Colslaw for a Hungry Writer!

Image by Katrina at Pixabay.

Introducing the Hungry Writer series where I share some useful recipes for writers.

Welcome to my second recipe for busy writers, not that other people aren’t busy. As someone who has a job as well as treating my writing like a second job, I feel like it gets too much and I try to make my life as easy as possible.

One thing I find in winter is that I like fresh vegetables but don’t always feel like cooking or have the time. Something like coleslaw is a nice way to have fresh vegetables, and it’s quick to whip up.

My problem though is that I love coleslaw but hate onions, so I use peppers instead. Then I discovered Nigella Lawson’s New Orleans coleslaw from her Nigella Express book. Anyway, I tend not to buy cabbage because it’s always whole and I can never use it all up. I came up with my version of coleslaw that keeps for a few days and goes nicely with various things.

So here’s my coleslaw for a busy writer…

  • 2 large carrots
  • Half a red pepper
  • Half a yellow pepper
  • Two sticks of celery
  • A handful of walnuts
  • 1 tablespoon of plain natural yoghurt
  • 1 tablespoon of maple syrup
  • 1 lemon (squeezed)
  • 1 tablespoon of mayonnaise

Finely chop or grate all the veggies, then toss them into a mixing bowl. If you have a food processor with a slicer, that’s also good. Mix the yoghurt, lemon juice, maple syrup, and mayonnaise, then pour it over the veggies.

This coleslaw goes especially nicely with grilled salmon, hamburger, or a nice toasted sandwich, and it keeps for a 3-4 days.

Writer’s Stew for a Hungry Writer!

Yup, actual stew. 

Writing is my second job, albeit unpaid for now. It means I need to make the most of my free time so I can make the most of my writing time. That includes preparing food.

Winter is coming, and the days are getting colder and shorter. I’m sharing my versatile recipe for sweet vegetable stew, which could also be a soup. It’s easy to make and lasts for days without being the same meal over and over.

Ingredients for the soup

1 tbsp of olive oil.

2 leeks.

1 small squash (butternut is my favourite)

3 carrots.

1 red bell pepper.

1 yellow or green bell pepper.

1 radish.

1 stock cube

4 large tomatoes

1 small tin/jar of a simple tomato sauce 

For more variations…

1 jar of beans/chickpeas.

1 tin of meatballs or a jar of mini hotdogs.

Method.

Pour 2 tablespoons of olive oil into a large pan and set on a medium high heat. Chop all the vegetables into half centimeter slices. Add the leeks first until they start to brown, then turn down the heat to medium. Add the carrots and squash. Crumble the stock cube and mix into the vegetables. 

Lastly, add the peppers and tomatoes. Let them fry a little and leave for 10 minutes with the lid on. Stir in the tomato sauce and leave on a low heat for 5-10 minutes.

Alternatives

This is where you alter the recipe depending on what you want. I recommend scooping out the amount you want and leaving the rest so you can decide what to do with it later. 

For stew, leave the veggies as they are. You can mix in some beans or chickpeas along with meatballs or mini hotdogs. This makes it a full mean in a bowl. 

For soup, you need to put the veggies in a food processor or chop with a handheld mixer to make it super thin in texture. This goes great with a cheese or ham sandwich.

This recipe lasts for 3-4 days in its various forms without being repetitive or requiring more cooking. Or you could freeze some for the next week. All it needs is reheating with an extra ingredient or so. 

Your sustenance is important to keep your writing brain active. But healthy, versatile eating doesn’t have to eat into precious writing time.

Images by Bru-no and Annaliseart at Pixabay.