What I Ate Wednesday #1



My first ever What I Ate Wednesday!

BREAKFAST
Tofu Scramble (on your lap)



Serves one


Ingredients:


100g tofu*
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp onion powder
2-3 tsps nutritional yeast
1 tsp coconut oil


a few cherry tomatoes
a few mushrooms
a handful of spinach or kale


Feel free to throw in whatever you like! Sometimes I add peas, sweetcorn, leftover veg, etc. 



I use coconut oil because it gives the scramble extra depth of flavour and a creamy element. You could use a knob of vegan margarine instead or any oil you have on hand.


*If using firm tofu, you will get nice fluffy “scrambled eggs”; if you decide to use silken tofu, the consistency will more closely resemble runny eggs. The choice is up to you!


Instructions:


Start by frying the veg on medium heat in the coconut oil. After a few minutes, add the tofu and the spices and begin scrambling everything together. Remember that for an extra cheesy flavour you will need to add some more nooch (nutritional yeast). 


Serve as is or on toast, or let it cool for a bit and then wrap it up in a wholewheat tortilla. This makes a great lunch! Do be careful in that case not to add too much oil, otherwise your tortilla will get soggy.



LUNCH
Wholemeal Tortilla Wrap with Hummus and Veggies





Confession: I used to hate hummus.


*Ducks*


I know, I know! How on earth could anyone hate hummus? I don’t know, but fact remains, I used to. Remember I was a difficult child and as a consequence, for a long time, I was not exposed to some foods that people consume daily (or hourly, if you’re really that into hummus). But one day I thought, hell, I’ll just try some, won’t I?


Best choice I’d made in a long time.


And now I love hummus. Deeply, unconditionally (or almost–depends on the flavour), absolutely. Especially caramelised onion hummus. Oh my, oh my! I spread it liberally on my wholemeal tortilla wrap (another glorious discovery since my arrival in the UK) and added a bunch of veggies to eat on the go. 


Wraps are ideal when you’re away from home for lunch: you can stuff them with whatever you want and it only takes minutes to prepare these before you’re out the door. You could even fry some tofu the night before and add it to your wrap in the morning. 

My hummus wrap contained curly kale, carrots, mushrooms, sweetcorn and vegenaise (store bought). Banana for dessert.



I’m also trying to include more raw foods in my diet. I don’t know if you’ve noticed, but I love cooking. Surprising, I know! I cook 90% of what I eat, and if I don’t, chances are it’s processed in some way. I eat healthy things, yes, but simply not much raw stuff. Raw foods are healthy for you because they are clean foods, as natural as it gets, and everyone knows that the healthiest food is the one that Mother Nature created for you in its untouched form. So although the wrap is processed, I did fill it with as many unprocessed foods as I could find in my kitchen. 



Afternoon snack
Homemade Kale Chips


These took a few trials before they were satisfactory. I’d purchased some kale chips from InSpiral in Camden Town after trying some at the Camden Wholefoods Market and I was instantly hooked. They are so savoury, so cheesy (how the hell do they make them so cheesy?!), they’re better than potato crisps. Yeah, you heard me. Lower in calories, too, so what’s not to like? (It’s something like 50kcal for 55g, I think. Crazy!!!)


I took a few leaves, about 3 or 4, ripped them to bite sized pieces and massaged them with 1 tbsp oil and 2tsps salt in a bowl. Add some nutritional yeast for cheesiness. I laid them out on a sheet of baking parchment and baked them for 12 mins approx. in the oven at 100ºC. I read in several recipes that one should bake them at 180ºC but when I do that, they’re carbonated. Like, black. Ashes. So keep it to a low temperature and keep checking that they are crispy but not burnt.  

Freakin’ addictive. Your children will be begging you for these. If you’re not into sharing, go ahead. Stuff your face. It’s that good!

DINNER
Scotch Broth



By now you should know I do not like chunky soup. Or chunks in anything, for that matter. Bits and I don’t get along. So I gave the traditional Scotch broth a try–a few spoonfuls–and then blended the rest. Personal choice. You don’t have to agree. I just like my soup smooth most of the time, and that’s that. 


Recipe here






What did you eat today?




— Clem

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