SmarterFitter Daily

Let's get something out in the open straight off the bat: the pizza base was abysmal. I attempted to make a sourdough pizza base using this recipe and it was waaaay too sour. The toppings were good, though - I took some inspiration from smitten kitchen's shaved asparagus pizza and did ricotta, mushrooms, asparagus, spring onions and a light sprinkle of parmesan. A really nice combo, especially with some rocket salad lightly dressed with lemon and olive oil. Oh but that crust was so bad. Confession: I ended up scraping off the toppings onto a piece of toast. 

Stuffing: a mix of pesto, basmati rice, sauteed onion, red pepper, garlic, sweetcorn, kidney beans, fennel seeds.

Nettle and mushroom risotto. This was my second time ever cooking with foraged nettles, and my first time making risotto! I adapted the recipe for nettle risotto from the Vegetarian Cookery School which recommends a garnish of fried morels - I wish.

Instead, I did chestnut mushrooms in the risotto, plus a trickle of white truffle oil and some Cornish yarg to finish. I was pretty happy with this and would definitely try it again. The only thing I might to differently next time is blanch and chop the nettles before adding them to the risotto. Also felt it could use a squeeze of lemon juice, but is that wrong in risotto? I just don't know!

I will say this might be the start of a risotto kick. I've got loads of risotto rice around and it would help my mission to "use up the larder". I can also see risotto working well as a stuffing for other veggies, or as a quick breakfast from leftovers. 

Recipe: Red Lentil Veggie Burger

The burger was FINE but it wasn't very interesting. No texture. A bit mushy. Fairly bland. But good fodder for chutneys and sauces. I had this with Gloria Nicol's Rhubarb Ketchup and some African Volcano Peri Peri. Not sure if it's a crime to combine those two but I don't care: it worked. Still, the quest for the ultimate veggie burger continues. 

Roasted cauliflower on the side, seasoned with fragrant curry powder, paprika and garlic salt. Better than french fries - seriously!

One of my favourite easy lunches: take leftover grains (today it was bulgur) and mix it up with some pesto and any other veg you fancy: I really like red pepper and sweetcorn. Stuff it in an oiled portobello and bake til the top starts getting a little crispy. I really like it with rocket and avocado on the side. Something about the flavour of the pesto with the texture of the grain is so nice with the avocado. 

P.S. The mushrooms were found in the hedgerows near my house. Not sure of the variety, but they haven't killed me yet.

Whoa, this was like, one of the best burgers I've ever made. EVER. Two words: "basil mayo".

Check it:

• 1 portobello mushroom, basted in balasmic, olive oil, a little garlic, salt, pepper and dried thyme, then grilled in the oven
• 1 roasted red pepper cut into thick strips (from a jar, some phenomenal red peppers I got as a Christmas gift from Cookery School / Rosalinds Kitchen - Pequillo Peppers Navarrico from Brindisa - my god they are good)
• A good scatter of pine nuts
• Homemade mayonnaise mixed with chopped basil and a little fresh garlic
• Slice tomato, raw red onion, lettuce
• One of Ottolenghi's crusty bread rolls

On the side, one of my favourite simple salads: crispy lettuce, cucumber, red onion, lemon juice, olive oil, salt, pepper, fresh oregani (from the garden!).

Total victory.

My favourite use of Carl Legge's vegetarian haggis thus far: stuffed in a portobello mushroom and topped with the Backyard BBQ Sauce from Veganomicon. Pretty awesome. 

Had this with sauteed leeks and curly kale (a favourite combo), avocado on the side, and a squeeze of lime juice. Oh, and lots of hot chillies. 

More on the haggis: Vegetarian Haggis for Burns Night

Really just needed a light dinner after today's lunch, and in truth - I think I pushed it at lunch today. Stomach still not 100% and I was probably pushing my luck with all those root vegetables (or do I mean Prosecco?). So for dinner, I cooked up some mushrooms, broccoli and spinach with some tomato sauce and tossed in a few capers and olives to make it interesting. It was like a puttanesca primavera, or something like that. Also, it was piping hot, which I really needed after a day of cold salads and high wind and rain (London).

Recipe: Tofu with Brussels Sprouts and Mushrooms

This meal was so thoroughly satisfying on many many levels, and surprisingly quick to prepare - less than 30 minutes! 

Here's how it came together:

• The tofu: I followed the Basic Broiled Tofu recipe from Veganomicon.
• The mushroom: broiled (i.e. grilled) with the tofu.
• The swede: I used Mark Bittman's Braised and Glazed Turnips recipe, with an added pinch of fennel and caraway to the braising liquid (I used water). This "braised and glazed" is sort of a revelation - it's the first cooking technique I've found that makes me actually want to eat swede.
• The sprout tops: when the swede was done, I removed them from the pan and added the sprout tops with a bit of water. This did two things: it steamed the sprout tops, and it allowed me to scrape all the yummy bits off the pan from the glazed swede.
• The chutney: Aunt Sue's Cranberry Chutney, leftovers from Thanksgiving - gotta love it.