Tamarind quinoa with crispy tofu hearts:
Tamarind quinoa from Appetite for reduction
Crispy tofu hearts from Vegetarian times everything vegan
Spicy black bean enchiladas
from Skinny bitch ultimate everyday cookbook
Curried lentils with carrots and peas
from Vegan planet
Vegetable stifado & spinach with tomato keftedes
from Pure vegetarian
from Pure vegetarian
Plus Croque tofu à la Provence (Soy)
Farfalle salad : 2 tomatoes, lentils plus dressing from ‘Pastasalade met puy-linzen en olijfjes / Puur vegetarisch‘ but without the coriander
moussaka: combination of 2 recipes. One from Delia’s vegetarian collection. For the tofu-ricotta I used the recipe from Vegan Planet, p. 384
Udon salad: dressing from Vegetarian times Everything vegan
curry-cashew casserole & potato-chunks:
casserole from The Urban Vegan but instead of tomatoes – tomatopaste; instead of chickpeas: little seitan chunks, plus 1 yellow pepper
potato chunks: technique from Vegetarian Times Everything Vegan but without the garlic and parsley
curried lentils with cauliflower: from Vegetarian Times Everything Vegan
Polenta with marinara sauce & grilled eggplant
I’m a little behind with posting. This is from some weeks ago.
From: vegan planet.
Added 1/2 cup passata extra
Recipe from Bittersweet, but I used black chocolate instead of white.
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.
It’s a warm day today so time to show my second attempt for vegan ice-cream:
I used a recipe I found on the internet, here:
I made a small change in the recipe. I didn’t had any vanille-essence in the house so I used a package of vanille-sugar and used 1/4 cup less agave syrup.
This recipe is very easy and gives a delicious result.
And a few days ago I made for the first time in my life asparagus:
I used a recipe from the ‘Vegan planet’:
My first attempt of homemade vegan ice cream:
I used the recipe for ‘Double-chocolate dairy-free ice cream’ from the Vegan Planet. So good, so delicious.
And you know this probably already, but I will tell you anyway: you can download a free booklet with recipes from ‘The vegan scoop’.
It seems like a lot of people are leaving the blogo sphere. But not this girl. I’m staying and keep showing you my vegan food.
Ok, lately it’s nothing very special or very inspired or new or ….
But I have my reasons: recently I started working as a volunteer for the EVA library. EVA is the Flemish Vegetarian Organisation, who are even worldwide famous. Working in the EVA library has two big benefits:
- they have almost every vegan cookbook that was published in the last years (and a lot of other cookbooks too). As being a person with a big passion for (vegan)cookbooks, it’s like being able to work in heaven.
- I’m responsible for the magazines. That means I can take home magazines like Vegnews, The vegan, …. I’m so lucky!!!!
Helas, it also means more work that has to be done during my free time and less time for cooking and baking.
From ‘How it all vegan!’
Rice with green peas & carrots. Simple, but I do like the colours so much!
3 delicious dishes combined:
- Glazed carrots with balsamico & garlic (How to cook everything vegetarian)
- Couscous pilav with sundried tomatos (How to cook everything vegetarian)
- Spinach-mushroom phyllo triangles (Vegan planet)
More food from ‘Vegan Planet’ I didn’t have any red beans in the house so I used some flageolets. Finally, I found some sweet potatoes too. Well, they are selling them in the supermarket but I refuse to buy them because they are always packed in plastic and stryfofoam. But a few months ago a small asian shop opened only 200 m from my working place. And recently they started selling exotic fruit and vegetables. The problem is, of course, it isn’t very enviromently friendly so I’m not going to buy to many of them. But I think it ‘s not that bad to buy something often and a while. What do you think?
One of my presents I got for my birthday was the ‘Vegan planet’. I can’t believe how I could be vegan cooking all this time without having this book in my life. I’m already loving it so much.
The first thing I prepared from this book was this:
I like the book because it’s simple, everyday cooking but with a special twist in it. Something I really like. It has all the basics but suggest a little extras or specialties. I think the book gives a good start to use your own creativity with your cooking.
The book was a present from the boyfriend. He also gave me this one:
this Tanya Barnard & Sarah Kramer book was also still missing in my vegan cookbook collection
and this one:
And you can’t believe it, but it was the first time that boyfriend actually looked inside one my vegan cookbooks. The reason: he liked all the soundtrack, reading and film suggestions from Bryant Terry.