WIAW: Bring it back!

Oh, how I like me some good themes for What I ate Wednesday and Vegan Wednesday. This week? Well, you saw the title already so let’s bring it back! Old favourites or rediscovered food, that is. Because sometimes changing it up just means going back to former favourites or giving dishes a second chance. And for the jive Tupperware is making a return in today’s post, too.

WIAW_new2015

Starting with a recent new discovery, though. Or not completely new but finally successful. See, I’d  tried savoury oatmeal before  but it was … less palatable. I wasn’t going to give them another go but cravings are cravings. And cravings aren’t to be ignored, am I right?! So savoury oats have been on the breakfast menu almost every day for the past week. The key are enough add-ins and toppings to create a perfect bowl. My go-to combination is a base of carrot oats with nutritional yeast, mushrooms, cherry tomatoes and mashed chickpeas. The bowl pictured below was my try at changing up the legume with kidney beans but it wasn’t as satisfying as my lovely garbanzos.

savoury oatmeal_breakfast

While my current job search has yet to come to fruition I’ve been giving private lessons to students at an institute in town every now and then. I won’t whine but yesterday was proof I’ll never become a teacher. Not like I had ever intended to, actually, but have you ever tried to get a bunch of seemingly hyperactive nine-year-olds to do simple math when they can’t even sit still for a minute? Let’s just say I have a newfound respect for elementary school teachers. You’re superheroes.

Tupper lunch_wheatberries_stir-fry

What that all had to do with my lunch? Well, since I was helping the kiddos from 12.45 to 4.45 PM I needed to bring some food with me or else I’d have risked eating somebody. I kid, I kid. Either way, I precooked some wheatberries on Monday night and topped a serving with a simple vegetable and chickpea stir-fry. Fun fact and one of those old favourites leading to today’s post title: Prior to eating this I hadn’t [consciously] eaten soy sauce in months. Why? Not for any other reason but the fact I’d bought a one litre bottle of the one and only brand [Kikkoman] but didn’t want to break into it knowing I’d move again rather soon. Why yes, I’m cautious enough – or anxious enough? – to worry about soy sauce spilling in the condiment box packed for the move. I make myself laugh. Anyway, now that we’ve been reunited I see myself eating simple stir-fries on end. Sometimes the simple dishes are really the best.

apple_peanut butter_snack

I’d actually packed an apple as a snack, too, but given it was a struggle to squeeze in eating my lunch I ended up eating it at home. Which was probably better in anyway since that’s where I was able to pair it with the best dip ever: Peanut butter. No, I haven’t abandoned my declared favourite but crunchy salted peanut butter has made its comeback in past weeks. Good for my wallet, too, because dang is my obsession expensive.

Because I came home ravenous after work – I told you it was strenuous 😉 – I snacked pretty much all afternoon while writing a letter. Before we talk about one of those snacks remember what Jenn stresses: WIAW is not about judgement. Okay? Good. Meet my favourites: chickpeas. Yes, you knew that already but did I ever mention I’ve been eating them straight from the can? What can I say: Roasting takes too long if I want food fast and they’re just so satisfying. Go judge – or try it yourself the next time you crave a savoury snack in an instant.

chickpeas_snack

Dinner … once more escaped the camera [as well as about 394948596 more snacks]. I’d tried to remind myself to take a picture for blogging’s sake but in my defense: I got a call shortly before, was distracted and then remembered when I was almost done eating. It was cocoa banana oat bran with almond butter if you were wondering, though. Actually, that’s my go-to  dinner and I’ll probably keep eating it until I’m getting really bored.

 

 

Happiness-inducing today: Smelling the flowers while being cyling into town. There’s one field that

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Have you recently eaten any foods you had unconsciously neglected for a longer while?

Are you a Tupper fan? If not: how do you transport your food to work?

Savoury oats: yes or no? Share your favourite add-ins!

Bend it like [no]ham!

Okay… Wow. I wasn’t going to mention it but… That match. Insanity. If I was a fan I’d have cancelled talking about food today and bugged you with some [read: an insane lot of] Fußball [soccer] talk. Lucky for you, I have no idea of soccer rules, team constellations [aside from some handsome players] or else. But you know I like a good theme for my posts so my post-soccer rush [and sugar-fuelled] mind came up with a game plan of soccer-fying this post. So What I ate Wednesday is going for the [taste] goal this week.

