Sunday lunch has never really been traditionally British in the Queer Vegan household. We very rarely sit down to a plate full of roasted stuff covered in gravy and anyway, if we do it’s normally at the Toby Carvery accompanied by a beer. (We’re on quite a strict diet at the moment due to Tough Mudder training so that’s really not going to be happening.)
Today’s Sunday lunch was much more typical of what we would eat and a hell of a lot healthier too. This dish is ram packed with calcium, vitamin K, vitamin C and protein.
- Half a cucumber.
- A large handful of baby leaf spinach.
- Three cloves of garlic, crushed.
- One tablespoon of pine nuts.
- One tablespoon of sesame seeds.
- One tablespoon of nutritional yeast.
- One block of tofu, drained. (Place the tofu between two plates for about 30 minutes so that as much water as possible is pressed from the block.)
- Two tablespoons jerk seasoning.
- Two tablespoons breadcrumbs.
- Two tablespoons vegetable oil.
- Slice your drained tofu into your preferred shapes. (I like a rectangle shape personally.)
- Mix the oil, breadcrumbs and jerk seasoning in a bowl. Then gently cover each piece of tofu with the mixture and place straight into a hot grill pan. (The ones with the ridges that give the tofu a char-grilled look.) Each side will take about five minutes.
- In the meantime place the crushed garlic into a large bowl. Grate the cucumber and the spinach either manually (good luck) or use a food processor with the grater attachment. Place these in the bowl also.
- Mix around with your hands so that the garlic infuses throughout the salad and then place onto a plate. (This amount should serve two.)
- Now sprinkle the pine nuts, sesame seeds and nutritional yeast over the salad and add some dried chili flakes too. (Optional.)
- By now the tofu should be cooked. Remove from the hot pan using a spatula and place on top of the salad.
- GET THAT YUMMYNESS IN YOUR FACE!
I figured the other day that I’d not really done a half decent mock meat recipe on this blog. One of my favourite mock meats is duck. This is mainly because you can buy it outside of specialty stores and I have absolutely no idea what duck tastes like. I’d say that this tastes like a very savory braised tofu, which is great! Here’s my enthusiasm for mock duck:
Just kidding. 😉 I can show my appreciation on a far larger scale!
So here’s your ingredients list:
- Enough basmati rice to feed two people.
- A teaspoon of dried chili flakes.
- Two cans of mock duck. (I picked these up from Holland & Barrett.)
- Two tablespoons of mild curry powder.
- A sprinkle of sea salt.
- One tin of coconut milk.
- 3 cloves of garlic.
- A tablespoon of vegan butter. (I used Vitalite.)
- Two red onions.
- Two large potatoes. (Which you can see in the picture, but I only used one in the end.)
Place the butter, onion and garlic in a warm pan. Mix until butter has melted and then turn the heat down to it’s lowest setting.
Add the chili, curry powder and salt and stir again.
Dice your potato and add that in, ensuring that it gets fully covered in the spices.
Now add the mock duck and coconut milk. If you have never cooked with mock duck before, you’ll notice it comes out of the tin looking like this:
Just chop it up into smaller chunks and chuck it straight in.
After about 20 minutes simmering on a low heat with the occasional stir, get your basmati rice on.
You’ll notice that the colour of the source will begin to change and it will begin to thicken. This is absolutely intentional. Nobody likes a watery curry do they?
After another 10 minutes your rice should be done, so drain it and serve with some fresh parsley and of course the curry, which by now has been slowly infusing for around 30 minutes.
Believe me this dish is so simple to prepare considering for the layer upon layer of flavour you get at the end of it. I hope you enjoy and please remember to share far and wide so Queer Vegan can get some exposure!
Love and light! 😀
I’ve been wanting to make my own nut cheese for a while now. I’ve scoured the wonderful internet and found many a hard cheese recipe that involved exotic ingredients and equipment that most people have never even heard of, let alone would actually have.
In my searching I found a blog called This Rawsome Vegan Life and she has created a creamy cashew cheese and placed it in a raw burger. This is my take on that recipe in two different styles. One will be with the raw burger and the other just as a snack.
8 portabello mushrooms with stalks removed
For the filling:
6 spring onions, chopped
3 large tomatoes, diced
For the cheese:
400 grams cashew nuts
2 shot glasses of water
4 tablespoons nutritional yeast
The juice of one lemon
2 cloves of garlic
A tablespoon of herbs de Provence
A teaspoon of sea salt
- Poor a good glug of olive oil, terriyaki sauce and a large pinch of salt into a mixing bowl.
- Rub each mushroom in this newly formed sauce and place on a greaseproof sheet in a baking tray.
- When this is done you have two options. If you have a dehydrator they go in there for 4 hours. If you have an oven, they go in there for 3 hours on the lowest heat setting.
- Mix the filling together in a bowl and set aside.
- Next it’s cream cheese time! Place all the ingredients into a food processor and pulse blend until the mixture becomes thick and creamy.
- Scoop all the cheese out and leave covered at room temperature for about two hours so the consistency thickens slightly.
- When the mushrooms are cooked, serve the two halves like a burger bun stuffing them full of the cheese and the filling and pressing together.
- Eat with your hands! (Or if this is too messy for you, use a knife and fork. 😉 )
There was quite a lot of cheese left over and it kept outside the fridge for three days before we finished it all off, mainly on crackers with lots of chilli and garlic crushed over the top.
This cream cheese is absolutely delicious, healthy and totally addictive. I actually cannot wait to make more.