This is a recipe that will completely change the minds of tofu haters! Not that I am included in that group, massive fan of the beancurd here! Granted, on it’s own tofu is bland and has been sitting in even more bland liquid, you just need to know how to cook it and you can unleash the greatness of this fab protein source.
First you need to drain of the liquid and then squeeze out the rest, I tend to sandwich it between 2 chopping boards and then weigh it down with a heavy jar for at least 20 minutes. Apparently there are tofu presses out there, but I cope fairly well with my method! When all the liquid is out, it is like a flavour sponge. Which leads to the next must-do… marinate! Baking tofu really changes the texture too, making it pleasantly chewy which is a texture us veggies don’t get too often.
This quinoa dish is protein packed and delicious, one of those dishes that is nutritious and tasty too. Tofu haters, if you don’t get round to making this amazing baked tofu then order beancurd from a Chinese restaurant instead, as they really know how to cook with it – you won’t be sorry!
It was that regular problem of what to do with the over ripe bananas last night and I thought I hadn’t yet added this banana loaf recipe, so banana loaf it was.
This is a really simple one as it uses oil as the fat, the bananas do the binding, so no need for butter or eggs. It means I can always make it as it is just store cupboard basics. On this occasion I had raisins, sometimes I add chopped nuts to mix things up.
So, vegan banana bread, try it I’m sure you’ll love it!
This was a Simon Rimmer recipe on something for the weekend years ago which we went through a phase of making a lot, but hadn’t made it in a long time. What really makes it is the salsa, Simon Rimmer’s recipes are always balanced so beautifully and the vinegar in the salsa gives it a really fresh and unusual flavour. The filling is simply an onion, pepper, refried beans and coriander mixture. I have given myself the mission of making my own refried beans at some point as I’m sure I could do it cheaper!
Refried Bean Quesadillas
Another hit from a girl called Jack, this curry is delish. I have been trying to convert myself to liking fruit in savoury dishes for ages. I think this recipe is the ultimate test, containing both mandarins and bananas, it certainly does have a sweetness to it but the tea element really balances it. Plus you can’t go wrong with a chickpea in my book. Thumbs up from me!
I was offered some Grappa served with frozen grapes recently, which I dutifully tried. Who knew what an amazing treat frozen grapes could be, like little sorbet bites! I would often end up with some shriveled up grapes left over in the punnet, that we wouldn’t manage to finish in time, so I will now be freezing half of them straight away. What a fab idea! I’m not so keen on the Grappa but nevermind that, I will just settle on taking this amazing discovery away from the experience!
Yum, tonight’s dinner was a hot and spicy soup full of, coconutty, limey goodness! We served it with pitta bread and it was delicious!
Sweetcorn chowder recipe