Finally, my attempts to break into the world of magazine journalism have started to pay off. Last Thursday I was offered the position of Magazine Assistant on Bath Life magazine. I of course accepted this role and so am due to start my new job on the 2nd of November. I'll be writing events listings, shopping guides and all that gubbins, plus a degree of production stuff too (laying out pages, subbing copy, chasing artwork). And I can't wait!
The interview process was absolutely terrifying (particularly the second interview with the MD) but the team seem lovely and very friendly. And on top of all this, my new office is less than a minute's walk from my house. This leaves me in somewhat of a quandary because prior to this momentous occasion I was quite looking forward to the prospect of moving house. Oh well, I could always limit my house search to the immediate vicinity; which luckily also happens to be the posh end of town.
Royal Crescent here I come!
18 Sep 2009
Gluten-Free Veggie Sausages
You may or may not know that I am and have been a vegetarian for the last 20 years. Well, as if this doesn't make eating-out difficult enough, my body has over the last few years decided that it doesn't like anything with gluten in. So, my new mission is to compile a list of my own gluten-free recipes in the hope that this will make up for the lack of choice available to me (and any other gluten-intolerant people who may be reading this). If I can't eat well in restaurants, I'll certainly eat well at home.
- One block of firm tofu (Cauldron is the best in my opinion)
- 1 shallot (or ¼ of an onion) finely chopped
- ¼ cup of red lentils
- Tea spoon of marmite/yeast extract
- 1 gluten-free stock cube (Knorr or Kallo are best)
- Half tea spoon of smoked paprika
- Pinch of sage and thyme (finely chopped if fresh)
- White and black pepper
- About a cup of maize/polenta (or regular gluten-free flour will do)
Finely chop your shallot or onion, add to pan with small amount of oil. Fry until softened. Add the lentils (rinsed) to the pan with the stock cube, marmite, smoked paprika, pepper and herbs. Add enough water to just cover the lentils and stir. Reduce heat and cook until lentils are softened and have absorbed the water.
While the lentils are cooking, crumble the tofu into a bowl.
N.B. If your tofu is very soft and containing a lot of water, squeeze the tofu in a clean (fluff-free) tea towel or piece of muslin to remove the excess water. Alternatively, just squeeze the water out with your hands through a sieve.
When the lentils are cooked through, add to the bowl and also add the maize flour. Mix well and leave for a few minutes to cool. When cool enough get a handful of the mix and firmly press it together making it into a ball shape. Place on a chopping board and roll gently into a sausage shape. If it doesn’t hold together, return it to the bowl and add some more flour to the mix.
When all of the sausages have been made, fry in a little oil on a low heat for about 15 minutes.
This should make around 8 sausages (or 4 large burgers if you prefer).