Cooking is a funny thing. I love, love to cook but sometimes I can't be bothered! Sometimes it's a fun adventure and other times it's a chore. This week has been no exception to this. After travelling to Switzerland on Friday (we got up at 4am to catch the 5:30am train and arrived home at 1:30am the next day) I was exhausted. Not only didn't' cooking interest me over the weekend but neither did eating. It's at these times I need easy, fast meals. I turn through the pages of cook books not liking anything I see as it either takes to long, creates too many dishes or requires too much preparation. Lucky there are a few books out there with time and energy on their minds.
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One book I picked up recently was The 30-Minute Vegan and, although, I haven't made many recipes out of it yet it seems pretty good. The first dinner recipe I made was the Jamaican Vegetable Medley. All it is, is tofu and veggies mixed in a jerk marinade and then broiled under the grill/broiler. How easy is that?
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Since moving to Germany the only thing I have used my top heating element in the oven for is to melt vegan cheese on something. Surely it has more uses than that, right? Well it took this recipe for me to find out. I loved the way the tofu came out. It was browned with a nice smooth inside. All the veggies had a nice char on them. All and all I think it was a success and I recommend giving your broiler a workout next time you're not in a cooking mood! The only disadvantage is the size of your baking tray. As you need the veggies to be directly underneath the broiler you are limited to how much you can cook at one time. So if you need to feed a large horde of people then you either have to do it in batches or bulk up your meal with sides, which is what I did. I served this with plain Quinoa but would probably serve it with some Coconut Rice next time, as the dish was not overly saucy. I used the jerk sauce recipe in the book, which was yummy, but any good jerk sauce could be used in place of this.
This recipe comes from:
by Mark Reinfeld and Jennifer Murray
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