This blog has moved to http://jenny-marie.co.uk!
Just to get super duper personal for a mo, yesterday I went to a very odd-looking NHS spaceship for, appropriately enough, some pretty unpleasant probing in my insides with a camera in a tube. I wasn’t allowed most of the tasty foods in my kitchen for the day before, and was allowed fluids only on the day. I do rather enjoy my food so I was moping a bit more than was strictly necessary. My super pal Emil joined me in case I needed to be sedated and also because I’m a scaredy-pants. ANYHOO! We totally stuffed our faces with a tasty cauliflower pakora wrap in Odd Bar when we got back to town afterwards, and then I felt a smidgen of regret since my ~procedure~ had left me with air pumped into my intestines (super!) and it turned out that pumping a cauliflower pakora wrap in my stomach as well didn’t actually assist with that too much (this surprised me too).
So I don’t think my hangriness really hit me in a big way until today, and I dunno, maybe it’s because my lovely friend Vicki made me the BEST Thai noodle curry a couple of weeks back, but I had an uber craving for a nice creamy tofu curry.
I’m also a huge fan of appropriating condiments and ingredients meant for meat dishes and throwing them in my lovely vegan dinner, so I was a bit excited about trying out my Knorr ginger and lemongrass flavourpot.
- 1 can full fat coconut milk
- 3 tbsp peanut butter (crunchy or smooth is fine)
- 1 tbsp mirin
- 1 ginger and lemongrass flavour pot, made into a stock with 1/2 pint boiling water
- 1 tsp chili flakes
- 1 onion, sliced
- 3 cloves garlic, minced or finely chopped
- 1 bell pepper (yellow or red)
- 1 cup cubed/chopped tofu (pressed to remove excess moisture)
- 1 cup small or chopped shiitake mushrooms
- 1 cup broccoli florets
- 2 cups chopped spring greens or kale
- Rice or noodles, whatever you fancy (I used udon noodles)
To begin, throw the coconut milk, peanut butter and ginger/lemongrass stock into the slow cooker along with the mirin and chili flakes. Give the whole lot a good whisk until it’s more or less blended together.
I was feeling tremendously lazy after all the nerves I used up yesterday and it’s been a while since I fired up my beloved slow cooker, so I decided to throw everything in, hope for the best, and have a nice wee nap while I waited for it to cook.
I left this on high for a couple of hours. The broccoli wasn’t too soft at all. I put the broccoli and greens into the pot after all the other ingredients, to give them more of a ‘steam’. You might worry there isn’t enough liquid for everything you’ve added in there, but don’t worry, it’ll shrink down for sure.
I served this over udon noodles. The sauce is delicious and you’ll want everything floating in it for sure, so noodles suit this pretty well.
I sure hope my colon isn’t too offended by these leafy greens, that’s all I can say. While the sauce was soooooooooo good, I did think the whole dish might’ve been more handsome if cooked in a pan, adding the greens at the end, and maybe giving the tofu a bit of a fry. A wee sprinkling of peanuts and spring onions would be splendid.
When I’m feeling less lazy I will definitely give that a go, but this is a really tasty option (and not too unhealthy) for those times when you can’t quite be bothered to do Proper Cooking. Here to demonstrate my mood this weekend is my little poochums. Thanks pooch, that’s spot on ❤
I hope you all had a super weekend!