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.

i made a fancy thing!! polenta provençal 

sorry for the shitty, multiple-filtered picture. i was going to take a picture immediately upon plating, but i just *had* to have a bite. then, halfway into eating it, i remembered to take a picture. 

so what goes into polenta provençal, i can hear you ask. WELL.

this is a great meal because it looks très fancy but you can prepare all the different components in advance and combine them all together for a super-quick showstopper of a meal.

first thing’s first! go make a whole bunch of the ppk’s chickpea cutlets. you can freeze them before the frying stage too so they’re ready to whip out and cook at a moment’s notice. one of these will sit on top of your polenta, swimming in provençal sauce. 

so i’ll go ahead and write up my polenta and sauce recipes below, for your delectation. 

cheesy polenta
ingredients
1/2 cup cornmeal
3 cups vegetable stock (can use a combination of stock and plant milk for a creamier flavour)
2Tbsp margarine
1tsp garlic granules
freshly ground black pepper to taste
1/4 cup nutritional yeast
1 head’s worth of boiled cauliflower florets, coarsely mashed (optional)
grated vegan cheese to taste (optional)

method
look, i make polenta very simply. some people recommend whisking in the cornmeal after bringing the stock to boil – fuck that. put your cornmeal and cauliflower (if using) into a large pan, and pour the liquid over slowly while stirring. if you stir with a fork it helps prevent and break up lumps.

THEN bring your pan to a boil over high heat. add the garlic granules and pepper. you’re going to want to stir this fairly frequently. 

after you’ve brought it to boil, turn the heat down to a simmer (else it’ll start spitting at you). keep stirring frequently. you’ll notice it thickening up nicely. when it’s at pudding consistency, take it off heat and add the margarine, nooch, and cheese. stir well and ladle it out immediately – it will solidify more as it cools!

if you’re making this in advance and it goes very solid in the fridge, you have a couple options. you can either bake or fry it which is delicious, or if you want it more liquid you can whisk in boiled water in a pan and bring it back to boil.

provençal sauce
ingredients
1 onion, chopped
1 medium carrot, diced into small cubes
2 sticks celery, de-stringed and chopped finely
2Tbsp capers with brine
1 large or 2 medium tomatoes, diced (omit if on a low-potassium diet)
oil or margarine for frying

method
heat the oil or margarine in a skillet over low heat. add the onion, carrot, and celery, stirring to coat in oil. this is a pretty low-maintenance pan right now – just make sure the mirepoix is spread out evenly and leave it for awhile to soften, stirring occasionally. 

you can wait until the onions are translucent and the carrots soft, or you can even leave for longer until the mixture is golden-brown and caramelised. in any case when cooked to your liking add the capers, brine, and tomato if using, and allow to simmer for a bit longer to let the flavours meld. can be used straightaway or refridgerated/frozen.

nooch!!!

image

so you know how i rail against bullshit specialty ingredients?  there is one exception, because this ingredient is pure magic.  (hence the filter.)

nutritional yeast – or ‘nooch’ as it is affectionately known – is a vegan’s best friend.  yeah yeah, i also said that about roux.  shut up.  LOOK AT THE PICTURE.

take a good long look at those gorgeous, b12-fortified flakes of wonder.

if you’re looking for cheesy, nutty, or just plain savoury, you’re looking for nooch.  trying to make a white sauce?  nooch.  need something to sprinkle over pasta or baked potatoes?  don’t bother faffing about making some blended-cashew parmesan-like horror, just use nooch.  want your b vitamins in delicious edible form?  eat some nooch. …and maybe also a multivitamin.

i get my nooch off evil corporate amazon, but your local organic/fancypants shoppe might have some too.  when i run out and amazon hasn’t delivered my crack nooch yet, i have to call the only organic shop in my town in advance to make sure they have it, cos every desperate local vegan swarms there like locusts to consume their nooch stock as soon as they replenish and oftentimes they’ll have run out.  in which case i have to fly into a rage and destroy their shop cook something else for awhile until my amazon order comes in the post.

NOOCH!!!!!!