Megan's Head

A place where Megan gets off her head.

Category: inspiration (Page 1 of 36)

Princess Stuffed Mushroom Magic

Sometimes I get so obsessed by a recipe I invent I have it three times in a row. This is one of them, so I thought I would put it down here, for everyone.

I bought big brown mushrooms but didn’t really have a purpose in mind and then I bought a jar of Pesto Princess Red Pesto (sun dried tomato and pepper) because it was dairy free, and wasn’t sure what I would be doing with that either.

Then, when I opened the fridge, I saw them both and an idea sprang to mind.

Oh, and coconut flakes? They have been sitting in my cupboard since I bought a stash from Komati Foods in Obz for very cheap. I don’t know how to use coconut flakes.

Long story short. I allowed the inspiration to flow, stuffed the mushrooms with the pesto, sprinkled chilli flakes over and topped with handfuls of dried coconut flakes.

Then I bunged them into the oven and waited until the coconut flakes went brown before hauling them out.

In this first version I sliced them, and put them on a bed of sautéed spinach with nutritional yeast, and sliced avo, all on a warm roti.

There are no more pics, because, eaten.

I also did these mushrooms with fresh tomatoes and lettuce (and a drop of tahini and lemon) in a roti, and one with just mushrooms, lettuce and avo. All were equally delicious.

Princess Stuffed Mushroom Recipe

Ingredients

Pesto Princess dairy free red pesto

Big brown mushrooms

chilli flakes

Coconut flakes

Method

Pre-heat oven to 200°. Scoop a heaped teaspoon of pesto into each mushroom and spread it around. Sprinkle chilli flakes over and put coconut flakes on top. Bung in oven and watch for the coconut flakes to go brown.

 

 

 

True Story

About 5 years ago I bought a Cape Honeysuckle and planted it in our back courtyard, up against the wall, in a tiny patch of sand after I had lifted one of the tiles. I also planted a Black Eyed Susan. These two went absolutely mad, took over completely and were impossible to control. I was really sad when I had to make the decision to chop them down, especially since their colours were extraordinary. The Honeysuckle had deep red flowers instead of the more common yellow or orange. But, they were becoming a big nuisance and were threatening the wall, so I chopped them down.

A year ago I noticed that a shoot of the Honeysuckle had taken hold and was growing in a tiny crack in the corner. We had a conversation, me and it, and I warned it that I was going to be absolutely ruthless with it; I was keeping an eye on it to make sure it only went upwards and more than once I chopped off big runners that went off on their own. And I have been keeping an eye on it.

Imagine my utter shock and surprise when I saw these.

These lilac trumpet like flowers have absolutely nothing to do with the original plant whatsoever. I have no idea how this happened.

I had another conversation with it after seeing the first bloom. I was, “What are you doing? Where do those come from, and wow, they are a beautiful surprise.” Bad idea. It went mad and there are blooms and runners and shoots and leaves all over. It was as if it had tried me out on this new floral expression and now, with permission, it was going to show off, a lot.

This is a true story. No idea what is going on here but it is beautiful.

PS. My accidental tomato plant has also gone totally bonkers and I harvest about 30 teeny tomatoes a day. They are delicious.

The Best Vegan Cottage Cheese

I can’t help myself. I am so busy getting ready to go and visit my bestie in NYC, but I had to stop and write this post because every vegan and wanna be vegan I know will delight in this unbelievably easy vegan cottage cheese recipe.

Aside from the soaking of the cashews, it also took about 4 minutes to make, including picking the basil leaves.

I will share exactly what I did, making it up depending on what I had.

Ingredients

1/2 cup soaked cashews (mine soaked for so long they may have fermented slightly;good for cheese)

1 handful fresh sweet basil

1 stem flat leaf parsley

1 clove garlic

salt

1 heaped tablespoon nutritional yeast flakes

1 tablespoon apple cider vinegar

dash of olive oil

Method

Blitz all ingredients, except for oil, in mini food processor. I like mine a little grainy, so I didn’t blitz until it was a paste. Add oil and blitz again. Put in container and refrigerate, if you can stop yourself from eating it all.

 

 

 

Tomato Update

I couldn’t resist it. Look! Here come the tomatoes.

A by itself tomato

I have been in a stomping rage. It has been so bad I have even shouted at innocents, just because they were there. Granted I am still on the edge of illness, and seriously impatient about getting well, but, honestly, white people. Let me not go there.

So, I have turned to a tiny miracle in my life and I am celebrating the magnificence of the smallest tomato. A month or so ago I noticed the first fragile leaves of a tomato plant, growing by itself in our front patch of garden. I had to toss the devouring caterpillar next door because it would have eaten the whole thing, and I have managed to just let the plant grow, and watch. I hadn’t planted the seed, and can only assume it got there in bird poo, or because someone tossed the tomato from their sarmie over the wall, but the conditions seem to be perfect, and the plant gets on so well with the star Jasmine it shares the trellis with, the lavender it shares the bees with, and the blackish flowered creeping geranium it shares the soil with.

Because the plant has just arrived and flourished, I have no idea what kind of tomatoes to expect. Big, small, cherry, Italian – they could be absolutely anything. I have no control, or choice here. I am so delighted by this.

Bursts of little, spiky yellow flowers have appeared. Such a good sign of fruit to come. And today I looked beneath a starting to shrivel blossom and saw, as small as a dewdrop, the beginnings of an actual tomato.

This plant has grown defiantly. It has broken all the rules of special seeds, and tender care, and timing, and seedlings. It has extended strong stems, hairy green leaves and blossoms all over the place, showing off, taking over, announcing itself. It has a secret history that will never be known, but will never hold it back.

Thank you fierce rebel tomato plant. You restore me to my natural self, and I honour and love you.

Vegan French Toast

  • a recipe without pictures because I ate too fast

I love vegan french toast much more than I ever loved egg french toast because I never liked the egginess of french toast. With vegan french toast you can get it 100% right and it is delicious.

Ingredients

2 slices of thick white bread

2 tbs chickpea flour

1/2 cup non dairy milk (I used soy milk because it’s what I had)

Turmeric, cinnamon, cayenne pepper, salt (as much or as little as you like)

mild oil for cooking

maple syrup

sliced banana

Whisk the flour, milk, spices in a shallow bowl. Soak bread in mix while oil is heating in the pan. Fry until golden. Cover with maple syrup and banana. Try to savour each bite. Mine was gone in a second.

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