I think it's this weird in-between season. The wintery veggies are done, but the summery ones haven't yet started, so there are no stand-out ingredients for cheap at the markets. When we have only the usuals in the crisper--zucchini, carrot, eggplant, capsicum--I find it hard to think creatively about dinner. Plus I have a cold. But, here are some new food finds, anyways.
Vegan Mac and "Cheese" from Vegan Planet. We followed the recipe fairly closely, but didn't have any miso paste so subbed more nut yeast and mustard, instead. And we added some veggies in. Creamy, but very bland. The search for the best mac and yeast continues.
Colourful couscous. Kidney beans, green capsicum, and carrots added the colour, and this was served up alongside some veggie burgers.
Who needs to be creative in the kitchen when fruit and veggies are so good in their natural state? Rock melon in Australia, aka Canteloupe in North America.Tahini banana pancakes, of all different sizes.
We felt like baked potatoes the other day, but didn't want to have the oven on for an hour. We don't have a microwave, so we decided to boil the whole potatoes. Then we cut them up and topped them with a mixture of leftover refried beans and leftover tomatoey veggies & chickpea sausage. And avocado, for some fatty goodness.
Curried silverbeet and potatoes on brown rice, with some chopped almonds chucked on top.
Three-flavor Pancit from Vegan Planet. We were low on groceries, so I subbed eggplant for the tofu, and zuchhini for the tempeh. I used RFD 'chicken-style seitan' for the seitan. It's basically those things, some green peas, and some rice vermicelli with sesame oil, ginger and soy sauce. Neither Andy nor I were super impressed.
Eh, it's not food, but to mix things up, here is my super cute nephew. He'll be a year old on 4 October.