This dish is again from the great new dutch vegan cookbook: ‘non*fish*a*li*cious‘, p. 112
Made a few changes: no carrots, broccoli instead of cauliflower, seewead instead of ‘seebeet?’, no chickpeas, 3 instead of 4 tomatoes, tofu instead of tempeh.
For this recipe I used a sauce from a package. Really. The kind you have to add water to a ground powder and voila you have a sauce. I found a package of this sauce in my letterbox. It said: fish sauce. I was going to trow it away, immediately. But curious as I was, I checked for the ingredients and found out it was vegan. The recipe I used for this dish, was on the package. I had some faux fish in my fridge, so I used this. Unfortunalety, I lost the package. So, I can’t tell you more.
And as last: vegan scampi.
Never had the real stuff, so I can’t compare. I used a recipe from a Belgian cookbook: Cook ‘n’ roll. It contains recipes from Belgian musicians. This one was the ‘tagliatelli with scampi’ and curry from Jim Cole.
From the cookbook ‘non*fish*a*li*cious‘.
The recipe asks for faux tuna but I used ‘Veggie fishfilet‘.
The rest of the ‘Veggie fishfilet‘ was used for this Italian fishstew with potatoes:
Recipe in dutch here.
Cut the cauliflower into small florets, add to boiling water for 15 min.
Put in a pie bottom.
Cover with a mix of tofutti creamcheese, nutrional yeast flakes, soy-creamer, salt and pepper.
Bake in the oven.
Rucola (rocket) pesto:
put all the folowing in a blender: rocket, walnuts, white balsamico, walnutoil, salt en pepper.
Mix through cooked couscous.
Mix with fried small seitan chunks.
And here’s another thing to do with rocket.
For the greek mushrooms I used a recipe from Vegetarisch genieten.
In the front fried Polony slices.
Again, it’s been awhile I have been blogging. But I didn’t stop cooking and baking. These are a few things I prepared:
Based on a recipe for Choc-chip-lemon-cake from Tea and Sympatico. Changed the lemon for some orange.
Found a good recipe in a dutch bread baking book. The bread contains walnuts.
From 500 vegan recipes
From a dutch vegetarian cookbook: Verrassend veggie
From ‘Quick and easy Vegan comfort food‘
And if you would like to know were I have been hanging out lately. Well at my job lots of time, here:
It’s kinda of a library, and I’m the only one who is working in it. But when I want some time off, there are some people who replaces me.
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.
As well as the mirin stew as the japanese rice, are from the Belgian vegetarian cookbook: Vegetarisch genieten.
They were served with faux fish-filets. My only problem with these faux foods is, that I do not always know what to do with them. It’s a totally other kind of cooking that I’m really not used to. And I don’t know yet if I really want to google recipes for fishfilets, or tuna, … or go to the library and borrow non-veg cookbooks. Maybe I will, I just don’t know yet!
This recipe is based on the ‘praliné mousse’ recipe that I found in this book: agar agar. But I did something wrong, I poured the cream on the praliné rather than the reverse. But by doing this, I got a nice white collar on top of the mousse.
* Praliné is a sweet spread that contains: wheat syrup, haselnuts, sunfloweroil, vanille and salt.
Put 1 hours in advance the soy-cream, one bowl and the beaters of a hand mixer in the refrigerator.
Take from the fridge after1 hours, put the cream in the bowl and beat it for about 3 minutes with the hand mixer. Put back in the fridge.
Put the praliné in a large bowl.
Mix the soy milk in a saucepan with the sugar and agar-agar. Bring the mixture to a boil and simmer for 30 seconds.
Pour in on top of the praliné and stir it gradually.
Then pour the cream on top and stir this also through, very carefully. In principle, you will keep a nice layer of whipped cream on top.
Let cool and put the mousse approximately 1 hour in the refrigerator.