About Time to Adult Again.

Sorry for the radio silence. It’s been Christmas. And I was out of the country. And then I was back. But then it was New Year. And who remembers to do anything other than automated, excessive consuming between Christmas and New Year? Not me. I bet you did sod all too. I see you. Getting all judgy with those judgmental eyeballs in your judging face and your lethargic bum. Yeah, quiet you.

Since all of the face stuffing, I started a trial of a new job today, and in preparation for having to don grown up clothes and conversing with real-life adults in actual person, I decided that I must have some vegan work gear to properly prepare myself. Apparently what this means is purchasing a load of accessories made out of cork. So I now have a cork laptop bag, cork handbag and cork boots. Also considering that I'm a difficult eater spending time in a business park with very little around that I can munch on, I obviously needed not one, but two shiny new tiffin tins to carry all of my homemade, gluten free, vegan lunches in. I love my vegan hippy working wanker collection almost as much as I love that I now get to tell you all about my packed lunches. You lucky buggers.

Today I had a Linda MC rosemary & red onion sausage wrap with thyme, fried mushrooms and shallots with American mustard and some hot sauce. Despite the wrap being gluten free and eaten cold this was my favourite thing. It was bloody lovely. I’d eat again. Might have one when I get in. If I can stay awake that long. I don’t know how people do full days of being awake most days of the week. You’re all weird.

I also had some leftover cauliflower & cassava cashew cream bake that I made for me and my muvah for dinner last night. To make it lunch, I er…well…added a bit of tomato, put it in my tiffin tin and voilà! Bob’s no longer hungry.

I promise this was entirely an accident, but I even got to take some tiffin in my tiffin box today. TIFFIN IN TIFFIN. I don’t think you heard me. Say it again! TIFFININTIFFIN!!!

Anyway, before I get too excited over tiffinintiffinintiffinintiffinintiffinadinfinitum…have a recipe for last night’s bake. As it’s full of cauli and cassava and cashew and is baked I’m calling it …

C.C. Baker
Serves 6. Probably.

1 head of cauliflower, cut into florets and stalk chopped into bite size pieces
1 cassava, peeled, quartered and chopped
1 onion, diced
3 garlic cloves, finely chopped
1 rib of celery, finely chopped
1 small carrot, grated
½ veg stock cube
1 -2 cups of cashews, soaked overnight and drained

some Koko milk, about 300ml probably. I don’t know, I didn’t measure- do you even know me at all?! Use your eyes.
2 tbsp nooch
olive oil
salt & pepper

  1. Bring a pot of salted water to the boil, sling in your cauli and cassava and simmer until tender.
  2. In a frying pan over a low-med heat, gently soften your onion, carrot and celery. Add the garlic and thyme and stir.
  3. Crumble in your stock cube, add some Koko milk, season and stir to dissolve and combine, simmer gently for a few minutes. Turn off the heat and let cool for a bit. I added some more Koko milk to speed up the cooling down process.
  4. Meanwhile blitz your damp cashews in a food processor.
  5. Add your onion and Koko milk mix to your now obliterated cashews, plus the nooch and blend until smooth. May take a couple of minutes, may never happen, depends how good your food processor is. Mine is pretty basic and I still got a fairly smooth sauce, despite having almost no patience when it comes to blizing things. Why don’t things just disintegrate already?!
  6. Dump your Veggies in an oven proof dish, pour your lovely creamy sauce all over those veggies and marvel in its beigeness.
  7. Pop under a hot grill for 5 minutes and watch it get all golden and rah.
  8. EAT IT. With more veggies- obvs. I was particularly enjoying the simply grilled courgette, just a bit of olive oil and salt and pepper needed to make that green thing sing. Bloody scrumptious.


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