Curried apple sprouts

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January is probably  the hardest month to get some variety in  season vegetables.  Sometimes it seems you can only get cabbages, carrots and brussels sprouts.   But again I found  a recipe for brussels sprouts that I really liked:

Curried apple sprouts from 500 vegan recipes

As a surplus this picture of a soup on which I don’t remember anything. It’s a funny picture anyway:

VeganMofo 18: Cauliflower Masala

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Well, we’re almost there.  Only two days to go till the end of November, but also I still have two posts to go if I want reach my goal of 20 posts.  And I know now already that I’m not going to find any time tomorrow.  We’ll see.

Today is about Cauliflower Masala:

It’s the thing on top. I found the recipe in 500 vegan recipes. But I added some concentrated tomato to it.
One cauliflower gives a lot of cauliflower masala, so next day I made with the leftovers a pie:

VeganMofo 1: cinnamon apple pie bars

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From : 500 vegan recipes

Ah, it’s finally there: VeganMofo. I’ve been saving up my posts for this month. I’m going for the goal of at least 20 posts. I don’t have a theme this year. I had plans, ideas, …. But I think I just keep going on with my blog like I used to do. Except, maybe for the people that are curious about my other going on when I’m not cooking, baking or blogging (and working). I’ll update every weekend the things that I’ve been reading, watching, listening, buying, lending, … Well, not everything of course, but just some things so you can get at least a small idea of my person and the things I like.  Or you can like me on Facebook or follow on twitter.

This is the start:

Read: Arthur and George / Julian Barnes,

Listened: Ou est le swimming pool

Watched: True Blood

Bought: Blafre Thermossen, Vegan Baking Classics, The Vegan Boulangerie

Lended: The Vegan Family Cookbook

Sundried tomato sauce and raw zucchini

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Sundried tomato sauce from 500 vegan recipes.
It was served with seitan fritty spicy from Maya,  and grated raw zucchini.
It was the first time I tried raw zucchini, and I have to admit, served in this way and in this combination, it was a kinda special but very delicious meal.  Of course, it was very healthy too.

Round up

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Finally I find some time again for blogging. This post will be a round up of some food I prepared the last weeks.

Summer spaghetti

For this one I don’t have a recipe. Just enjoy!

Zucchini-tomato dal & sesame seed naan

From: The Indian Vegan Kitchen
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Disco stew

From: 500 Vegan Recipes

Zucchini sauté with sun-dried tomatoes, olives, and peppers

From: 1 000 vegan recipes

Gomba Paprikás

From: Seitan is my motor

Vegetarian goulash

from: Vegan soups and hearty stews for all seasons

Cover of "Vegan Soups and Hearty Stews fo...

Cover via Amazon

Chickpeas with tomatoes and spinach
From: The urban vegan

Cauliflower risotto cakes

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A risotto with cauliflower may seems a bit bland in taste, but is actually not so bad. Especially afterwards  when  you  make with the leftovers some delicious risotto-cakes:

The recipe for the ‘cauliflower risotto’ is from  “The Best of Cooking Vegan.

On top you’ll see a tomato from our own ‘backyard’ (we are so proud).

The next day I made this risotto cakes with the leftovers:

I mixed chickpeaflour,  soymilk, soy sauce, nutritional yeast flakes and pepper.

Stir this dough through the risotto. Then on a baking sheet form with a spoonful dough some roundshaped cakes.

Ev. sprinkle with panko crumbs.

Baking in the oven at 180 °C  (350 °F), 25 min.

Served with ‘Baked Eggplant Parmesan’ from 500 vegan recipes.

I used from this recipe the panko mix to sprinkle the risotto cakes.

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Starting summertime

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Ah!   End of the schoolyear, first very warm days, last weeks working before vacation, parties-barbecues-picknicks-…., so many things happening now and me not having time for descent cooking or blogging.

But I managed some days ago to try the Baked Berbere seitan from  500 vegan recipes :

I used it in this Ethiopian Wat also from   500 vegan recipes:

And in “Dijon potatoes, marinated tomato salad & baked berbere seitan with panko crust“:

Dijon potatoes: sunfloweroil,  2 tbsp. mirin, 1 tbsp vinegar, rosemary, salt, 1 tbsp berrie-mustard from Dijon

Tomatoes: marinate with nutritional yeast flakes, balsamico vinegar, parsley, salt en pepper

Baked berbere seitan with a  panko crust from panko, turmeric and  paprikapowder.   Dredge them first through a mixture of soymilk and applesyrup.

Lemon quick bread and braided bread

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It’s that time of the year again: exams.

To me it means: taking compensation hours and being a few extra hours at home. As a result,  I have some  time for baking.

Like braided bread and the “lemon-thyme quick bread” from 500 vegan recipes.  The lemon-thyme quick bread  is suppossed to be a crossover;  somewhere between bread and cake, which seemed for me a perfect snack  during the examinations. But because of the sweetness it is more like a cake, albeit with a unuasual flavor.

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