Author Notes
When you're 'cooking for one' you don't always have the luxury of a wide variety to cook with - it's just too wasteful. So a lot of the time you just go for one of your usual meals. And sometimes you try to surprise yourself by using whatever's in there to take you off your beaten culinary path. Except for the Quorn and butter, all ingredients were from Santa Monica Farmer's Market. —Maefly
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Ingredients
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1 cup
Quorn Meatless Chicken Nuggets
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1 cup
shelled English peas
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1
white carrot
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1 tablespoon
chopped or sliced raw fresh garlic
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1 teaspoon
sliced or chopped ginger
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1 handful
walnuts
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1 teaspoon
butter
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3 dashes
salt and pepper
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1 splash
olive oil
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1 splash
vinegar
Directions
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Heat peas on low flame in shallow water with chopped garlic, ginger and pat of butter.
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Heat frozen Quorn meatless chicken nuggets in toaster oven or regular oven.
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Dry toast walnuts in toaster oven or regular oven.
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Chop carrot.
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When butter is melted and peas are softening but still bright green, take them off heat.
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Put all together in dish, season to taste with salt, pepper, olive oil and vinegar (or your own salad dressing/sauce).
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