this post was submitted on 28 Oct 2023
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Its been a little over 5 years for me now.
For the past month or so I've been making Pad Thai that I've been calling Pad Italian because I use tomato paste and lime juice instead of tamarind paste since I've never been able to find it and I use spaghetti instead of noodles because I can't find noodles that don't have egg in them. I also swapped out tofu for lentil "tofu" because tofu has gotten so expensive here.
Pad Thai recipe I loosely follow https://www.youtube.com/watch?v=1CNavd3G_Qs
Lentil "tofu" https://www.youtube.com/watch?v=yIBCSf0e_6k
Another one I've been loving recently is gardeners pie
I undercook lentils in veg stock then use that stock to boil some frozen veg. Then use that stock to make gravy. Blend a tin of chickpeas and mix everything together with spices/seasoning. I find thick gravy and blended chickpeas help keep the lentils sticking together so it doesn't all completely fall apart when I go to eat it.
Boil some potatoes and sweet potatoes together and mash them and put them on top and then bake it in the oven.
One of my favourite desserts is a no bake brownie https://rainbowplantlife.com/no-bake-nutella-fudge-bars/#wprm-recipe-container-6608
I've adapted the recipe a bit, I switched out hazelnuts for a mix of whatever nuts and seeds I have and I've swapped the dates for raisins with a bit of water since there are rarely ever dates in stock where I shop. I heat it up in the microwave before I eat it to melt the chocolate a bit.
I've made soy tofu a few times, but never tried lentil tofu, is it any good? Making the soy milk is a bit hard for me, especially separating the pulp.