Calm after the storm

After torrential rain and gail force winds last night we finally got some calm weather today. So today we had to focus on cleaning the mess from the storm. Mum was drying the leaks  and sweeping the water away. Marco was vacuuming up Albie’s hair from all over the house, after his sleepover inside. And I tried to cook up all the left overs in our fridge and went shopping for  more supplies. I’m not so good at the cleaning, but I like to make sure we are eating well in this stressful time. We also got a student at 2 am  this morning. I am really surprised she made it here with the storm and the road closures. I’m even more surprised there were taxi’s working last night. Although the rain stopped this afternoon, we still have to worry about the  flood tonight, now the dam’s are being released. We are hoping that our suburb isn’t going to flood, since we are so close to the river. Our house will be safe, but I’m hoping we don’t loose power.

These are some of the things I made up today out of the leftovers:

Salad: red onion, tomato, grated carrot, baby spinach, rocket, chickpeas and a Sweet Garlic Mayo

Salad: red onion, tomato, grated carrot, baby spinach, rocket, chickpeas and a Sweet Garlic Mayo

For lunch I made salad  for everyone, as we had so many pre-cut ingredients, that my mum brought home from her work. I also had the tiniest bit of silken tofu leftover in the fridge, so I tried to make a homemade vegan mayo. This mayo only made enough dressing for 3 salads. So I will try to make up a bigger batch next time.

Sweet Garlic Mayo (vegan, gluten free)

Ingredients:

100g silken tofu

1 teaspoon rice wine vinegar

1 tablespoon lemon juice

1/2 teaspoon dijon mustard

1 teaspoon garlic powder

1 teaspoon brown rice syrup

1 tablespoon parsley

1 tablespoon ground pecans (optional)

sea salt to taste

Method:

1. Combine all the ingredients in the processor and pulse until all is combined.

*Makes about 1/2 cup.

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After lunch I made this pesto to keep in the fridge as a condiment or to dress pasta. We had so much basil in the fridge that was starting to go bad and a jar of artichokes that I had started and forgot about. These ingredients went really well together. I had it as an afternoon snack with the left over Spelt Buttery Biscuits. I kept offering it to Marco to have on toast, but he’s not to excited about it.

Basil & Artichoke Pesto (vegan, gluten free, soy free)

Ingredients:

1/2 cup pine nuts

1.5-2 cups basil leaves

3 garlic cloves

1/3 cup extra virgin olive oil

6-8 artichokes from jar

1 tablespoon nutritional yeast (optional)

1/2-1 teaspoon herbamare/sea salt

Method:

1. Place pine nuts in the processor and whiz till they are broken down and start to form a paste.

2. Then add the rest of the ingredients, one by one, as the processor is whizzing, until it is all combined and creamy.

* Place in an airtight jar or container and top with a bit more olive oil so that it last longer.

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Even though we had the leftover the Spicy Peanut Stew with Sweet Potatoes and Eggplant with steamed rice and Achar de legumes (Ted’s Mauritian pickled vegetables) for dinner, I wanted to use up the rest of the ingredients that were on their last legs in my fridge. So I made this sauce so I can put together a quick meal tomorrow night.

Eggplant & Capsicum Pasta Sauce (vegan, gluten free, soy free, nut free)

Ingredients:

1.5 cup diced red onion, diced

5 garlic cloves, diced

1 medium eggplant, chopped

1 large red capsicum, chopped

1 cup grated/diced carrot

1 cup fresh diced tomato

2x 500ml jars passata sauce

500ml filtered water

sea salt, black pepper & raw sugar to taste

3 tablespoons fresh basil, chopped

Method:

1. Take a large pot and heat olive oil, then add the red onion and garlic. Saute for 3 mins on medium heat.

2. Add the eggplant and red capscium and saute for a further 5 mins. Add more olive oil if the eggplant is too dry.

3. Add the carrot and tomato and cook for saute for 2 more mins.

4. Add the passata sauce and water and bring to the boil.

5. Then place on a simmer. Adjust seasoning, by adding salt, pepper and sugar to taste. Add basil and continue to cook for 1-2 hours (the longer the better).

* Serve with pasta or if not using today let the pot cool (so it doesn’t go bitter) then store in the fridge for later use.dsc02738

One last thing I prepared tonight, which I am looking forward to tomorrow is my Apple Pie Over Night Oats. This is my first time making them, so curious how they are going to turn out. I made a container each for me and Marco. It really is a convenient breakfast that you can prepare the night before if you are in a rush, like Marco will be, in the morning. I will post the recipe tomorrow and tell you how it turned out.

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18 thoughts on “Calm after the storm

  1. You are such a natural blogger… thanks for sharing your cook-up with us. Haha, I am definitely the same in terms of wanting to feed everyone well. I think it’s my way of dealing with stress! Thinking of you guys during the stormy period, hope it calms down soon x

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