super easy and involves no cooking whatsoever, just some knife skills.

It was served with roast potatoes cooked ‘en papillote’ slightly cooled and sliced.
Slices of avocado with fresh squeezed lemon juice, celtic sea salt, multi pepper and whole Sichuan peppercorns.
With s sampling of carrots roast in the oven with a drizzle of extra virgin olive oil, celtic sea salt and after allowing them to cool slightly, fresh chopped parsley.

A delicious refreshing summer dinner dish.

Hope you enjoy.