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highlyeccentricAn awesome cook embarking upon adventures in Financial Vegetarianism (which is not vegetarianism, per se, but the logical principle that there are a lot of cool vegetables out there and other non-meat type things, many of which I have never eaten before due to coming from a meat-and-three-veg family; and also these things are cheaper to buy than meat, therefore my default option when thinking "what shall I cook today" should be a herbivorous dish).
Last night I made this risotto for Orbital Housemate and I, only I added a tin of Edgell's Four Bean Mix (LEGUMES OMG SO AWESOME) and a random bag of cubed, pre-cooked pumpkin that Orbital had in the freezer. Orbital looked at it slightly dubiously and said "it looks very... nutritious", but I think it was mutually agreed to be delicious. And the red beans/pumpkin/asparagus made a lovely colourful dish, which did not look at ALL like BRAAAAINS.
Tonight, a Not Actually Vegetarian Dish That Ought To Have Been Vegetarian (I had no black bean sauce, and so reverted to the carnivore's friend, oyster sauce).
2 tbsp vegetable oil
2 tbsp sesame seeds
2 tbsp sunflower kernels
3 tbsp pine nuts
2 cloves garlic, chopped
1 piece of fresh ginger, peeled and chopped
2 large carrots chopped into batons
2 zucchini chopped into batons
A pleasing amount of mushrooms, chopped
100g of spinach leaves (that's one box from Coles - otherwise I guess use a bunch of spinach?)
4 tbsp oyster sauce (or black bean, as per original recipe)
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp rice wine vinegar
Heat oil - stir fry seeds on medium for a minute or so and then add the garlic and ginger; stir fry until garlic is golden (this seems to be 2-4 minutes). Don't let the ginger or garlic burn or they taste funny!
Add carrot, zucchini and mushroom, continue stirring and frying for around 5 minutes.
Add spinach and stir through; stir in the sauces and sugar and stir-fry until combined and hot.
Serve with rice.
*Adapted from I00 Stir-Fries and Quick Curries, ed. by Jenni Fleetwood (London: Southwater, 2008) p. 87. WHY YES THAT IS IN FULL AND CORRECT MODERN HUMANITIES RESEARCH ASSOCIATION CITATION FORMAT, WHY DO YOU ASK?
Last night I made this risotto for Orbital Housemate and I, only I added a tin of Edgell's Four Bean Mix (LEGUMES OMG SO AWESOME) and a random bag of cubed, pre-cooked pumpkin that Orbital had in the freezer. Orbital looked at it slightly dubiously and said "it looks very... nutritious", but I think it was mutually agreed to be delicious. And the red beans/pumpkin/asparagus made a lovely colourful dish, which did not look at ALL like BRAAAAINS.
Tonight, a Not Actually Vegetarian Dish That Ought To Have Been Vegetarian (I had no black bean sauce, and so reverted to the carnivore's friend, oyster sauce).
2 tbsp vegetable oil
2 tbsp sesame seeds
2 tbsp sunflower kernels
3 tbsp pine nuts
2 cloves garlic, chopped
1 piece of fresh ginger, peeled and chopped
2 large carrots chopped into batons
2 zucchini chopped into batons
A pleasing amount of mushrooms, chopped
100g of spinach leaves (that's one box from Coles - otherwise I guess use a bunch of spinach?)
4 tbsp oyster sauce (or black bean, as per original recipe)
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp rice wine vinegar
Heat oil - stir fry seeds on medium for a minute or so and then add the garlic and ginger; stir fry until garlic is golden (this seems to be 2-4 minutes). Don't let the ginger or garlic burn or they taste funny!
Add carrot, zucchini and mushroom, continue stirring and frying for around 5 minutes.
Add spinach and stir through; stir in the sauces and sugar and stir-fry until combined and hot.
Serve with rice.
*Adapted from I00 Stir-Fries and Quick Curries, ed. by Jenni Fleetwood (London: Southwater, 2008) p. 87. WHY YES THAT IS IN FULL AND CORRECT MODERN HUMANITIES RESEARCH ASSOCIATION CITATION FORMAT, WHY DO YOU ASK?