As things often go, I had some leftover veg that I didn’t know what to do with. Cue my current favorite food blog: http://eatingwhole.net/2014/03/18/perfect-sweet-potato-au-gratin-vegainzed/
The recipe is easy, if not very quick and the sweet potatoes taste delicious. I had to improvise with the cheese, as I didn’t have parmesan, but it came out creamy and sweet none the less. This doesn’t have much protein in it, so I added nutritional yeast to the cheese sauce to bulk it up and fried some soysages to eat with it.
Price per portion: £1.75
Protein per portion: 20 grams plus 8 grams for the soysages
I had a pack of seitan steaks in the fridge that I had no idea what to do with. I improvised with the other stuff I had in my fridge. Magic happened. I wasn’t too sure about seitan at first, but the steaks were seasoned just right and tasted like real steaks. Definite thumbs up!
Recipe (makes 4 portions)
Cut some veg (cucumber, sweet pepper, tomato, corn, lettuce, onion, etc)
Cut some vegan mozzarella into cubes
Combine veg and cheese. Season with vinegar, oil and salt to taste.
For sauce and steaks:
Cut a pack of mushrooms and half of an onion. Fry off in a bit of oil.
Add 200 ml vegan cream plus 200 ml cold water
Add 2 sachels of instant mushroom soup
Add nutritious yeast/ protein powder (optional)
Simmer for 20 mins, until the liquid has reduced to sauce consistency. While that’s happening, fry seitan steaks briefly and add to the sauce for the last 5 minutes of cooking. Season the sauce to taste. Boil gnocchi at the end and combine on plate. Put in face and enjoy!
Price per portion: £1.70
Protein per portion: 57 g
This delicious recipe is done in 15 mins and can be found here: http://eatingwhole.net/2013/02/12/spicy-chorizo-stuffed-roasted-peppers/#more-1346
This is the first time I’ve tried kale and must say I like it. The chorizo I used was the Cheatin’ chorizo style chunks, they were good but very spicy. Obviously I couldn’t resist putting some cheese on the peppers when they were grilled at the end, used violife cheese slices.
Price per portion: £2.55
Protein per portion: 37 grams
As the country is in the grips of a heatwave at the moment, I’ve decided to forgo cooking big dishes and make something small and light for dinner. The nachos didn’t turn out small, but they were light and refreshing and tasted delicious!
For the nachos:
I used a nacho kit from Tesco, £2 for 4 people’s worth of tortillas and two salsas, but feel free to buy the ingreedients seperately
Homemade guacamole (ripe large tomato, 2 ripe avocados, lime juice, half a red onion, coriander and chilli to taste. Mash it all up and season)
Violife cheese slices with olive oil (they don’t melt, but they taste SO GOOD)
Arange the tortilla chips and sauces in layers, top with cheese and bake in oven for 10-ish minutes. I add the extra salsa and guac after it’s out of the oven.
For the fajita veg:
assortment of veg (kidney beens, corn, sweet pepper, onion, garlic, mushrooms, etc)
fajita cooking sauce and spices (got mine from aldi)
Cook the veg in a bit of oil for a few minutes, then add the fajita spices and sauce. Add nutritious yeast and let it simmer for a few minutes. Add to nachos.
Price per portion: £2.3
Protein per portion: 30ish grams
So it’s been a while since I posted a recipe, but I’ve not forgotten this blog! I’ve had a tres busy time at work and had no inspiration to make new dishes. However, now I’m back on the blogging horse, so here’s my new favorite chinese takeaway you can make at home. I made this based on the recipe: http://eatingwhole.net/2012/10/24/take-out-chinese-at-home-v-gf/#more-350
The recipe makes delicious rice and sauce, but my tofu young was a bit too soggy, so didn’t stick together in the oven. This recipe makes a lot of food, I had it for lunch and dinner two days in a row. The entire eating whole blog is amazing and I’ve made many yummy dishes from it. It’s gluten free and allergy friendly recipes and you should deffinitely check it out!
Price per portion: £ 1.45
Protein per portion: 40 grams