This is a veggie version of this lamb recipe which is excellent. I made it just before my recent reversion to vegetarianism, and I still have a few portions left in the freezer. Trust me, veggie or not, they won’t be wasted.
Despite my aversion to tofu in the past – I find the natural texture repellent – I’m impressed with this. It has a slightly chewy texture, the flabby slipperiness that so revolts me is entirely absent.
“…and a light stew of chickpeas and roasted peppers and a chilli kick.”
I read that line in a Jay Rayner restaurant review last week and, I thought, I can do that.
OK, it may require a little creativity, but hell, at the risk of being immodest, I can do that too.
Mind you, I was, last week, accused of being immodest “about everything” when I happened to say that, when it comes to writing, I don’t do false modesty, which is true. I know exactly how good I am; I know my weaknesses as well.
And I suppose it’s true that I don’t do false modesty about anything else either. There’s a reason for that Continue reading