I haven’t been drinking much since recently, but went out to meet friends last night and had a couple of ciders. I thought I was being careful (my trick is to order a half pint of cider in a pint glass, topped up with soda water like a cheapskate even-lower-alcohol spritzer) but I still woke up feeling slightly rough this morning.
It seems to be a truth universally acknowledged that fried food and carbs are what’s wanted the morning after a night out. There wasn’t anything ready-made lying around but I had half a baguette in the freezer and while it was warming up in the oven I made a chickpea omelette using half a cup of dried chickpeas (could use chickpea flour/besan if you don’t have a blender that can tackle whole chickpeas), a cup of water, pinch of salt, pepper and smoked paprika and two cloves of garlic, plus a tiny dash of vinegar.
The trick to chickpea omelettes is to fry them low and slow, otherwise the innards stay gooey while the outsides scorch. This amount of batter made two, and the first one turned into scramble because I tried to turn it before it had set, but it still tasted great. I was more patient with the second one, so it’s a bit more photogenic!
In my last entry I posted a recipe for sunflower-seed and chickpea spread. After I had finished my lunch I changed my mind about putting the spread away as it was, that amount of sunflower seeds made a very rich smooth spread, but I decided it was a bit too rich so added about 2/3 cup more chickpeas, more lemon juice, garlic and water, so there’s been plenty to keep me going over the past few days.
Some got turned into a sour-cream and onion dip for crisps and tortilla chips by adding in a few spoonfuls of Tesco plain soya yoghurt, along with dried onion powder, cider vinegar and nooch, but I still had a tub left. Since I was making bread today anyway it was no hassle to make a pizza base from some of the dough, chop up some onion, yellow pepper, a few mushrooms, a couple of cloves of garlic, add a couple of spoonfuls of chopped tomatoes and some dried mixed herbs, pinch of salt, mix that all up with a splash of oil, cover the base with the veg and then dollop a few spoonfuls of chickpea spread and smush it onto the top, along with a few halved olives. This went into the oven while it was pre-heating for the rest of the bread – I know conventional pizza-making wisdom says make sure your oven is smoking hot before putting your pizza in, but I defy convention :p
I am under no illusions that this is a pretty picture. Not bad for about 5 minutes of actual hands-on cooking though! 🙂
I wouldn’t want to risk enraging Ottolenghi by calling the creamy chickpea dip component of my lunch hummus. This has never seen a sesame seed, but it gets a good dose of seed-based oil and fibre from sunflower seeds. It’s not exactly low fat, but the fat that is in there is un-heated and unrefined (if that is important to you). Spread on crackers, topped with cucumber and red pepper slices, I’d say this does the job of filling-in for hummus quite nicely, thank you very much.
- 2/3 cup hulled sunflower seeds
- 2/3 cup chickpeas
- 2/3 cup water
- Juice of 1 lemon
- 1/3 teaspoon salt
- 3 cloves of garlic (I like garlic!)
- 3 or more black or green olives, pitted (optional, but I like to add a subtle olive taste without quite so many calories as using olive oil).
Put the sunflower seeds and water into a blender and blend until they make a paste. Add the rest of the ingredients and carry on blending, pausing to stir now and then until everything is nice and smooth. Add more lemon juice/salt if necessary, or a splash more water if it’s too thick. Garnish with smoked paprika, chopped herbs, chopped olives etc.
This makes a good batch, I’ve got enough to stick in a tub in the fridge for a few sandwiches next week. I’m pretty sure this was cheaper than making regular hummus too, since I got the sunflower seeds in bulk from Currant Affairs, I think they were about £3.20 for 1 kilo. I don’t know if you can get tahini for that price, but I doubt it. And despite being a bit unbalanced when it comes to essential fatty acids, sunflower seeds are pretty good in terms of nutrition. The chickpeas were £5 for 5 kilos from Tesco, which works out cheaper than split peas.
As an aside, I was planning on having this with what I thought was left over bread in the freezer from Below the Line and gherkins I bought from Lidl. When I’d actually defrosted the “bread” I discovered it was an experimental peanut butter and jam cake I’d made in my practice run before the challenge! I did toy with having it anyway (a la brioche bun with a burger or one of those terrifying doughnut burgers) but then I couldn’t get the gherkin jar open either, so it ended up on rosemary crackers instead!
The chickpea tofu and crustless quiche version of same got a second outing in baked form. I’d already baked the quiche-type-thing for a good 35 minutes previously, whereas I left the plain tofu to set in the fridge. In my opinion, twice baking is definitely the way to go. Cubed, tossed in a little soya sauce, cayenne and with a crafty squirt of liquid smoke, then baked for another 20 minutes or so, it was delightfully firm with a bit of chew and a hint of crunch, wheras the single baked stuff was more like baked polenta, where a thin layer of crisp gave way to a softer texture inside. Pleasant enough, especially maybe if served with a ratatouille-type sauce, but not a patch on the twice-baked for eating out of hand.
