mushroom, pepper and olive sauce

I’m sharing today’s lunch recipe, I hope you try it, enjoy it and let me know what you think!

The main ingredients…

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Made 2 servings of sauce, with brown rice

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Ingredients list and how-to…

1 50 gramme pack portobello mushrooms
1 red pepper
1 jar olive tomato sauce
2 tbsp vegetable oil
1 tbsp engevita nutritional yeast flakes
2 tbsp oatly cream

heat the oil in a large pan
chop the mushrooms and add to the pan, stirring and then put the lid on the pan, turn down the heat to low.
Add a chopped red pepper, seeds and white part removed (the white part is bitter)
continue to cook until the peppers and mushrooms are soft
Add the jar of sauce, cook for a further half hour, then add the oatly cream and engevita.
Serve with rice or pasta.
This is a very easy recipe which allows you to get some nutritious mushrooms and plenty of veg.

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Breaded Tofu Cutlets

I have been getting my Tofu at Hi You Emporium on Newgate Street recently but I did notice its manufactured in the USA.

As I am concerned about food miles and Genetically Modified Soya, I have gone back to buying Yang Yang tofu from Tsang Foods on Percy Street,  as its manufactured locally in Swallwell (Gateshead) just a few miles south of here. Of course We don’t have many soya bean farms locally but at least we do have current European Union restrictions on GM food.

 

Instructions for breaded tofu fillets

1/2 cup breadcrumbs
1/3 cup engevita
1 tsp garlic powder
1 tsp marigold boullion powder
1 tsp onion powder
800 grammes firm tofu, drained and pressed (pressing under a heavy object removes excess water and does help the cooking)

cut the tofu into fillet sized pieces
in a large mixing bowl, combine the dry ingredients
coat the tofu pieces in the mixture and place on a greaseproof paper lined baking tray. Bake in pre heated oven at 200 celcius for 15 minutes, then turn the fillets, then bake for another 15 minutes

 

Serve with mushy peas and chips, salt and vinegar and tomato ketchup

Broccoli and chick peas with spicy tomato sauce

Broccoli and chick peas with spicy tomato sauce (serves 2)

You will need:
1 jar Parioli Arriabata Pasta Sauce 340G
1 tin East End Chick Peas 400G (drained)
2 dessertspoons Alpro Natural Yoghurt
2 dessertspoons natural tahini
2 cups brocolli florets
3 cups durum wheat pasta shapes or similar
Lemon juice to taste

How to cook it:

Combine tin chick peas and jar Arabia sauce in pan on simmer
Cook broccoli in microwave until tender, drain cooking water away
Add to pan, continue to simmer
Meanwhile boil pasta until soft, drain cooking water away
Add yoghurt and tahini to pan
Add drained pasta and stir.
When you have served the dish, add the lemon juice directly onto your plate.

This was something I made recently as I looked in the cupboard and wondered what I could cook.

Artichoke and Tofu Yummy Rice


I bought a lot of stuff from the Suma catalogue this month. Thanks to Tamara from Time Exchange for helping out with collection.
So here is what I cooked:

1 tin Cooks and Co Artichoke Hearts in Brine;
2 onions;
2 trimmed leeks;
2 carrots;
1 pack Taifun Graffiti Tofu Terrine (pictured);
1 tbsp olive oil;
1 tbsp frozen peas
2 portions Suma Fairly Traded Brown Basmati rice
1 tbsp frozen mixed peppers (Iceland sell these in the frozen Veg aisle, they are better value for money than fresh peppers);
2 tsp Marigold Reduced salt Vegetable Bouillon powder.

Saute the chopped onions and leek in a large pan then add the finely chopped carrots.
Cook until tender then add the frozen veg and the tinned artichoke hearts.
Add the bouillon powder now.

Simmer with the pan lid on, on until it looks like everything is cooked. Then add the terrine, chopped into large chunks, and the rice. Stir together and serve.

Makes 3 portions.

Could also be known as Painter’s Reward!