At the same time, I am fairly busy, and it’s stinking hot here... so I don’t want to spend heaps of time in the kitchen. So I’ve been trying out a few new recipes that don’t take much effort—I’ve found La Dolce Vegan a key resource for this style of cooking.
To use up the baby wombok from the fridge
With the leftover rice and the other half of cabbage, I put together a variation on Indonesian-Style Rice with Tempeh from Vegan Planet. Instead of tempeh, I crumbled up some seitan from the freezer. Topped with cucumber, this was a perfect meal for a hot day.
Cooking for one, at least for me, means constantly trying to keep up with using veggies before they go off. Somehow I ended up with about 12,000 potatoes (maybe I exaggerate) so to use them up I tried a recipe from Vegan with a Vengeance—Stewed Tofu and Potatoes in Miso Gravy. Instead of tofu, I used more seitan, and I added some corn to the mix as well. I expected this to be a very heavy meal, but I was pleasantly surprised. The combination of white wine, thyme and miso makes for a delicate and tangy gravy.
Expect even more new recipes in the weeks to come, as I've been taken on board by Urban Vegan as a tester for her upcoming cookbook!