Sunday, February 21, 2010
Thursday, February 11, 2010
Hot weather and cheap salad greens inspired this lunch from last weekend.
We went to Aldi on Sunday, to pick up a few things. While I was there, I saw salad greens for 99c for a big pack. I also got a Turkish bread, to put with some hommous I had at home.
I made this salad. It was mixed salad greens, grape tomatoes, 6 mushrooms sliced and grilled, some chopped cucumber, a spoonful of capers and some mustard dressing. The dressing was actually left over roumalade sauce from Vegan brunch, with a few tablespoons of cider vinegar and a teaspoon of sugar. (Dissolve the sugar in the vinegar, by heating it in the microwave.) It would also be good with the maple mustard dressing from Veganomnicon.
At the back, there is some toasted Turkish bread with hommous on it.
As an aside, I quite like shopping at Aldi. Many of their items are actually labelled "suitable for vegans." It takes a lot of the guess work out of shopping.
Tuesday, February 9, 2010
I was shopping the other day and decided to grab a few things for lunch. I made these noodles, which really hit the spot. I used the vegan oyster sauce which is available from the Cruelty Free Shop.
Lunch Noodles with Vegan Oyster Sauce
2 tablespoons neutral cooking oil (I used rice bran oil)
300 g tofu diced into 1-2 cm squares
1 cm knob ginger
2 chopped spring onions, sliced into 4 cm lengths
1 packet Heinz frozen steamed vegetables for one (cauliflower, broccoli and carrot)
200g ready to use udon noodles
3 tablespoons vegan oyster sauce
3 tablespoons water
- Fry the tofu squares in 1 tablespoon of oil in a skillet or wok.
- Once the tofu is lightly browned, add the remaining oil, ginger and onions. Cook for about 1 minute, until fragrant.
- Refresh the noodles in boiling water, while waiting for the ginger to cook.
- Add the frozen vegetables to the pan and stir fry until hot.
- Drain the noodles. Add the noodles, sauce and water.
- Serve hot.
Sunday, February 7, 2010
Tonight we had homemade apple and sage sausages with mash, vegetables and gravy.
The sausages were a variation on Isa Chandra Moskowitz' cherry and sage sausages from Vegan Brunch. I replaced the dried cherries with a grated apple. I used powdered sage, despite Isa's instruction not to do it. I also replaced the all-spice and cloves with 1/4 teaspoon cinnamon, because for some reason I was out of both all-spice and cloves. I really should check my spice cabinet before I cook.
It was really good. Even M, who is not a huge seitan sausage fan, liked these.