What LAB eats, plus Vegie Mush

Wow, I bet I’ve just inspired you there with that title. I’m not expecting this to be a big hit recipe like beer soaked apple pie was, but it has its place on theLAB.

If you’re wondering, what do K and LAB eat everyday? Do they really live on pretzels, and beetroot chocolate cake, and chestnut tart, and fancy pomegranate roast chicken? The answer is partly yes, in that everything on here I cook and eat (ok K doesn’t eat everything – he’s not a fan of tempeh or green smoothies), but really most of our diet would be foreign to most people.

So today I’ll give you an everyday recipe that we make at least monthly sometimes more (and it makes about 5 meals each), plus I’ll run through what we eat, in case you’re interested. I’m not saying that this meal plan is perfect, far from it. I’m low in B12 and iron due to a low ability to absorb it from the limited meat in my diet, but I’d rather manage that minor issue than risk all the problems associated with obesity. This is how I’ve lived day to day for about three years keeping the weight off, it works for me and I have been healthy (barely even a sniffle) and full of energy for three years so I’m sticking with it.

How funny is this eggplant? I love his crooked nose! He went in the pot


Weekday breakfasts are almost always one of two things, either fruit and yoghurt, or a green smoothie.

My colleagues are often bemused by my lunch “is that whole tub of vegies just for today?” (yes), “oh, what is that smell?” which can be either a good or a bad question. Lunch varies, sometimes microwaved pumpkin and peas, or a massive salad with a bit of everything plus some raw cashew cheese, or Indian dal, or tomato on homemade bread, but it could be anything (sometimes cake – but that’s a secret). Plus usually more fruit and yoghurt as snacks.

Dinner depends, sometimes we’ll make a normal dinner, but that’s pretty rare. Between university nights, soccer night and eating before or after going for a run, dinner is usually a mish-mash of whatever is around the house, or baked beans when I’m at uni. K knows how to fend for himself and finds the yoghurt or toast if I’m not around.

When we do have “dinner” often it is something really simple and I doubt it looks like dinner for most people. One of our staples is “Vegie Mush.” A nondescript assortment of vegetables with a couple of cans of tomatoes, possibly some beans that is eaten either as is or on toast, sometimes with a sprinkle of Parmesan. The ingredients vary according to season and what’s in the fridge, but usually it has onion, eggplant or mushrooms, carrot, celery, zucchini, canned tomatoes and herbs.

So when do we actually make the dishes that go on theLAB? Well… some weeknights we make a “proper dinner” but usually I cook a lot on the weekend. I get completely absorbed in how to use some new ingredient or learning about cultures for yoghurt making. Poor K has to run around all over Brisbane with me to get some inspired ingredient for our culinary adventures.

But without further ado, I’m sure you’re waiting on the edge of your seat for…

Vegie Mush
serves between 4 and 20, 20 minutes preparation and 40 minutes cooking

2tbs of oil
1-2 onions, diced
A couple of cloves of garlic
3ish carrots, diced
A few celery sticks, chopped
An eggplant, or mushrooms, or both
Capsicum
800g can of crushed tomatoes (maybe more tomatoes depending on the quantity)
Herbs, whatever you have on hand
Greens like cabbage, spinach, beans or zucchini
A can of beans (optional), like butter beans or navy, precooked

The random vegetable assortment from my fridge to go in the pot, including my very characterful eggplant.


Heat the oil in a large pot, start dicing and keep throwing things in once they’re chopped. Starting with the onion and then garlic and working down the list according to how long things need to cook.

The pot builds


So then some carrot and celery with herbs.

Maybe a mountain of eggplant and mushrooms into the big pot.

Eggplant is already in, then the capsicum.


Capsicum and the canned tomatoes.

Greens go last because they need the least time to cook.

Ready to serve, everything is cooked through.


Pop the lid on to cook through for 10 to 20 minutes. Timing depends on how quick you were getting things in the pot and how much you put in the pot.

We ate mush on toast for dinner, and then staight out of a bowl for the next breakfast. Not glamorous, but pretty tasty and ‘heaps and shmeaps’ healthy.


Serve on toast, or on pasta. Often we just eat it by itself out of a bowl with a sprinkle of parmesan.

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This entry was posted in About LAB, Breakfast, Frugal Foods, Healthy and Tasty, Main Dishes, Vegan and Delicious, Vegetarian and tagged , , , , , , . Bookmark the permalink.

One Response to What LAB eats, plus Vegie Mush

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