Didn’t do much for the first half of the week; Wednesday my friend came over for a supernatural half marathon – we do the other half tomorrow!
Thursday, I went into town and I found this pasty in Holland & Barrett. I was intrigued and it was vegan – a perfect match!
For dinner, I was still feeling lazy and I fancied another dose of the old heartburn so I ordered from the local Chinese takeaway. The Singapore noodles and spring rolls were good but the tofu in satay sauce was a bit chewy and the sauce was watery. That’ll learn me.
Yesterday I made enchiladas and some guac to use up the manky looking avo I had in my fridge. Mmm mmm mmm.
Onto Saturday and by this point I was bored stiff. I even went out for a walk, twice – that’s just how bored! Boredom is a bad thing, it makes me either bake, experiment or sit on my arse and watch lame movies. I did all three of those things today, not necessarily in that order though.
Baking: fruit crumble. It had mango and pear (my new fave crumble fruits) and some strawberries that I had left in the fridge about to go off. I added a bit of coconut to the crumble topping. It’s not very taxing making a crumble but if anyone wants the recipe, leave me a message and I’ll post it.
Here is the fruit before being topped with sugary oaty goodness:
Straight from the oven:
And a shot of the finished article, smothered with custard:
Experimenting: mustardy sesame tofu. Ok I have a question – how in the name of Zeus’ butthole do people get breadcrumbs to stick to tofu? I tried soymilk, soymilk mixed with cornflour, straight out the marinade... but I was fighting a losing battle I’m afraid. I ended up wodging it on and burning more of the crumbs (and myself in the process) than I got on the freakin tofu. And the stuff that did stick was a wee bit over- cooked!
So this tofu didn’t turn out exactly as hoped or expected but it was still pretty tasty and the accompanying mash and my posh mushy peas (with a dollop of mayola instead of tofu) were perfect! This picture shows the restrained amount of peas for photographic reasons. I did of course pile the rest on after I took the photo and lick the blades of the food processor too! Being that I am a bit special today, I don’t know how I managed to not cut my tongue off in the process.
Oh and not forgetting... Lame movies: Addicted to Love & Say Anything (well half of it anyway, I got bored).
So like I said, I am special today and by that I mean that since 9.30 this morning I have managed to give myself 3 burns, 2 cuts, splash water into the frying pan containing hot oil which then spat in my eye and also lop hunks out of 2 fingernails with my veggie peeler. My tarded-ness also seemed to rub off on everything in my kitchen! Pans were falling over, cutlery kept going spac and jumping out my hands and covering my floor with peas / custard / sesame seeds / mustard powder..... and my poor old spatool even got himself injured!! Look...
Note to self: hot oil in frying pan = too hot for cheapo plastic wilkinsons spatulas!
Note to self 2: don’t cook when you suspect PMT is rearing its ugly head, you WILL get injured.
Cooking to: a bit a this, bit a that but Led Zep stood out and inspired the post title
your fruit crumble looks so tasty!! it's making me hungry! :)
ReplyDeleteas for getting breading to stick to tofu - here's what i do:
1. drain & press tofu (to get out as much water as possible)
2. dip tofu in a mix of flour & cornmeal with your fav spices
3. dip tofu into rice milk, quickly (so as not to lose all the breading)
4. dip tofu into bread crumbs & fry in hot ass oil! :)
that seems to work well for me. you can also: dip tofu in rice milk first, then flour mix, back into rice milk, and finally into bread crumbs - that works well, too!
breading tofu can be tricky though - and i find that the breading stays on best when i just bake the tofu instead of frying it (i think it's 'cause ya don't mess with it as much).
Hiya,
ReplyDeleteThanks very much for the advice, I will try flouring it first! :)