Monday Mac &Cheese
For my second Monday Mac & Cheese theme contribution, I prepared again a non-typical Mac & cheese recipe. Although I had to simplify it, because it contains parsnips. Which are hard to find at the end of summer.
Name: Baked Macaroni Madness
From: Mouthwatering vegan
Author: Miriam Sorrell
Adjustments: didn’t prepare the parsnip layer
Comment: wonderful recipe. Ideal for serving to guests. The cheese sauce is easy prepared and I would like to try it in a lasagna.
For the faux meat I used Baked Minced Meat from De vegetarische slager.
Saturday is for using your new cookbooks
I admit I only prepared this dish because I wanted to make paella and discovered I didn’t had any rice in the house. Luckily I remembered that a few days before I had been reading, in one of my latest addition to my ever expanding collection of cookbooks, about a paella using quinoa:
Name: Quinoa Paella
From: The Kitchen Divided: Vegan Dishes for Semi-Vegan Households
Author: Ellen Jaffe Jones
Adjustments: I only used vegan chicken and no vegan turkey and vegan prawns. This way it stays low budget. But if you really want to impress and you can find vegan turkey, prawns or shrimps I should definitely use it.
Vegan Baking Wednesday Love
I based these muffins on the recipe for Raspberry Swirl Coffee Cake from Chloe’s Vegan Desserts.
For the batter I followed her recipe but poured it in 12 muffin liners.
For the streusel is used:
- 1/2 cup hazelnuts (chopped)
- 1/2 cup brown Sugar
- 3 tbsp oil (canola)
Toss using 2 forks.
Pour on top of your batter and bake in the oven.
It’s almost there.
But before we start with that on sunday, I wanted to show this tortellini. Recently I visited London and I found this vegan tortellini (Biona). In London I also found this amazing new cookbook ‘Mouthwatering vegan’.
The tortellini and the cookbook found each other in this dish:
Name: Tortellini with creamy wild mushroom sauce
From: Mouthwatering vegan
Author: Miriam Sorrell
Adjustments: plain mushrooms instead of wild ones,
made my own bacon by using the recipe for bacon bits from Hearty Vegan Meals for Monster Appetites
Recently I joined the Vegan Mainstream Cookbook Club on Google+. The ‘Let’s cook together theme’ this month is herbs. Although I didn’t do much about this yet, I did prepare the challenge recipe of the week, which was ‘Lemon Cashew-Basil Pesto on Pasta’ from Dreena Burton:
Name: Lemon Cashew-Basil Pesto on Pasta
From: Eat, drink & be vegan
Author: Dreena Burton
Comments: Delicious fresh tasting pesto
A few weeks ago a very welcome package arrived in my mailbox. It was a copy of The vegg cookbook. As you may know, one of my recipes made it into it. Of course I wanted to try out more recipes. And which one could I chose more than the one that’s on the opposite page of mine:
Name: Baked Frittata
From: The vegg cookbook
This ‘Best Basic Muffin’ from 150 best vegan muffin recipes is indeed a very good basic recipe for a vegan muffin:
As inspiration for this recipe I used ‘Green tea rice with lemon snow peas and tofu’ from 1,000 Vegan Recipes.
For the green tea I used some Green tea with mandarin flavour. As this is a recipe for 4 people but I cook for 2, I used half the quantities.
My tofu (200 g) was marinated with these ingredients:
- 2 tbsp hot tomato ketchup
- 1 tbsp soy sauce
- 1 tbsp umeboshi vinegar
- 1 tbsp olive oil
- salt & pepper
Mix these ingredients, ad your cubed tofu and let it rest for at least 1 hour. Everytime you pass by, stir your tofu.
Chop 3 spring onions and saute in oil.
Add a chopped red pepper.
Fry more or less 5 minutes more.
Add your marinated tofu and again fry more or less 5 minutes more. You should stir a few times.
Serve on top of your green tea-mandarin rice.
There’s been a change in our little family. As from now on I have to provide food for 2 people instead of 3. That means a new challenge to me. When looking at my collections of cookbooks, I realise that almost all of them provide recipes for 4 people. As a result I will have to adapt a lot of recipes. But also it inspires me for making up recipes for 2 people.
In the future I will tag the recipes as ‘Vegan cooking for Two’. And somewhere in the near future I’ll collect the recipes on a new page on this blog.
I start with a wrap:
I had some potato salad leftovers in the fridge and I thought this would be nice to use in a wrap. The potato salad was made with a veganaise dressing. This dressing is easily made by adding some lemon juice, oil, agave syrup, soy creamer, salt and pepper to veganaise. In the salad you’ll find cucumber, tomatoes and of course boiled potatoes.
Also in the wrap lettuce, guacamole (here made with the recipe from Veganomicon) and fried faux chicken pieces.
The daughter turned 19 yesterday. For this special day I made her this cake:
For the cake I used the recipe for Mixed Berry Shortcake from Chloe’s Vegan Desserts. But as the daughter doesn’t like coconut I looked elsewhere for the topping. So, the recipe used for the buttercream was the one for the Raspberry Buttercream Cake from Sweet Vegan.