[This Week's Cookery Diary
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Kate L Pugh - Cookery Diary
This is highly experimental. Don't be surprised if I get fed up of
updating it. It's dual-purpose - first, it'll give new vegans or
people thinking about becoming vegan an idea of what a real actual
vegan eats day-to-day; and second, it'll encourage me to cook properly
instead of living on toast.
Week Beginning Sunday 4 March 2001
- Breakfast: Wholemeal toast with Marmite and
peanut butter, orange juice, lovely fresh coffee with soya milk.
- Lunch: Hm, which bit was lunch? Probably the
packet of Cauldron Foods Marinated Tofu Pieces that I ate at around
- Supper: Basmati rice done in rice cooker, (bell)
pepper and tomato curry, chickpea (garbanzo bean) and potato curry
Tesco Direct order came this afternoon, so I made up some wholemeal
muffins with Marmite and peanut butter ready for next week's
breakfasts, and popped them in the freezer. It's probably not too
healthy to have the same breakfast every day, and I'm going to do a
wheat-free week at some point (mainly so I can get an idea of how to
cater for gluten-free diets), so I should think of something else
similarly convenient to try instead.
I wandered down to the kitchen in the late afternoon, and there
were people around watching TV, so I hung about and cooked.
- I had a couple of parboiled potatoes in the fridge left over from
doing too many for last
week's samosa experiment, so I cubed those and redid the samosa
filling as before, except the carrots were cubed and microwaved, and I
added a rinsed tin of chickpeas (garbanzo beans) instead of the frozen
peas, and I sprinkled over a bit of hot chilli powder with the
turmeric. Fried it lots and it made a very nice dry curry.
- Trying to get rid of more of those bloody potatoes, I
made some Greek Lentil
Soup for the freezer. And to go with the potato-chickpea curry, I did some rice in
the rice cooker, and made Green Pepper
& Tomato Curry. The green pepper curry made three small side
portions, of which I fridged two, and the potato-chickpeas curry made
two and a half main portions, of which I fridged 1 1/2.
Not much cooking going on today; got a sandwich from Alpha for
lunch, since I'd not had one for ages. Yum.
- Breakfast: Wholemeal muffin as made on Sunday
night, orange juice.
- Lunch: Potato and chickpea curry, tomato and
green pepper curry, basmati rice, all from the cooking spree on Sunday
night. Mmmmm. It really feels like a feast when you have a couple of
contrasting curry dishes together.
- Supper: Decided to have a go of a mushroom
stroganoff, and finally settled on Tara's
Mushroom & Seitan Stroganoff. I followed that recipe pretty
much, but added some white wine with the lemon juice, and left out the
tarragon (I'd run out). Oh, I also let the seitan marinade in about a
teaspoon of soy sauce before frying it, and I sliced the onions
instead of chopping, and gave them a bit of a head start on the
cooking because I don't like partly-cooked onions. It didn't look like
much, but it was pretty tasty. The tahini worked quite well in place
of the sour cream to thicken the sauce. Next time I make this I'll be
sure to end up with lots and lots of sauce, since that's what I
remember liking about the stroganoff my dad used to cook when I was
little. I served this over the rest of Sunday's rice, and with some
microwaved green beans. There's one portion left over, which is now in
Wednesday - Saturday
Wasn't actually feeling too great the rest of this week, so didn't do any