WIAW GOES for the goal

The preliminary:  breakfast. While I still tried some recipes from my Pinterest boards I’d been slacking on making any of those from my Sunday posts . Never mind. I made up for that by creating a nice plate. The lineup: Hannah’s Chickpea Polenta Scramble with some bok choy added to it, a tomato [mostly for colour] …

Polenta chickpea scramble_cleaneatingveggiegirl

… and a surprise wing back in the form of cauliflower nuggets to save the meal from a red card by my hungry stomach. Not to say Hannah’s recipe wasn’t good because it’s a delicious alternative scramble. But didn’t hold its shape quite as well as in her pictures and I found the serving size to be on the smaller size [for me]. Likely to blame would be the fact we can’t buy premade polenta in stores so I had to cook and mold my own guesstimating amounts. And apparently it didn’t firm up as well as it looked like after plopping it out of the bowl.

Cauliflower nuggets_hand

While I don’t like tofu scrambles Hannah’s non-soy version made me  decide to allow them to step up into the second round. Tastes change after all so with an open package of silken tofu in the fridge I mashed some of it up with turmeric, smoked paprika and pepper to add to another breakfast. This was on a very snacky non-hungry morning and followed by almond butter.

Breakfast scramble_silken tofu

The leftover silken tofu mentioned was a remainder from one of the most random but delicious lunches in a while. Like ## mentioned before I’m not usually a fan of tofu or fake meats but recently picked up a few products merely out of curiosity. One were those slices of vegan deli meat. It’s no ham but bending the rules [like Beckham] tofu deli slices were a delicious substitute player – [soy] bean ham??

Tofu-Aufschnitt_vegan deli meat

Let’s move onto the semi-finals: Lunch. For whichever reason the idea of carbonara sauce plopped up in my head. On a Sunday with no option to get any special ingredients.  Wheatberries sounded good, a creamy non-tomato-based sauce and peas did so this dish was born: silken tofu cheesy sauce,  wheatberries, peas, the deli meat slices and some cherry tomatoes for a little fresh kick. It was oddly delicious for going about it with no real plan.

Wheatberry, Pea and vegan deli meat bake

Did I mention I really like wheatberries?  Plus, I have a box to use up and that’s why they’ve been my grain of choice lately. Hence also when I spontaneously decided to try this pasta bake for lunch yesterday.  Only it obviously wasn’t a pasta bake anymore.  Either way, the creamy vegan cheese sauce using corn and cauliflower – I have quite a lot of it on hand once more, remember? – was absolutely delicious. I added random vegetables and had to leave out the sprouts that I’m sure take this dish over the top but I had none at hand. Rain tripped a foul in the photography game so my pictures didn’t come out as well as I’d hoped.

Wheatberry casserole

Not a new sweet treat but a sweet[er] first worth mentioning: my matcha latte premiere. Matcha has been on my list of foods to try for months and it’s currently on offer at a whole foods supermarket chain so I jumped at the chance. My verdict after the first leg of this on-going matcha match: still open. I didn’t expect it to be -that- bitter – you can tell I’m generally a green tea newbie – so for now the soy milk foam was my favourite part. Sweetening the matcha right away was key for me. Life was meant to be sweet after all, right?!

Matcha Latte_soy

The finals were made up of chocolate and almond butter but it was a fast-paced game so went unpictured. If you’re wondering about the outcome of this exciting game: it was a tie. Which, yes, if you’re bending the rules like Beckham the ball, is a possible outcome for a final game. Just roll with it. But make sure to take a look at everybody else’s contenders and matches via Jenn’s and Vegan Wednesday!

Happy Wednesday!

Happiness inducing today: Oh, just a certain soccer game, you know. <- I make myself laugh.

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What are the most unique scrambles you tried so far? I’ve yet to try the sweet [banana] breakfast scrambles but I’m sure there are versions I haven’t even heard of yet out there.

Are you a fan of matcha? If so: what do you use it for? My initial idea was to try it in oatmeal or desserts so I’ll likely experiment soon.

