I am so, so glad this week is over. Work has been torture. We haven't stopped weeding for weeks now. I don't think we are a maitenance team any more. We are the zombie team who weeds. There are holes worn through all of our gloves (I even wear two pairs at a time because I'm allergic to the plastic in the outside pair!), none of us have any fingerprints left. I even wrote a poem, one day in the monotony!
Emma's fingers, cracked, and bleeding.
Too much weeding.
Too much weeding.
On the upside it's been glorious weather and sitting outside in the sun has been lovely. (Except I'm now permanently attached to a 45 litre bucket. There are two ways to sit: upturned, or on the rim. Upturned hurts my back. On the rim hurts my legs. If I tried to weed these monstrosities standing up, both my legs and back would hurt! Can't win! Haha.)
Anyway, now that the weeding has ceased for the weekend (right back to it on Monday!) I can relax and enjoy some gin with lime, and some nice soft couch sitting while watching the Eurovision Song Contest. Hell, yes.
To the food! Because that IS what this blog is about, not weeds.
Last night I made a simple pasta meal, adapted from the Complete Vegetarian Barbecue Cookbook by Susan Geishopf-Hadler. One day I will actually have a barbecue, and can barbecue things. But this time I just used a frying pan.
Pasta with cream of sweet potato sauce
1 tbsp coconut oil
3 garlic cloves, chopped
1 large onion, chopped
2 birdseye chillies, chopped
1 kg sweet potato, diced small
500mL soy milk
2 tbsp vegan margarine
2 tbsp wholemeal flour
pinch of nutmeg
500g pasta of choice
Put garlic, onion, chilli and sweet potato in a frying pan with the coconut oil. Cook until sweet potato is soft. You may need to deglaze with water every now and then, unless you have a non stick pan.
Transfer to a food processor (unless your processor is as big as your kitchen sink, you'll need to do it in batches) and blend with ½ cup of the soy milk. Set aside in a bowl.
Start cooking pasta about here.
In a medium saucepan, melt the vegan margarine. Whisk in the flour, and then slowly stir in the remaining soy milk. Stir in the nutmeg and as much black pepper as you like. Cook until slightly thickened.
Stir in the sweet potato mixture. Add some water if it's too thick for you.