What day is it? Where am I? The sun has been shining every day, I have freckles on my freckles and I feel like my life lately has been cooking, spending time with the family in the sunshine, listening to my audio books on Audible and soul-searching. I feel terrible in one respect because of this horrific situation, I have friends and family who have gone through some difficult times because of the pandemic, my heart breaks for them and I am constantly worrying that it could be one of us, but I also feel a huge sense of gratitude for what I have.
Life at the moment seems so far from reality, but this is our reality and we have to adapt. I don’t see it as though we are stuck in our home, we have been given a chance to do something our parents never got to do with us… we can spend time with our children and loved ones without any pressures or guilt.
I have wondered how it would have made a difference to my life if I had two or three months with my parents at home, focusing on me and my siblings with no work pressure, social pressure and having plenty of time for us. I want my children to experience the positives from this situation, as I would have done at their age. I think they are appreciating this time with us and it has definitely been reminder to us about what is important in life.
Food-wise… I am missing Chinese food. I cannot get a take-away as it is full or soy / fish sauce, and we cannot isit our faourite vegan Chinese restaurants, so yesterday morning I boiled some brown rice and let it cool to make Chinese fried rice for our tea with garlic broccoli and mushroom.
For the fried rice, I use cooled cooked brown rice and fried up with some diced vegetables, garlic, ginger and a little Chinese five spice and gluten free soy sauce. I fried some silken tofu with a little turmeric and stirred this in at the end for the ‘egg’ texture. This rice is a family favourite.
I have put the recipe for the garlic broccoli and mushroom below. I love the texture and flavour of shiitake mushrooms, they are rich in flavour and slightly chewier than normal mushrooms so are good in a stir fry and go very well with fried rice.
This is another good easy comfort food recipe, perfect for a lazy-Sunday meal.
Garlic Broccoli and Mushroom
- 1 tbsp olive oil
- 1 medium onion diced
- 1 medium red bell pepper sliced
- handful green beans chopped
- 125 grams shiitake mushrooms halved
- 6 cloves garlic crushed
- 1 tbsp ginger shredded
- 2 tbsp soy sauce (we use GF Kikkoman)
- 100 ml vegetable stock
- 500 grams broccoli
- 2 tbsp cornflour made into slurry with 1 tbsp water
- salt & pepper to taste
- Heat the oil in a wok and fry the onions for 5 minutes.
- Add red pepper, green beans, mushrooms, garlic and ginger and cook for a further 2 minutes.
- Add soy sauce, stock and broccoli and cook for 8 minutes with lid ajar
- Stir in cornflour until gravy thickens and add salt / pepper to taste.