This is probably one of the most complicated boxes I have made.
You know when you get home, you are really tired and down and just want to get something to eat and become one with your sofa, yet somehow manage to get a total culinary hissy fit and start cooking stuff that is WAY too complicated? Yeah, that.
What's in this box:
Savoury box:
- vegan fish fingers
- roast baby potatoes
- vegan tartare sauce
Sweet box:
- vegan Nutella
- peanut butter cookies
- blueberries
Method and Recipes
Vegan Fish Fingers:
half a block firm tofu
one sheet nori
seasoned gluten free flour
gluten free breadcrumbs (I make my own) mixed with garlic granules, turmeric and mint
liquid dredge:
1 tbsp tamari
1 tbsp cornstarch
1 tbsp lemon juice
1/2 cup water or soy milk
Slice the tofu however you like (I did stakes), then use scissors to cut the nori sheet in the same shape. Make the nori adhere to one side of the tofu using some lemon juice.
Mix all the ingredients of the liquid dredge well, microwave for about 40 seconds, mix again.
When the liquid dredge is cool, make a station with three bowls: one for the flour, one for the liquid dredge, one for the breadcrumbs, and get breading. Lightly coat the tofu in the flour, pass it in the liquid dredge, then coat it well with the breadcrumbs and press it.
I baked these for 20 minutes at 220C. In hindsight, it would be better to deep fry them.
For the potatoes, I simply steamed them for seven minutes in the microwave, then put them in the oven with the fish fingers and baked them.
Finally, the vegan tartare was made blitzing a few tablespoons vegan mayo (I make my own with aquafaba), and a teaspoon each of mustard, capers and chopped gherkins (I just used what I had).
This box took quite a long time to make. I think the whole process took about an hour including cleanup, although you have to remember this was my dinner, too. I simply put half of the stuff in the bento.
Peanut Butter cookies:
1 cup peanut butter
1/3 cup maple syrup
1 flax egg (1 tbsp flax, 3 tbsp water)
1 tsp gluten free baking powder
a handful vegan chocolate chips.
Mix the first four ingredients, then add the chips. With a spoon, make small mounds on a lined baking sheet (this stuff is STICKY, I recommend getting a Silpat liner) and bake for 10-15 minutes at 150C (depending on size). The cookies will be soft when taken out. Let them cool and they will firm up.
For the potatoes, I simply steamed them for seven minutes in the microwave, then put them in the oven with the fish fingers and baked them.
Finally, the vegan tartare was made blitzing a few tablespoons vegan mayo (I make my own with aquafaba), and a teaspoon each of mustard, capers and chopped gherkins (I just used what I had).
This box took quite a long time to make. I think the whole process took about an hour including cleanup, although you have to remember this was my dinner, too. I simply put half of the stuff in the bento.
Peanut Butter cookies:
1 cup peanut butter
1/3 cup maple syrup
1 flax egg (1 tbsp flax, 3 tbsp water)
1 tsp gluten free baking powder
a handful vegan chocolate chips.
Mix the first four ingredients, then add the chips. With a spoon, make small mounds on a lined baking sheet (this stuff is STICKY, I recommend getting a Silpat liner) and bake for 10-15 minutes at 150C (depending on size). The cookies will be soft when taken out. Let them cool and they will firm up.
I make a batch of them and freeze them. Really super tasty. You can use other nut butters too. Also use honey instead of maple syrup.
I made the vegan nutella as well, but I am not going to do it again. I have tried three or four recipes and was not satisfied with any of them, so I decided to give up for the time being.
Final stats for the savoury box:
Time: 1 hourHow many meals: 2
Appearance: **
Taste: *
Staple potential: - I will not be making this box again. The flavour was quite underwhelming especially considering how long it took to make. Also, it wasn't very easy to pack.
The sweet box was ok, except the vegan nutella!
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