Mushroom, pepper and broccoli stir fry

I made this quick, tasty stir fry for lunch - the recipe is over on 
http://christineeatsglutenfreevegan.blogspot.com.  


I hope you'll enjoy trying it:)

leftovers!

Just a quickie!!


I made a sandwich with a left over burger from yesterday.  It was wonderful:-)  I ate it cold, so it was reminiscent of pate, really.  The kick of the chilli was more apparent today - a contrast to the cold temperature of the actual food.

This confirms that they would be great for luches.  I shall try the mixture made in a loaf tin, and perhaps small portions wrapped in some sort of pastry, like a "sausage" roll.  I suspect it will prove to be a versatile sort of mix:)  Let me know if you try them, and any variations you use!

do you ever get sidetracked?

Have you ever sat down with the intention of doing something, then been sidetracked?  I have.  Today I logged on to research some Victorian literature.

I thought I'd "just take a quick look" at my e-mails, then hopped across here, then to visit VeganDad, read some of his recipes, felt peckish, so decided to experiment with some burgers.

I looked through the cupboards, and assembled the following:

• 1 cup firm silken tofu
• 1 cup red kidney beans, rinsed and drained
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 4 cloves garlic
• 2 small green chillies
• 1 tablespoon nutritional yeast
• 1 teaspoon harissa paprika
•  1 teaspoon dried oregano
•  black pepper

Blitz everything together. Splodge Spoon out into a hottish frying pan, with 2 inches of oil lightly oiled. The mixture is slack, so 4 is probably all you'll get in the pan.  Turn down heat to medium, cook til deep brown and the top is starting to look a little less soggy set. Turn over and cook on reverse until cooked through. They will still be squidgy delightfully soft in the middle.

They are a weird shade of pink, but that's the red kidney beans for you.  They turn a lovely golden brown as they cook, as you can see through the steam! 

The mixture that was left in the jug, I thickened with a tablespoon of coarse oatmeal to give a thicker mix.  This allowed for a deeper burger.

You could substitute any other tinned pulses of your choice, you might then want to swap your herbs around to find a blend that you enjoy.

Whilst the first batch was cooking, I quickly washed some lettuce and tomatoes, and grabbed some rye bread.

Although not exactly hungry, I gobbled down forced myself to assemble a mock BLT and eat it because I am a pig, purely in the interest of this blog.  It both looked and tasted very, very good - in my humble, totally unbiased opinion.

This last photo shows the first batch, above, and the second, thickened batch, below.  I've cut them so you can see the inner.

A couple of hours later, I had a cold one wrapped in a lettuce leaf.  Delicious, and considerably firmer, so would be good for packed lunches:)

Avocado, tomatoes, garlic, chili, lemon, dill, guacamole, simple raw food

Dill Guacamole. Super fast food.

I was peckish and felt the need for something almost instant, yet very tasty. I have several avocados which are either ripe, or approaching ripeness, so this seemed a logical starting point -oh, and the fact that I love avocados also helped a little:-)


I happen to have some fresh dill, and wondered how it would marry up with the avocado. I was pleasantly surprised by the blend, and will certainly make it again.

I gathered together the ingredients you see above:

1 medium avocado - mashed with a fork
1 medium red chili - diced
1 lemon - zested and juiced
3 cloves of garlic - crushed or grated
5 cherry tomatoes - finely diced
5 sprigs of fresh dill - remove delicate leaves from stalks
Salt and Pepper - to taste



Split the avocado and remove the stone by tapping your sharp knife hard against it, then twisting the knife. The stone should loosen nicely.

Mix all the ingredients together, seasoning to taste with freshly ground salt and pepper.

Pop some bread in the toaster whilst you mix - it really doesn't take long. Or prepare some cruditees if you prefer somehing cold, or eat only raw foods.

I've tried many variations on guacamole, and this new blend is deliciously different. I hope you'll enjoy trying it. What is your favourite guacomole recipe?