One of my favourite things about summer, is that you can meet some friends in a park, just take your food and hang out all evening. For this, I’m always on the look out for new picknick recipes. These wraps will surely become a basic. Although next time, I will use a little bit less mustard:
Un-Tuna Wraps from Vegan Everyday
Okay, when you feel sad, you can try to feel better by making yourself one big of a cocktail,
or you bake a cake that taste a little bit like your having a drink:
Name: Cuba Libre Cake
From: Mastering the art of vegan cooking
Yesterday I visited MoonFood in Brussel, it’s a vegan raw food restaurant/take away:
Don’t forget tomorrow is #VeganBurgerDay.
BE Vegan held a competition on finding the tastiest and most creative vegan burger. By only reading the recipes and looking at the pictures we had to choose five possible winners. These recipes were then prepared by me and a friend so they could be tasted by the jury.
If you’re curious who won, you find the answer tomorrow on the BE Vegan fb-page.
If you’re like me crazy for a pasta salad. These are some toppings you can use:
Almond Bacon Bits from Roberto’s New Vegan Cooking
Cheezy Croutons from Mastering the art of Vegan Cooking
Two om my favorite ingredients (broccoli and seitan) combined in a recipe as only Isa does it:
I searched the internet for a recipe for a vegan Oreo Cheesecake, but couldn’t find one that I really liked. So, decided to use my basic cheesecake recipe by adding crumbled Oreo’s:
100g digestive biscuits
2 tablespoons vegan margarine, melted
1 Tub Tofutti cream cheese
400g silken tofu
Egg replacer for 2 eggs ( Orgran No Egg)
¾ cup caster sugar
1.5 teaspoons of vanilla or 1 tbsp vanilla sugar
- Pre-heat the oven to 180 C°
- Line the bottom of a 9 inch (or similar) springform pan with baking paper and spray the sides with a touch of oil.
- In a food processor, chop 200g of the Oreo’s. Set aside.
- In a food processor, combine the rest of the Oreo’s and the biscuits. Process until fine. Add the melted butter until combined and press into the bottom of the springform pan.
- Using an electric mixer, beat your egg replacer, then add the cream cheese, silken tofu, sugar and vanilla and beat for about 2-3 minutes until smooth and combined
- Fold the chopped Oreo’s into the cream cheese mixture and then pour onto the base.
- Bake in the oven for 30 minutes until only a slight wobble remains. Turn off oven, open the door of the oven slightly and let the cheesecake cool in there for another 10 minutes. Then remove from the oven and refrigerate for a few hours.
Yesterday, some members of the local couchsurf group, organised a vegan potluck. Of course I had to go, as I was very curious. As I expected most people weren’t vegan, so I decided to prepare a dish that wasn’t to extra-ordinary:
For the dressing I used the Creamy Macaroni Salad dressing from Vegan al Fresco.
And topped the salad with some Spiced Chickpeas from Vegan Tapas.