I hope everyone is having a lovely break – I really do love this time of year, I think it’s great to catch up with family and friends, but it also gives you some breathing space from the usual every day stuff.
I made this bake because I had more time than usual! Also, I actually ate this on Christmas day, but I’ve been slowly getting through it since then 🙂
I used this recipe from Thug Kitchen – it’s not too complicated, although I did have to specifically buy a couple of ingredients (tempeh, hominy corn).
It did smell amazing when it was all mixing together, but I was a little doubtful that it’d be good enough for Christmas… I was wrong! It’s so tasty and wayy better than dry turkey.
Also, tempeh is hard to get hold of (at least in the UK), but it’s worth it – the texture is amazing, a lot better than tofu. It held together so well and absorbed the other flavours.
This dish takes a bit more effort than most of the other meat free meals I’ve posted on here, but it’s definitely worth it! It also reheated fine in the oven for a few minutes so it’s lasted me a few days.
This is the last meat free meal of this year! I’m so happy that I managed to keep this up, and I hope it’s inspired some people to take a step out of their comfort zone towards reducing meat consumption.
Last year I used to have meatballs pretty much every week; they’re relatively cheap and I thought they tasted great with a tomato sauce and pasta/rice. Now, the thought of them kind of grosses me out… I haven’t had red meat for a while and I don’t think I’m going to eat it again!
Anyway, I thought I’d try to recreate a meat free version of them. I found this recipe on the Thug Kitchen.
Now, mine don’t look like the pictures from Thug Kitchen! But they tasted amazing, and really filled me up. I don’t think I let the mixture cool down enough, as I was too impatient. So that could be why the texture was off. Also, I think it’d help if the lentils were blended after being boiled – they were definitely the biggest bits that kept falling apart.
Another thing is that this seemed to take a while… However, because this makes enough for 5/6 people, you can always freeze the remaining meatballs and reheat them for a much quicker meal!
I served it with rice, chopped tomatoes and green beans this time. However, I’m sure it’d be amazing with pasta.
Overall, this hasn’t replaced traditional meatballs for me, but with a couple of adjustments it’ll be there!
Today I was in the mood to make something from scratch – so I made Lemon-y Lentil Soup and some bread to go with it. The soup recipe is from the Thug Kitchen and the bread is from Deliciously Ella.
For the bread: I had to get a few ingredients specifically for this, and it did take a while to prepare and bake (2 hours in total!), but it was totally worth it! It’s perfect with soup, but I also found myself snacking on it (plain) because it was so tasty 🙂 I can imagine this would be perfect with avocado and tomatoes too…
The soup: I much prefer to make my own soup as it tends to be tastier and I like that I know exactly what I’m eating! Also, it tends to be made out of ingredients you already have – that was the case with this recipe (sorry, no link as it’s just in the book)! It’s really just lentils, potato, carrot, onion and seasoning with water – super simple. One thing I do find though, is I’m sensitive to too much salt, and the vegetable broth I used was a bit too salty… That was my bad though as I should have tasted it as I went along.
This isn’t a great Monday meal as it takes a long time to prep! But if you do this at the weekend then you can freeze both portions of soup and slices of bread to have later in the week.
So this week I used a recipe from Thug Kitchen – a Thai inspired mango curry! I LOVE mango, so this really appealed to me. Unfortunately it’s not online (it’s in their book), but it’s similar to other Thai curries.
I subbed in baby broccoli and asparagus as I didn’t have any green beans to hand.
I still need to work on my tofu cooking skills… It was OK, but some of the pieces fell apart a bit when I was serving it! But this meant the meal had protein in it 🙂
It’s served with brown rice which goes really well with it – I think white rice would be too heavy and stodgy. I also have leftovers so I’m going to try it with a jacket potato as a nice twist.
So today I wanted to try out what most American’s see as a standard meal, but what I see as quite adventurous – burritos! We don’t really have them in the UK… The odd restaurant might offer one generic meat and dairy filled one, but nothing like this.
This is a recipe from the Thug Kitchen book (which I’m loving!); it’s very simple to make and it’s just full of the good stuff – chickpeas, veggies, plus seasoning. This is such a good plant based meal, and the portion sizes were generous to say the least! I need to work on my burrito wrapping ability as I just couldn’t fit it all in.
This meal also works out super cheap – the most expensive part was half an avocado I added to the wrap, but this is optional.
I had 2 of these and still have some leftover! I might use it for lunch or have it on top of a jacket potato for a different meat-free meal.
As it’s cheap, simple and yummy I’ll definitely be making this again!