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.
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:
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:
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 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.
Finally I find some time again for blogging. This post will be a round up of some food I prepared the last weeks.
For this one I don’t have a recipe. Just enjoy!
Zucchini-tomato dal & sesame seed naan
From: The Indian Vegan Kitchen
From: 500 Vegan Recipes
Zucchini sauté with sun-dried tomatoes, olives, and peppers
From: 1 000 vegan recipes
From: Seitan is my motor
from: Vegan soups and hearty stews for all seasons
Cover via Amazon
Chickpeas with tomatoes and spinach
From: The urban vegan
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.
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.
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.