I warned you that I wouldn’t have time for a decent blogpost today. So for a fast post you get fast food.
This tortilla was filled with a white cabbage salad made by using toasted pinenuts, peas, white cabbage, and a dressing made with veganaise, concentrated apple juice, soycream, salt, pepper, balsamico vinegar and sesamseeds oil.
First spread the tortilla with passata, cover with a cabbage salad and fried marinated tofu.
Simple, fast and oh, so good!
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:
A few days ago the parents of my boyfriend came around for a visit. I wanted to offer them a small treat. As they are big fans of France, I thought it was a good opportunity to try something from one of my latest acquisitions: The vegan boulangerie.
Of course I only thought about that a few hours before they would arrive, so I had to make something that could go quickly. My eye felt on the madeleines. I don’t have a madeleine pan, but I thought that I could use any other small mould:
I was right, this recipe turned out to be a very good basic recipe for mini-cakes.
Next time, when I have more time, I’ll try them with some decoration.
Work is so hectic, that it was impossible to blog for the last days. After this one I still have 4 to go if I want to keep my promise of 20 vegan posts during the month of november.
I never thought an American would learn me to really, really like brussels sprouts. But that’s what happened with the recipe for ‘Brussels sprouts au gratin’ from The urban vegan.
I served it with Italian rice:
2 celery stalks
5 sundried tomatoes
chop both very finely
saute in olive oil,
add 1 cup rice that you use for rissotto
then add 2 cups vegetable broth.
cook about 10- 15 minutes until done.
To make it complety european, I served little tofu frankfurter sausages on top of the rice.
As always we receive lots of purple cabbage (or red cabbage as we call it) with our vegetable subscription. Normally 1 cabbage is enough for 3 to 4 meals. So new recipes and ideas for purple cabbage are always welcome. When my eye felt on this recipe ‘linguine with purple cabbage‘ that appeared in the Vegnewsletter from november, I knew I had to give it a try. You find the recipe with this link.
I also knew that my family wasn’t going to be crazy about it, to weird. I also thought it lacked something. Still it was a welcome change of menu. But I’m not sure yet if I would ever make it again.
I’m a cake lover. I could eat it everyday.
But as a vegan you get confronted with this one problem. If you want cake, you’ll have to make it yourself.
Lately I don’t have that problem anymore. Because now I can purchase lots of delicious cookies and cakes from Vegan Bakery
I already tried the lemon cake and the marsipan cake, and they were both delicious. These cakes aren’t fresh ones, so you have to be open for that. Then last week I saw in my usual health food store, a sign that stated ‘vega’ on a chocolate cake. Of course I had to ask if that meant it was vegan, and so it was. Immediately I bought two pieces, one for me and one for the daughter. Not to bad, but honestly I like the ones I bake better. Still, it’s good to know that when I’m in desperetaly need for a piece of cake, I know were to go. That means when my secret stash of ‘vegan bakery’ cakes is already gone.
Okay, maybe this doesn’t look like a ‘creamy broccoli mushroom bake’, but that is exactly what it is. And it was delicious. Normally you should use very small shaped pasta, but I didn’t had any in the house. Check out the recipe in Vegan YumYum. Does anyone know what happened to Lauren Ulm, as she isn’t updating her blog anymore???
The next day I made this pie:
Which is very easy to make:
chop up 1 leek, chop up 1/2 cup mushrooms. Saute with oil. Add some flavour, like chili and even a dash of cacao. Stir in flour. Stir in passata, spoon by spoon. Keep stirring. It’s like making a bechamel-sauce.
Put your filling in a pie crust and bake in the oven.
I served it with the leftovers from the ‘creamy broccoli mushroom bake’:
I wrote yesterday about a quick solution for when it’s to rainy to go outside in a search for bread: you make some scones. The following day I found myself troubled with the same problem. So again I grabbed my ‘Vegan brunch‘ to see what Isa would do. It turned out that this time pancakes would solve the problem:
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’m a little proud of this picture because the background was made by my daughter for a schoolproject. But it also turned out a perfect background for this dish:
This Stimstamp is based on a recipe I found here. It’s in dutch and non-vegan. But I liked the name so I kept the name and changed the recipe to this vegan version:
- 1.5 kg potatoes (soft boiling)
- 40 g vegan butter
- 750 g of endive
- A dash of cider vinegar
Peel the potatoes and cut them into pieces. Cut the endive into thin strips. Boil the potatoes in about 20 minutes until tender, drain and mash them with the butter. Stir in the sliced endive and add vinegar, pepper and salt.
In the originial recipe they stir some bacon in the mash. But I didn’t had any ‘faux bacon’ in the house, instead I had these other faux (jerk flavour) things hanging around in my fridge. I didn’t feel like chopping it up, so I served them as a whole on top.