Well, I spent last week on a bland food diet, which wasn’t very interesting, and consisted mostly of mashed potato, digestive biscuits, steamed potato, white rice, and soy ice cream.
Not really worthy of a post.
However necessity is the mother of invention, and since I’ve been able to slowly add things back onto the ingredients list, I have come up with a few recipes to make life a little more interesting.
This recipe was invented during the ‘white food only’ stage. I’ve called it creamy quinoa bake, and it is a concoction of quinoa, eggplant, white sauce and mashed potato, that tastes much better than it sounds (or looks!). It was creamy, delicious, and a lovely way to use quinoa, the Queen of grains.
I don’t have a photo, but I will post the recipe below. It was just so good, it must be shared.
Creamy Vegan Quinoa Bake recipe
- 1 large eggplant, large dice, salted and wiped down
- 1 onion, fine dice
- 3 cloves garlic, finely chopped
- 1 cup dry quinoa
- 3/4 cup frozen peas
- 2 tbsp beef flavoured or chicken flavoured stock powder
- olive oil for frying
- 3 tbsp white flour
- 2-3 tbsp margarine
- 2 1/2 cups soy milk
- 3 tbsp nutritional yeast
- salt and vegie stock to taste
- 2 bay leaves
- 2-3 large potatoes
- milk and margarine to taste
- salt to taste
- In a large saucepan bring 3 cups of water to the boil. Add quinoa and cook until tender (about 20 minutes, continue with recipe while waiting).
- Chop vegies as described n ingredients list
- In another pot, bring water to the boil, and add the potatoes.
- Pre-heat oven to 200 degrees celsius
- Remove quinoa and strain. Set aside in a bowl.
- Add a little olive oil to a large saucepan, fry onions, garlic and eggplant on medium heat until the eggplant is cooked through.
- in the meantime once the potatoes are soft, strain and mash, adding milk, marg, and any flavourings you like (i wasn’t allowed to have any, so we used salt reduced stock). Set aside (its ok if it gets cold).
- In another small saucepan, add the margarine and flour to make the roux for the white sauce. A roux is just equal parts flour and fat. Mix it with a wooden spoon over low heat until it starts look like dough. Over medium heat, continue to stir with a wooden spoon until it begins to dry out, stick to the bottom and resemble crumbs.
- At this point remove from heat and add a little milk. Return to low heat, and add milk little by little, stirring constantly to remove any lumps.
- Add bay leaves, yeast and flavourings (again I used stock, but use whatever you like – vegan cheese, herbs, salt, pepper) and continue to stir as the sauce thickens. When the sauce has reached desired thickness (should coat the back of the spoon), remove from heat. It will continue to thicken here.
- Add the cooked quinoa to the eggplant mixture. Stir in stock powder and frozen peas, and stir until thoroughly mixed.
- Spoon half the eggplant quinoa mixture into a baking dish, and spread evenly.
- Cover this with most of the white sauce (remember to remove the bay leaves first).
- Mix the remaining quinoa with the remaining white sauce, and spread this on top of the other two layers.
- Finally add the mash, spreading evenly on top.
- Place the baking dish into the oven, and bake for 30 minutes at 200.
- Remove from the oven and allow to settle in the pan for 10 minutes, then serve.
I have a recipe for vegan rhubarb crumble cake to post soon, and then next week I’ll be back on track and heading to Azerbijan (recipe wise, anyway).