One of my favourites: a jar of good pasta sauce (organic, no soy) mixed and heated with a can of broken-up jackfruit and a few peas, added to wholewheat pasta. With lightly-steamed veggies you have low-fat, low-salt, moderate-protein nourishment.
First, I sweated a few carrot pieces, chopped onion and sliced garlic in some water.
Then I added a litre of home-made stock, some peas, 300gms dried wholewheat pasta, 2 tablespoons of nutritional yeast and loads of black pepper. At this point I’d also add mushrooms but I had none this time, so later in the recipe I added vegan Quorn chunks. Quorn’s made from mushrooms, sort-of.
Once most of the stock is absorbed (try not to let it dry out) I ground up cashews into a paste and stirred it in.
Very simple recipe again: onions and carrots, ‘sweated’ in water, add chopped tomatoes (ours were fresh off the vine), add home-made stock, mix a little flour and water to thicken, add whatever beans there are kicking around (chick peas, black eyed beans and pinto in this case), cook for 20 minutes.
The steamed potatoes I used are divine, half-way between floury and waxy, very filling.
The sour cream is made with cashews, apple cider vinegar and lemon juice. Sometimes, I’d add a smidgeon of turmeric to make it more creamy-looking.
The curry is standard recipe: fry cumin seeds, turmeric, onions and garlic, add tomatoes, curry powder and chilli powder to tastes, add cooked or tinned chick peas, cook to thicken then add masses of coriander. Adjust seasoning and serve on something (mixed wild rices above).
I like mash. Some of my combination mashes look odd, such as when I mix in purple sweet potato. The above looks pretty normal.
Note: peeling spuds is pointless.
In order to avoid fat and salt as much as possible, I experiment. My favourite combination is a little salt, a little coconut oil and chopped onions or scallions. Second favourite, where you may not need oil or salt, is mashing steamed broccoli. This is divine. I’ll do a separate post on flavouring mash.
The pies are delicious but unfortunately contain soy, which I’m avoiding for the time being.
Post 0030, 24/10/2018