Saturday, May 7, 2016

Pot O' Veg (Vegan Bućkuriš)

I came back from a rehearsal very late, and all I had were a bunch of ingredients, which I purchased the day before. I wanted to make curry, but I didn't have coconut milk. I wanted to make deep fried tofu, but that was too greasy for me, and it takes a lot of efford and energy to make it. Besides, saturated fat isn't necessary.
So I got an idea: Why can't I just meal prep? Not for a bodybuilding competition or a diet, simply because I don't want to eat Soylent for the rest of my life and I knowing a good recipe in case of emergency is important.
 When I mean emergency, I mean: What if a large group of people came in to my house, hungy like wolves, but also exhausted?
The chopped mushrooms, tofu, dates and tomatoes

What if there was a war between AI and humans? Who would cook for the humans?
My mind drifted into fantasy, as it always happens to me, late at night – when most people are asleep. I was cooking, simply because I thought that if I sacrificed my time now, I'd have more time tomorrow, the day after tomorrow and however long it took me to eat my vegan bućkuriš*. I have to admit that's very Bosnian of me to cook like this, since I know that „fancy“ people like their dishes separated, so they can put them together, by themselves, on their plates, like I saw in a Japanese restaurant once.

What my kitchen looked like

It amazes me how people want to feel like individuals, but still continue to wonder how lonely they are.

After putting some frozen veg into my wok, and then some more, I added turmeric, simply because the taste is pretty fucking great and the color is very bright. Random fact: according to indian religions, orange is the color of the Sacred Chakra.
„Cooking for an army“, as any other bosnian would put it. 
Defrosting the frozen veg

As a fellow poet would say:“ First times are always the best“ – the most exciting times, the most enlightening times. Any other time is simply too boring for us, mostly because we've already seen everything. 

Stewing the onions right after defrosting the veg

And for the sake od additional flavor, I committed a great sin – I used olive oil to cook my onions and put it in the pot o'vegn.
I'll try thickening it up, by adding cornstarch. I didn't have it at hand, but that's fine.
I have to make another batch of seitan, just to put it in this. 

The only thing it lacked was creaminess, but that's would create a completely new dish. I also put some spices for gulaš*, just for the lulz. It ended up tasting pretty damn good.
The pot feels very fresh, but also very exciting, like savory fireworks in your mouth.
I mean, atleast I like it. Maybe because I cooked it, maybe because it's actually good.
Eating late at night is pretty bad for me or anyone else, but it reminded me of the times where I'd come late at home, after hanging out with friends, and I'd have a warm meal waiting for me, made by my mother. Comfort food.

The veg with the added turmeric

Simplicity is good. Add a bunch of colorful ingredients into one pot and make something out of it.
Like a painting or a life.

*bućkuriš - Pronounced as bochkoorish. An unbelievable combination of ingredients from the fridge, the ingredients that sit in the fridge for weeks as they impatiently and sadly wait for an economic crisis to strike, to they could fulfill their existence. The amount is irrelevant, the dynamicity advantageous. The techniques used to make a bućkuriš are the following: dicing, mixing, spicing it up, cooking it, fry something if needed and of course, eating.
*gulaš - from Wikipedia: Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices.Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe.

400 frozen snap peas
400 g corn
Mexican vegetable mix
200 grams of mushrooms
1 tomato
1 fancy onion
Gulaš spice (optional)
Ground chilli, if you're feeling chilly.
Chilli makes you unchill, by unchilling you – making you feel warm. Also speeds your metabolism up.
A block of tofu, seitan or tempeh – around 200 grams
Some dates (just for fun)
Lots 'water
Dash o' salt (not too much)
2 tsp turmeric

1.       Dice the onions, stew 'em in a pan for a brief moment, set 'em aside.
2.       Take the snap peas and put 'em in a non-stick wok or another huge pot. Add a glass of water. Unfrost them, add 2 tsp of curcumin, a dash of salt
3.       Slice the tofu in whichever shape you like (hearts, cubes, circles, Illuminati triangles, dvodecedron elva tus vacuus)
4.       Slice the mushrooms.
5.       Separate the pits of the dates, „slice“ them by hand.
6.       Unfrost the corn and the vegetable mix in the same pot for the snap peas.
7.       Add the rest of the spices. I'd recommend chilli.
8.       Add tons o' water. Keep adding water until the water level reaches the level of the veggies.
9.       Wait 20 minutes or so, keep checking up on it.
10.   Sacrifice yourself for the glory of Seitan, of course. 

a glorious meme made by me
 Expect seitan recipe very soon, even though the Internet is full of them - but I shall show you the way I make it.

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