Life’s Too Short to Follow Recipes Part 2

So I’m now two weeks into my 30 day vegan challenge, and I have to say it’s been far easier than I thought. Aside from the extra preparation and cooking time, it hasn’t got in the way of daily life at all. In fact, I actually enjoy the cooking process now… I always liked baking for other people’s birthdays or for friends and family coming round.

Ally and I would make an occasion of concocting epic feasts: putting on huge spreads of Mexican food or making marinades from scratch because we drunkenly picked up reduced sea bass (definitely one of our better post-pints food purchases). However, when it came to cooking for myself… well, I just didn’t really. More often than not, the limit of my creativity involved mixing three different kinds of cereal together. One time I even ate a raw Pop Tart. I just never saw the point when it was just for me.

I suppose my one culinary saving grace was that I was never into convenience foods. My mum drilled the evils of microwave cooking and ready meals into me from a young age, and even when I did try them I didn’t like them. There’s also not much in the way of convenience or junk food readily available for vegans: I’m sure such things exist, but perhaps not in your standard supermarket frozen aisle.

Nowadays I’ve noticed that I can actually think up recipes with relative ease. If I pick up a block of tofu or some pasta, the possibilities are endless. Mostly because tofu tastes like absolutely nothing and as such is the best starting block for ANYTHING. As I said in my last post, everything I make consists of throwing things together and adding some spices.

*sniff* it’s so pretty…

I was racking my brain on my last shopping trip, following the boy around like a bored child when I picked up some Nando’s BBQ Chicken Rub out of curiosity and discovered- ta daaa!- that it’s accidentally vegan. A couple of shelves along, I found gluten free pasta sauce. One of my favourite ‘throw together’ dinners involved Cajun spiced Quorn chicken, so I thought I’d see how I got on with being more experimental with it. The results? Pretty damn good. Here’s what I chucked in…

Cajun BBQ Marinated Tofu Pasta

150g of wholewheat pasta

120g block of Cauldron Tofu

1 packet of Nando’s BBQ Chicken Rub

1 210g carton of Heinz Gluten Free Tomato & Basil Sauce

2 tbsps of Cajun marinade (I used Asda’s own brand)

1 avocado, de-stoned and diced

½ red pepper, diced

½ orange pepper, diced

½ green pepper, diced

½ red onion, chopped

A handful of chestnut mushrooms (however many that may be), sliced

5 or 6 cherry tomatoes, quartered (I used on the vine ones, for no reason other than they were cheaper)

A variety of spices (such as cayenne pepper, chili flakes, Cajun spices, Jamaican Jerk spices etc)

  • Drain and press the tofu according to packet instructions, then cut it into chunks. Give it a right good rub with the Nando’s powder, and add some Cajun marinade as well. Leave it for a while to soak in- however long depends how much you want it to taste like anything!
  • Put the pasta on the boil. While you’re waiting for the tofu to marinade, add a teeny drop of oil to the mushrooms and rub some of the spices into the mushrooms and avocado.
  • Fry the tofu in some oil for about 6 minutes. Add all the vegetables and whatever spices you choose, give them a good stir and fry them until the vegetables are soft.
  • Stir in the sauce and leave it to simmer while you’re draining out the pasta.
  • When it’s done, stir it all together and resist trying to eat the whole damn lot in one sitting. If it’s any incentive, it tastes even better after a day in the fridge- and better still after a day in the fridge after two hours in the gym.

Again, this was just a potluck attempt at making a substantial dinner, and I didn’t actually have a recipe in mind to follow. I wanted further practice at making tofu as well, as I’d only made it once. Thankfully it was an improvement on my last attempt and I wasn’t even jealous of the boy’s amazing-smelling paella. Well. Maybe a little.

We might have got better at cooking, but we still suck at portion control.

On a final note: I bought vegan cheese a week ago which smelled so awful I couldn’t bring myself to use it. I got home late last-ish last night after a long day at work and a trip to The Fort, I wasn’t in the mood for cooking and was faced with a near-bare fridge… apart from the dreaded vegan cheese.

I can now confirm that it’s not the worst thing if you stir it in with some beans and have it on toast. Voila! Easy vegan comfort food, without having to microwave anything. Or waste money throwing away gross, sick-smelling vegan cheese.

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