Smoked Tofu Salad

I am feeling particularly in the mood for spring after the sunny weather and visiting the Orangerie museum in Paris which houses many of Monet’s famous waterlilies. I was very much looking forward to seeing them after my attempt to reproduce a Monet in an art class. I highly recommend this museum, it’s amazing to see the full sized works of Monet and how what doesn’t look like much detail close up really makes the scene as a whole. I do think that Monet had the right idea just painting his garden everyday though unlike Monet, I hate gardening so I think I would have to get a house next to the sea or just paint cityscapes. Smoked tofu is just the best and this salad from the Hairy Dieters Go Veggie pairs it with orange, avocado, spinach and quinoa.

Serves 4 as lunch or 2 for dinner

Ingredients

  • 1 avocado
  • 2 oranges
  • 200g baby spinach
  • 200g smoked tofu
  • 4 spring onions
  • 1 tsp mustard
  • 1 tbsp olive oil
  • 1 lemon
  • salt and pepper

Method

1.) Simmer the quinoa in some water until cooked. Drain and set aside.

2.) Peel the oranges and cut out the segments away from the pith.

3.) Slice the oranges up thinly and push the segments and the juice into a large mixing bowl.

4.) Add the spinach to the bowl.

5.) Slice up the spring onions and add these.

6.) Make the dressing by whisking up the mustard, olive oil, juice of 1/2 of the lemon and some salt and pepper.

7.) Peel the avocado and slice this up and add to the bowl.

8.) Add the quinoa. Pour over the dressing and mix everything up. Serve.

Quorn Avocado Pesto Salad

I’ve not had the time to post on here for a while – long working hours, fatigue because of the long working hours, a wedding and a weekend away to Liverpool have contributed in addition to the regular 4 hours of French lessons per week. Today we learnt about culture and I argued for watching football matches at a bar being cultural. This quorn and beetroot salad with an avocado and pesto dressing was a tasty recipe I found on BBC Good Food. I’ve taken the photo in the bowl as once you start mixing around beetroot, everything gets turned pink and it’s completely unpresentable, no matter how tasty the food is!

Serves 4

Ingredients

  • 250g thin-stemmed broccoli/broccolini
  • Spray oil
  • 300g quorn
  • 1 small red onion
  • 100g watercress
  • 175g beetroot (pre-cooked)
  • 1 tsp nigella seeds
  • small pack basil (30g approx)
  • 1 avocado
  • 1/2 clove garlic
  • 25g walnuts
  • 1 tbsp oil
  • 1 lemon

1.) Heat some spray oil in a frying pan and add the quorn. Cook until hot through.

2.) Boil some water, trim the broccoli, add to a small pan with the water and cook for about 5 minutes, until it’s just tender.

3.) Slice up the onion thinly and add to a big mixing bowl. Chop the lemon in half and squeeze in the juice from one half.

4.) Make the salad dressing. Peel the garlic clove, chop in half an add to a food processor, peel the avocado and add, add the walnuts, the oil and the other lemon halve’s juice. Blitz to a paste.

5.) Add the watercress to the bowl with the onion, chop up the beetroot and also add that. Add the drained broccoli and the quorn. Add the dressing and mix everything. Sprinkle over the nigella seeds and serve.