Autumn on a plate…
Actually, just saying a little more…
mini gem squash stuffed with quinoa, leeks and mushrooms
served with mashed celeriac, steamed cauliflower and kale and
roasted carrots, courgettes, peppers and potatoes…and onion gravy
World Vegan Day
The clue’s in the title!
Today’s lunch topless!
See how good being vegan can be?
Winter and warm fires…
Mushroom and garlic tart with seven vegetables
When I tasted the leek it evoked winter and warm fires…I love how food can do that.
Actually, I just love food.
Quinoa…I’m loving it
Spicy Mushroom and Quinoa Burgers.
They were a version of this minus the nuts and using a smidge of Marmite instead of miso and there was no smoke flavouring in the pineapple relish/salsa thing. They were blooming delicious. I love the chewy texture of quinoa when it’s been fried or roasted. I see this particular mix as having plenty of potential for variety…chilli flakes are a must next time!
Plum and nectarine crumble.
You know how it is when you fancy something simple?
Making it up as I go along…
I saw mention of butternut squash and chestnut soup on line so made this up as I went along…
Butternut Squash and Chestnut Soup!
Also contains red onion, salt, pepper and my new favourite, smoked paprika…
the coriander sprinkled on top is just to make it look perdy.
It only took half an hour and tasted unbelievably good.
This is last night’s dinner…grilled mushrooms filled with red onion, courgette, celery, tomato, grated carrot,
tomato puree, salt, pepper and smoked paprika. Twas lovely!
Breakfast was fruit salad (ripe peaches and plums from Waitrose…well worth the extra money as those ripen at home ones should be renamed “Take home and throw away when you miss the 15 minutes of ripeness before total melt down”) followed by toast and marmalade/Marmite. Lunch was salad filled salt and pepper bread from Tesco.
Dinner was scrumptious…
Here, being prepped. I’ve tossed potatoes and sweet potatoes in rapeseed oil, cumin seeds, fennel seeds and turmeric ready for roasting on the shelf below the butternut squash. The squash was roasted empty for about half an hour then filled with cooked quinoa which I had fried with mushrooms, spring onions, seasoning and Marmite and roasted for another ten minutes. I put very thin slices (I use a potato peeler) of cheddar over TB’s, which melted and browned rather wonderfully. All served with steamed broccoli and steamed leeks and onion gravy.
When roasted like this the quinoa gets a lovely crunchy crust.
It works especially well plonked on top of a portabella mushroom and whacked in the oven.
Lunch yesterday was a quickly assembled salad.
Mixed leaves, spring onions, cherry tomatoes, black olives, capers, beetroot and orange. I always dribble (no drizzling here) the orange juice from the chopping board over the salad…it makes a great dressing with ground black pepper. Sometimes I sprinkle (see? I do sprinkling) a big handful of chick peas over this as well.
Again, dinner was skipped and I made an improvised ratatouille for supper. I had no courgettes and it was only simmered for about twenty minutes but it was still very good. I was little heavy handed with the cayenne though! I was short of time so stuck a bought naan under the grill for TB (not vegan as it contains milk).
Waitrose Olive Ciabatta
Lunch yesterday was vegetable soup with Waitrose Olive Ciabatta.
This is different every time I make it as I chuck in whatever I have…although this time I forgot about the sweet potatoes cohabiting with the maris pipers in the potato bag.
Dinner didn’t happen but we had supper. More Olive Ciabatta, toasted on the inside and filled with slices of grilled portabella mushroom, mixed leaves, chopped black olives, chopped capers and egg free mayo.
Tempura and Chips
Sometimes I crave chips and I like to have either just a bowl of chips or chips and tempura. Last night I went for the tempura option…mushrooms, aubergine, courgettes, asparagus, cauliflower and onion rings dipped in gram flour batter and deep fried. Naughty but every now and then it’s oh so nice. I find tempura a good option as it doesn’t need to totally coat the vegetables and doesn’t fill up with oil.