It’s been another case of too few days to try everything we wanted to, but it’s been yet another month of fabulous food. Somehow I think I’m going to be saying this at the end of every month.
I’ve stretched this one out a little bit to include the last few days of the month.
Day twenty two
As part of a relaxing Sunday, we had a vegie BBQ lunch with my folks. Nothing too elaborate, just vegie sausages, patties, potato scallops, big mushrooms, fresh corn, onion and salad. Steve was wearing his Mr Greedy t-shirt (seriously) and after eating enough for four, didn’t want any dinner.
Day twenty three
We hadn’t been vegie shopping, which we usually do on the weekend, so were running a bit low. Steve decided on making Catalan style pizza. Not dissimilar to the Turkish pizza he’d made during Middle Eastern February, in that the topping were all chopped up into small pieces, mixed together and spread over the top of a thin base. We used Lebanese bread for the base, and it all turned out rather well.
Day twenty four
After the previous night’s success, Steve wanted to make Catalan style pizza again, but with different toppings. This time he used some of the leftover BBQ, so chopped up some vegie sausage and cut the corn off the cob. Another winning pizza, but very different flavour from the previous night.
Day twenty five
We still had leftovers from the BBQ so decided it was time to polish them off.
Day twenty six
It was the last full day of my folks holiday so we headed to their place to hang out, pups included. We went to the beach and for a walk, then sat around chatting. Later on we got takeaway for dinner. Breaking from our Mediterranean theme, we got Thai, which was really nice. Also not in keeping with the theme, first thing in the morning I made a Passionfruit, banana and apple cake to take for dessert. Nice and moist, and not too sweet, it has no sugar, and uses wholemeal flour.
Day twenty seven
Getting back into the swing of things, I was looking for something Spanish to make. I decided to try a vegan version of the traditional Chicken and Rice (Arroz con pollo) dish, using mushroom and potato, and so my version of Arroz con verduras was born, with potatoes, mushroom, capsicum, peas and onion it was very satisfying. We had it with some home-grown corn, steamed with lemon juice and pepper, on the side. It made quite a bit, so it was lucky it worked out.
Day twenty eight
As a side to go with some of the leftover rice I did a Sautéed cherry tomatoes and asparagus with herbs served on a lightly toasted roll. For this quick and easy dish, you fry the tomatoes whole with some garlic and the asparagus, then mash them a little once they’re cooked. Tossed with fresh herbs and lemon juice just before serving, this was bursting with flavour!
Day twenty nine
We decided to go on one of our day trips, crossing the border into Queensland and visiting the beautiful Currumbin Valley, and then lunching in a park by the river in Currumbin. It was a very unhealthy lunch of hot chips and pineapple fritters, but those fritters were divine! Dusted with cinnamon sugar, they were like vegan doughnuts!
No one felt much like cooking, or a big dinner, so we finished off the last Mini frittatas with some salad.
I was keen to have a go at making a vegan version of the tradition Spanish Tortilla, that a friends mum makes. So using a batter made of tofu I cooked up the potato and onions, added it to the batter with lots of salt and pepper and cooked it in my frypan. It tasted fabulous, but my pan wasn’t sufficiently non-stick so it didn’t work when I tried to flip it. Undeterred, I pushed it back together and cooked the other side. To avoid the same problem I sliced it up in the pan and let it cool before trying to remove it.
The other dish for the day was Stuffed eggplants. I had some of the lentil ratatouille filling in the freezer, so took that out in the morning to defrost, and use to stuff the eggplants. I also made a batch of Pumpkin cheese (like the sweet potato cheese, but using pumpkin instead) to top the eggplant with.
Day thirty one
I’m sure it comes as no surprise that we reached the end of Mediterranean March with lots of leftovers to devour. We had the last of the Spanish rice and vegetables, plus I cooked some pasta to make Mac ‘n’ cheese with most of (but not all) the leftover Pumpkin cheese.
So where are we heading next – North Africa! So we’ll be looking at Moroccan, Egyptian, Tunisian, Libyan and Algerian.