Tag Archive: Meatless Monday


Last week the MasterChef contestants had to use fish, fish, fish. David, one of the MasterChef Stalkers does not like fish. at all. and it was his turn to cook yesterday.

Luckily for him our rules are gentler than the actual rules so he was allowed to pick from the original choice of main ingredients for a curry. the options were fish, duck or lentils and tofu and pulsey-type things.

 

Last night he served us butternut and lentil curry. very yummy indeed.

here is his recipe taken from the interwebz

Ingredients:
1 butternut
1 T olive oil
2 cloves crushed garlic
3 chopped shallots
1 T butter
Olive oil
1 T curry powder
4 fresh curry leaves
1 cup coconut milk
½ cup vegetable stock
1 cup red lentils
Cooking instructions:

Preheat the oven to 180°C. Peel and cut butternut into bite-sized cubes, then toss with olive oil and cloves crushed garlic. Roast for 40 minutes, or until tender.

Place chopped shallots in a pan with butter and a little drizzle of olive oil. Soften over a low heat for 5 minutes, then stir in curry powder and fresh curry leaves and cook for a further 2 minutes.

Add coconut milk, vegetable stock and red lentils and gently simmer for 10–15 minutes, or until the lentils are cooked. Serve hot with the caramelised butternut

was very nice indeed

Next week Leaza has to make magic with pork – she is threatening pig’s ear but i am hoping for a pork roast.

we’ll see

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Last night a vegetarian friend came for dinner so Meatless Monday happened on Tuesday

I made tomato, pea and tofu curry – the recipe called for paneer but i didn’t have time to make it. I shall do though so that next time I have a stock in the freezer.

I have never cooked with tofu before and have only eaten it once. I thought it tasted like something that would happen if a condom and an egg were genetically spliced – rubbery and somewhat tasteless. But I decided to brave it in the name of environmental friendliness and all that hippy stuff.

I bought two packets of tofu from my local EverFresh. It seemed a nice texture but I wouldn’t know. It was certainly not dry and felt like what I would call silky. (I do watching cookery programmes so I know how to talk about tofu.:-) )

Anyway, I chopped the tofu into pieces and fried in batches until golden brown. I do know that tofu absorbs flavour so I used some of my home-made garlic and chilli oil for the frying. Not a lot, just enough to keep the tofu from sticking to the pan.

Once golden brown I put the tofu to one side.

I then threw half a dried red chilli (next time I will use a whole one), a whole jalapeño from my oil bottle, 50g of plain yoghurt (recipe asked for greek-style but i had low fat plan yoghurt and it worked fine – with fewer calories), a tin of tomatoes, a good squirt of tomato paste (15ml), a teaspoon of sugar, 2 tsp of garam masala, some salt and a crushed garlic clove (also from the oil bottle) into the food processor.

I whizzed these into a thick liquid and then put it into the pan I fried the tofu in.

I brought it to the boil and simmered it for a while – 3 minutes ish. Then I added 125ml of water and again simmered for 2 or 3 minutes. Then in went the tofu and frozen peas. I used about 150g of peas. That cooked for 5 minutes and voila – all was ready. The recipe calls for cream to then be stirred in and I guess it may have made the sauce creamier (duh) but I am not sure it is necessary considering the calories it adds.

I served it all with wild brown rice.

BF scored it 8/10

Vegetarian friend scored it 7/10

I thought about 6/10

so thats an average score of 7/10

All agreed it is a meal we’d eat again happily. But we all want to try it with paneer.

And the tofu was great – not rubbery, slightly spicy and so full of self-righteousness it wins as a protein

Recipe I modified came from Plum Magazine – Summer 2011. A great South African recipe magazine.