Want to go half veggie

VfM4meplse

Question about tofu for misskool, tily2484, Justamum et al - I buy this very occasionally from the chiller section of Hoo-Hing / a local Indian superrmarket, it comes as a 400g pack in water (packaged in white plastic with a transparent wrapper). It's just labelled as tofu, but I am assuming it is silken as it tends to disintegrate, hence I end up adding it in at the end of recipes (broccoli and mushrooms in blackbean sauce being a favourite). Like everything else, I make up a big batch and freeze most of it in 0.6L tubs (enough for 2 servings).

Back to the point: where can I get firm tofu from? My local Sainsbury's - a superstore - doesn't stock it. (But fortunately has Alpro Soya Dark Chocolate Dessert pots on special offer )

VfM4meplse

misskool wrote: »

A good chinese supermarket should have them.

Dried beancurd sheets, these can be rehydrated by soaking in water and then shredding into meals or use as a spring roll wrapper. You can deep fry the sheets when they are rehydrated to make a crunchy snack (but it's really not v healthy)


You can buy them as dried sticks


deep fried beancurd, these are my puffball beancurd, this one freezes well. It's a bit hollow in the middle so you can stuff with veg etc


freeze dried beancurd (this is a bit more difficult to find) kouya tofu
http://www.justhungry.com/handbook/just-hungry-reference-handbooks/kouya-dofu-or-kohya-dofu-freeze-dried-tofu


you can also get fermented soya beans in a block as tempeh


You can also buy fermented bean curd (chao do fu = smelly beancurd). It's very savory and spicy, works well in rice dishes. This is an acquired taste!! Beware. Good chinese supermarkets stock this in jars.

Excellent post!

Btw not even Kylie Kwong liked stinking beancurd.

tilly2484

My sainsbury's has tofu and holland and barret. it does sound like you have silken tofu- that one is very slippery. it would be worth emailing sainsburys and ask them if they can stock it. The more people that ask the more likely they are to stock it. i have contacted mine in the past for items and they have then got them in

Firm tofu you can pay with a bit more but it can also break up a bit. You need to gently press the water out before you use it. I put it between 2 teatowls put a tray on top and 4 cans of beans for about 10 mins or 30 mins if I have time!

Justamum

I saw some firm tofu in my local Tesco the other day. It was 3 for £5, and I nearly bought some but they only had 2 in stock. I know H&B stocks it too - I think Cauldron is the make there.

tilly2484

Cauldron is the make I use the most. I get through 2-3 packs a week

lostinrates

I've received a gentle reminder about the courgette recipe and had forgotten, so I will dig it out and post ASAP...need it myself this weekend anyway.

We have TWO marrows appeared in 4 days!

want2bmortgage3

why not try going pescatarian to start with? this means eating fish but not meat.

when cooking veggie meals make sure you include enough protein, make this the main part of the meal.

for example try this basic plan:

2 days a week eat fish, eg fresh salmon, tuna, mackerel which ensures the omega 3 oils

2 days a week eat a dairy / egg meal such as quiche, veggie pizza

2 days a week a vegan meal, such as tofu stir fry, veggie chilli, chick pea curry

1 day eg sunday have a roast but instead of the meat try quorn/cauldron meat alternatives

misskool

VfM4meplse wrote: »

Excellent post!

Btw not even Kylie Kwong liked stinking beancurd.

I had to google her

But I love the fermented beancurd, it's got a really nice earthy taste to it. I also like century eggs too.

You can also get pressed tofu (not always in supermarkets and only in SOME chinese shops). It has a firm texture and comes in square blocks.

