Have been bad at posting updates this week, but I just made some aubergine koftas (following this https://www.theguardian.com/food/2020/aug/01/meera-sodha-vegan-recipe-aubergine-koftas-in-tomato-spinach-sauce ) - - I'd tried the recipe before, it was tasty, and I wanted to try it again before the aubergines got too expensive.
You're supposed to serve it with naan but I had none and couldn't justify going to the store just for that, so random potato side it is. The tomato spinach sauce is hiding under everything else, but it's there 😂
Bowl of veggie hiyashi dandanmen for dinner. Roughly followed this https://cookingwithdog.com/recipe/hiyashi-tantanmen/ but used a meat substitute (obviously) and a doubanjiang one (unfortunately). Still very good. There's sauce underneath the noodles, and it tastes lovely.
Made sweet potato mushroom tortillas(*) following this https://www.cocooncooks.com/blog-en/spiced-sweet-potato-portobello-tacos (the original recipe is vegan but I added some cheese, sour cream, and fresh chillies in the pico de gallo)
(*) the way I made them this time wouldn't really count as tacos and I'm bad at the precise names of Mexican dishes so tortillas it is sorry 🙈
Black bean patties, mashed cauliflower (😋) and, since the recipe I used for the patties didn't have that much spice even after doubling and I wanted some, onions and mushrooms sautéed in chilli oil, with dried chillies, did a good job cleaning my sinuses on the stove 🤤
Walked a lot today and needed something w/ a lot of energy 💪
Easy mayonnaise recipe
1 tablespoon your choice of sour citrus juice or vinegar (better if it's not balsamic or another sweet one though)
1/2 teaspoon dijon mustard (not strictly necessary but it adds emulsification and savoriness)
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 cup of neutral oil (NOT olive oil, only because it becomes bitter when whipped, for chemical reasons)
• Combine all ingredients but the oil in a large measuring cup, or any tall (but not too wide) vessel that the immersion blender will fit in, then mix them together with a fork for 30 seconds
• Add the blender, then pour in the oil
• Turn the blender on and move it around slowly as the mayonnaise starts to form, being sure to get the last of the oil on the surface
• That's it! Enjoy ✨
I still don't know how to properly set where the read more goes in a mastodon post 😂 Or if it's even possible
Anyway, this was a "trend food" here some years ago, but I really loved it and make it whenever I buy a bag of avocados (which is not exactly uncommon, rip any plans of ever owning a house).
I've changed the amounts a lot (spiciness in particular, I think the original recipe called for half a deseeded medium chilli for four people because Finland, I used 2 spicy ones for a single portion), but the foundation is almost the same.
It's also just about the quickest warm meal I know. With fresh pasta my personal best is less than ten minutes from realising I need to eat to having finished my bowl.
Lunch was avocado pasta, this is something I 100% recommend to anyone who likes avocado & pasta, so here's the list of ingredients:
-Pasta (Anything like spaghetti works well, I used a cheap fresh tagliatelle from Lidl here. I've even made it with penne.)
-Avocado (One can be enough for two portions, but I live alone and a leftover avo half becomes sad)
-Grated cheese (Ideally something parmesan-like, but they're expensive (and usually have rennet for those avoiding it), and I make this with pretty much anything I happen to have. Havarti-like cheese this time.)
-Basil (This is pretty much the only ingredient I'm pedantic about here, dried herbs really don't work as well)
-Lime or lemon juice
-(Preferebly fresh) Chilli
-Garlic, black pepper and salt
You just cube the avo, and add everything but the pasta together to make the sauce and taste it to make sure it has levels of spice and acidity that suit you. You can't really see the avo sauce properly in the picture, but I usually aim for fairly large chunks, completely smooth sauce works too though. I use a food processor but there's no need to.
Make the pasta, add it in (w/ some of the water if you feel like it's needed for the consistency), and it's good to go.
Leftovers for lunch yet again, but for dinner I used the last of the meat replacement to make a cream based spicy sauce for pasta, since I'm supposed to be starting to get rid of my pantry. Added some sundried tomatoes, spring onions, and olives = 😋
The meat replacement is perfectly fine for this, but yesterday's tortillas are definitely my favourite way of having them 😁
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