Tofu Mustard Steaks With Herby Lentils & Capers

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This is one of those, “I fancy something a bit different” recipes. It’s sure as hell not a meaty dish at all, despite what the name may say. It’s savoury for sure, but filled with spice and freshness that you would never get using a lump of cow. Before anyone yaps on, “urgh then you shouldn’t call it a steak.” PLEASE! I can call it what I like. It’s my damn recipe! πŸ˜›

 

Ingredients:

1 red onion, diced

1 teaspoon of mixed Italian herbs

The juice of one lemon

The zest of the same lemon

1 block of firm tofu (I used Cauldron as it’s widely available in the arse end of nowhere where we live.)

Mustard (I used American burger mustard because my partner doesn’t like things too hot. I’d have used whole grain English mustard if I was just cooking for me.)

Black pepper

Salt

Green lentils, about 2 cups

2 tablespoons of capers from a jar (rinse them off because whatever they preserve them in is bitter as hell.)

Some olive oil

A glass of red wine to serve. πŸ˜‰

 

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Method

1) Get the oven on full whack. It needs to be at a high temperature to crisp the tofu.

2) Drain and press your tofu to remove as much moisture as possible. I put mine between two plates because I’m not fancy enough to have a tofu press.

3) Once your tofu is ready, cut into four steaks and then cover in mustard, slat and pepper. Put them into the oven for approximately 40 minutes with a dash of olive oil over the top for extra crisp.

4) Now get your green lentils on the boil. following the packet instructions.

5) In a mixing bowl pour your lemon juice, lemon zest, salt, pepper and then stir together. Now add the chopped onion and mixed herbs.

6) When the lentils are cooked, drain and then place in the mixed bowl, stirring to ensure good coverage from the dressing. Now add the capers. Serve the mixture between two plates.

7) Take the mustard steaks from the oven and place directly on top of your lentil mix. Serve hot with a glass of red wine and a fresh dash of olive oil over the top for flavour.

 

This recipe serves 2 adults.

 

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Quinoa Crusted Vegetables

The party season is upon us! Whether it’s Halloween, Bonfire Night, Christmas or New Year you’re celebrating, you’re need some munchies to have around whilst entertaining people. This is also great to eat on the sofa in front of a movie! πŸ™‚

I was dubious at first, like, “how the hell is raw quinoa going to taste nice?” Trust me though. This is like having something breaded and crunchy.

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Ingredients

(Ok so scale up if you need to because this was just for 2 people.)

2 courgettes, cut lengthways

1 aubergine, sliced into discs

2 sweet potatoes

1 pot of store bought salsa

1 tsp oregano

1 tsp salt

2 tsp oil

2 tsp Jamaican all purpose or jerk seasoning

A large handful of raw, dry quinoa

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Method

Get the oven on full whack.

Slice up the sweet potatoes into chips, place on a baking tray and cover in oil and oregano. Add salt and pepper to taste and then chuck in the oven for 30 minutes.

Mix some salt, quinoa, oil and all purpose seasoning in a bowl.

Now dip the courgettes and aubergines into the bowl, making sure they get plenty of quinoa on them. (Your hands are going to get mucky. Deal with it.)

Place on a baking tray and bake for 20 minutes.

The sweet potato fries and quinoa crusted vegetables should be ready about the same time.

Serve with salsa.

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Amy’s Breakfast Sandwich: A Product Review

I was scrolling through Facebook as you do and I came across a picture of this breakfast sandwich. Hallelujah! A lovely big juicy breakfast muffin with tons of flavour and certainly enough to fill you up. It turns out that I was deceived by clever marketing. The box is very well designed and about the size you’d expect a breakfast muffin box to be.

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We don’t have a microwave in our house because we have no need for one so I followed the oven cooking instructions to the letter on the reverse of the pack. It came out like this:

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It was absolutely tiny! I think my little sister might even struggle with that as a snack let alone a full breakfast. So it tasted amazing right? Nope!

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The bread was chewy, the tofu flavourless and the sausage patty did not have nearly enough meatiness to it. There wasn’t even really that much sauce with it. It’s a good job I made a breakfast hash to go with it otherwise I’d have been starving!

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I’ve seen some people raving about this new product and don’t get me wrong, I think it’s great that one is now on the market. It’s just a shame I think it tastes like cardboard and so will any non-vegan who tries it. Good try though Amy’s. I look forward to trying your other new products soon.

Whilst I personally didn’t enjoy it, people have different tastes. Try it and let me know what you think!

