Closet Vegan

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Lemon and Coriander Quinoa, Chickpeas and Veg

Measure out 75g per person, of white rice and quinoa in equal amounts, and Boil on medium in plenty of water, with a veggie stock cube, and a big shake of ground coriander.
When the rice is close to cooked, chop up and fry a head of broccoli and a few mushrooms in a little oil and soy sauce. Add a tin of chickpeas to the rice and continue to cook.
When both the vegetables and rice have cooked, drain the rice and pour back into the saucepan, then add the veg, a splash of lemon juice, soy sauce and a handful of fresh coriander, salt and pepper.
Serve over fresh spinach and with more lemon juice and soy sauce.

#vegan #veg*n #dinner #rice #quinoa #soy #broccoli #lemon #spinach #chickpeas #food

1 year ago on June 23, 2011 at 10:33pm

131 notes

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I made a romantic meal for one, to watch Eurovision with :D

Crispy smoked tofu, homemade paprika & parsley potato wedges, steamed asparagus tips and broccoli. Served with a dijon paprika dip.

For super easy wedges:

Cut potatoes into wedges (2 medium potatoes per required serving), then boil in water on high for 5 minutes. Drain and place on a baking tray, then drizzle over olive oil and shake on paprika, jerk seasoning, dried parsley, a little sugar, salt and pepper. Turn them over to ensure even coverage, then bake on gas mark 6 for 30 minutes, flipping them halfway through.

And for an amazing dip to dunk them in, mix this stuff together:

1/2 cup veganaise
2tsp dijon mustard
1tsp agave syrup
1/2tsp paprika
squirt lemon juice
lots of black pepper

#vegan #dinner #for one #asparagus #tofu #potato wedges #broccoli #date night #parsley

2 years ago on May 14, 2011 at 09:08pm

29 notes

Cashew Pad Thai

with crunchy veg and rice noodles (serves 4)

After my best friend cooked an amazing Pad Thai for us all last week, I thought I’d give it a go for mothers day dinner. This is perfect for when you don’t have access to a big city supermarket or heath food store, because all of the ingredients are easy to find - ideal for me, seen as my ‘home’ is in the middle of nowhere.

In a wok, or large frying pan fry half an onion, with 100g whole unsalted cashew nuts. Chop up whatever vegetables you want to use, and add when the onions are clear. I used:

half a red bell pepper
half a yellow bell pepper
a large carrot
a pack of mangetout green beans
half a head of broccoli
big handful white mushrooms (add after 5 minutes because they cook quicker than the rest)

Turn the heat down to low and cook for 10 minutes, then add:

3tsp red thai curry paste
2Ts heaped, peanut butter
2Ts soy sauce
1tsp stock powder
1/2tsp ground ginger
2Ts lemon juice
1-3tsp brown sugar, to taste
loads of cracked black pepper

Mix in thoroughly, and keep cooking for 5 minutes. Adjust the flavours; add a splash more soya sauce or lemon juice if too dry, more peanut butter if too wet, and another tsp curry paste to increase the heat if you need to.

I had to use ‘straight-to-wok’ rice noodles from the supermarket, because that’s all they had, so I just chucked them in, but if you’re using brown rice noodles, boil, drain and rinse them before adding. Mix in, stir fry for a further 2 minutes and serve.