Almost Vegan Yums
This blog has been very quiet lately. I guess I got out of the blogging habit while I was sick. Also, I don’t have much to share. I’ve been catching up on chores, plus we’re trying to decorate the house. Not very exciting, but it has to be done.
I thought I would fill the space with a couple of my recent cooking experiments. This is for your amusement/enlightenment as much as anything else. I’m much more comfortable spending my time in the kitchen making cabinets or painting than I am cooking. It’s not that I don’t enjoy cooking. In fact, I love to bake. The thing is I’m just not a very good cook. I don’t know why but I’m really scatterbrained about it. I always forget to buy a vital ingredient, or I buy the wrong thing, or I forget to put something into the mix, etc.
First up is a recipe for Boursin-style cheese from the Bunny Kitchen blog that I mentioned in a previous post. I’ve been having trouble getting some of the ingredients for my vegan experiments. Poppy, who runs the aforementioned blog, suggested that I might be able to get the unsweetened soya yoghurt for this recipe from Tesco’s. Having been previously disappointed by their poor selection of soya yoghurts, I was surprised to find that this time they had quite a good range. I was so excited by this that I forgot to check that the plain yoghurt was unsweetened. When I got it home and realised my mistake I decided to give the recipe a go anyway (sorry Poppy!). I added extra salt to compensate for the sugar in the yoghurt. I also left out the garlic, even though that’s my favourite flavour in Boursin, because I didn’t want to smell of it. Anyway, given all that, it turned out to be quite edible. I was impressed by the texture – authentic and creamy.
The second recipe turned out to be very tasty, just not as vegan as it was intended to be. It’s a recipe that I adapted from one that we got years ago off the back of a tofu packet. It wasn’t until I was congratulating myself on making a successful vegan meal that I realised that I had used egg noodles. Doh! Anyway, here’s the recipe (it serves 3-4 depending on how many noodles you add):
- packet of firm tofu, pressed* and cubed
- tamari sauce (optional)
- salt and pepper
- half an onion, chopped
- ginger root, peeled and grated (about an inch cube is more than enough)
- pinch of herbs
- sun-dried tomatoes in oil, chopped
- red pepper, chopped
- half a green pepper, chopped
- tomato puree
- cream from tin of coconut milk stored in fridge overnight
- pasta or noodles
- Let tin of coconut milk settle in fridge overnight.
- Marinate tofu in oil from jar of tomatoes for at least 30 minutes but preferably overnight. You can also add a dash of tamari sauce at this stage for a bit of extra flavour.
- Cook pasta or noodles according to the packet instructions.
- Meanwhile, in a large pan/wok, fry the onion in the oil that was used to marinate the tofu.
- Season tofu with salt and pepper, and fry with the onions.
- Add peppers, then mushrooms, then tomatoes.
- Stir in coconut cream, tomato puree and noodles.
- Enjoy! 😀
I’ve been quite vague about the quantities and timings because I think you should decide how much suits your taste buds. If you have any questions please leave me a comment below.
* There are usually instructions on the packet about how best to do this.