 

Score? 2/5

 

 

 

 

Chilli, Ginger & Coconut Japanese Vegetable Broth

Firstly let me just say, that I am really into Japanese style food at the moment. Secondly and I’m just going to put it out there, this is probably one of the best dishes I have ever made. The only thing that could have made this better was if I had used a pestle and mortar instead of a blender to make the broth paste. (Arthur our lovely ginger cat decided he didn’t like it anymore and smashed it on the floor.)

Also ASDA AKA Walmart is totally rubbish for all things Japanese, so I had to make substitutions left right and centre to make this work. It’s ok though because the bearded one absolutely loved it! \M/

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We have six rescue cats by the way so whenever we are taking pictures that are not just purely of food, you’ll see a couple here and there. πŸ˜›

Here’s what you’ll need:

  • 1 carrot, peeled and chopped.
  • 4 large leaves of savoy cabbage, chopped.
  • Lemon grass herbs or paste.
  • 10 black pepper corns.
  • 1 large red onion.
  • 5 cloves of garlic.
  • 1 red chilli pepper.
  • A peeled slice of fresh ginger the length of your little finger.
  • 250ml water.
  • Sea salt to add for your taste.
  • Half a head of fresh broccoli, chopped.
  • A handful of fresh coriander, chopped.
  • 1 tin of coconut milk.
  • Sugar snap peas, de-podded.

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The method:

  • Get your wok out and place a small amount of oil in it. Turn up the heat and place the chopped red onion and peppercorns in the pan.
  • Stir fry for about 3 minutes and then turn the heat off.
  • In the meantime deseed your red chilli and place it in a food processor with the garlic and ginger. Now add about 100 ml of water and wizz it all up to form a paste. (You may need to pulse blend here depending on how good your blender is. I’m not like other food bloggers. Vitamix has yet to endorse me, but hey if you’re listening guys, I don’t mind. :P)
  • Place your paste into your wok and crank up the heat again for another 3 or 4 minutes to reduce it down a bit.
  • Now it’s time to start adding ingredients one by one, each time stirring and covering in the tasty mixture you just made. I started with the carrots and and worked my way through the rest ending in coconut milk.
  • Make sure you have mixed everything in well.
  • Turn down the heat and allow to simmer for another 5 minutes so that the vegetables aren’t entirely raw.
  • Serve with some fresh coriander and chop sticks.

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Aubergine Parmigiana (Soy & Gluten Free)

This is total comfort food for when those spring evenings aren’t quite warm enough yet. It’s also a budget meal with just a few ingredients and herbs that you can make with what you have in a standard vegan cupboard. If you’re not vegan yet, perhaps you should visit http://www.whyveganism.com and get on that shit, right now! πŸ˜€

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Ingredients:

3 large aubergines

1 glug of olive oil

2 red onions

3 garlic cloves

2 tins of chopped tomatoes

Salt and pepper to season

1/4 tub of nutritional yeast

Method:

1) Slice the aubergine into quite thick slices and rub with salt and pepper. (Aubergine tends to be quite watery and you want it to absorb all the tomatoey goodness.)

2) Place in layers in a a lasagne dish.

3) Now mix the rest of the ingredients in a large bowl. (Except the nutritional yeast.) Leave to marinate for 10 minutes whilst you heat the oven.

4) Now pour over the aubergine dish and sprinkle all of the nutritional yeast on the top.

5) Bake for 40 minutes.

6) Serve with new potatoes or a crisp salad.

 

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What I Ate Saturday

I asked a few people on my Queer Vegan Facebook page if they were interested in seeing every now and again, what I ate in a whole day. The answer was a resounding yes, so here’s what I ate Saturday:

For breakfast I had gluten free rice puffs with four chopped prunes. I also had a frozen berry and soy milk smoothie and a freshly squeezed orange juice. (I’m not fancy! I always buy the cheap soya milk.)

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Β Also, no swish pictures here. Just simple stuff, ok?

We went out for a walk around a small village near us called Pirton. Well I say small, it was 7K and it hammered it down the entire way. I had plenty of water and some salted baked pretzels to keep my resolve in this horrific weather we keep having here.

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Lunch was a 3 bean soup with some whole meal toast and Vitalite. (I needed that so badly to warm up.)

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Later on for dinner I made an avocado, coriander and iceberg lettuce salad with a lemon dressing, some tortillas and a lovely load of fajita mix. There was enough there for three each. πŸ™‚

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Later on in the evening I had a couple of rice cakes with yeast extract and some fruit just to tide me over.
I don’t eat fancy, hard to prepare food everyday. I’d never fit in family time, working out twice a day and of course some gaming if I did!

I hope you like this and look forward to my next Β WIAT post. πŸ™‚