That sounds like a mouthful and it is. But it’s a tasty one. Ingredients. Serves 4. Prep time – 25 minutes plus marinating. Cooking time – 35 minutes. Tikka Masala Marinade 2 cups dried soya chunks, rehydrated 1 pot yoghurt, use a vegan alternative if […]
Month: January 2018
A simple yet super side dish you can add to almost anything, I think. I mean, who doesn’t like rice? It’s rice! Best of all, you can add as much or as little as you like to this dish so it can be fully tailor-made to meet even the pickiest of eaters needs.
Ingredients. Serves 2. Prep time – 10 minutes. Cooking time 20 minutes(ish).
1 cup white rice
2 spring onions
1/2 cup frozen peas
any vegetable of choice
oil for frying, I use sesame
dash of soy sauce
1 egg (optional)
ONE. Wash, soak and rinse your rice for about 5 minutes or until your water is running clear. I can’t remember why exactly, er, blah, blah, blah, removes starch, blah, blah, blah, will be less sticky. Maybe you like sticky rice, if you do, don’t rinse it! It’s really up to you. I mean, if someone tells me a swan tastes like pure ambrosia, food of the gods, it doesn’t mean I’m going to eat one.
TWO. Get a pot with a lid, this is important, put your rice in it with twice the amount of water (i.e. 1 cup of rice = 2 cups of water) and turn the heat up to the maximum. We aren’t messing around at this stage, you need to show the water and the rice whose in charge. As soon as you spot a bubble in the water, even just the slightest one, put the lid on and turn the heat down to the minimum, the lowest it will go that isn’t off. Do not take the lid off of the pan. Not once. The steam in the pan will cook the rice. Hopefully, if you do it properly, this method should give you perfectly cooked rice.
THREE. When your rice is cooked, empty it into a colander and douse it with cool water. Make sure it is thoroughly soaked and set aside until you are ready for frying.
FOUR. Take your wok and add a glug of your cooking oil, when it is hot, add your peas and stir for 45 seconds, then add your spring onions and cook until the vegetables have reached your desired texture. Then add the rice, the soy sauce and heat through until the rice is piping hot. You now have your incredibly easy non-egg-fried rice.
FIVE. If you are using an egg now is your time to shine, crack the egg into a cup and beat until it’s well er, beaten. Push the rice in the wok to one side and pour the egg into the hot, empty wok space. When it has just started to set, mix it all together until you have got your incredibly easy egg-fried rice.
All heil seitan. Deep fried crispy shredded seitan. It really is quite cosmic and a lot better than the food I find in my local Chinese restaurants. This recipe is incredibly easy to make and you can alter the sauce ratios quite easily to suit […]
A big old satisfying pie that’s incredibly vegan and easy to make. Glorious. What more do you need to know? Ingredients. Serves – up to 4. Prep time – 10 minutes. Cooking time – up to 6 hours. N.B. Best cooked in a slow cooker […]
twig boy cooks – the lonely, lazy fat guy/girl/non binary brunchfast which tastes infinitely better than it looks.
Yes, brunchfast is now a word, it’s not breakfast, it’s not brunch, it’s simply brunchfast. This lazy food is pretty great if you’re not in the mood for anything specific but are still a bit hungry. Today that was me, I was also feeling lonely, lazy […]
It’s not as gross as it sounds… Promise. Ingredients. Makes – 1 large jar. Serves – 1 Mowgli. 2 1/2 cups peanuts, shelled – it takes forever A good drizzle of peanut oil 2 tsp brown sugar Method ONE. If like me, you like a challenge, […]
Anyone familiar with the incredible 90’s cartoon ‘Doug’ will know that, according to The Beets, tofu is killer. I fully agree. Well, as long as you can get it to taste of something other than a hideous, white slab of nothingness. Fortunately, I can! Fortunately for you, I am willing to share the secret. You should already be pretty clued up on beer battered tofish and chips by now but man/woman/you/me/whoever can’t live on that alone. You need to add some Chinese style dishes to your diet and recipe arsenal. Specifically, this one. It’s incredibly easy, incredibly cheap and tastes pretty, well, incredible.
Ingredients. Serves 2. Prep time – 45 minutes. Cooking time – 20 minutes.
1/2 cup vegetable stock – I used 1/4 cube
1 1/2 lemons
2 tsp sugar – optional depending on taste
2 tsp cornflour + 1 extra tbsp
2 tsp honey
1 cup peas/spring onions etc – optional
2-3 tbsp oil for frying – sesame or peanut oil is good
ONE. You have to start this one off by pressing your tofu. Again, wrap it in kitchen paper, place it between 2 chopping boards, press down and stand a box of wine on top. Works like a charm. Leave it to stand for about 15 minutes changing the kitchen paper if needed.
TWO. When the 15 minutes are up or when you feel you’ve pressed the tofu as much as you can, cut it into cubes and place them into a ziplock bag. Add salt, pepper, garlic powder and the tbsp of cornflour to the bag. Zip it up and give it a big old shake. If you have a friend with you, consider tossing it backwards and forwards to each other. Let’s make cooking fun again! Once your tofu is fully coated, put the bag in the fridge to rest whilst you push on.
THREE. Next up is the lemon sauce. Make up your 1/2 cup of vegetable stock, I added my 2 tsp of cornflour directly to the stock and stirred rapidly for about half a minute. It worked very well. Add this to a small saucepan set on a low heat. Use a hand juicer and go to town on the whole lemon, add the juice to the saucepan and possibly, if you’re feeling adventurous, some of the pulp, it adds an extra kick. Next, cut a wedge out of your lemon half and throw that in. You want a tangy sauce. Add your honey and taste. If it is sweet enough for you add some salt and let it do it’s thing, if it’s too tart you might want to add some more sugar. Go slowly when adding the sugar and continuously taste test. You don’t want to ruin it. When you are content with the taste bring the mixture to the boil, lower the heat and let it simmer until it thickens to a thick, sticky almost glaze-like consistency.
FOUR. Frying the tofu. If you own a wok, use it. Be authentic at least! If not, get yourself a frying pan or large saucepan, they are all basically the same. Heat your oil and let it get to a medium/high temperature. You can test this by cutting off a sliver of tofu and dropping it in. If it starts to sizzle, you are good to go. Add the tofu and fight the urge to instantly stir it around. You really want to let it sit for awhile to get that crispy coating. Leave it for at least 30 seconds before checking one (just one) piece. If it’s stuck to the pan, leave it be for a little bit longer. You want it to look at least as golden as in the picture below. In total, this part can take between 5 and 10 minutes. Be sure to keep an eye on your sauce, you can add a little water if it get’s to thick for you to handle.
FIVE. Once you are satisfied that your tofu is crispy enough (the crispier the better) toss any extras you might be using in alongside your crispy cubes. I used peas last time but would probably use spring onions next. Just allow them to heat through.
SIX. Your sauce should be amazingly thick and just ‘yeah, wow’ by now. Add a tbsp or 2 to your crispy tofu and give it a stir, throw in a hand full of sesame seeds and stir again. Remove your pan from the heat and serve immediately with rice or noodles. Pour any remaining sauce over your fantastic creation or set aside in a pot for dipping. Enjoy.
A wonderfully classic and simple side dish for you here. This salsa goes amazingly well with pretty much everything but particularly pings when combined with anything using twig boys fiery cajun spice rub. It’s rather versatile so you can add other vegetables if you like […]