“But what do you eat then Nige?!”

Apr 172021

I can but smile as the words above or similar issue from a wide-mouthed and querulous face; yes, my long time vege-ness is 'revealed!' My smile broadens still further as the hapless speaker struggles to remove the slightly shocked look from their features, for I am neither pale nor wasted nor 'sickly looking'... and nobody could call me skinny.

So I thought it would be fun to occasionally post a culinary concoction on this blog. Road tested by myself and my far (far!) better half, try them out - entirely at your own risk!


Black Bean & Marinated Tofu Bake

Dec 132014

Ingredients for two people


  • 1 carton or can of black beans in water
  • 1 tray of 'Cauldron' marinated tofu pieces (or marinade your own if you're that clever - I'm not!)
  • 1 small pot of quark
  • 1 very small round of goat's cheese
  • 1 large egg
  • 1 generous squirt of garlic purée
  • 1 bag of fresh bean sprouts
  • 1 red pepper (capsicum)
  • 1 small bag of dwarf/fine green beans




Put the black beans and the tofu pieces in a medium size oven-proof flan tin
Empty half to three quarters of the pot of quark in a mixing bowl
Add one egg to the mix and a good squirt of garlic purée
Add a pinch of salt and pepper to the mix and give it all a jolly good beating up with a fork
Pour the mixture all over the beans and tofu making sure it spreads right through to the edges
Slice the goat's cheese into about 8 thinnish rectangular slices and place, spaced out, on top of it all
Stick it in the oven for about 20 - 25 mins at 204°C - 400°F - gas mark 6

Top and tail the green beans and chop into shortish lengths
Put them into a steamer and get the water boiling
After about 10 mins add the bean sprouts
Chop the red pepper into smallish squares and rectangles and after another 5 mins add them to the steamer
After a further 10 mins the veg should be about right and you can check the oven
The bean and tofu should be about ready too by this time




Spread the bean sprouts out in a ring on the plate
Drop the green beans and red pepper pieces as artistically on the ring as you like
The bean and tofu mix should be semi solid once cooked and can be served up in the middle of the plate


This was judged as "Very yum!" by my far better half.


Best enjoyed with a good dollop of Agitar Los Gránulos De Salsa





Chick Pea and Beetroot Mélange (ooooh, mélange, get me!)

Nov 202014

Ingredients for two people


  • Small tin of chick peas
  • Large fresh beetroot
  • 50g of pine nuts
  • 50g of cashew nuts
  • Tub of mushroom pate
  • Asparagus spears
  • Tenderstem Broccoli
  • 4 cherry tomatoes
  • Splash of red wine




Top and tail the beetroot and wrap in foil - bake in oven for at least one hour at 204°C - 400°F - gas mark 6
After an hour or so take a small saucepan and put about 1/2" - 13mm - of water in to boil
Rinse the chick peas and put them in the boiling water with the pine nuts and the cashew nuts
Leave the pan simmering on lowest heat for 10 mins and then get the beetroot out of the oven
Rub the thin skin off the beetroot with a bit of kitchen roll - it works! - then dice it into medium chunks and add to the chick peas etc. in the pan - also add a heaped table spoon full of the mushroom pate and a generous splash of red wine
Stir it all up for a while till well heated through.

Oh yes, meanwhile you'll have trimmed the asparagus and broccoli and put them on to steam for between 5 and 10 mins depending on how firm you like your green veg - best to get them going about the same time you set the chick peas etc simmering




Lay the asparagus spears on one side of the plate and the broccoli stems on the other
Fill the space in the middle with the 'melange' of chick pea and beetroot
Slice the tomatoes in half and lay on edge of plate alongside one or other of the green veg - your choice!


Best enjoyed with a groovy side dish of Pad Pod