Tempting Fete in Clifton Hill. Last year E played there with his ukelele group and we enjoyed our visit. I wrote about it. The organisers read it and let me know it was on again this year. How thoughtful! And helpful. I took Sylvia and her friend Amelia. We met up with my friend Yav and her little girl. A great time was had by all.
tofu bacon). It was rather good. I hadn't planned to write it up but I enjoyed it so much that it seemed worth jotting down. Hence the photo focuses more on the slice of sourdough bread (more on that soon) than the lentils.
I am sending these lentils to Princy of Spicy Food for My Legume Love Affair (#64), the monthly event celebrating beans and lentils and legumes, overseen by Lisa of Lisa's Kitchen and founded by Susan of The Well Seasoned Cook.
Previously on Green Gourmet Giraffe:
One year ago: Pumpkin Spice Scrolls
Two years ago: MLLA Vegan sausage rolls
Three years ago: Spinach Rice Gratin
Four years ago: Chocolate cookies, bbq and mum’s sponge
Five years ago: Broccoli Soup from AWW
Easy facon-seasoned lentils
1 tsp rice bran oil
1 onion, chopped
1 celery, diced
1 clove garlic, finely chopped
3 tomatoes, chopped
400g tin of lentils, rinsed and drained
leftover tofu bacon marinade (2-3 tbsp)*
Heat oil in a frypan and cook onion, celery and garlic until soft. Add remaining ingredients. Check and adjust seasoning. Bring to the boil and cook for 5 to 10 minutes until tomoato soften and mixture thickens.
*If you are not in the habit of having leftover tofu bacon marinade like we are, you could substitute here some soy sauce, maple syrup and smoked paprika.
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