joehoover

I'm not veggie but eat quite a lot of veggie(ish) meals, sometimes down to cost and others as they are so delicious anyway they don't need meat.
Goats cheese tart: I buy ready made puff pastry, roll it out to indiviual portions, score the edges so they rise and you get a border and !!!!! over the centre with a fork, brush edges with milk. meanwhile, thinly slice about 4 red onions, and fry with a splosh of balsamic vinegar and some sugar, after a bit you can simmer and after 20 minutes its nice and sticky and caramelised. Spread this within the scored lines of your pastry bases then using some round goats cheese (I slice in half as its enough for two people) place on the onions, then put in a preheated oven for about 15 minutes or until pastry is risen and golden.
Deep fried Camembert: I portion up and coat in egg, flour and panko breadcrumbs, then deep fry for a couple of minutes until golden and serve with cranberry sauce or sweet chutney and a leafy salad.
Mushroom risotto: I use chesnut and porcini mushrooms, porcini are expensive but you only need a few so the packet lasts many meals, you pre soak in warm water and the resultant stock adds such flavour to the dish, ending with some grated parmesan and flat leaf parsely really boosts the flavour.
Thai curry: I make with meat but can subsititue for anything else, the best thing is the sauce especially if you make from scratch.
Inidian curries: Again I use meat but the secret to best flavour is making your own sauce, it takes longer but you make such a large batch and freeze it down you are never far off a great dinner.
Countless Pastas: Check out Good Food website for lots of pasta ideas.
Lentil casserole: I use Puy or Lnetils Verde, they have the best flavour and hold their shape. I fry onions garlic and then add diced carrots, then some seasonings and few chilli flaes then the lentils and some stock. Takes about 30 minutes on a simmer, fresh parsely at the end and its so meaty(!) and delicious. I also mix in some red cabbage at the end, I cook this separately just sliced and simmered with dash of red wine, balsamic vingear sand whatever berry type jam in the cupboard (adds a ncie sweetness) and works great mixed in at the end before serving the lentils, I don't add it before as it goes pale and boiled which is nasty.
You can make bean enchillades, using peppers, various types of tinned pulses (berlotti, kidney, black eye) soem tinned tomatoes and spices, cooked down until thick enough to roll in wraps and bake with leftover sauce and cheese over the top, serve with sour cream and homemade guacamole. Any leftover bits can be made ito quesidillas for lunch.
Frittatas: I make a spinach and courgette frittata, so easy, slice courgette and fry gently when on it sway to being done, add loads of baby spinach, this will wilt down quickly, then add 6 beaten eggs (preseasoned with salt and pepper), this will quickly spread around the pan, then top with crumbled feta cheese (I buy Sainsburys basics greek style cheese - its fine for this) simmer gently as you want the egg to cook as its so thick. hen base is done, I then put uner a preheated grill (making sure the handle doesn't get burnt as mine is rubber) and then the top will fluff up and rise and once golden its done. Serve with a green leafy salad.
These are just the recipes I do as a meat eater but you can vary these in so many ways just by changing ingredients, you'll soon pick up a repatiore of recipes.

I have my Indian curry sauce on a blog and a chicken korma recipe which you could just swap the chicken for something else. http://londonsurvival.wordpress.com/
I will be adding more recipes which will be based on storecupboard ingredients/freezer standbys and budgeting but I have gone off on a tangent lately so need to start posting more food ideas. I feed two people in my household and spend aorund £20-£30 a week, and I don't go without and that is with plenty of treats andnow and then I have money for a fillet steak at the weekend, the key is stocking up your cupboards and freezer with the ingredients that can be used across many recipes. As I said even the more expensive ones like porcini mushrooms, and a parmesan block are worthwhile as they keep well and you don't need much to make a difference and it adds so much more flavour to a dish. Just avoid the supermarket for fruit and veg or just never buy prepacked, buy loose, buy just what you need to avoid waste and try a local market stall instead. Go to local Asian shops or even corner shops will have big bags of spices and herbs, better than the tiny jars in the supermarket. I just pour into old jam jars and label them to be able to store better.

lostinrates

Right the courgette recipe as promised. I don't know what the vegan/veg alternative to anchovies or anchovy paste is, perhaps a veg could advise?


Zuccini Agrodolce


3 tbs (I use a dash but that's what I wrote down!) Olive oil
large clove of garlic, finely chopped/crushed
1 lb 2 oz (approx!) Courgettes, top, tailed and cut into ribbons
3 tablespoons water
3 table spoons white or red wine vinegar
6-8 anchovies finely chopped into a puree
3 tbsp raisins or sultanas
3 tablespoons pine nuts (although recipe doesn't ask I lightly toast these first and throw them in right at the end)


Garlic and oil into frying pan, then courgette untill just coloured, add water and vingar, reduce heat and simmer for approz ten mins, stirring often so nothing catches, increase add other ingreadients and stir till all courgettes are both soft and lightly coated with the dressing. Serve hot or completely cooled to room temp as a salad. We prefer it cold.

I serve this with flat bread or rice or as part of a mediterreanean style spread, or just greedily from the fridge by itself.