Rubbishy Cookery

  Today I will show you how to make a versatile  quinoa salad. Ingredients: The list of ingredients is irrelevant because you can add almost anything to this salad and it will be fine. There’s quinoa, of course, but the remaining ingredients can be whatever you have on hand. Someone gifted me the package of Veggie Sticks Salad Topper, so in they go. We had cucumbers in the garden, so giddy up. I forgot to put feta cheese in this photo, but it makes an appearance because I thought of it later. And so on. Ignore the defrosting tofu burger sitting on top of the toaster oven. That’s not in the salad but will be eaten on the side. But who’s to say it couldn’t go in the salad too? Who’s to say?? Directions: First, we make the quinoa, and we make it pasta-style by boiling a big pot of water. We also start, simultaneously, by boiling a little pot of water for the frozen shelled edamame: Simultaneously, we roast up some frozen corn kernels in the toaster oven on fairly high heat for as...

  I am literally making up this recipe as I go. Improv rubbishy cookery at its finest! Ingredients: This last minute side was inspired by what was in the fridge. Choose your own adventure! Directions: Chop your vegetables up real good: Then add a big glob of instant slaw dressing (a.k.a. mayo): Mix everything together and you’ve got slaw! I just thought how extra good it would taste and crunch with bits of bacon…