From Frugal Foundations to Fortified Family Future

rtandon27

GP - I must admit that I'm around 9X LG's age, and the ping of the big river locker makes me excited! 😉

teapot2

Now either @rtandon27 is aged 72 or LG is younger than I thought they were 🤔😕😁

Greying_Pilgrim

I have been missing the locker 'ping' in my life. Do I live under a rock???? 😆

Bloomin' weather. Too darn 'ot (sorry sun-worshippers), and then a half-hearted attempt at a thunder storm, that didn't clear the air, and it's gone even muggier now 🥵

Lunch was cheese and tomato or cucumber sandwiches, using up the last tommie and all but the last bit of cucumber 🫤With a bag of cheese bakes.

I got inspiration for tea from Derek Sarno's latest vlog for his Grilled Corn & Tempeh. I didn't have any corn on the cob, and don't have access to a barbecue, but I do know that corn cobs make wonderfully flavourful stock, which is a tip I picked up from Chef Maria Elias, many moons ago. I do have a bag of frozen sweetcorn that needs using, so I set to work with what I had to make a 'version' of Derek's recipe. First of all I fried my sweetcorn in a dry pan to give it a bit of a char. This doesn't show up in the picture too well, but it did work, and even LG, who is not the world's biggest fan of sweetcorn, came into the kitchen and asked what the delicious smell was. Once the sweetcorn was toasted, I reserved 3/4's of it, and put the other 1/4 into a pan with onion, celery, garlic and a stockcube with some water. Boiled it up and then blitzed it, and set it aside. In the frying pan, I fried some red onion with a block of smoked tofu cubed up (I hadn't got any tempeh - I prefer tofu), and the toasted corn. I added in the herbs and spices - pretty much as per the recipe, but I used chipotle paste over fresh chilli. I added the cooked tofu and sweetcorn into the 'stock', added a tin of cannellini beans and stirred through some nutritional yeast. I boiled up some rice, and cooked some broccoli. I served up the sweetcorn over the rice with the broccoli on the side. I used up the last of yesterday's dressing (mayo, tahini, yoghurt, garlic and mint), to top the sweetcorn, and sprinkled some sumac over. I remembered after I took the photo, I intended to sprinkle some seeds over the top too.

My version doesn't look quite the same as the version in the vlog, but given I used what I had, I wouldn't change a thing. The corn doesn't look very charred in the pic. But it did take on colour. It used up half the bag of sweetcorn, the last block of smoked tofu 😭and a tin of cannellini beans. Clean plates all round. A keeper of a recipe for me - albeit in the version that I made tonight, as I more often have frozen sweetcorn than I do corn cobs. I used the mayo/yoghurt dressing instead of incorporating soy yoghurt/yoghurt into the dish itself. It worked and re-purposed a 'leftover'. The only thing I would do differently, is to cut the tofu into larger chunks - there wasn't enough differentiation, but that's a minor matter.

We all had a fakey cornetty for pud.

No money spent today.

Greying X

VintageHistorian

Quickly jumping on to say yes I'm fairly sure you need to register for a V account in order to purchase anything, there's a feedback system and if anything goes wrong it all gets sorted through V itself, so registering is an essential part of it.

Greying_Pilgrim

Thanks VH - that makes sense, you pay a bit extra for the sale 'insurance' don't you.

Thanks everyone for your help - super appreciated.

Greying X