Tim’s in London this weekend, so I’m left to fend for myself. When it’s just me, I’m less ambitious in the kitchen – somehow cooking is far less rewarding if I have no one to share it with. But this is where having a well stocked freezer comes in handy. Today I uncovered some samosas, lentil dal and a tasty black bean burger from the depths of the ice box, which helped make lunch and dinner both fast and delicious.
Of course, I couldn’t escape my true nature – even on my own I still love to cook. So to comfort my solo self, I made a runner bean casserole that seriously rocked my world. Click here for the recipe, or read on for my Saturday life diary.
Food and Exercise Log | Saturday, September 20, 2009
Vegan buckwheat crepes with fruit and tofu “cream”
Recipe: Vegan buckwheat crepes
What a beautiful morning. A little over 4 miles through Lower Moor Farm and along the Thames Path.
Banana and peanut butter crepe with raspberries
Samosas with lentil dal, apple chutney, carrot coconut chutney and raw veggies
Lunch al fresco! These are some baked samosas I made last week then stashed in the fridge. One is filled with spiced lentils, the other a more traditional potato filling. The lentil dal is an old favorite.
Recipe: Red lentil dal with panch phoran
Black bean and sweet potato burger with runner bean casserole and cabbage salad
The burger is made with sweet potato, quinoa and black beans, then topped with a tofu-based mayonaisse (Mark Bittman’s "Veganaisse"). The cabbage salad is a simple combo of cabbage, carrot, parsley, chives, lemon juice, salt and pepper. The runner bean casserole is like a fancy version of green bean casserole, and the star of the meal!
A sliver of apple pie and a spoonful of coconut ice cream
Vegan apple pie – and I made it myself!