Saturday, March 2, 2013

It will help us ev'ry day, it will brighten all the way, If we'll keep on the sunny side of life

we have had one of Those Weeks. i guess sometimes that happens when you get back from an awesome trip... you still want to be la-la-la-ing and skipping about but the universe has other ideas. so it goes, so it goes.

while in portugal, we picked up some TVP (at a tiny supermarket, no less, on a shelf next to the cereal. i was super excited as ive not found any here), so i made us some crumbles to use this way and that throughout the week. i made sausage patties, "meat" pie, and this morning, my favourite, cornbread with crumbles and egg.


i started with the following:
1/2 cup tvp
3/4 cup smoked tea* (lapsang souchong), divided into 1/2 cup and 1/4 cup
1/4 cup oats
various spices (i used some rosemary, garlic, thyme, oregano, cinnamon, and lemon zest)
2 tbsp tahini
1 tbsp maple syrup
1 tbsp tomato paste
1 caramelized leek
1 apple, grated
3 parboiled fingerling potatoes

first i made some tea.
i added half a cup of piping hot tea to the half cup of tvp and set it aside. i let the tea leaves soak in the quarter cup of water while i mixed everything else.

in a separate bowl, i mixed the dry goods, then added the tvp, and all the other ingredients.

i kept the crumbles in the fridge and used them for this and that. this morning i decided we needed some corniebread for breakfast.

i made my usual recipe:
2 eggs
1/3 cup oil
1 1/2 cup milk
1/3 cup sugar
1 1/4 cup flour
3/4 cup cornmeal
1/2 tsp salt
1 tbsp bkg powder
food colouring (this is what makes it corniebread, not cornbread)

into two small individual casseroles, i poured 1/4 cup batter and added the last of the crumbles on top. they were baked at 175 for roughly 20 minutes.


i fried an egg to top it off, and sprinkled on some fresh parsley.

then i stuck the remaining batter in a casserole, swirled the colours, and let it do its thing. corniebread usually takes 35 minutes to bake.

snack time!

now if only i could find some tvp here... it has got to be here! next time i go to the bio shop for gluten, i'll see what they say.... because i can see these crumbles being used for pizza, lasagna, tacos...

*i wanted to add a smokey flavour to the sausagey crumbles, and i thought infused water would do the trick. it did.

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