Veganorama

friday: dinner: Summer Stew from “Vegan Cooking for One”

click for full size i think

1 small onion, 1 small leek, 2 tsp vegie oil, 1 small carrot, 55g split red lentils, 115g fresh spinach, 2-3 tbs rolled oats, sea salt and freshly ground black pepper to taste, 2-3 small new potatoes

1. chop and start boiling them potatoes! peel and chop onion. clean and chop leek. heat oil in saucepan and saute leek and onion for 2-3 minutes. slice carrot, add to pan, cook for 2-3 minutes

2. wash lentals and add to pan, add enough water to cover them well. sprinkle in sea salt. wash spinach, chop coarsely, add to pan. when boiling, lower heat, cover pan, leave to simmer 10-15 minutes til everything is tender.

3. stir in the oats and cook uncovered for a few minutes until thick and creamy. taste for seasoning and add more if you want.

4. add potatoes and eat!

saturday:

breakfast: toast and chai tea, woot

lunch: Scrambled tofu and leek, from same book

1 small leek,3 tsp vegan margarine, 115-170g firm tofu, 1tsp turmeric (i didn’t use this), 2 tsp soy sauce, 2 tsp mustard, freshly ground black pepper, toast as required

1. wash and chop leek finely. heat marg in pan and add leek. stir, cover, cook over low heat for 5 minutes

2. mash tofu in a bowl with turmeric, soy sauce, mustand and pepper.

3. add tofu to the pan and mix, cook until tofu is well heated, serve immediately over toast. (or, since it is very messy to get to stay on toast, stick it all in a roll that you’ve just put under the grill)

verdict: stew good! looks bland but that’s cos of the oats and the lentils, it’s actually nice. the scrambled stuff is awesomely tasty and super quick to make, nice change from plain toast. good way to use up spare tofu too.