Saturday’s lunch was a sandwich on nice bread. Not just any old sandwich, though. This one had leftover sweet potato and red bean burrito filling, hummus, spinach, tomato, beetroot and bbq sauce. And a dill pickle on the side. It was a tasty and satisfying meal.
The Sunday he took some leftover pumpkin and peanut stew out of the fridge, mashed it up and stirred in hummus, a dab of oil, soy sauce and some gluten flour, and then formed them into patties. A quick spin on the stove and the patties were put on a bun with slightly sautéed spinach and capsicum, alfalfa sprouts, tomato and beetroot, and then topped with a dab of almost sour cream. Uh, yum is pretty much all I had time to say between bites.
To say thanks for all the delicious lunches, I made an orange-berry no bake pie. This was inspired by Tofu for Two’s recipe, which I tried and failed once before. This time, I took some tips from Urban Vegan on using agar effectively—so I cooked the fruit before mixing it with the agar. But first, I made a biscuit crust with Cole’s brand ginger nut biscuits, melted margarine and golden syrup. Then I combined a package of frozen mixed berries with the juice from one orange, a tablespoon of cinnamon, and about ½ cup of sugar. While it was coming to the boil over low heat, I soaked about ¼ cup of agar flakes (mine are cut really big so take up a fair bit of space) in enough water to cover them. When the fruit had boiled, I mixed in the agar and let it bubble away for a few minutes. Then I whizzed in a block of silken tofu and poured it into the crust, and voila! After a few hours in the fridge, we had agar success!
Unfortunately for me, I won’t have anyone to share the kitchen with for the next month. Andy is off to
He'll be at the green arrow--14 degrees south of the equator--and I'm at the red dot at the bottom of the map.