Recently we added a new member to our small family. It didn’t took long before I discovered our new friend is really, and I mean really, crazy about cookies. This is how I found him a few seconds after I put these cookies on the table:
I also realise now he only eat cookies and he prefers to have them served in big quantities.
Now I’m getting scared that he will never give me enough time to take pictures of my freshly baked cookies.
Featuring:
Thin & crispy peanut butter cookies from The Vegan Cookie Connoisseur
Chocolate Chip Cookies from Sticky Fingers’ Sweets
Through the years I tried many recipes for dumplings. This recipe is one of the best:
Name: Mushroom stew with herb dumplings
From: Vegan: over 90 mouthwatering recipes for all occasions
Author: Tony Weston, Yvonne Bishop
Adjustments: I didn’t use shiitakes or cabbage in the stew and replaced the sherry for some ricewine. You could use cacao instead of carobpowder.
Also I cheated a little bit to have more airy dumplings. I used plain selfraising-flour instead of whole wheat.
In Belgium, when you have guests over during the day, you present them coffee and cookies. For this, they produce cookie boxes which contains a whole range of cookies. The cookies who always disappear first from the box are the ones with chocolate. Like the Biarritz cookie.
When I saw the recipe for Coconut Florentines in Get Real Vegan Desserts, I knew I could change these easily in Biarritz cookies:
Name: Vegan Biarritz cookie aka Coconut Florentines
From: Get Real Vegan Desserts
Author: Christina-Marie”Sexy vegan mama” Wright & William Maltese
Adjustment: top with flaked coconut
Comment: for more authentical Biarritz Cookies you would have to cover the cookies completely with chocolate
Any dish that involves tofu scramble can only be delicious:
Name: Tofu scramble Enchiladas
From: Cookin’ crunk
Author: Bianca Phillips
Adjustment: I used the tofu scramble mix from World Vegan Feast. And didn’t use salsa but instead used passata with 1 tsp smoked paprikapowder, 1 tbsp apple juice concentrate, pepper and salt. This worked but you should try it with the salsa.
I wrote it before, and I will keep writing it: you can never have enough waffles:
Name: Cornbread waffles
From: Vegan brunch
Author: Isa Chandra Moskowitz
Comment: this is more a crispy waffle and I served it the traditional Belgian way with some powdered sugar. Next time I try these with some vanilla flavor added.
I know, these muffins don’t look like brown bread. Maybe it’s because I changed the raisins for cranberries. But who cares, they were delicious:
Name: Irish Brown Bread Muffins
From: 150 best vegan muffin recipes
Author: Camilla V. Saulsbury
Adjustment: dried cranberries instead of raisins
Another post to celebrate the ending of winter. This is the kind of food they could give me all winter long. Even when they are as long as this year:
Name: Irish Stew with Potatoes and Seitan
From: Appetite for reduction
Author: Isa Chandra Moskowitz
Now winter is finally coming to an end, I thought I should post a final dish with a typical winter vegetable: brussels sprouts
Name: Brussels sprouts with pecans and dried cranberries
From: Vegetarian Times Everything Vegan
Adjustments: replaced walnuts for pecans
Comment: this was served with Gnocchi in a ‘Cheezy’ sauce. For the ‘Cheezy’ sauce I used this recipe for an instant cheese sauce mix (it’s in dutch).
First time I used the Forks over Knives – The Cookbook, and I failed, because I added some fried seitan. Yes, I used oil, sorry:
Name: Sicilian Cauliflower Linguine
From: Forks over Knives – The Cookbook
Adjusments: spaghetti instead of linguine,
and I added some cubed and fried seitan.
The seitan was home prepared using the recipe for Beefy seitan from The Vegan Slow Cooker
I read somewhere that you’re supposed to make these on good Friday (we don’t have this tradition in Belgium). But I made them on saturday, so my daughter could eat some on her way to Paris.
Name: Hot Cross Buns
From: Celebrate Vegan
Author: Dynise Balcavage
