Sausages

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I finally did it.  A lot of vegan bloggers talked about it.  And a few of them even went so far in telling that they were the true and only last one to make these famous sausages.  But, they were all lying, because I am in fact the last one in the vegan blogging world to make Julie Hasson’s Spicy italian sausages.

Italian spicy sausages

Italian spicy sausages

It was really amazingly easy to make them.  And the taste was great.  But we were not totally satisfied about the texture.  Maybe, I did something wrong.  After they were boiled, I took them out of the foil and let them get cold like that.  I didn’t put them in the fridge.  And reheated them afterwards with a little bit of oil in a frying pan.  Does anyone have a tip?
I served them with the lemony roasted potatoes from the great ‘Veganomicon’.  A dish I changed a little bit by adding some tomatopaste and vegetables to it. 
Spicy italian sausages with lemony tomato roasted potatoes

Spicy italian sausages with lemony tomato roasted potatoes

Macaroni vodka

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The other day, teenage girl wasn’t home for dinner.  Finally I could make the much heard-read-and-talked about recipe from ‘Veganomicon’: PENNE VODKA.  Unfortunately when I started cooking, only then I realised I didn’t had any penne in the house.  So, I made MACARONI VODKA instead.

Macaroni vodka

Macaroni vodka

An ode

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Yes, this is Veganmofo no. 10.  It means I’m halfway of the total amount of posts I’m supposed to do.  If some of you people thought I was getting sloppy these last days by showing only a picture of some french fries.  Well you were wrong, I wasn’t.  I was only saving some pictures up so I could post an ode to our veganmofo mistress herself.

Mushroom and sun-dried tomatoes frittatta

Mushroom and sun-dried tomatoes frittatta

From: Vegan with a vengeance

Lasagna

Lasagna

Based on a recipe from ‘Veganomicon’

Mushroom and sun-dried tomatoes frittatta with mushroom-sauce

Mushroom and sun-dried tomatoes frittatta with mushroom-sauce

Scones

Scones

 From ‘Vegan with a vengeance’

Belgian french fries

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What’s the biggest challenge as a Belgian mother in trying to feed your teenage kid in a happy but healty way?

Two words: french fries (which should be called Belgian fries).  We live in the country where you can buy them at a ‘frituur’ at almost every corner.  Whe have one 100 m from our house.  And in a circle of 1 km around our house, I think there are at least five more.  Most of them use fresh potatoes.  But I have no idea which grease they use. 

Most Belgian households go at least once a week to a frituur.  And most teenagers can eat french fries every day.  So, it was time for me, to take the big challenge and make my own french fries.  But without a deepfrying pan.  I don’t have one, and I’m not planning in buying one.  Fortunately what I do have is a VEGANOMICON, with it’s recipe for french baked potatoes.

And when you take the challenge, why not going for the really big one.  Let’s pretend we’re going for a real fast food diner.  Yes, make a burger with it, put it between a bun, and there you go.

Frech baked potatoes and tofu-cutlet

French baked potatoes and tofu-cutlet

Teenage girl hase never been happier with a meal.  Especially the french fries.  For the tofu-burger I made the recipe for chickpea-cutlets from Veganomicon, but replaced the chickpeas for some tofu.  Like this the burger was a little bit more chewier, so next time I try to make them flatter.

Panisses with stuffed tomato & zucchini

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The other day I was going through some cookbooks, because I wanted to make a tomato-quiche.  And somehowe, I ended making this:

Panisses with stuffed tomato & zucchini

Panisses with stuffed tomato & zucchini

 

The ‘Panisses’ recipe is really great.  I took it from a dutch vegetarian cookbook called ‘Mijn keuken van de zon’ from Virginie Besançon.  It’s kinda a fancy one with more pictures than recipes.  Still, a beautiful book with some good recipes in it.  I don’t know if I can give the recipe here.  Copyright?  But it has something to do with chickpea-flour, vegetable broth, cooking, fridge and baking in a pan.

The idea for the stuffed tomato (and zucchini, because I had more stuffing than tomatoes, and found a zucchini in the fridge) comes from ‘Vegetarisch genieten’. Another dutch one.  And again I can’t give the recipe. But for this one I made my own version because the originial recipe asks for things like: breadcrumbs, black olives, 1 garlic clove, capers, provencal herbs and a cheese like gruyere.  Of course I didn’t use the last one but replaced it with ‘Almesan‘ from Veganomicon.

Food from the last days

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Perfect pesto potato saladGreek-style tomato-zucchini fritters with fresh herbs
Greek-style tomato-zucchini fritters with fresh herbs

The first one is from ‘La dolce vegan’, and it was almost perfect, because I switched the green beans for some green peas.  Or maybe by doing this it became perfectly-perfect!?!

 

 

The second is from ‘Veganomicon’.  I served it with a bell red pepper, boiled cubed potatoes and yasmin rice, all together fried in a little bit of olive-oil and spiced up a little bit.  (Teenagers like this kind of food).

Some food we had last week

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I still had to share a few dishes I prepared this week.

3-some dish by you.

Chickpea-cutlets, green beans with some leftover from the tofu-ricotta & cashew-pimiento-’cheese’-sauce, coucous with raisins topped with (again) cashew-pimiento-’cheese’-sauce

Kinda hot-sauce grilled tempeh by you.

‘Kinda’ hot-sauce grilled tempeh, baked potatoes and some sauted vegetables.

The reason why it’s called a ‘kinda’ is this: you should always read your recipes in advance.  So when a recipe suddenly calls for a half a cup of hot sauce, you’ll not being puzzled anymore by this very important and dish-treatening question: “what do they actually mean with a hot sauce?”  Can somebody help me out here?  For now I added some sweet&chilli hot sauce, but surely not half a cup.  And I used the marinate with the vegetables too. 

You find the recipe in ‘Veganomicon’.