Spicy eggplant-zucchini cake and pumpkin stew with coconut

Standard
This week I found the first pumpkin in my vegetable package.  But for now I’m  still in the mood for typical summer vegetables like zucchini, tomatoes and eggplant. Luckily there was the vegetarian cookbook “Vegetarisch genieten” because they let all those delicious vegetables combine in these two dishes.
The pumpkin-eggplant stew with coconut was already vegan. So I didn’t  have to veganize this one. For the spicy zucchini cake I made following changes:Kruidig courgettegebak & pompoen-aubergine-stoofpotje met kokos
  • 75 g of peanuts were replaced with 1 tablespoon peanut butter
  • I replaced the eggs as follows: Take one packet of silken tofu, scramble it and mix 2 tablespoons salty soy sauce, 1 teaspoon onion powder 2 tablespoons yeast flakes through. 
About these ads

One thought on “Spicy eggplant-zucchini cake and pumpkin stew with coconut

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s