So, I was making up the powder fort spice blend and I just kept thinking eatitwithdateseatitwithdateseatitwithdates so I decided to cook something containing dates.This is kind of high calorie, but that can be alleviated a little by swapping the protose out for tofu (I’d use about 200g probably) or using two sausages instead of one.
Apart from the obvious use of mockmeats containing peanuts and soya… this is feasibly a fairly authentic dish.
Chop the onion, dates, protose and sausage, and fry in the oil with the powder fort.
Add a tablespoon or two of the cooking sherry, and a little water. You don’t want things swimming in water, just kept moist.
Allow to cook for a few minutes. One everything was in the pan, I started cooking my kale and it was all ready at the same time. Very quick.
Approx: Calories: 630, 68g Carbs (9g Fibre), 21g Fat, 43g Protein.
As vegetables go, I think the British treat kale an inferior cousin of spinach. It does have something that cooked spinach does not: texture. While spinach wilts languidly, kale stands up like a boss. Also, it is a pretty good source of iron and also contains calcium (as does sesame and the calcium-set tofu I’m using).
80g chopped kale
1 veggie sausage (recipe to follow)
3 tsps sesame seeds
1 tsp olive oil
1 tablespoon nutritional yeast
mixed Italian-esque herbs
Steam the kale. It should take about 5 minutes.
Cube the tofu and slice the sausage into chunks and mix with a little chilli sauce and 2 teaspoons of sesame seeds. Fry it all in a little oil.
When the kale is cooked, add it to the frying pan or wok and stir it all through and add whatever herbs suit your tastes.
Whack it in a bowl, top with nutritional yeast and the last teaspoon of sesame.
Approx: Calories 439, 18g Carbs (6g Fibre), 22g Fat, 44g Protein.
I recently went a bit mad and bought 7 packs of tofu. It was so cheap! Hence, there will probably be a lot of tofu recipes going on. It’s almost like I was living up to the vegan stereotype or something.
200g firmish tofu
150g button mushrooms
- 1 tbsp white miso
1 tbsp rice vinegar
1 tsp soy sauce
2 tsp ground linseed
1 tbsp sesame seeds
1 tsp onion powder
You’re going to make two marinades for this one. Well, the mushroom one is just mushrooms with chilli sauce and 1 teaspoon of linseed over the top. Mix it up. Ta-dah!
For the tofu: gently squeeze the tofu to remove any excess moisture, and then cut into cubes about a thumbnail across. In a cup, mix the miso, onion powder, linseed, sesame, soy sauce and vinegar, then gently mix it through the tofu and allow to sit for an hour or so.
Put both the mushrooms and the marinated tofu under the grill (broiler? I think that’s what Americans and other aliens call it) for about five or ten minutes, until heated through.
Serve with a little salad and a little mayo, if you’re feeling decadent.
Serves one. Approx: Cal: 295, C:10g, F:14g, P:30g.
This hot and sweet dish is just plain delicious, and again very high in protein. Serves One.
- 200g firm tofu
- 100g tempeh
- 1 tsp golden syrup
- 1 tsp brown sugar
- 1 tsp garlic paste (or two tps finely choppen garlic)
- 1 tsp chilli flakes
- 1 tsp chilli paste
- a dash of soy sauce
- a dash of mushroom ketchup (or extra soy sauce)
Squeeze out any excess moisture from the tofu and then slice it to a form that suits your tastes. Slice the tempeh similarly.
In a bowl, mix all the ingredients. The tofu will scramble and lose its form unless you do so very carefully, but you may like your tofu slightly scrambled, so that is not necessarily a bad thing.
Put the bowl in a cool place to allow the flavours to infuse.
Stir-fry the whole shebang with vegetables of your choice, and sprinkle with sesame seeds and nutritional yeast.
Cals: 368, 14g C, 35g P, 15g F.