I’m a little behind with posting. This is from some weeks ago.
From: vegan planet.
Recipe from Bittersweet, but I used black chocolate instead of white.
cube smoked tofu (I used this one from Taifun, but you can use other smoked tofu),
chop one celery stick
handfull of pecannuts
cooked basmati rice (1 cup pre-cooked rice)
Mix all ingredients
juice from 1 lemon
2 tbsp agave
1 tbsp walnutoil
salt and pepper
1 tsp gingerpowder
Mix all ingredients and add to the salad
Orange carrots: recipe from 500 vegan recipes
Recently I bought ‘The complete guide to vegan food substitutions’. I didn’t expect I was going to learn something new. But I was so mistaken. This has plenty of new ideas and tricks for veganizing food. Also I didn’t expect to find so many recipes in it.
I scooped a little bit of the inside on the plate. So you have an idea what’s inside.
For this gravy I used the recipe from Quick and EasyVegan comfort food. It’s an easy and quick recipe.
For pink coloured mashed potatoes, just add some passata to your regular recipe for mashed potatoes. Et voila, your ordinary dish becomes a little bit more special.
Wow, I received a stylish blog award from The life. The fact that he called me friendly and colorful makes me specially happy.
Below this post you find the rules, it means I have to give you 7 facts about myself. Here we go:
1/ I’m not particular found of a lot of vegetables and I always forget to buy and eat fruit.
2/ My job: I’m responsible for a small library specialised in sexual health education
3/ While I’m cooking there is a lot of chance you find me dancing too
4/ Long time ago I was a real hardcore-punk girl, who liked to pogo and even tried once a stagedive.
5/ I’m more a dreamer than a do-er. I have lots of interests and almost every day I’m having a splendid new idea , but I’m spending more time on thinking, dreaming and creating in my head, than actually doing things.
6/ I never were cosmetica and I don’t even know how I should put it on.
7/ I look much younger then my real age. People can’t believe I have a 16 year old daughter, sometimes they mistake me for an older sister, but I was already 26 when she was born. I always blame it on not eating meat but the truth is it runs in the family.
And these are the blogs I would like to give an award.
It’s in dutch, but she’s the best and the one and only vegan cupcake bakery in Ghent.
Observations from a American expat at our neighbours , the dutch. Vegan food lover too.
Why, yummy food of course!
MMM, delicious looking vegan cakes and so much more.
Fan of her cookies cookbook. Makes vegan cooking looking young, hip, cool and fun.
Vegan cooking en Français. Only for this blog I wish I had paid more attention during my french lessons
Because I’m having the same t-shirt, only mine is black. And vegan cooking in Iceland during winter seems to me a real challenge.
She’s not been updating since a few months, but I hope she returns soon.
I love the picture of the teapot cosy’s. Also this blogger is from Manchester. One day I hope to visit Manchester.
Need I say more, the title tells it all.
1. Make a post & link back to the person who awarded you this award.
2. Share seven things about yourself.
3. Award ten recently discovered great bloggers (sorry to the folks I have been reading for a long time, you get left out of this one).
4. Contact these bloggers and tell them they’ve won.
I found another recipe for brussels sprouts and this one is probably the most weird one ever. It combines the brussels sprouts with a typical sweet dessert flavour: a caramel sauce.
I was not totally crazy about it but I didn’t disliked it too.
I found the recipe in the dutch vegan cookbook Ecofabulous. A book I really can recommend.
The celery risotto is from a new vegan cookbook, but this time it’s a flemish one: Puur & vegetarisch.
Based on the recipe ‘quinoa with hazelnut parsley pesto’ from 500 vegan recipes.
But instead of the parsley pesto I used the sun-dried tomato pesto from the same book.
And instead of brussels sprouts use some spinach.