Scrambled Sunday's

Sunday's are all about lazy mornings, cups of tea and cooked breakfast! The Tarian Pantry team have rediscovered our love of scrambled tofu and this Sunday was no exception.

Scrambled tofu can handle just about any vegetable but our favourites are:

Spring onions, diced
Zucchini, grated
Carrot, grated
Roasted cherry tomatoes
Italian Parsley
Spinach

To make is easy: heat 1 tsp olive oil in a medium saucepan or frypan and add the spring onion. Add the remaining ingredients including 1 block of tofu (earnest bean our favourite) crumbled and then stir through 1 tbsp tamari, 2 tsp dijon mustard and 1 tsp turmeric. Season and cook on a medium heat for 10-15 minutes. Serve with avocado and sourdough bread.

This meal is so delicious and fulfilling, you will be finding yourself needing a late lunch!

www.tarianpantry.com.au

My goodness, my schnitzel!

Working from home certainly has its benefits, especially as it means you spend more time preparing a scrumptious lunch to see you through the remainder of your day.

The Tarian Pantry team didn't want to overload with too many carbs, with a lot of work ahead of us, we didn't want to find ourselves in need of a nana nap due to the food we consumed making us sleepy.

Wheat free wraps are a great alternative to bread. They are light but fulfilling and can handle what ever you fill them with. Today, we filled ours with:

Freshly picked rocket from the garden

Homemade bean & tomato salad

Homemade chilli sauce

Roma tomatoes

Mayonnaise (a treat)

and last but not least, a schnitzel (and no, not of the veal kind)!

We think the picture says it all!

www.tarianpantry.com.au

Off to the markets.

Farmers marketscan be found far and wide although in this case, this farmer's market was only 7km from Melbourne's CBD.

On the second Saturday of each month, the farmers set up shop in the grounds of the Collingwood City Farm (18 Heliers Street, Abbotsford, VIC 3067). What a delight to visit these markets. Majority of the produce was picked less than 24 hours before the market and you could most certainly tell. The smell of the tomatoes were fresh, they smelt of tomatoes and the onions still had the dirt of the farm on them - that's the way I like to purchase my produce. We even found a snail in our silverbeet, thankfully a whole snail not a half which has been done before!

Tarian Pantry supports all things local and it goes without saying, our love and support for the farmers markets are growing stronger each week. Shopping at Farmers markets is not only an education in changing our shopping habits but its encouraging us to buy organic, sustainable and in season produce.

www.tarianpantry.com.au

The starting point...

The past 3 weeks have seen the Tarian Pantry team visit local farmers markets, and the vegetable that has taken our fancy are the ever so versatile Aubergines (or eggplants).

Local and organic produce has a reputation of being the 'ugly kid on the block' however the aubergines we have come across, are quite the opposite. With thick shiny purple outers, it almost felt like we could buff the side and see our reflection in the perfect unmarked skin!

The team decided to make an aubergine salsa but with any dish, you need to have a starting point. With a small amount of oil in the fry pan, we cut the aubergine into 1cm rounds and fried each side for 3 minutes. Aubergine acts as a sponge, so be careful to only use minimal amounts of oil.

We then cut the aubergine into cubes and combined it in with our basic tomato sauce (chunky style) and there you have it, an aubergine pasta sauce or an aubergine salsa - yum.

www.tarianpantry.com.au

Leftover Lasagne

Sometimes the meals you can only cook once are some of the best. Being creative in the kitchen doesn't mean you need to go out and buy yourself a basket full of ingredients, its about making the most of what you already have in the fridge.

Using a few left over ingredients, the Tarian Pantry team made this delicious lasagne - it was SOOO good we are hoping we can create this master piece again.

Our ingredients were:

Steamed spinach (purchase from the weekend Farmer's markets)

Aubergine salsa (or pasta sauce depending whether you had it hot or cold)

Kalamata olives

Sundried tomatoes

Onions and Garlic

Spelt lasagne sheets

Cheezy (vegan) sauce

Baked in the oven for 30 minutes, this bubbling lasagne was served with a green salad drizzed with a mustard lemon dressing.

www.tarianpantry.com.au