It’s been a rough past few days with the passing of Binky bunny, his partner Bella’s eye infection and his sister Buttons’ lip accident. They say bad things come in three right?
I’m not really sure how Buttons’ injury happened. Perhaps she bit her own lip, or her partner bit her (I don’t want to believe this as they are best friends), or she caught it on something, a splinter or a nail? Her top lip was hanging off when I saw her on Sunday night. I cleaned the area with an antibacterial hibiscus solution but by Monday morning at the vets, it was black with infection. They gave her a large injection of antibiotic and she went in yesterday morning to have the skin removed under sedation. She is home and recovering well now and is even back snuggling with her husband Bae.
In an attempt to maintain some normality at this strange time and to keep my mind occupied, I want to share with you a recipe that I’ve had stored away for a while. It is time to bring this beauty out of hiding. This is the ultimate summer meal. Flavour packed quinoa with citrussy, sumac tofu and a crisp and cool cucumber salsa.
I used a tofu sausage here, but firm tofu works or even tempeh or seitan. I use a low salt stock paste, but if you use high sodium stock remember to go easy on your seasoning as the miso is salty also.
Ingredients: Serves 2
- 1/2 cucumber, diced
- 1 large ripe tomato, diced
- 1/2 red onion, finely diced
- handful of fresh parsley (about 10g), chopped
- 2 tbsp lemon juice
- Sea salt and cracked black pepper
- chili flakes
- 2 sticks of celery, finely diced
- 1 medium carrot, finely diced
- 1 medium leek, halved and thinly sliced
- 80g/1/2 cup uncooked quinoa (try and buy fairtrade)
- 2 tsp low sodium vegetable stock paste
- 400ml/2 1/2 cups + 2tbsp water
- 2 tsp miso paste
- 150g/3/4 cup firm tofu or tofu sausage, cubed
- 2 tsp sumac
- Make the salsa first so that the flavours can meld and intensify. Simply mix all the ingredients together really well, adding chilli flakes or fresh chili, a little salt and pepper, to taste. Cover and place to one side (not in the fridge!).
- Add the celery, carrot and leek to a large non stick frying pan over a medium heat. Stir for about 5 minutes then add the quinoa, stock and water. Cook for about 20 minutes, stirring occassionally until the water is absorbed and the quinoa softened. Stir through the miso and taste for seasoning.
- Whilst the quinoa is cooking, toss the tofu or sausage with 1 tsp of the sumac. Add to a cast iron skillet or non stick pan over a medium heat and cook, tossing and stirring until heated through and a little crisp.
- Serve the quinoa with the tofu and the leftover sumac scattered over. Give the salsa a final stir then pile on top.
High in manganese
High in magnesium
High in phosphorus
Very high in vitamin A
Very high in vitamin B6
High in vitamin C