Or not, as the case may be.
First there was chargrilled Nakd bar au plastique:
I (rightly) felt like an idot. But did I learn?
Did I b*****ks.
Three days later, almost exactly the same thing happened, only this time it involved chocolate.
I’d only been preheating the oven for a few minutes so there’s hope for the chocolate. I only wish I could say the same for me
So moving swiftly on to some intentionally-baked food…
I bought another kabocha the other day and, using Heather’s slow-roasting method (perfect because you can be lazy and just stick it in the oven, as long as there isn’t any random chocolate hiding in there, and just leave it – and it makes the house smell delicious!)
Taking a tip from a comment Laura left on here, I pureed it all then froze most of it except enough to make breakfast for today:
Baked porridge, with less water and a couple of tablespoons of kabocha puree, topped with banana and almond butter….
This evening’s dinner was something I’ve never had before:
Weirdly, although I love chowing down on some silken tofu, I’d never cottoned on that you can get the proper stuff in Sainsbury’s! I just soaked it in some soya sauce, garlic and broth, sauteed with mushrooms and served with spinach, the ususal supporting acts and some more Veganomicon cheezy sauce…
I know that’s really simple and boring… but it was so good! Looking forward to more tofu joy, including these great-looking “meatballs”
Do you cook with tofu? What’s your favourite way of cooking it?
And, before I go, if you haven’t already seen it, please check out the blog bake sale Katie’s having to raise funds for Japan. It’s a lovely idea and will help a really good cause