Another friend took me up on my October vegan challenge! I know Rachel can cook brilliant vegan food because she’s done it before but I was curious to see what she might cook for her family if I wasn’t there. She did cheat a bit because she waited until her notoriously meat loving husband was away, but since she’s got 3 young children including very active twin boys, I’m full of respect that she eats anything that isn’t a pot noodle.
Ha, she’s got the same dishes and nearly the same worktop as me but I swear she took these pictures and sent me them!
Here’s Rachel’s description of how she made it:
Put simply (and to be fair it had to be simple as I got back from helping at Beavers at 7.15pm and had to look in the fridge for inspiration…) it was a load of butternut squash chopped up and roasted with olive oil and thyme for half an hour at about 180. 10 mins before the end I chucked in some halved cherry tomatoes (about eight). In the meantime, I fried up some mushrooms and garlic in olive oil, added my risotto rice and then my veg stock, salt and pepper. 2 mins before it was ready I chucked in some left over coconut milk from a Thai curry from late last week….. Twas delish with a salad of rocket, toasted pine nuts, avocado and a smidge of sherry vinegar and olive oil. Infact, I couldn’t eat it all!
Well, I’ve been cooking vegan food for a long time now but I don’t think I could come up with that at the end of a busy day. Thanks for taking the challenge Rachel! Maybe one day you’ll dare to feed vegan food to your husband???
That sounds delicious. Great job, Rachel!
Way to go, Rachel! Nothing better than a fast, delicious, super satisfying dish from what you’ve got on hand.