List, list, oh list!

[nineveh_uk]

Pre-work online shopping makes me feel like Katy Carr thinking "I wish God would invent another animal." I've eaten all of them, surely there is something new?

Maybe I'll just have to think creatively with mushrooms.

Comments

[pensnest]

Try the wild Quorn beast. It makes a good escalope.

[azdak]

Chickpeas are the new meat in our household. Seriously, my cooking has been transformed utterly since I acquired Madhur Jaffrey's Easy Vegetarian Curry and Meera Sodha's Indian Cooking. Easy, simple, all the work of chopping, grating etc. is done before the cooking so you don't get stressed by having to do two things at once, and the same ingredients crop up over and over again. Of course if you're an actual Indian serving 7 different recipes at a time, the no-stress thing doesn't apply, but I only ever make one dish. And now that Hussein has shown me how to make rice Afghan-style, I don't even need a rice cooker (which is lucky, because ours finally broke after over 20 years of service).

[white_hart]

We have been getting a veg box and have found that makes it much easier, because then you have eg runner beans, so you google "what can I make with runner beans" and then choose something that looks nice, rather than having to start with working out what you want from All The Foods Ever, which is just overwhelming.

[nineveh_uk]

I might consider that. I think I've only had Quorn once in my life!

[mrs_redboots]

Midweek mushroom pasta is a standby here - you cook up your mushrooms with butter, garlic and parsley, then stir through cream, cream cheese or mascarpone, according to availability, and serve with pasta. Or rice, in which case you call it mushroom stroganoff. Either way, top with grated cheese.

Or there are always mushroom omelettes!

ETA and this, from the Guardian comes very pat!

[nineveh_uk]

I have definitely been upping the pulses this year! I should look at Indian cooking books, I tend not to go for spice grinding, but there can be easy options. That said, I am also keen to keep up a fair amount of meat eating for post Covid reasons.

Does cooking rice Afghan-style result in a delicious crust?

[nineveh_uk]

I can see that could work. Tonight I am having ravioli Because It Was There.

Unfortunately, whenever I've looked at veg boxes they're just totally uneconomical for living alone. Anything I don't personally like won't get eaten, and I don't like carrots, cabbage, nor too many potatoes...

[azdak]

I do have a spice grinder but I hardly ever use it - when we were sailing last year, I had about six of the basic ground spices and all the recipes worked well with just those, so I don't worry too much anymore if I haven't got the more exotic ones.

And yes, the crust is the best bit!

[carbonel]

Neil Gaiman wrote a story about that feeling: "Sunbird," in the Fragile Things collection.

But maybe you should stick with mushrooms.

[nineveh_uk]

I really like that kind words f pasta, should cook it more often!

[nineveh_uk]

I think that is a story I'll choose not to read! And will stick to the unexciting.

[nineveh_uk]

I really must inventory my spice rack. And the best before dates in it...

[carbonel]

In the introduction to the story, Gaiman says that he had no idea he was going to write an R.A. Lafferty pastiche, but that is indeed how it reads. I'm actually quite fond of it.