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Aubergine and tofu parcels wrapped in courgette, with Israeli spiced couscous, apricots, sultanas, buttery new potatoes, Chantenay carrots and baby corn.
-My meal from when we went out for Mother’s Day last Sunday! I’ve never seen tofu on a menu before in a place that wasn’t only vegetarian. It’s always refreshing to see that the chef has taken as much time over the vegetarian options as he would the fish/meat option, rather than stuff a pepper and call it a day. Anyway, this was awesome!

Aubergine and tofu parcels wrapped in courgette, with Israeli spiced couscous, apricots, sultanas, buttery new potatoes, Chantenay carrots and baby corn.

-My meal from when we went out for Mother’s Day last Sunday! I’ve never seen tofu on a menu before in a place that wasn’t only vegetarian. It’s always refreshing to see that the chef has taken as much time over the vegetarian options as he would the fish/meat option, rather than stuff a pepper and call it a day. Anyway, this was awesome!

On this plate is a collection of the best things I have ever put in my mouth.

I know - it looks like your average salad plate but it was so. good. I ordered the roasted potato, aubergine and tomato bake with ‘all the salads’ which included some couscous dish that was sweet and tangy and is the answer to life itself, a coleslaw that I think had apple in? I usually hate coleslaw as I detest mayo, but again, this was lovely. There was also some cucumbers in a tzatziki type dressing, a garlicky pasta salad, some balsamic, peppery tomatoes and a little bit of crisp romaine.

I wolfed this down as if it was the sweet nectar of the gods.

My dad also had their chocolate cake (which is vegan) and loved it! Soon I’ll convert him, mwa ha ha.

(This is all from the Blue Moon Cafe - the vegetarian/vegan haven of Sheffield!)

Mashed Aubergine and Spinach Curry.

The recipe originates from here, and instead of lemon quinoa I toasted a wholemeal wrap to create tortilla like chips. It was pretty tasty, but you should definitely make it in the morning and reheat at dinner time for the flavours to really come out. :)

It involved baking an aubergine (eggplant) for 1/2 an hour, then scraping out the insides and mashing it all up. Very therapeutic!

Post baking -

Post “scraping” -

Looks appetizing, right?

Once everything was added, it looked a whole lot better.

I quartered the recipe as it’s originally for 4, but I found it created about 1 and 2/3 portions, unless you just have the curry by itself, without quinoa/rice/tortilla chips etc.

The breakdown… (per portion, serving 4)

Not bad, eh? And it’s vegan. Awesome.