fad food: variations

i was ready to let curry noodles die. honest.

then i bought mango pickle.

now due to running out of nooch and laziness the recipe has morphed into sliced mango pickles, lemon juice, and lots and lots of margarine. it’s goddamned delicious.

except, now i’ve run out of noodles. sigh.

fad food: it’s curry noodle weather (again)

my fad foods come in seasons. not traditional ones bounded by time, but personal ones. so lasagne is out (don’t worry, i’ll probably force my family to eat it for the whole winter), and mac’n’cheez is in.

but what am i literally eating for every meal right now? yup. once again, i’m hoovering up industrial quantities of curry noodles.

i think it’s something to do with the cold, blustery weather that comes between seasons, but for the past week or so i’ve had to force myself to eat anything else. i cook the noodles plain, then dump them on top of margarine blended with salt, curry powder, lemon juice, and nooch. then i top with copious pickle slices and mayonnaise (okay, salad cream – it’s 50p less at tesco for twice as much squeezy goodness).

i expect i’ll get sick of it soon. after all, the season’s changing.

tofeta or not tofeta (hint: yes)

so i was on facebook, as i often am, trawling through the ‘what fat vegans eat’ group, as i often do. (go join this group now. it will make you hungry.)

anyways i saw this beautiful picture, accompanied by a loose recipe, and became hungry. i am basically on a cheese kick but hate complicated bullshit recipes involving cultures and rejuvelac and bullshit, so this recipe appealed to me straightaway because:

1. i already had all the ingredients to hand.
2. the most complicated thing i had to do was slice tofu.

yesss.

so here we go, a more formal recipe:

tofeta
ingredients
half a block of tofu, cut into 1cm cubes
1 large garlic clove, crushed
1 tsp oregano
1 tsp mint
1 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
2 to 3 Tbsp lemon juice
enough olive oil to cover

method
really? just chuck it all into an airtight container, shake it around, and leave it in the fridge for a few hours until you want to use it. occasionally take it out, shake it a bit, and look longingly at it.

i kept it marinating for about a day and made greek salad with it.

image

LOOK AT IT.