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

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Hooray, it has started:

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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

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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:

VeganMoFo2014

 

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

Vegan Belgian Waffles = Liège Waffles (VeganMoFo 2013)

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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)

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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)

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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)

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Vegan baking wednesday

These pastizzi are made with a cheesecake filling:

Pastizzi

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.