The Vegetarian Monologues

#2

Week 2 and I've learnt some new skills in my vegetarian experiment - how to stuff a pepper.  Now, as stuffing peppers go I assumed it would be easy - it was, until I decided I would make it up as I go along (as I usually do) and that's when it all went Pete Tong.  In the end I stuffed my orange pepper with an advocado, garlic and garlic flavoured soft cheese...it was nice, though a little too garlic-y, I had it with a serving of cous cous (never crossing my mind that I could have stuffed the pepper with it).  To satisfy my hunger pangs, I added a side of falafel.  For a Monday evening dinner, it did the job, if a little disorganised but that was more to do with my scatty brain than anything else.  Maybe the lack of meat is affecting me after all?

Mid-week I thought I would make a seafood paella.  A part of me thinks that I should keep this to myself but no, I will be honest...it turned out more like a risotto.  I like risotto, and I ate it anyway but that was not the intention.  It was a pretty decent risotto nonetheless.  I didn't keep to the recipe - I think that's where I went wrong.  I think paella is one of the few dishes where there are instructions for a reason and I should probably stick to it in future rather than spontaneously guess and hope for the best - my usual cooking style.



Come Sunday, vegetarian cottage pie.  I ventured into three supermarkets in one day and could not find any lentils (is there a lentil shortage?) so I used kidney beans instead amongst my delicious vegetables.  Making the sauce is something I quite enjoy - mainly because of the fact I know what is going in and there are no unhealthy bits and bobs I don't know about.  All you need is a can of chopped tomatoes, a stock cube, herbs, Tommy K (Tomato Ketchup) and soy sauce.  It works everytime.  

I love vegetables.

10 Minute Roasted Peppers for Cheats

Take a handful of sweet peppers and add a big glug of olive oil to a frying pan. When the oil begins to smoke carefully add the peppers, and keep the heat high.

After about 5 minutes your kitchen should begin to smell of delicious roasting peppers and the underside of the peppers should be blackening.

When the underside is blackened flip your peppers and reduce the heat slightly, allow the other side to cook and then remove from the heat.

Place some kitchen paper over a plate and drain your peppers there.

Serve with a quarter of lemon for squeezing. You have now made time consuming roasted peppers into a 10 minute job and just as delicious!