Delicious food can never have enough praise. It’s an attention whore. Not really, but I always appreciate a good batch of food. The type of food that fills you with happiness, but also fills your tum.
I purchased some of Fry’s Stirfry Strips, because they were on special and also because I’ve recently become aware (thanks to insta) that they’ve decided to healthify their range. Happily, we vegans can now buy pre-made stuff that isn’t filled with pencil shavings and spit. And by that I mean we can buy whole-food options that make pre-made an option not completely lacking in discernible ingredients. Fry’s food is actually super yummy – not advertising btw – I just like people to know that there are vegan options available, for reasonable prices, in most local supermarkets.
I’m at the library. The library used to be the final hiding place of the introvert, but has since been turned into a child’s play Centre. I don’t know whose idea it was, and perhaps the library needed to provide a purpose in this common age, but my partner and I are finding it worse every week. Yes, we come to the library every week! I come for the books, mainly on animals and gardening. I sometimes attempt to find some fiction to read, but never know how to choose among the huge array of books available. I often revert to true crime and murders, so that I can pretend I’m a detective. I would love to be a homicide detective, but am too lazy to join the Police force and I’m not particularly interested in being a mainstream officer for several years working with drunken men in the City Centre. My partner comes to the library for the DVDs – he loves aliens and documentaries. He should be a Police officer too, but mainly because the uniform is sexy.
Anyway, back to food.
- 1 cup rice, cooked and drained
- 4 cups of kale (mine is massaged with a little lime and salt)
- 1 leek, sliced and washed
- 4 garlic cloves, smashed
- 2 red smoked capsicums (I used smoked and oil-marinated from a jar)
- 2 TB tomato paste
- 2 TB balsamic vinegar
- ¼ cup fresh basil, finely chopped
- meat substitute (I used Fry's stirfry strips, but tofu or similar would work)
- Prepare the 'sauce' in a bowl. Take the capsicums from their jar, and use a fork to crush them in your bowl. Add in the tomato paste and vinegar. Season and stir well.
- In a frying pan, saute the leek and garlic in a little oil for around 5 minutes. Once cooked through and becoming translucent, set aside.
- In the same pan, heat your meat substitute. Once cooked through you can add in the 'sauce'. Stir to coat everything, and then turn off the heat. Sprinkle on the basil and stir again.
- Serve the saucy strips with basmati rice, kale and the leek/garlic mix.