Tomato Boats stuffed with Curried ‘Chicken’ salad (VeganMoFo 2014)


Hooray, it has started:


As mentioned I selected 20 vegan cookbooks from my home library, and my goal is to prepare at least one recipe from every book.

Here is the first one:

Tomato Boats

 Name: Tomato Boats stuffed with Curried ‘Chicken’ salad

From: In search of the lost taste

Author: Joshua Ploeg

Comment: serve with a potato salad

It’s coming, and I’m in


What else could I be talking about then ‘VeganMoFo‘.

This year I’m a little bit more prepared. As the goal is at least 20 posts, I went through my cookbook library, collected 20 and decided that I had to prepare at least one thing from every book:



Did you know I’ll be celebrating my 6 anniversary of VeganMoFo?

Vegan Belgian Waffles = Liège Waffles (VeganMoFo 2013)


Product review


Product reviews wasn’t one of my themes for VeganMoFo 2013, but I couldn’t wait to write about this product.

A few weeks ago I bought a ready-made-mix for Belgian Waffles. You only have to add soymilk and vegan butter.

But first I have to talk about the Belgian waffle. Because there are actually two types of Belgian waffles.

You have the Brussels waffle. Which is made with a yeast dough and you have the Liège waffle, which contains pieces of sugar.

This mix will give you the latest:

Vegan Belgian Waffles 2


Preparing your dough is very easy. Like I wrote above, you only have to add soy milk  and butter. The package asks for 240 g butter, but I reduced this a little bit.

For baking, as usual you have to find out with your own iron waffle. The first waffles I baked were to big. Only after I started putting smaller quantities of dough on the iron, they became perfect.

And using all the package as one, will give you a big pile of waffles.

Vegan Belgian Waffle


More info about the mix here.

Available at Vedge.

Macaroni Cheese (VeganMoFo 2013)


You may have noticed, but it seems I’m messing up with VeganMofo this year. My excuses: a lot of unexpected things happening, I have more working hours then usually and then I fell sick.

But I prepared another Mac & Cheese. And it’s the favourite one of the house. Although I have to say, it’s probably also the most unhealthy and most expensive one.

Helas, I also made a very bad picture. So, I fooled around with a photo editor app. It still turns out a very bad picture:

Macaroni Cheese


Macaroni Cheese

Here’s the recipe for the ‘cheese’ sauce:

Melt 50g vegan butter. Add 50g plain flour. Stir for a minute. On a low heat (or remove from heat) beat in 600 ml soy milk (or another favorite non-dairy milk). Add the milk little by little and whisk till you get a smooth sauce. Return to a medium heat. Keep stirring till it boils and the sauce thickens.

Simmer a few minutes and add grated vegan cheddar and1 tsp mustard.

Throw in diced vegan ham.

Add pasta and put everything in a oven dish.

Cover with panko.

So the sauce is actually a basic classic bechamel-cheese sauce.





Spiced Peanut & Yam Soup and Sweet Coconut Bread (VeganMoFo 2013)


Saturday is for using your new cookbooks

Last week I finally took some time to go through Vegan Secret Supper. I was afraid the book was going to contain only very time consuming recipes. But it didn’t. This soup doesn’t ask more time for preparing then the usual soup:

Spiced Peanut & Yam Soup2

Name: Spiced Peanut & Yam Soup and Sweet Coconut Bread

From: Vegan Secret Supper

Author: Merida Anderson

Comment: This if for sure one of the best soups I ever had.

The coconut bread didn’t work out like it supposed to be. The dough was to liquid, so I added some more flour. But it still didn’t bake all through. The flavour was ok, but a little bit to sweety for me.

Pastizzi (VeganMoFo 2013)


Vegan baking wednesday

These pastizzi are made with a cheesecake filling:


Name: Pastizzi

From: Mouthwatering Vegan

Author: Miriam Sorrell

Adjustments: I made 6 big ones instead of smalle ones.

Comment: the taste was great, but probably because I made big ones they fell a little bit apart.