I got up at 5:45am (!!!) and ran 14km (!!!) including Lions Gate Bridge north and southbound. When Nicola Street appeared once more I briefly thought I was going to die from exhaustion, but I made it home and collapsed on my floor. My face is still on the really-red side of normal more than three hours later, but on a more positive note, the satisfaction in a run well done will last much longer. In a brief lapse between Paul Stirfry visits (three days running now - oops), I'm making dinner tonight for me and my sister, so I thought I'd take a moment to get some of my recent recipes up for those who have asked...
Easy Peasy Vegan Marinade
I throw this on all manner of veggie / tofu combinations, and I've started making it in small batches so I have two or three meals' worth in the fridge to save time and grating effort. The measures here are for that amount, so size down as needed.
1 tbsp fresh grated ginger
1 tbsp fresh crushed garlic (2-3 cloves)
2 tbsp cold-pressed sesame oil
1-2 tbsp gluten-free soy sauce (Tamari brand is good)
... and if you're feeling a little nutty, a dollop of crunchy peanut butter.
If you're using this for tofu, I recommend combining cubed tofu with some marinade for around an hour before you cook it - and make sure the pan isn't too hot when you put it in, or you'll get an oil shower (I learned the hard way).
I'm going to try to add some heat to the sauce this week in an attempt to make my own version of Paul's addictive entrees.
As previously mentioned, I'm putting in a fair few hours down the ol' mill these days. When I do get the urge to make my own dinner (admittedly not very often recently), I needed some new go-to recipes that are time-poor, flavour-rich, and don't come out of a box or jar. Thank you quick-and-dirty risotto (courtesy of the beeb's Good Food site, natch)! Bonus: it avoids the calorie-laden pitfalls of more time-consuming versions. Double bonus: gluten-free
200g arborio rice
800g hot vegetable stock (see note below)
50g frozen peas (or more if you really like peas)
50g freshly grated parmesan
the juice and zest of half a lemon
You can follow the instructions on the BBC site if you like, but I'm always a bit more fast and loose with risotto. The trick is to put some music on so good that you won't want to do anything except add stock, dance and stir the pot until all the stock is absorbed. I've reduced the veg stock by 50mL because the frozen peas are full of water, so they'll make it up without it getting watery. When all the liquid is absorbed and the rice is yielding nicely, take it off the heat for a minute or so before you add the lemon juice and 2/3rds of the parmesan (leave the other third and the zest to sprinkle on the finished dishes).
This serves two according to BBC, but I serve it with a salad so I have one serving left over for lunch the next day ;)