2023 Vegan Storecupboard Challenge

leftatthetrafficlights

Just tried the 'tuna' - nope!! 🤢

KajiKita

Some of the fake tunas I have tried over the years have been truly horrible! Good luck! I really call that taking one for the team!!! 😂😉

KK

leftatthetrafficlights

KajiKita said:

Some of the fake tunas I have tried over the years have been truly horrible! Good luck! I really call that taking one for the team!!! 😂😉

KK

It's never a pleasant experience!! 😳😂 in all honesty, it had the flavour but the texture was horrific! 🤦‍♀️ 

So, lots of using up what's in the fridge for the next couple of days but I've got a menu plan from Monday so it will all work out well!! 

Monday - lemon scented beluga lentils served on a bed of quinoa and millet with courgettes and preserved lemons, topped with roasted peppers and artichokes 

Tuesday- Homegrown veg soup with chickpea frittatas 

Wednesday- Kale and calabrese risotto served with a lemon and tarragon dressing 

Thursday- Courgette and tomato jackfruit served in buckwheat pancakes with kimchi and sweet chilli 

Friday - Black olive, french bean and sage salad with lentil pancakes, sauerkraut, pickled beetroot, endemame in garlic and lime, hommous 

Saturday- Injera with potato, cauliflower, runner bean and broccoli greens wat, berebere french beans, green lentil and banana blossom wat

Sunday  - Cashew and macadamia nut cheese wrapped in cucumber,  beetroot and apple salad, courgette dip, root vegetable rice, roasted Mediterranean veg, pumpkin and sunflower sees buckwheat bread

KajiKita

@leftatthetrafficlights - the search for vegan ‘toona’ continues then! 😉

Lovely meals list 😊

KK

leftatthetrafficlights

Slight change of plans - didn't have the Thai style curry yesterday so having it today instead. Galangal, chillis, kaffir lime leaves, oil, lemon grass, garlic, lime juice, lemon juice and coriander all blitzed in a blender/chopper. Plonk into a frying pan and cook out for 5-10 mins. Add a chopped onion and cook until soft, add some broccoli stems, french beans, broad beans, runner beans and carrots, cook until tender. Add half a can of coconut milk, simmer for 10 minutes, add some chopped coriander and more chillis if required, stir until combined then serve on a bed of grains of choice 

leftatthetrafficlights

Another change! 😂 last night we ended up with a big salad - home grown leaves with balsamic dressing, hm hommous, kimchi, sauerkraut, lentils, and a barley groats and rye berries mix which I cooked in stock then added to a pan of sautéed onion, garlic, yellow pepper and preserved lemons to finish off. It was fabulous!!🤤 I'm having leftovers for lunch!! 

Tonight I'm making a lentil 'shepherd's pie' with home grown veg in the base and a horseradish mash on top. 

I'm also cooking the courgette and tomato jackfruit today so that I just have to make the pancakes tomorrow 😉

leftatthetrafficlights

Forgot that dh was out at a work event last night so ended up with me having leftover 'shepherd's pie' - we'll have the jackfruit galettes tonight and I'll have to freeze the rest of the jackfruit as I cooked it in the slow cooker on Wednesday night and there's far too much!! 🤦‍♀️ 

I'll be starting the injera today - depending on the temperature/fermentation time, I may have to swap days around ..despite being a day 'behind' on the plan, I'm not certain that the batter will be ready by Sunday so I'll probably just chuck in a freezer meal as we've got plenty to get through from there!! 😳 

I'm hoping that next week I can have one of the things I really look forward to every year - sweetcorn cobs, steamed second early potatoes, roasted tomatoes with basil, scarlett beans and garlic butter - everything picked from the garden and even the butter is homemade!! Fingers crossed that everything I need will be ripe and ready!! 🤞

KajiKita

Cooked some green lentils this morning ready for a completely non-UPF (yaay 😊) bolognese later. I think I have overlooked them a bit as there was mush around the edge of the pan when I took the lid off to drain them after the required 20 minutes - I suspect I should have timed them from as soon as the boiling water hit them not from when they came up to boil. I have left them in a drive over the pan to drain and dry out a bit. Hopefully I won’t notice their texture too much once they are in the bolognese. Adding a box of precooked cannelloni beans as well as the usual mushrooms, peppers, chopped tomatoes etc. 

Why is it that the halo 😇 of saintliness of eating a totally non-UPF food makes that food feel so good, even if it’s texture or taste is a bit off? Makes me realise how much responses to foods are in our heads not our mouths 😉

KK

leftatthetrafficlights

Hope the bolognese was nice @KajiKita 😁 

Had the galettes for Friday dinner and Saturday lunch - didn't really fancy any food on Sunday as felt a bit off so just had a basic salad. 

Today we are having stuffed courgettes - courgettes 'shells' rubbed with oil, sprinkled with salt and pepper then baked for 30 minutes.  Stuffing made from the chopped courgette flesh, red onion, garlic, thyme, stock, rice, artichoke, green olives and preserved lemons. Once all is cooked, allow to cool then gently fold in some cubed vegan 'Greek style' cheese, stuff the shells and bake for 15-20 minutes until hot and 'cheese' melted. 

KajiKita

The bolognese was good, albeit a bit sweet. Think I might need to adjust the volume of peppers in future. It was nice not to have the plastic mince ‘after taste’ 😊👍

I’m intrigued by the emptying and re-stuffing of courgettes. What do the shells turn out like in terms of texture? Crispy and brittle? Or more firm and ‘leathery’ (sorry, totally inappropriate term but too tired to think of a more sensible equivalent! 😊)? Also, how does one shell a courgette? In chunks? Or whole with slot down the middle? How thin do the skins up after shelling / before baking? You can see you’ve got me completely fascinated by this concept! 🤔😂

KK