Recent Dinners

Here are some recent dinners. The first is a vegean loaf created with the assistance of Jennifer McCann's magic loaf studio. This version contains lentils, brown rice amd a host of other goodies. The loaf is served with baked potatoes and braised red cabbage.

The second is a savoury bread and butter pudding, made from left over staling challah. The bread is sliced and made into sandwiches using grated cheese and sliced tomato. They are then cut into thirds and placed in a baking dish. Mix together eggs and milk seasoned with salt and pepper and pour over the sandwiches (this forms a savoury custard when baked). The Pudding is served with a side of steamed broccoli.

The third is my mother's invention "Eggplant Boats". Eggplants are halved lengthways, cut into chunks and salted. After rinsing, chunks are lightly fried with some other ingredients and topped with cheese and breadcrumbs.

Homemade Spring Rolls

Hand made spring roll, served with soy-hoisin dipping sauce.
This recipe came from Dreena Burton's "Vive le vegan". (My new favourite cookbook).
Spring rolls are filled with rice vermicelli, vinegar soaked shitake mushrooms, grated carrot and a host of other goodies. Also, these were oven baked not fried. Needless to say they were gone quick smart.

Tofu Nuggets

This Jessica Seinfeld recipe makes me wonder who did the photography in her book "Deceptively delicious". Deceptive is right - for the cooker AND the eater.

In the recipe these look like deep fried, golden nuggets, with not trace of what is concealed beneath the breadcrumbs. In these photos the secret vegetable is no secret. Cubes of firm tofu are dipped in a mixture of beaten egg and pureed spinach, then in breadcrumbs. These are sprayed with oil, then fried. While they tasted OK, I don't think these would fool anyone.