Short-post-Saturday?

Just a quick post today as there weren't many vegan happenings, happening.
For dinner tonight I made one of A Girl Called Jack's recipes. I've been following her blog religiously for the last 4-5 months. Some great cheap vegan recipes there (although she was only fully vegan for lent this year) and she also posts some fiery political stuff which I love.
Anyway here's some rubbish phone pics of these burgers! (and my bev of choice for tonight)

Planning a trip to Brighton food fest tomorrow if the weather holds up. Out with the camera!

Puff pastry Pizza

This is Joshs, he's far better at cheese spreading than me!

We used to make this aallll the time at our old house, since we moved we've just stopped for some reason, possibly because we mainly have the kitchen to ourselves now so I can spend longer 'slaving'. over the hob ;) anyway I was reminded of it by one of @kitsunesuki's recent instagrams and it tasted even better than i remembered.
 This is such a good no brainer meal. Just a pasta sauce/pizza sauce/tomato puree base, whatever veggies you've got in the fridge or freezer and optional cheese. We used the ready rolled puff pastry from Aldi but have also used jus-roll etc before. Equally good.
Today ours included broccoli, onion, mushrooms, frozen peppers and frozen sweetcorn and we topped it with Vegusto melty cheese. Vegusto is the best vegan cheese I've ever tried, unfortunately it's mightily expensive

(like all the good cheeses I guess) at £7.50 for 400g so I don't buy it too much. - And I try to stop the other half buying it all the time too!

(I made it really big to make up for forgetting so far this month!)

P.S. I just snuck to the kitchen for a couple of spoons of late night peanut butter hehehe.

Je suis occupé

These past few days have been mental and today was my last french lesson eek! Tomorrow onwards I will have time for some proper posts (including some Mac n Cheese lovin' don't you worry).
Lunch today was garlic-y mushrooms with parsley on toast and for dinner it was the ol' faithful stir fry with a bit of stem ginger thrown in as I was feeling a little wacky in the kitchen. Made a nice change but will be sticking to proper ginger root in future!
What's a blog post without some piccys?:

Also, I have to say I am lurrrving VeganMoFo! I've only had time to see a few blogs and there's so much on my to-read list, can't wait! Plus it's so great to see everyone leaving comments and getting involved!

Oh and one last thing. I won tickets to Vegfest London!!!! I've been meaning to buy tickets for ages but thought I'd just give this competition a go when it caught my eye on The Mighty Fork facebook page (mmmm you gotta check out those hot dog pics, foodporn at it's finest!) and I got lucky! Who else is going? Anyone travelling any long distances? I'm lucky as we're super close to London in Brighton! (And we get our own VegFest of course!) If you haven't done so yet, buy your tickets here.

Tofu - Sweet&Savoury

I haven't experimented with tofu as much as I'd have liked to - mainly because I always run out of patience trying to find it in Sainsbury's and they don't stock it in my beloved ALDI. Luckily Mum bought me some tofu last week whilst I was home which I ended up using in a mid week lunchtime stir fry. At some point I'll write a blog highlighting how to make it yummy and not just solidified yoghurt (when i've done a little more research) but for now feast your eyes on this awesome pie by chocolate covered Katie. I made this for a certain person's birthday a few years a go and it disappeared in the blink of an eye, luckily I still got to lick the bowl so I can vouch for it being super rich and delicious.

Chocolate Fudge Pie

Stir fry is a great transition dish to showcase how similar dishes can taste/smell/feel once veganised, my basic process for stir fry is below but really it can be however any other recipe advises sans the meat and ensuring egg free noodles are used. Another plus, not much washing up!
I always start with roughly 1 tbsp each of sunflower oil, white wine vinegar, sesame oil and 2 tbsp soy sauce. After I've drained and pressed the tofu to make it firmer, I cut thin slices and fry until well browned (got to be patient here, takes longer than you want it to!) I remove the tofu from the pan for the rest of the stir fry preparation as it's kind of a wimp if you go near it with a spatula too many times.
The rest of the ingredients include some of the following depending on my mood/whats in the fridge:
thinly sliced carrot
thinly sliced celery
mushrooms
mange tout
baby corn
Once everything is nearly cooked to my desired level I add noodles, these ones from ALDI are cheap and easy and they've started doing wholegrain which are even tastier.

Then once the noodles have warmed through I add the tofu carefully and usually add a little more soy sauce. Et voila!

P.S. For my loyal readers, I'm working on making the comment box work - I'd love to hear your thoughts!