Slight Mofo update fail, that’s not to say I haven’t been eating like a queen and cooking like her little servant but time has got the better of me, I’ve had what I can only really describe as a rather life changing few days – all without leaving the house.
There have been lots of long discussions regarding the future, life plans and ultimately what the next step should be, and I can’t believe it but it looks like, fingers crossed, in January I’ll be studying Nutritional Therapy.
I am actually so excited, I can’t believe I might get the chance to do something I am so firmly passionate about. It literally gives me tingles in my toes. But anyway onwards with the month of lucious food (although I’ll quite safely say I’ll be cooking like this for the other 11, I enjoy never having the same meal twice!)
First of all dinner last night, I told you all last time that Vanilla & Spice was my new cookery crush, well let me tell you she does not disappoint – this time I made my Dad and I her sweet potato bites for a starter followed by her parsnip and beet mash with almond parmesan for the main course which I served with greens and stuffed portobellos. Oh my gosh – taste explosion alert!
Apologies for the photo, I had to snap as I served due to one very hungry father at the dinner table, and if I’m quite honest that sheer fact I wanted to gobble these right up too! I served them with fresh cranberry sauce and they were lovely. A little crispy on the outside, I loved the oat/coconut/walnut crust, and nice an soft on the inside. You can find the recipe over here!
For the main I made parsnip and beet mash, I loved the colour and texture of it, it was just the right level of creaminess and the almond-parmesan was great too. My Dad pretty much helped himself to the whole little dish of the parmesan I put on the table, so that was a winner. I am definately going to try some different nut/nutritional yeast mixes with some different dishes, it was a brilliant idea for a topping that had a little crunch and a slight cheesy taste.
To serve with it I roasted some chunky asparagus and tenderstem brocolli and some stuffed portobellos. I was very aprehensive about the portobellos at first, I used tofutti cream cheese – its the first time I’ve bought vegan cheese, and obviously I was also feeding my omnivore father, but he proclaimed them ‘delicious’ and one of his favourite dishes – I was a little less sold – but I was a philidephia girl through and through before I went vegan.
To make the mushrooms first I marinated the caps in a mix of balsamic vinegar, half a tsp of agave syrup and a tsp of garlic powder. Then I spread the mushrooms with a thick layer of tofutti, following that I topped them with a few slices of stale bread I proccessed up with two cloves of minced garlic and a handful of rosemary and thyme. Then I baked them for about 20 minutes until the top was crispy and the bottom was soft and juicy.
So all in all a tasty dinner success.
And what of food today? Well to say thank you to my Dad for helping me so much in organising my future I decided to make an unproccesed (and of course vegan) version of a standard what I would refer to as a Dad lunch (usually some combination of baked beans/toast/bacon) and made this little plate.
I made some home-made baked beans following this recipe, and another one of the mushrooms mentioned above because it went down so well and served it on toast. The beans required not very much prep time (about 15 minutes) but a lot of forethough as they need to bake for about 2 1/2 hours before lunch, but hopefully it was worth it. Yay for baked beans without chemicals and e-numbers!
Also anybody heard of the singer song writer Beans on Toast? If you like Billy Bragg and political, guy and a guitar vibes, give the dude a listen, he is pretty mint.
I think I’m going to try a thai green curry for dinner, what are you all having tonight? (Note:I did this, recipe and pictures to follow later, yum!)
I’ve ordered Appetitie For Reduction, I know I shouldn’t have but I couldn’t help it what with everyone posting gorgeous pictures of the treats from within during Mofo but no recipes. Has anyone got any favourites I should consider for my weekend cooking marathon?