There are people who take the best part first, and stay behind with the leftovers. But there are also people who save the best for last. In this VeganMoFo 2012, I belong to the second group:
Name: Eggplant timbales
From: Chloe’s kitchen
Author: Chloe Coscarelli
Adjustment: substitute the spinach for broccoli
I’m not going to waste your time anymore, with my excuses why I’m losing it on Veganmofo 2009. I’m just to busy with other things, like trying to make a website with Joomla or baking cookies for all teenage girl schoolfriends. Every week they keep asking her when she will bring some more home baked cookies. So, it seems that I’m having a small fanclub for my vegan baking at the local art school. This week I made them some sugar cookies from ‘The joy of vegan baking’.
One of my favorite combinations of flavours is celery, carrots, peanutbutter and cumin. Another favored combination is tomato, seitan and cauliflower. This recipe combines it all, and has even more flavours in it:
This recipe is based on a recipe from ‘Vegetarisch koken in 30 min.’:
- 1 celery head
- 10 g ginger
- 2 garlic cloves
- 3 carrots
- 400g potatoes
- 2 tsp curry powder
- 1 tsp cumin
- 2 tbsp soysauce
- 1 cauliflower
- 200g minced seitan
- 4 tbsp peanutbutter
- 1/3 cup pasata
- 1/2 cup coconumilk
- Chop the celery in small pieces.
- Chop the ginger and garlic cloves in tiny pieces.
- Now the potatoes and carrots, chop them too but in big pieces.
- Saute the celery, garlic and ginger.
- Add carrots and potatoes.
- Stir in coconutmilk, 1/2 cup water. And add the spices.
- Meanwhile chop the cauliflower in pieces. Add them after 10 min. together with the pasata and seitan.
- After 10 more minutes add your peanutbutter.
- Serve very warm.
Look what I found in my vegetable subscription bag:
It”s an endive, and it’s huge. You should have seen me on my bicycle.
Well, the boyfriend didn’t eat at home last week and teenage girl and me aren’t to found of the bitternes of this vegetable. I decided that I should try to prepare it in a way that would camouflage a little bit the bitter taste. I also knew I had to make something that I could freeze, because this endive was so big, that we would never eat it all at once.
That’s why I made a soup. Because a soup you can easily blend with other flavours and you can put in your in freezer. I used a leek, sauted it with some fresh ginger. Added some carrots. Sauted it a little bit more. Added the endive and vegetable broth. After 20 min. the soup was ready, but of course I blended it. Guess what: it was the first time me and teenage girl could actually enjoy a little eating endive.
I’m very busy, but I really want to go on with Veganmofo. So, again a very fast post:
I tried to do something special with the traditional ‘red cabbage with apples’ dish. So, I added some extras like speculoos spices and very dark brown sugar.
Last weekend I visited Antwerp. I was supposed to meet someone at Lombardia. A fact I was really glad of, because I heard so much about this place. It doesn’t only serve vegan tiramisu and sandwiches, it’s also Moby’s caterer everytime he’s in the country.
But, helas, I was a little bit disappointed. Not only do they serve meat. It’s tru, they have a lot of vegan choice, but it’s so expensive. You can’t believe it. Normally you pay something like 3 to 4 euro’s for a ‘belegd broodje’. I ordered the ‘Tofu total’ and had to pay 8,90 euro. In Gent I have to pay only 5 to 6 euro for a vegan burger in vegetarian fastfood restaurants.
For this I got a bun, not to small but no to big too, and between it: grated carrots, some salad leaves, luzerne, slice of baked marinated tofu, crackers and a avocado spread.
In Gent I pay 5 to 6 euro for a vegan burger in vegetarian fastfood restaurants. The vegan tiramisu is 6,50 at Lombardia. So, I didn’t buy that. Probably I go back, once, to try out the tirasimu. But I think that will be the only reason I ever go back.
Again a quicky:
Cut bell peppers, mushrooms, eggplant and tempeh into strips.
Heat oil in a wok.
Add the vegetables one by one to the wok and stir-fry.
Add 2 tbsp soy sauce, 1/2 cup coconutmilk, 1 tsp mirin, coriander powder and cayenne pepper.
No. 14 – Veganmofo 2009
This is more a summer recipe, but I’m given it you anyway!
1/2 iceberg lettuce, shredded
1/2 cucumber, sliced
1 tbsp dried mint or more if you have it fresh
3 tbsp parsley
1 tbsp balsamico vinegar
1 tbsp apple vinegar
1 tbsp appel syrup
125 g or 1 cup couscous
same amount of water
salt and pepper
Bring the water to a boil. Remove from heat and stir in couscous. After 10 minutes stir in some olive oil and fluf it up using a fork. Mix the liquid ingredients together with the herbs and spices. Put your vegetables in a salad bowl. Mix in the dressing, add the couscous and toss everything together.
You can download the recipe as a pdf.
I wish I had a recipe for these ones. But I don’t. Sometimes I feel like making bread and put some flour in a bowl and add some more stuff. Knead the whole thing, let it rise, and put in the oven.
I only know that it’s a mixture of whole wheat flour, plain flour and corn meal. It also has some salt, some sugar and some oil.
no. 12, Veganmofo 2009
(I know I promised to put my blogroll in order, but I didn’t do anything yet. My excuse: I have been working very hard at the blog of my workingplace. And with all this Veganmofoing, I am a little bit overblogged this week.)
I wrote down a new recipe and this time I am trying to cross the atlantic ocean. That means: from now on the measures are not only in liters and grams but in cups too. You can find the recipe on my Vegwebpage and/or download it as a pdf overhere.
no. 11, Veganmofo 2009