Wow! So many changes since I last posted!
We are now living at my Mum’s place (opposite side of the city), having made a fast evacuation from our house following a pretty awful situation. I won’t describe it online out of respect for everyone involved and the recognition that “internet is forever” but it was yuck. Thankfully my wonderful Mum has taken us in, and we’re living in her lovely (but tiny!) place for the time being. I moved out at 16/17 years old, so living with my “baby” brother (8 years younger) is a nice novelty :). Being able to cancel internet and other regular bills for our house is also a great relief!
It’s a bit strange learning to live in someone else’s house, and cooking in their kitchen (Mum’s interstate on work) but we’re getting there. Tonight I rustled up a ‘hash up’ from the cupboard, freezer and fridge and it was a bit of a winner!
- 1 x packet (of three smaller sachets) of frozen veggies – 600g
- Organic tofu, sliced into rectangles – approx 150g
- 1 tin of kidney beans – approx 400g
- 1 tin of chick peas – approx 400g (I actually thought these were corn kernels until I opened the tin – oops!)
- A large handful of frozen peas
- 2 small fresh carrots, chopped / sliced
- A large handful of ripped up fresh silver beet leaves
- A small handful of halved snow peas
- A small handful of halved green beans
- Slosh of olive oil
- Slosh of organic cold-pressed coconut oil
- A slosh of low-salt soy sauce
- Several (very) large pinches of chilli flakes
- A pinch of mustard seeds
- A pinch of Himalayan pink salt
- Pop the olive and coconut oil into a heavy bottomed saucepan on medium heat, and add the tofu, kidney beans and chick peas and stir.
- Once those ingredients start cooking (after approx 8 mins), add in the veggies with the salt, chilli flakes, mustard seeds and soy sauce.
- Cook until nearly done and add frozen peas, fresh carrot, snow peas, beans and silver beet.
- As soon as these ingredients are cooked, take off the heat and serve.
Serves 3-4, depending on how hungry you are.