All posts filed under: veganuary

Broccoli Stalk and Garlic Fried Rice

I do remember that at some point in recent past, I promised you an onslaught of easy weeknight meals. I still intend to stand by that promise, but January has been an absolute shocker thus far, and so I’m afraid a recently acquired side dish is going to have to do for the time being. As you all know, food waste is one of the things that I’m most passionate about. The food waste figures in this country are shameful, and I think we all need to talk more about it, as frequently as possible, so that it’s at the forefront of our minds when we’re in the kitchen. To that end, whenever I pick up a new trick to combat food waste, I pass it on to you ASAP. Which brings me to today’s guest of honour: broccoli stalks. Did you know they were edible? Up until these past few months, I really had no idea. I’ve been throwing them in the bin this whole time.   Upon reading a book about food waste …

What Do Vegans Eat? | Veganuary Food Diary Week 2

It hasn’t been a full week since my last food diary but I figured I’d just get these out as and when. Who needs structure and routine, right? I’ll level with you, this has been a less than impressive week. I cheated one night and just ordered a pizza because I couldn’t cope with that cooking-from-scratch life all of a sudden. I’ve eaten nowhere near enough vegetables. I drank too much and ate a lot of beige food. But that’s cool, that’s why I’m recording a food diary. So that I can show you the legit ups and downs and ins and outs of navigating food as a temporary vegan. I’ve been really busy this week, and I think that’s reflected in my diet. I didn’t make good on my promise to myself that I’d eat more pulses, but there’s always next week. I’m not feeling super protein deficient, but I should probably address that before it becomes an actual problem. Sunday Breakfast I had a fridge full of odds and ends that absolutely had …

How to Cook Crispy Tofu

I don’t profess to be an authority on tofu. I haven’t titled this post ‘how to cook the best crispy tofu’ or ‘how to cook the perfect crispy tofu’ because we all feel differently about what ‘the best’ and ‘the perfect’ is. My version of the perfect crispy tofu is a result of me chasing the crunchy texture of the stuff they serve at Pompoko (Brighton residents: if you know, you know). When adding tofu to a dish I like it served on top of a meal to add a different texture and that delicious, fried, beige flavour. If that’s not your game, this is not your post. There are many others out there. See all that moisture? That’s why pressing tofu is absolutely rule number one if you want it to get nice and crispy. There are a few ways to do this, and most of them are a ballache. I used to lay a block of tofu on a plate covered in kitchen towel, top it with more kitchen towel and then stack …