And obviously: did you watch yesterday’s match??

 

 

Pineapple Lentil Curry with Wheatberry Cauliflower ‘Couscous’

Creamy curried lentils with a fruity kick accompanied by a combination of chewy wheatberries and fluffy cauliflower.

Pineapple lentil curry 2

Some of you might wonder: Pineapple in lentil curry? Why, yes. This is another one of those dishes where I can go into more details of its whereabouts. Like I mentioned my original intention on the day I created this dish was a very different one. Lentils would have made an appearance either way but the fruity part was a spontaneous decision. Or semi-spontaneous. I’d been craving pineapple for a while yet hesitated to buy some . Because unlike what you’d guess if you’d seen me go a little overboard when being presented with a plate of perfectly ripe one when eaten on its own pineapple doesn’t sit so well with me.

Pineapple Lentil 8

But cravings need to be satisfied – plus I’m stubbornly ignoring food sensitivities at times – so I decided cooked pineapple was fine with me. And it was. The curry would probably still taste good without them but fruit in curry is meant to be and the tropical contrast to the rustic lentils [do they feel that way to anybody else, too??] was perfect. Creamy lentils, sweet pineapple and a side of both chewy and fluffy wheatberry cauliflower ‘couscous’.

Pineapple Lentil 4

The idea for my side here was a spur-of-the-moment decision, too, when I spotted a recent favourite and now long-neglected [for no reason] grain: wheatberries. With a huge cauliflower on hand I decided to combine the two for contrasting textures – which we know I’m a fan of. The cherry on top was adding coconut butter to both the curry and the ‘couscous’. This one needs no explanation: just try it! Whether on its own or with the ‘couscous’ on the side – once more comfort food in a bowl.

Pineapple Lentil 6

Pineapple Lentil Curry with Wheatberry Cauliflower ‘Couscous’

  • 1 small red onion, diced
  • 1 clove of garlic, minced
  • 1 small eggplant or 1/2 a medium [about 120 g for me]
  • a handful of mushrooms
  • 1/3 cup of green lentils, canned
  • a handful of cherry tomatoes, halved
  • 1 tsp of cumin seeds
  • 1/4 tsp ground coriander
  • a pinch each of cinnamon and cayenne pepper
  • dash of red pepper flakes
  • 1/4 cup of unsweetened pineapple chunks in their own juice [canned], juice reserved
  • 1/2 tbsp [or more] of coconut butter

For the wheatberry cauliflower ‘couscous’:

  • 1/4 cup quick-cooking wheatberries*
  • 1 – 1 1/2 cups of cauliflower, riced in the food processor
  • juice from the canned pineapple
  • salt and pepper
  • 1 tsp coconut butter
  1. Start by preparing the wheatberries according to package directions.
  2. When they’re almost done, add the cauliflower ‘couscous’ and a few tablespoons of  the pineapple juice. Cook until the cauliflower has softened. Stir in the coconut butter, season with salt and pepper to taste.

For the curry:

  1. Sauté the onion and garlic in [coconut] oil until fragrant.
  2. Stir in the cumin seeds and coriander and fry to lightly toast the spices.
  3. Add the eggplant, lower the heat and cook until the eggplant has softened.
  4. Add the mushrooms and cook for a few more minutes until they’re tender.
  5. Mix in the drained lentils, remaining spices and let simmer for about 5-6 more minutes. Shortly before it’s done cooking, add in the tomatoes.
  6. Adjust seasonings to taste.

* I use ‘Weizli’ which is similar to ‘Ebly’ – both are pre-cooked [still whole grain] wheatberries that allow for a much faster cooking time of only 20 minutes.

Fruit in curry might be a little strange [but very good] so I’m sharing this recipe with Laura as well as Kierston, Healthy Vegan Fridays and Allergy-free Wednesdays.

Happiness inducing today: Puppies! Every time I see somebody with a puppy or a grown-up cute dog I secretly wish I didn’t live in an appartment and could have a furry friend living with me, too.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

 

Have you ever added fruit to curry or another savoury dish?

Is there any food you can/ will only eat cooked not raw – or the other way around?