Vegan Spice

The problem with winter is the lack of sunniness and warmth draws us inside into a routine of boring predictability. We find ourselves eating the same items for dinner night after night, all followed by the same tv/videos shows, before retiring to bed, only to repeat again the next day. And all the while domestic duties pile up.

Before we know it we’ve hibernated our way through winter, and have only an old fusty towel still on the towel rail from last summer to show for it*.

To counter the winter routine of boringness, I have vowed to every week cook at least one new item from either of our two excellent vegetarian cookbooks.

This week though, this was a challenge. In typical winter fashion our fridge, pantry, and freezer are currently devoid of anything even remotely snackable. Even vegans might have suggested we go shopping. In fact, you know it’s time to visit a supermarket when Beau starts snacking on the cornmeal.

But because I fear supermarkets, particularly on the weekend, when they serve as an excellent advertisement for contraception, I sought enlightenment from our cookbook.

Here we go:

Entree: Popcorn accompanied with a Midori daiquiri or three

  • 1 cup lemonade
  • Pourage of Bacardi and Midori
  • Mix together and serve with ice. Repeat as often as necessary.
  • Scoop of popcorn
  • Heat until popped. For best potential dinner results, serve with drink in order to provide sufficient alcohol soakage.

Main: Sun dried tomato and feta polenta fritters, with tomato bean and chickpea sauce and roast veges as a side.

Sundried Polenta Fritters
  • 1 cup polenta
  • 4 cups water
  • 4 teaspoons stock
Mix together in a pot, and boil gently for 15 minutes.
  • Chopped sundried tomatos
  • 1/2 block chopped feta
Add to the cooked polenta. Pour into dish and chill in fridge.
  • Flour
  • Rice bran oil
Cut chilled polenta into wedges, coat in flour and gently fry in rice bran oil.
Tomato and Bean and Chickpea Sauce
  • 1 cup of dried chick peas and kidney beans
Wash and boil for approximately 20 – 30 minutes.
  • 1 onion
Brown in fry pan.
  • Compulsary cup of frozen/canned tomatoes
Throw together with browed onion, softened beans and chickpeas, and miscellaneous seasonings. Simmer for 5 minutes.
Roast Vegetables
  • Pumpkin
  • Kumera
  • Garlic
  • Rosemary
Peal and cut pumpkin, kumera and garlic into cubes. Add to roasting dish. Drizzle with olive oil, and rosemary. Bake at 180C for around 20 – 30 minutes, or until beans are soft.

Dessert: Seasonal Persimmons

Vegan** and delicious!

*Not really the case, really. For a start we have no heated towel rail, and a house with no heating – so any towel left on the towel rail longer than a week may just start evolving life.
**Except for the feta, but that was an added bonus discovered in the rather barren fridge.

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3 Responses to Vegan Spice

  1. Simon says:

    Do what I do, online shopping. It’s much easier than having to deal with the stupidmarket.

    Or, if you really MUST go amuse yourself like I do buy giving the stupid people who wander off and leave their trolleys parked in ridiculous places small, expensive items they didn’t know they needed. Berocca is a good one.

    Have you ever noticed how in supermarkets if one person walks down the aisle and stops somewhere another person coming the other way down the aisle will almost always stop their trolley directly opposite the first person completely blocking the aisle.

    I find stupid people often clump. It happens at bus stops, ticket queues, people driving on the motorway in the rain, accident scenes…


    They even deliver 20kg bags of coal (the poor buggers)!

    And if you just do one big shop every month or so they get worried you’re not coming back and send you nice emails begging you to shop again and they give discounts on the delivery charge!

  2. michelle says:

    Ah yes, the clumping phenomenon is strong in supermarkets.

    I see it costs around $13 for delivery to your door. That’s pretty good, you wouldn’t be able to get a taxi for that – will need to investigate…

  3. Simon says:

    Do what I do and do a big shop of items you can stock up on. Like ginger beer. And small tins of anchovies. You can easily get over $300 that way and then the delivery charges are less than $10.

    One disadvantage though is you don’t get the petrol discount like you do on the supermarket receipt.

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