Through the years I tried many recipes for dumplings. This recipe is one of the best:
Name: Mushroom stew with herb dumplings
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.
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
Author: Camilla V. Saulsbury
Adjustment: dried cranberries instead of raisins
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
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
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