Wednesday, May 27, 2009
One such warm, cosy meal was a chickpea tetrazzini bake. It is based on the recipe from The Ultimate Uncheese Cookbook but we changed it up based on the veggies in the fridge and opted to make the whole thing pretty chickpea-centric. This is especially easy with a cast iron pan, or any pan that can go from stovetop to oven. This leaves you with just two pans to wash up (one for cooking the pasta). If you don’t have one, just transfer everything into an oiled casserole dish before baking. It was pretty good the way it was, but next time we make it I think we’ll use something like spirals or penne instead of fettuccini, so that’s something to keep in mind.
Chickpea Tetrazzini (makes enough for 6 to 8 serves)
400 grams fettuccini, broken into thirds
2 T. olive oil
1 medium onion, diced
4 cloves garlic, minced
1 medium zucchini, quartered and thinly sliced
1 large carrot, diced
2 small blocks frozen spinach
1 T. dried mixed herbs
1 c. chickpea flour (aka besan or gram flour)
4 c. low fat soy milk
½ to 1 tsp. salt
1 cup frozen green peas, thawed
2 cups cooked chickpeas
½ c. almond meal
coarsely ground sea salt and black pepper
Heat oven to 180C (350F). Heat oil in a large cast iron skillet, sauté onion until translucent. Add garlic and stir for one minute. Add carrot and zucchini, sauté for about 5 minutes. In a jug, stir chickpea flour with about 1 cup of milk. Stir or blend with a stick blender until smooth. Add remaining 3 cups of soy milk to veggies in the skillet, and then add flour mixture and frozen spinach. Stir well, then lower heat to low and continue cooking until thick and bubbly, about 10 to 15 minutes. Meanwhile, cook the pasta in a pot of boiling water until al dente. Drain well. When the chickpea sauce is nice and thick, add pasta, green peas and chickpeas to the skillet. Stir everything up really well, then smooth down the top. Sprinkle with almond meal, salt and pepper. Bake until the edges start to get crunchy, 35 minutes. Take photos before serving with salad.
Friday, May 22, 2009
Monday, May 18, 2009
One of the stand-out meals was this yummy chilli. Diced tomatoes, kidney beans, baked beans, TVP and spices from the pantry teamed up with a bit of frozen spinach and some veggie stock to make a delicious and hearty, slightly spicy stew that kept me warm against the chilly 22 degree weather (I’m only being a little bit ironic).
I was also impressed with my ability to piece together this yummy plate of spaghetti and tofu balls. Improvised following the model of chickpea cutlets, the tofu balls consisted of tofu (from the freezer) blended with garlic and herbs, balsamic vinegar, some oats, and gluten flour. After frying them for a little while I added a tin of tomato puree and some more herbs and then put the lot over some cooked pasta.
These meals are probably not the most nutritionally sound and I wouldn’t recommend them on a regular basis, but I reckon they’re healthy enough (especially compared with the SAD).
Monday, May 11, 2009
When I was still expecting a few people I made some sangria. Yellowtail red wine with pieces of apple, orange and carambola and topped up with lemonade. I’m sure it wasn’t authentic by any means, but I enjoyed it. Mel was driving so she didn’t imbibe, which meant I got to enjoy it for the next few days.
I had a trio of condiments to have with chips and with our main meal. Salsa, guacamole and ‘Almost Sour Cream’ (from Hot Damn and Hell Yeah).I also made some corn bread, following the recipe from HD&HY, which is probably the best cornbread I’ve ever made. I put the leftovers in the freezer and have been snacking on it since then, and even Andy likes it—he’s a notorious corn bread hater.For dinner I made enchiladas filled with rice and tofu and topped with a tomato-beany sauce. Mel made yummy Spanish rice. Unfortunately I forgot to photo any of our food... but I got a shot of my lunch the next day, topped with sour cream and guac. Not a great picture, but the food was super yummy.
And for dessert, we enjoyed Mel’s Mexican Chocolate Cake. This was seriously good, with a hint of spice and a cinnamon-y kick.
It’s always nice to share a meal with friends, especially when the friend is vegan, too.
Friday, May 01, 2009
But I’ve been thinking lately about expanding my culinary toolkit, and I’m leaning towards getting an electric mixer. Thus far I’ve been fine without it—my stirring muscles are pretty ripped. But it would make baking much easier... But this begs the question—should I get a stand mixer or a hand mixer? I can see the obvious pros and cons: the stand mixer is probably better quality but takes up counter space, whereas the hand mixer is more mobile. What do you prefer? And do you have any brand recommendations (either positive or negative)? Any advice would be very helpful, as Andy and I don’t like to buy things that are likely to suck or break quickly.
On an unrelated note, I have two more pictures from my
The other is a cool sticker I saw in