Our venture in to vegan street food continued today with coconut and lentil dahl with a spicy onion topping all mopped up with left over parrota:
It was very nice, not as spicy as I had expected, but that could be because we both have the lurgy. R couldn’t taste it at all and it has mustard seeds in the topping!
This meal is something I could make in large batches and freeze for quick dinners. Its protien level makes it extra good, the lentils having over 23 grams of protein for each of us, a great boost when boots web md recommend at least 45 grams for a woman my age each day.
So in spite of being ill, we vote this meal a success and give it a foodie cool board score of cool.
Tonight I made meatballs with soya mince, Italian herbs, sweet potato, vitalite and flour:
They were nice but I think they would have been better with chilli, garlic and ginger.
At least they were better than the black bean and rice burger fail from the other night. You live and learn.
For afters I had a vegan cornetto from tescos:
Not as good as Swedish glace, but still nice.
Over all I think tonight got an over all rating of cool.
Tonight’s dinner included this recipe from veggie belly:
Black bean and brown rice burgers
I used white rice because that’s what I had and tried different spices so we had three different burgers. I hadn’t realised some of the spices also had salt in them so they were too salty. Had they not been, we would have given them a foodie cool board rating of cool.
I made these with normal dough (strong flour, oil, water and yeast) and added a mashed banana to the mix. I also added vitafibre which meant I didn’t need to add any extra sugar.
The filling was cocoa powder, Peanut butter and coconut milk to make it spreadable.
They turned out really well! Tasty, low sugar and a yummy treat. We gave them a foodie cool board rating of cool.
So Fridays are really busy and I don’t have much time to cook and eat tea before I go back out to work. Enter chickpea curry:
Boil rice, in the meantime add to a saucepan tinned tomatoes, tinned chickpeas and curry paste.
Half way through rice boiling adda load of spinach to the curry.
Seriously, it took 20 minutes, and I could make vegan chocolate microwave cake with defrosted cherries while it was:
Cheap, easy and tasty, it gets a cool for the curry and subzero for the pudding from us 🙂
I got Hugh Fearnly Wittinhall’s veg cookbook for Christmas – it has lots of really nice looking recipies in it and the don’t have a gazillion ingredients in them, which makes them all the more approachable.
We had the north African squash and chickpeas last night – i really enjoyed it! R had chicken with his, but for me it felt like a proper meal, not just a pile of veg.
Anyway, we gave it a foodie rating of cool, and as it is vegan, it’s one we will be able to do in hay fever season when R can’t have any milk.
This month’s copy of vegetarian living has some lovely things to eat. Hugh Fearnley-Whittingstall has come up trumps with a new veggie cook book (that’s gone on my wish list!) and they have some of them in the magazine.
so far I have tried Vegeree – yes its kedgeree with aubergines rather than fish. It was really good, even R who doesn’t normally like aubergines liked it.
I would give it a foodie cool board rating of cool.
also in the magazine was chilli and black bean stew, which got a subzero from me, and next to try is falafel nutty roast… I reckon that will be good too 🙂
I’m trying to be more healthy, to keep my life in balance, and be better able to combat stress… and food wise this means more vegetables!
I’m trying to do the thirds rule
by making sure my plate has a third carbs a third protein and a third veg.
Hence having spinach on top of my scrambled egg and spaghetti hoops on toast this lunch time:
It was really yummy and therefore gets a foodie cool board rating of cool from me.
Last lot of food for a bit… We like our meat, but every now and then we get a hunger on for something veggie – so home made vegetable lasagne it is – or you can omit the cheese sauce for a milk free vegetable bake:
chop all the veg you fancy – fry things like carrots and onion first,
then add the rest and fry until it begins to go soft
I cooked aubergines separately so I could layer them, then the rest of the veg (then cheese sauce and lasagne)
Add some herbs to your veg,
then the tomato, and in the meantime,
make some white sauce and add the cheese:
then layer your veg, sauce and lasagne sheets and cook for about 50 minutes
I like lasagne more than R does – he would give it a Foodie Cool Board
rating of ok whereas I would give it a cool.