It’s hot outside today, so a barbecue is called for. To avoid heating the house up from cooking more than anything!
We froze some of the notmeatballs we made last weekend, and a couple each heated through beautifully on the barbecue. We ate them with flatbread, mushroom and red pepper rosemary kebabs, vegan basil mayo and salad.
It was the best lunch we’ve made in ages!
As the main flavour for the notmeatballs we made mushroom and fennel powder, it really gave them a great savoury depth. And is proving to be great in soups and in tomato based sauces too! Which is good as the recipe makes quite a bit…
We’ll post the kebabs and mayo recipes in the next day or two.
After I posted this recipe for notmeatballs, I turned my thoughts to developing a gluten free version of my basic mix. It’s taken a while to find a combination of ingredients that held together well, and had a good texture for eating!
Then millet came along with all its sticky goodness…
The texture of the millet when cooked turned out to be the perfect binder for dried soy mince and flavourings, and the mixture isn’t just good for sausages, it’s great as balls too, or even burgers!
Plus, after baking or frying the sausages can be frozen, and take just 10 minutes to cook straight from the freezer (in a 200 degree oven).
I’m very pleased with them!
Lovely herby sausages
Neither of us could remember where we bought the millet from… but there it was in the cupboard when we were searching for inspiration for tomorrow’s work lunch!
Tiny button mushrooms are on offer at Aldi this week, along with green beans, and there’s still more tarragon to use up so a quick pickle seemed a good idea. It always perks up this sort of salad up nicely! Tarragon and allspice may be an unusual combination, but the scents of the two together worked together well, and happily, so do the flavours.
Along with stir fried courgettes for the almost creamy flavour they get when they start to caramelise, and olives for a salty hit, its a great salad full of interesting textures and flavours.
Millet salad with tarragon and allspice pickled mushrooms