Two days ago, I told you that I was going to give a few recipes a go from one of the nine vegan cookbooks I own. I chose The Happy Herbivore cookbook because it is illustrated beautifully and you can see what your recipe should look like when you're finished. Strangely though the two recipes I chose hadn't got a photograph!
I chose Baked Tofu and Mustard BBQ Sauce. The BBQ Sauce called for ready prepared yellow mustard and all I had in my store cupboard was English Mustard powder, which I used. Boy this sauce was way too hot for me! Thinking about it now I think the yellow mustard the book was referring to was American mustard which I believe isn't as hot as English mustard. You live and learn! I diluted some of the BBQ sauce with hot water and marinated my pressed tofu in it for most of the day. I used my 9 vegan cookbooks as a weight for when I was pressing the tofu, see they've come in handy already!
Whilst the marinated tofu was baking in the oven, I wondered what I could serve with it as the BBQ sauce was too hot as an accompaniment. I still had some Broccoli & Cauliflower bake left over so that was it for the veg, I just needed something else...............
I had a little mash potato left over in the fridge which I'd made with vitalite and soy milk, but it needed sprucing up. I added chopped onion, a little of the mustard BBQ sauce and some of the remaining grated 'cheese'I used for the Broccoli and Cauliflower bake. After stirring both the onion and 'cheese' through I microwaved on high for 2 minutes and stirred through again.
The photograph really doesn't give the food much justice but believe me it was tastier than it looked! Now I must add that camera to my birthday list!
You will remember that I made a 3 bean chilli which hubby said looked like cowboy stew. I took this as a compliment and have renamed the dish. I still had some left over so I baked a potato and piled the cowboy stew on top.
It was delicious the flavours had intensified since yesterday and I thoroughly enjoyed my Cowboy Stew!
It snowed an awful lot here yesterday, and we woke up this morning to find that it was still here. I needed something comforting and soup was the obvious choice. After checking what food I had in, it was an easy decision, leek and potato soup. I also added some carrot and celery to give it depth of flavour. I think homemade soup can do wonders for us all. Why not have a go at making this very easy recipe?
Ingredients
1 large carrot
2 sticks celery
2 medium sized onions
500g leeks
450g potatoes
1.8 litres of vegetable stock
1 tsp oregano
Salt and pepper
Method
Dice the carrot, celery and onions and thickly slice the leeks and saute in a little olive oil until the vegetables start to become soft. Add the oregano and give the mixture a stir. Dice the potatoes and add to the pan followed by the vegetable stock. Give everything a good stir and bring to the boil, simmer for 10 minutes until the potatoes are soft. Leave to cool slightly add salt and pepper to taste and blend till silky smooth.
