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:
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.
More info about the mix here.
Available at Vedge.
Thursday is for food picture of the day:
Fish Style fingers from VBites.
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:
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.
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:
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.
Vegan baking wednesday
These pastizzi are made with a cheesecake filling:
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.
I have to warn you, because once you start to bake your own bread, you never want it any other way. Till a few months ago I always made my own bread in the weekend. But then I bought a Kitchen Aid and now I don’t have any excuse anymore to make my own bread all the time. It’s just so easy. Throw all your ingredients in the mixer and it does all the kneeding for you. Mostly I make buns with my dough because they don’t need very much time in the oven. So you save time and energy. It only cost you a little bit more work. But hey, it’s fun work.
Here you see a Flax seed bread:
I prepared this using a dutch recipe.
Monday Mac & Cheese
This is Mac and Cheese made in the good old vegan fashion way by using tahin, miso and nutritional yeast flakes:
Name: Baked Macaroni and Cheese
From: The Everything Vegan Cookbook
Author: Jolinda Hackett, Lorena Novak Bull
Adjustments: added some vegan ham
Comment: a little bit dry and not very cheezy
Vegan Cooking for 2
In case you don’t know what nidi is, it’s a kind of tagliatelli:
Prepare the nidi like it says on the package.
Meanwhile make your sauce:
Chop 1/2 onion.
Fry in olive oil till lightly brown.
Add 1/2 zucchini (cubed).
Add 1 dl vegan cream.
Stir in 2 tbsp vegan cream cheese.
Stir in 1/2 cup vegan mozarella (cut in pieces).
Stir it till the cheeses are melted.
Add salt and pepper.
Add the Nidi.
Serve with some fried vegan bacon on top.
Thursday is for food picture of the day
Nidi with a rucola pesto, mixed with vegan mozarella and vegan chorizo.
Served with a tomato-cucumber salad.
Vegan Baking Wednesday
Well, I didn’t make this muffin. It was the daughter. Recently she wants to learn to cook and to bake. And I’m not complaining: