Last days we’ve been having terrible weather. It didn’t stop raining. On fridaymorning I was getting hungry but didn’t feel like leaving the house in search for a bread. I thought a quick baking would solve the problem. And it did, with these scones from Vegan Brunch:
On saturday I faced the same problem but found another solution. See my post tomorrow!
Reading: The reserve / Russel Banks
Seeing: Bands of Brothers (first 4 episodes)
I only have one tradition in my life, on november the 1st I bake some waffles. When I was a child we used to visit my grandparents on that day. Afther the anual visit to the graveyard all the family would come together at my grandparents house. The dough was always prepared in advance and when everyone had arrived my grandfather would start to bake. Usually he handled two waffle irons.
I thought this year I should make some waffles for which the dough needed some time too. The raised waffles from Vegan Brunch turned out an excellent choice. And if you think this photo is not a very beautifull one, well that’s because my family didn’t allow me any time for a photoshoot. They just wanted to start to eat, right away, the waffles were just looking to delicious
These look like very normal vegan muffins. And they are. You find the recipe for these coffee chip muffins in the Vegan Brunch.
But with one of these muffins happened something very special.
I baked them for our trip to the 3 day Pukkelpop festival. One of the bands playing overthere were The kooks.
Well, I’m not going to explain here how it happened exactly, but one of these muffins ended up being eaten by The kooks leadsinger, Luke. And he found it very good.
From: vegan brunch
Very nice, but unfortunately I made the mistake to leave the waffles not long enough in the iron. That is the main reason they do not look so perfect. A clear sign that I need to practice more with my waffle iron.
These waffles require little preparation and can quickly be made.
Some time ago I had a party with a buffet. These are some pictures of the vegan food I prepared:
Golden Chickpea and Artichoke Salad (Vegan YumYum)
Glazed Green Bean Salad (Vegan YumYum)
Potato Salad (The vegan table)
Carrot-raisins muffins (Vegan with a Vengeance)
Classic Broccoli Quiche (Vegan Brunch)
Mushroom and White Bean Pie (Vegan Brunch)
Plain Hummus and Red Pepper Hummus
Buffet food on a plate.
A few days ago I had something to celebrate. So, instead of plain sandwiches I took these muffins to work. The recipe is found in Vegan Brunch.
The early summer temperatures that arrived a few day ago, aren’ t to good for my working attitude. Again I give you some pictures of food I prepared last week, but there are almost no words because I didn’t write anything down.
So, pictures say more than words, especially if you didn’t write down what you wanted to say anyway.
These are the ‘Individual Baked Hash Browns’ from Vegan brunch, and ‘Tomato-Zucchini Frittata’ from Vegan Planet.
It was the first time I tried hash browns. They are so good that I surely will prepare them more.
Basil pesto on pasta with a salad and seitan fritti.
Only some wok food.
On the 2nd of february we have the tradition of making pancakes on that day. It’s supposed to have something to do with Maria (you know, the mother of Jezus).
For pancakes, I used the recipe for ‘perfect pancakes’ from Vegan Brunch or Vegan with a vengeance. I have slightly reduced the amount of sugar and omitted the vanilla.
For the filling:
Press one galic clove and saute in oil.
Chop one fennel in small pieces.
Add chopped tomatoes (350 g), plus 1 tbsp paprika and 1 / 4 teaspoon cayenne powder
Simmer 30 minutes.
After 20 minutes add diced smoked tofu.
As an additional , I served it with some alfalfa.
Around this time of the year in Belgium, you’ll find speculaas all over the shops. For people who don’t know what speculaas is: it’s a kind of cookie which contains spices. You can read more about it here.
For these scones I used the ‘raisin and spices scones‘ recipe from Vegan brunch and substituted all the spices with speculaas spices.
I guess we can’t celebrating Veganmofo without paying some attention at the skill of making your own sausages.
It’s easy, fun, cheap, you’ll have them flavoured to your own wishes and you will have lots of them.
For the technic I have to thank Julie Hanson, but for the flavours I checked out Vegan Brunch once more. In the end it turned out I made a combination of the ‘Italian feast sausages’ and the ‘Cherry sage sausages’ by replacing the fennel seeds from the first by some sage.
The sausage was served with some mashed potatoes – chinese cabbage - sundried-tomatoes.
This was no.6.