Veganorama

breakfast: nada, i got up late and went out straight to lunch for sister’s birthday

lunch: went to the Greenwood Hotel and restaurant pub etc place. they had about 2 entrees, 1 pasta and 2 mains that were vegetarian specifically, but they nearly all had some sort of sauce etc that wasn’t vegan so i had to be careful. that said, 5 specifically vego meals is pretty good effort for your average suburbian pub, compared to a lot of places.

- entree: vegetarian mezze platter, or something, which was some turkish bread with hommus dip and eggplant, mushroom, sundried tomatoes, olives and a side salad. we actually ordered this by mistake, we meant to get turkish bread and dip, so i only ate what i just listed above and avoided the fetta cheese and mayo all over it. next time read menu better!

- main: bruschetta with avocado, minus the mayo. they actually probably put butter on the toast as well, i’m still not perfect at remembering to ask them to take out everything, but i still ate it. tomato and purple onion (does it have a special name?) on a big piece of toast, with some beetroot and carrot sliced all over it. messy but tasty.

and i ate some bread rolls and oj. the bruschetta was nice, but i hate how places serve it cold. but maybe i’m bias because i love my food cooked and hot (temperature hot). i won’t go back there for a meal out of choice, but if i go for some reason at least i know i won’t starve.

dinner: Spaghetti with Olive Sauce, from “vegan cooking for one”

olive “sauce”, not very saucy

spaghettie with olive sauce, finished product. nyom

i cooked this for me and my dad so i doubled all the quantities, but this is as it says in the book for a single serve;

170g very ripe tomatoes, 4-6 black olives, 1 clove garlic, 2 tbs olive oil, 1/4 tsp oregano, freshly ground black pepper, 1 tbs chopped parsley, 85 spaghetti

1. pour boiling water over the tomatoes, leave for a minute, then drain and skin

(i say now use that boiling water and add to spaghetti and start cooking it)

2. chop the tomatoes coarsely. chop the olives finely. crush the garlic

3. heat the oil in the saucepan. add tomatoes, olives, garlic, oregano and pepper. simmer uncovered over a low heat for 15 minutes, stirring occasionally. add parsley and cook another 2 minutes.

4. pour ’sauce’ over spaghetti when it’s all done. eat! apparently nice with side salad but whatever.

this was pretty tasty, i’ve never cooked with olive before but i’ve decided i like them. the sauce wasn’t really a sauce at all, i think maybe adding some water and chopping the tomatoes smaller could have made it a sauce. i have found with leah leneman’s recipes that the ’sauces’ and ’stews’ are really just thick amounts of vegies, which doesn’t bother me but is a bit misleading. also there wasn’t enough of the ’sauce’, so next time i’ll be doubling the amount of tomatoes.

but dad liked it so yay! success.