Put on your red shoes, and dance the tofu’s


Had some spare time, wot wiv being on holiday and all that, so had a go at the following recipes; stuffed courgette and mushrooms, and tofu/red lentil curry…



Stuffed courgette
Original from the Guardian http://www.theguardian.com/lifeandstyle/2013/aug/24/10-best-courgette-recipes which is based on the laughable concept that there is such a thing as too many courgettes. I added the mushrooms as I had a few spare that needed using up.

White rice
1 fat courgette
1 tomato, chopped finely
8 button mushrooms, skinned and stalks removed
Half a carrot, chopped finely
1 garlic clove, chopped finely
½ an onion, chopped finely
Olive oil
Coriander, cumin, basil, tarragon, parsley
Splash of water

Cook the rice as per usual.
Slice off the top and bottom of the courgette, then cut in half lengthways. Dig out the flesh and put to one side.
Heat the olive oil in a wok, add the garlic and onion, coriander and cumin. Cook gently for 5 minutes.
Add the courgette flesh, fry for another few minutes, then add the carrot, then the tomato.
Simmer for a few minutes.
Add the rest of the herbs, salt and pepper. Mix with the rice
Lay the courgette halves and the mushrooms in a baking tray, and stuff with the rice mixture. Drizzle with olive oil and splash a little water in the bottom of the tray.
Bake in the oven at 180 degrees for 30 minutes. The mushrooms should now be done, so remove them from the tray. Eat the yummy mushrooms with a fork standing up next to the oven.
Put the courgettes back in the oven and cook for another 30 minutes.

Red Lentil and Tofu curry

The original is from http://appetiteforchina.com, a website that I intend to check out more fully when I get some spare time. The deliciousnesses of Chinese food mixed with the convenience and healthiness of lentils, om nomity nommmmmm…………..

Half an onion, chopped
1 garlic clove, minced
Ginger, cumin, curry powder, cayenne, salt and pepper
Firm tofu, chopped into cubes
1 cup red lentils
Olive or vegetable oil

Heat the oil in a pan, and fry the garlic, onion and ginger for a couple of minutes.
Add the lentils and some water, bring to the boil. Reduce the heat and simmer uncovered until lentils are soft.
In a wok, heat some more oil, and gently stirfry the tofu cubes until lightly browned. Add the curry powder, cumin and cayenne, then the lentil mix.
Stirfy for another 5 minutes then add salt and pepper to taste.
Serve with rice or bread.


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