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!
Spicy roasted aubergine, bell pepper, tomato, new potato and kidney bean ‘bake’ with spinach and balsamic salad.
I don’t really have a recipe for this - I just used what I fancied and tried to recreate something I’d had at a veggie cafe recently. However, I found something online that looks fairly similar if you want to try it out - recipe here. :)
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.