Just the rest of today and tomorrow to get through in the challenge! Yesterday I was called at lunchtime to see if I’d urgently cover for someone who was off sick at short notice, so I hadn’t bought a packed lunch, and didn’t have much time to get anything. I’d had grain-based cereal for breakfast, so peanuts and some fruit seemed a good choice for lunch, but I was shocked at the rise in price of peanuts! I’m sure the last time I looked they could be had for around 30p per 100g, whereas all but the largest bags I could see at Tesco yesterday were around 50p per 100g. They didn’t have any Basics ones for sale, so that may have been the reason (edited to add that I’ve just looked at their online shopping prices and the Everyday Value ones are actually still only 24p per 100g. Phew! Must just have been in a poorly-stocked or rip-off-y branch!) but in any case I ended up paying £1.86 for food, which left me with just over £2 for the month. When I visited Co-op to look for clothes washing stuff, they had ‘simply value’ fabric softener (which I never use) for 55p, but no equivalent value washing powder or liquid. The cheapest stuff was £2. Seemed odd.
Although I toyed with the idea of trying to just use fabric softener I didn’t think it was worth the risk to spend a quarter of my remaining funds, and I didn’t want to spend all of my money on the powder, so left it. Fortunately I had clean tights, so the no-clean-sock problem isn’t too urgent.
There are still plenty of chickpeas in the 5kg sack I bought back in December, so I’ve been keeping a look out for interesting recipes to use them in. One that continuously cropped up was for something called Burmese tofu, while many more people raved about pudla (kinda Spanish omelette made from chickpea flour with veg in the batter from what I can make out), and then I saw a few recipes combining those into a quiche, notably The Gourmet Vegan’s vegetable quiche which is based on the I-40 kitchen’s quiche idea, which also gives a recipe for the tofu. In the comments on that post, Hilda from Triumph of the Lentil commented that she had been experimenting and reduced the timescale of the original tofu recipe, and since I’m all for less hassle and more delicious food as quickly as possible I decided to try her method, divided in half to make the straight tofu and also a crustless quiche type affair. I made the process even simpler by just combining whole chickpeas with about half the water in my Vitamix, whizzing them on high speed until there was a smooth batter then pouring that straight into the remaining water once it was at a boil.
For the quiche, I chopped up about three red onions and sautéed them with a pinch of Herbamare in a little olive oil until soft, then added that to the remaining chickpea mix after pouring out the plain portion once it had got thick and cooked through. I threw in a pinch of kala namak salt for a whiff of egg (although I was actually never a fan of the egg taste. I bought a huge bag of this salt though, so am trying it out in a few things), then poured the mix into a baking dish I’d greased with a bit of olive oil and smoothed a dribble more oil over the top, then baked it in a medium-hot oven until the top was starting to brown.
I tried some of that warm and thought it very reminiscent of onion quiche of yore (though it’s got to be 17 years or more since I last had eggy quiche, so who knows how accurate my taste recollection is?), but not interesting enough to eat a whole pan of as is, probably mainly because I’d undersalted it, so treated the quiche as a tofu-like/polenta-ish substance as well for my lunch today, sprinkling with salt and pepper, pan-frying in olive oil and serving with the last of the red cabbage which was lightly cooked with half a carrot and a splash of balsamic and just enough water to stop it scorching.
As noted on Triumph of the Lentil, don’t expect this to have the same texture as tofu, although I think the longer process does produce a slightly silkier product. However, this is a tasty protein-rich food which I can see having a lot of applications.
For the remaining three days of the challenge I still have just over £4 left. The cabbage is gone now, so I’m going to see what’s cheap at the market tomorrow. I’ve also got no washing powder left, and am running out of clean socks. I hope I can get some greens and laundry supplies with the remaining funds!
Wow, it is windy out! I meant to go shopping today for some form of cabbagey thing as I’m total out of green veg, but I’m really not liking the way the trees are thrashing around!
While I’ve been watching the weather I’ve been cooking up a batch of chickpeas that had been soaking overnight. However, having been recently reminded that it is possible to cook pasta by bringing it to the boil and then turning off the heat and just leaving for about the same cooking time you’d normally give, I wondered if the same thing was possible with chickpeas. So, I brought them to the boil and let them bubble at that temperature for a couple of minutes, then turned off the heat, put the lid on and went to do something else for 40 minutes. The result is firm, but definitely cooked chickpeas. I’ve had undercooked chickpeas before, but these are cooked through, just pleasantly al dente. Result!
(This is a very good batch of chickpeas though. I think results might vary according to how big or old they are. Also, you shouldn’t do this with kidney beans, they need boiling for ten minutes at least for safety.)
I fried up an onion with some cumin seeds, added some of the chickpeas and most of a tin of tomatoes and some bouillon powder. While that was heating through, I blended the last of the roasted medium-sized pumpkin (since I think I did that last Sunday, so it definitely needed using up!) with a red chilli pepper, seeds included, and a bit of water and poured the resultant puree into the pan to make a vibrant orange-coloured sauce. Pretty nice, though a squeeze of lemon might have been a good addition. This was garnished with a few surviving leaves of the reduced-price coriander plants I bought about 9 days ago.
Spent today: £0
Total spend for month so far: £3.35
I did my normal job this morning then had some casual work this afternoon. Took a packed lunch consisting of banana cake sandwiched with Lotus speculoos spread, and a really nice spicy chickpea stew – onion and mushrooms fried up with some paanch pooran spice blend, chickpeas added then simmered in a sauce of tomato passata, garlic and chillies.
Came home, made apple and banana smoothie, ate leftover cold baked potato, hummus and Finn crisp rye crackers.
Realised this month is going to be extremely boring both to blog about and actually live through unless I can plan some penny pinching adventures. I did bring some books back from the library with me, and hope to have a cooking adventure this weekend where I actually follow a recipe, hopefully using ingredients I already have, with the extra money-saving advantage of not having had to buy the book.