Unconventional Grains: Vegan Mofo Day 23

It worries me that this is the 3rd time I’ve brought up Ikea this mofo. I’m slightly obsessed. There’s furniture, fabrics, kitchenware and a suppringing amount of vegan food. Last time I was there I picked up this packet of grains and this is a perfect excuse to break them out and try them.


The packet promises a mix of grains – rye, wheat, barley, oats – flavoured with wild garlic, lemon, jalapeño and lingonberry. But you can read that on the bag, so what does it taste like? Well mostly grainy. I didn’t really pick up any of the flavourings over the nuttiness of the grains. I like lit but I could have done with a stronger taste of the wild garlic.


In future I’d serve this with a strong tasting slab of marinated tofu. Something with lots of chilli or covered in barbecue sauce. Throw in some greens and it’s would be a decent meal. 

Deconstructed Dish: Vegan Mofo Day 20

I don’t own a single pair of fancy pants. My pants are plain. I don’t really pay much attention to garnishes, I don’t know how to foam or make tiny balls out of food and I don’t really deconstruct things. So I had no idea what to do about this post until this morning when I fancied a s’more. I took the component parts; biscuit, marshmallow, chocolate, and put it back together into a chocolate bark. Well almost. I couldn’t find any vegan digestives within walking distance so I substituted with rich tea. Not quite the same but works in a pinch.

S’more Bark

200g Vegan Milk Chocolate

Three digestives/rich tea biscuits slightly crushed

A handful of vegan mini-marshmallow 

1. Line a tray with baking parchment.

2. Melt the chocolate in a double boiler.

3. Spread the melted chocolate onto the baking parchment.

4. Sprinkle on the marshmallows and biscuits.

5. Pat the toppings down a little and leave the chocolate to solidify.

A Dish With Five Ingredients Or Fewer: Vegan Mofo Day 19

I sometimes see these recipes shared on Facebook that have Just Three Ingredients and I think would a couple more ingredients really make it that much more complicated? I think of Indian curries with lists of spices but it’s not that much harder to make a plain tomato sauce. I don’t believe in forcing simplicity but some things are naturally simple and this pasta dish is one. 


Just to prove that I could I bought all the ingredients at Tesco metro. So on a busy night I could pop out, buy the ingredients and cook the dish in about an hour. Obviously your mileage from a Tesco metro may vary. 

Pasta with Broccoli and Garlic Breadcrumbs 

200g (ish) Pasta

One pack of tenderstem broccoli (stems can be eaten, but obviously Dirk ate mine)

3 tablespoon olive oil

One clove of garlic, crushed

One slice of bread 


1. Pop the bread into a blender or food processor and chop it down into rough breadcrumbs.

2. Cook the pasta according to the package directions, when it has three minutes to go toss in the broccoli to cook.

3. Meanwhile heat the oil in a large frying pan and when it’s hot fry the garlic for 30 seconds.

4. Add the breadcrumbs to the pan, tossing them to toast eavenly.

5. When the pasta and broccoli is finished drain it off and toss with the garlic breadcrumbs.