A Friday of running around. Work. Groceries. Errands with the girls. Got home past 9.
Was kind enough to provide an option of noodles – fried or soupy. For the family. (I’d had a late late lunch).
Fried it was.
Lots of chopped carrots, spinach leaves, tofu, chilli, garnished with
fried shallots and spring onions (I know, too much of the same thing, eh?).
An evening of no imagination, or too much of it.
Or of having too many veges in the fridge.
Soup anyone?
With Carrot, Leek, Spinach, Portobello and White Button mushrooms.
Ssshhh. I can hear your tut tutting.
Why? You ask. Why not just mushrooms or mushrooms and leek?
Why?
Because this is what I do best.
The Queen of Recipe-Adulterating. Not just recipe altering, that is too kind a phrase, but recipe-adultering.
And hey, I was tempted to add cauliflower too, but held myself. (To not hurt sensitive cauli, I clicked his photo. 🙄)
Added onions, ginger, whole black pepper corns, dried red chilli, then coconut cream and blended.
Garnished a delicious bowl of this with fried shallots and parmesan cheese.
Daughter #2 served up a toasted bagel topped with salsa and bocconcini cheese.
Tasted delicious.
To ward off any ‘Eye’ – just imagine the colour the mushroom spinach would have had, once blended🤣😶
A lunch on one of those days.
When there are no leftovers
to heat or
reheat.
Simple.
Quick.
And when there are fresh beautiful vegetables in the fridge and you know that if you don’t deal with them then,
you will regret it.
Big time.
A Haven’t-seen-you-for-ages-let’s-catch-up’ Lunch with a friend.
On a cold, wet, wintry afternoon.
We were oh-so-good.
Warm green salad with haloumi, quinoa, sundried tomatoes, beetroot, pickled onions and hummus.
Washed down with tea, hers a milk tea, mine a green tea with lime;
With huge servings of laughter and great conversation.
Yesterday’s dinner concoction.
Carrot, leek, potato soup.
Added cummin, onions, green chillies, whole black peppercorns for a kick.
Fried in olive oil, added water, covered and cooked.
Cooled, blended.
Reheated, topped with fried shallots and grated parmesan cheese, served with a warm buttered ciabatta.
Quite spicy, even for me, but hubby didn’t even bat an eyelid.
Have been trying to post #onedishatatime.
Now, going to lump together as they were on the lunch menu a few days ago.
Disclaimer #1 : This post is vegan but features an animal. Disclaimer #2 : Photos of cookies and cracker/dips were not taken as the photographer was occupied with polishing them off.
How many of you have grown up with AA Milne’s Pooh Bear? The seemingly simple but oh so wise bear, should be an honorary member of Foodie Social Media. He looks forward to when he eats food, what he eats, and with whom he eats.
And his words would ring true with all of you, “It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like ‘What about lunch?”
Had morning tea with my colleagues. We used short, easy words after a bout of meetings with long, difficult words.
Crackers, dips,
Dark chocolate cookies with spelt flour and monk fruit to sweeten,
Made fried crumpets, with onions and ginger, tempered with mustard seeds, cummin seeds, dried chillies, red chillies, cashews, urad and channa dhalls, curry leaves, turmeric, yes, and toasted sesame seeds once again
and
Fried flat rice flakes with some of above spices, chopped carrot, green peas, peanuts and spinach leaves.
A quote by Julia Childs describes my kindred foodie souls.
“People who love to eat are always the best people.”
Aren’t you the best? Sharing your kitchens, your meals with the rest of us.
My dream is to one day be able to sit at a table, chat over a cup of tea and a slice of those amazing cakes you post.
My bright offering to you today is
Mango chutney.
With sliced onions, chillies, tomatoes,
A tangy, yet slightly sweet, chilli hot taste,
Topped with fresh spring onions.
Dig in, slather it on bread, dip your rottis in it, pour it onto white rice, add a dollop of ghee or gingerly oil,
And as you do, let’s dream of the time that we shall meet.
Saving my Sanity #onedishatatime
Saving my Sanity #onedishatatime
A long time ago, mum told me about soup bases. “Potato and leek”, she said.
Being a wintry, rainy day,
And having seen @ammiskitchen soup and scrolls’ post,
Jumped at the chance to dish out a steaming ladle of..
Soup from Scratch.
Spinach Leek Potato Soup.
Potato, just 2 tiny ones,
Three quarters of the white portion of a thick leek,
A bag of fresh spinach leaves.
Fried them in a little butter and ghee with some garlic cloves.
Added water, covered to cook.
Cooled, blended.
Cooked again over stove.
Added coconut cream, coarsely ground black pepper.
Served it,
garnished with fried shallots, grated parmesan cheese, more black pepper,
With a side of grilled and buttered cheese topped ciabatta buns (store bought – couldn’t resist). #onedishpost #onepotmeal #soup #lockdownsimplemeal #minimalisticmeals #recyclefood #leftovers #NoJudgementPlease is this even a hashtag? #servelovegive #cookwithlove #cooknoairs #vegetarian #vegan #eggless #mykitchen #simplefood #kitchendiaries #comfortfood #bitesbybavani #bluffsbybavani
Saving my Sanity #onedishatatime
Daughter#2 served up a delicious Asian Garlic Tofu.
Each immaculately cut tofu was coated and cooked in an assortment of flavours.
And served atop fluffy white rice.
Bavani’s Happy Place 