Summer has begun at work, so that’s kinda slow. Which gives us time to do do all those things you put on the list called ‘when we have the time for it’, which is now.
Yet, every time I wanted to do something that needed to be done people kept calling with issues that needed to be resolved.
But, happy me. Today is my one-year anniversary at work! Yes, I managed to keep a job for a whole year!!
So I made myself something special for dinner today 😀
I made ‘feta’-cheese from tofu. Well, I made the ‘tofu’ yesterday since it’s better when you leave it there as long as possible.
What do you need (2 servings) stuffedportobello3
  • 160 gr. of tofu
  • 30 ml. of lemon juice
  • 65 ml. of water
  • 65 ml. of apple cider vinegar
  • oregano
  • 2 portobello’s
  • 1 can of lentils (130 gr.)
  • spinach
  • sweet potatoes
  • 2 tomatoes
Start by making your ‘feta’-cheese. Press the water from to tofu, or.. be lazy like me and freeze the tofu, then defrost it again and press out the water. Cut the tofu in blocks and mix with the lemon juice, water and apple cider vinegar. Leave to soak for at least 2 hours but the whole day or night is better. This is what mine looked like today
stuffedportobello1
Preheat the oven at 200 degrees Celcius. Drain the lentils, cut the tomatoes in small pieces and mix with the ‘cheese’. Stuff the portobello with the mixture and put in the oven for about 15 minutes.
While you are waiting, peel the potatoes and boil until soft. Heat some (vegan) butter in a frying pan and fry those potatoes until nice and brown. Take them out the put in the spinach and let it shrink. Mix with the potatoes and put on a plate.
Take the portobello from the oven and put that on top of the spinach/potatoes.
stuffedportobello4
Not to heave on the stomach, but a nice mixture of flavours and textures. I’ll be on the sofa, watching ‘Gilmore Girls’ and daydreaming.
stuffedportobello3