Posts tagged nomnomnom

Don’t you love it when randomly putting together whatever ingredients you happen to have around (because you don’t want to shop before you go away for over a week, and also because said ingredients need to be used up before you leave) results in something awesome?

Ingredients:

• 150 grs qorn/soy mince
• 200 grs couscous
• 200 grs chickpeas, cooked and drained
• 1 large carrot, grated (for all you crazy carrot haters out there, I suppose it would work without it)
• 1 medium red onion, finely chopped
• 2 cloves of garlic, minced
• 1 lemon (or half if it’s a large one)
• sesame seeds

Prepare the mince and the couscous according to packaging instructions and allow them to cool. Mix them well and add the chickpeas, grated carrot, chopped onion, minced garlic and sesame seeds. Season with the lemon juice, olive oil, salt to taste, a sprinkle of black better, sumac (or alternatively lemon zest) and parsley and coriander leaves. Done!

Ingredients (as usual, for two):

• Half a block of halloumi cheese
• 200grs of couscous (or thereabouts)
• 200grs of chickpeas, cooked and drained
• A big carrot, grated.
• Two cloves of garlic, minced.
• Half a lemon

Prepare the couscous according to packaging instructions (I just add boiling water and a bit of salt). Let cool and separate the grains with a fork.

Add the chickpeas and grated carrot and mix well. Season with sat, olive oil, the minced garlic, the juice of half a lemon, lemon zest, and sumac. If you don’t have any sumac around, I bet a bit more lemon zest or coriander would do just as well.

Cut the halloumi cheese into medium slices, grill for a few minutes, season with oregano and a sprinkle of olive oil, and serve.

It’s so good to have time to cook proper meals again :D

Photo credit

Ingredients (serves two):

• 200grs (ish) of Arborio rice
• 100grs of “chicken style” soy or quorn pieces (I used quorn)
• Half a litre of warm vegetable stock
• Half an onion, chopped.
• Half a courgette, grated.
• Grated cheese to taste
• Salt, pepper and paprika to taste.

Melt 50grs (ish - I should warn you that my quantities are ish by definition) of butter in a large pan. Add the rice and toss around until it’s well coated in butter. Add half of the vegetable sock, reduce heat and let simmer, stirring occasionally. When the rice has absorbed all the stock, add the second half and let cook until al dente.

Heat some oil in a frying pan and sauté the onion. Add the grated courgette and allow it to brown slightly. Finally, add the fake chicken pieces, season with salt, pepper and paprika to taste (though I should also warn you that I suspect paprika of being the secret ingredient that makes this recipe awesome), and stir fry until golden.

Mix the vegetables into the rice, sprinkle with grated cheese and serve immediately.

This is my favourite made up recipe in a while :D Who knew fungi could be so delicious.