Exceedingly forward veg

You know when things just get a bit much? I am so there.* All the menu planning, the washing up, but also the buying and cooking of fancy things to try to lift the tedium and loneliness. Culminating in vicious acid reflux and a strong disinclination to eat *anything* this weekend tbh.

But luckily, I'm back to veganish week, and this is the time of year when vegan week is a glorious thing. All the veg in the world is suddenly in peak condition. I ordered from the Isle of Wight Tomato people who do our local markets, and had asparagus and tomatoes in fine style. Plus, as ever, frozen peas are your friend. And almost anything you do with brilliant veg is a 3 or 4 ingredient matter (plus oil and seasoning which Do Not Count). Beautifully faff-free, if you have those ingredients. Entirely manageable for people who aren't in the mood for digesting anything too too.

Roasted asparagus and spring onions with sesame and lemon

 

I mean, I can explain further, but that's it. Hot-roasted (200deg fan) onions and asparagus (with oil - ideally both vegetable oil and a splash of sesame - and seasoning, and perhaps some grated garlic) for c15 mins, then shake over some sesame seeds and give it 5 minutes more. You want a bit of charring. Take them out and douse with lemon juice. Good at once, good as leftovers.

 

I ate this with plain rice, and a random assembled dressing of ketjap manis (I've finally managed to get a replacement bottle, so the dregs of the one I had at start of lockdown were usable up), vinegar and a bit more sesame oil. Not essential, but good.

Peas sott'olio
Technically a side, but it did beautifully for a lunch or two on toast. Thaw some frozen peas, add to a saucepan with plenty of olive oil, lots of garlic slices, and a couple of tbsps water. Season boldly - if you use salt, don't be afraid to go big.

Put a lid on, cook for 5 mins at a simmer. Ideally add some lemon zest, and I think there was supposed to be mint somewhere in here, but that didn't happen. It was delicious anyway. Really nice stuff on toast is the best.

Aromatic tomatoes
A work in progress for later in the week, but gloriously colourful even in this blurry shot. Sliced tomatoes, with aromatic garlic and ginger oil poured over. Grill till blistered.

 Then tip the garlic, ginger and coriander stalks you poached to get the oil back alllll over the tomatoes, add some mustard and  seasoning, and scoff.

Absolutely a reasonable quantity of garlic and ginger for two servings. Cor.

Pea puree
Had this last week, with evilly delicious chorizo, but it works alone too. Cook frozen peas, blend with tarragon and a smidge of creme fraiche (or similar). It's great as a toast topper, or a sauce for something like white fish. 

*As a civil servant I am unable to comment on current issues of controversy, so this of course doesn't imply anything outside the domestic.