I had an impromptu three-course meal for dinner on Monday night, for no particular reason other than I just felt like it. I was only in the kitchen for 50 minutes! And it was a Monday night! But all the things I made were super quick and easy. Here is my three-course out-of-the-blue dinner I had, in case you’re interested in recreating it at home.
I had seen this on the blog roll and thought they looked awesome! I LOVE Doritos. The recipe was from here, with some changes from moi.
crispy chips straight from the oven
Half a packet Mountain Bread, rye’s my favourite (they’re my favourite wraps cause they don’t have a list of ingredients a mile long and they’re super thin, so I don’t get overwhelmed by bread-ness when I eat them).
1 teaspoon paprika
Sprinkle of salt
1 teaspoon nooch (nutritional yeast)
Some olive oil
Fold the wraps in half, then cut down the fold. Cut in half again, then cut those squares into half diagonally and then in half again. So you have triangles!
Sprinkle with the spices and then drizzle some olive oil on them. Mine were barely oiled, cause you don’t need much on these wraps. Layer them in one layer on a lined baking tray and bake at 190°C for 7 minutes (you may need to adjust the time depending on your oven, but 7 is the magic number for me).
Then devour with your favourite dip. Mine is beetroot hummous from Syndian at the moment. They have a great vegan range. I haven’t strayed too far from the beetroot hummous though. SOOOOOOO delicious, I usually have to buy it irregularly otherwise I eat too many biscuits/chips just so I can consume more dip.
Next up was Brown Rice and Bean Bowl. My version of this recipe is based on the Barley and Red Beans is courtesy of Skinny Bitch Kim Barnouin from her book Skinny Bitch: Ultimate Everyday Cookbook, which I borrowed out of the library. So many great vegan meals in that book! Everything I’ve made so far has been delicious and nutritious. The only little downside I had was the chapter on Match Meat and recipes to use it with. I skipped over those recipes. It’s a brand of fake meat and while I don’t mind people recommending products or brands (especially vegan ones, when so much vegan product could end up tasting like arse) I just don’t use fake meat when cooking and I don’t really think I want to recreate a fake meat meal (apart from my awesome meatless meatloaf, which didn’t use fake meat anyway). But the book is definitely on my list of cookbooks to buy cause the great stuff far outweighs that one section of recipes.
Anyway, back to my Monday Menu of Marvellous Munchings!
Brown Rice and Bean Bowl
mmm...beans and rice
2 cups brown rice (The original recipe calls for barley, which I couldn’t find.)
3 cups stock (I use Massel Chicken-style stock)
1 red capsicum, diced
1 green capsicum, diced
1 carrot, diced
2 handfuls of baby spinach, chopped
1 tin red kidney beans, drained and rinsed
2 tablespoons vegan Worcestershire sauce (from this recipe here)
¼ cup olive oil
1 clove garlic, grated or finely chopped
Grandma’s mango chutney, to serve
This is a no-cook recipe if you have a rice cooker. Chuck the rice and stock in the rice cooker and switch on. Chop up all your vegies and put them in a large bowl with the kidney beans. Mix the Worcestershire sauce, olive oil and garlic together. Once the rice is cooked, mix everything together in the bowl and consume with copious amounts of my grandmother’s mango chutney (I have not learnt to make this, otherwise I’d share the recipe). It is the most delicious thing to eat and it looks so pretty and colourful. Here is another photo just so you can see how lovely and shiny it looks with the dressing.
beans and rice take two with chutney!
While the rice was cooking, I made dessert. During the day, a woman at work had been telling me about how she was on a diet and she had no flour in the house so she couldn’t make brownies if she wanted a sweet snack.
All my brain latched on to was ‘BROWNIES!’. You may remember that I am on the quest for the perfect vegan brownie. I had found another vegan brownie recipe to try in How it All Vegan by Tanya Barnard and Sarah Kramer (also from the library) and thought I’d give it a go.
I made some slight variations.
Maple Walnut Brownies
brownies attempt take 2
1 1/3 cup self-raising flour
1/3 cup cocoa powder
½ teaspoon salt
½ cup maple syrup
¼ cup golden syrup
¼ cup apple juice
1/3 cup oil
2 teaspoons vanilla extract
½ cup walnuts (I kept them whole cause I was too lazy to chop)
I mixed dry ingredients together, added the wet and mixed. Baked in a 170°C oven for 30 minutes which was 5–7 minutes too long I think. The brownie tastes nice, but it is a bit crumbly and not moist like a good brownie should be (probably cause I overcooked it). It’s chocolatey enough and sweet enough without sugar (the recipe called for ¾ cup maple syrup but I ran out so subbed in trusty ol’ golden syrup).
By the time I was ready to eat dessert, I could hardly fit any more in. So I just had a taste of the brownie. But it gave me something nice to munch on this afternoon with my tea (definitely needed tea to wash them down with).
PPK has a raspberry choc brownie recipe that I will try next. And I’d like to attempt these again but bake for 20-25 minutes, to see if they turn out more gooey.
So that was my three-course meal. What do you like to eat on Mondays?