Monday, 30 June 2008

What I ate today

I don't know how interesting or useful food posts are to anyone reading this, but today's lunch bears mentioning because it contained one of the staple foods I wrote about last week, another ingredient which some new vegans find scary, and also used up some perishables.

This is a pretty cool grain. It costs a little more than rice and pasta, but way better nutritionally and about the effort/time level of the white versions of these ingredients. Allow 50-100 g per person (depending on how much other stuff you have) - 75g half-filled one of my coffee mugs, if that's any sort of guide. Cook in double its quantity of boiling water (in my case a whole coffee mug full) with a little salt. (The salt does improve things - i'd recommend it, unless you have really severe high blood pressure) Wait until the little curly sprouts start to show and detatch - this takes about 10 minutes. In the meantime, there are a few other things you could do...

I had half a block of smoked tofu left over that needed using up before I go away. Smoked tofu is good, as it saves on having to flavour the stuff from scratch. I used about 100g for one serving. I pressed it (but didn't bother with dry-frying this time) and cut it into thin strips, then cooked it under the grill. It didn't take long - I'd cut and grilled the tofu by the time the quinoa was properly cooked.

In this case half a red pepper and three mushrooms that needed using, and some fennel which didn't but was available. These went under the other half of the grill (mushrooms first, as I have a slight horror of biting into a raw mushroom and would have to be literally starving to do it on purpose) for slightly less time than the tofu.

What else?
Everything under the grill got turned over or around at least once.

The last step...
I mixed everything together in the quinoa saucepan, stirring in a bit of olive oil. It was pretty much warm salad writ large, but more filling than the word 'salad' suggests.

Muck factor
One saucepan, bowl, spoon, chopping board and knife dirtied. The bowl i'd stored the tofu in overnight (needs to be stored in water, preferably in the fridge) also needed washing. This meal also involved two bits of tinfoil over the grill (one on each side, not double-layered) - this is always a useful thing to do if sharing a kitchen with omnis.

1 comment:

TP said...

I <3 quinoa - it's great in salads. I cook it with a stock cube and then cover the whole lot in balsamic vinegar.