Up the top of the plate you can see some slices of Millet and Amaranth Load, which was delicious served with some Miso-Tahini Sauce. The sauce is great, but keep an eye on it because if you let it boil it will go a bit grainy. I also served it with some Thyme-Scented Sweet Potatoes with Black Olives and Garlic and some steamed broccoli. The sweet potatoes were nice, but I found that you need to keep a close eye on them, I found them a bit smooshier than I would have chosen following the cooking time suggested.
Sesame Soba Noodles are outstanding, just so yummy you won't want to stop eating them! I served them with some tofu slices marinated in the Lemony White Miso Vinaigrette and then baked. I finished it off with some roasted asparagus.
Double-Sesame Tofu with Tahini Sauce was served alongside some Za'tar Spiced Flat Bread and some steamed broccoli for a great dinner full of calcium. I have had issues previously getting coatings to stick, so I slightly deviated from the tofu recipe by coating it in cornflour first, then dipping in soy milk, then coating in a cornflour/sesame seed mix. The tahini sauce was yummy and, as you can see, very thick! For the flatbread I used one teaspoon of spice for each flatbread, and turned the heat down when I was cooking the side with the spices to stop it from burning.
I think this was one of my favourites! Three-Seed Seitan with Vegan Aioli, baked sweet potato strips (from VWAV) and lightly blanched green beans. The seitan was delicious, though I couldn't make it go super crunchy like the blurb suggested it was intended to be. But I care not - yum! And the aioli was amazing. I used four cloves of garlic instead of three because I like my garlic strong, and boy was it! I made the aioli for my mother a few weeks later to serve with some non-vegan food at a party she was making, and it was a hit.
Chinese Noodles and Broccoli with Spicy Black Bean Sauce was very yummy, though I could have added more broccoli! I couldn't find any egg-free Chinese noodles, so I made it with linguine as suggested. I served it with tempeh marinated in Ginger Soy Vinaigrette, and used the leftovers as dressing for the green salad. The vinaigrette makes a good marinade, but is amazing on salad!
This was also fantastic, especially back in the cold months of June when I made it (I have a huge backlog of photos to share still!). Seitan and Scalloped Potatoes Casserole is a very yummy and satisfying dish, just right for winter. I served it with Roasted Brussels Sprouts and Roasted Cauliflower with Lemon and Capers, both excellent vegetable sides, and smothered it all in scrumptious Bearnaze Sauce. Any left over sauce also thickens up as it cools and makes a fantastic dip for veggies!
Another tasty combination that I made in wintery June. Three-Bean Cassoulet is perfect winter food, with three sorts of white beans and a delicious oven aroma. I served it with Creamy Cauliflower and Braised Celery with Black Olives. The braised celery was really nice - I don't often eat cooked celery as the main star of the dish and it was very subtle and pleasant. The real star was the amazing cauliflower though, which is a delicious low-carb take on mashed potatoes.
Moroccan-Spiced Chickpea and Sweet Potato Stew was just right served with some Coriander-Sunflower Seed Flatbread. Be careful with the heat when you are cooking the flatbreads so the seeds don't burn. I also found that once I had them in the frying pan it helped to use my spatula to really push the seeds in so they didn't just all off when you turned them over.
Italian Rice with Seitan and Mushrooms served with Spicy Sauteed Broccoli Rabe was a spicy, earthy combination. I made this one night when I was cooking just for me, and I found that both recipes really only made enough for two servings, which was great because I kept the leftover serving for the next night I was home late from work. With the broccolini, I added extra garlic and I also chopped and then steamed the broccolini rather than boiling and then chopping it.
Bok Choy and Ginger-Sesame Udon Noodles were yummy. It says to use a large head of bok choy, I used a whole bunch and I could have added more! Whenever I make udon noodles, I like to used the dried ones as I find the texture of them so much better and chewier compared to the packaged ones, which go smooshy. I also added the suggested shiitake mushrooms - yum! I served this with my trusty go-to Soy-Glazed Tofu and some roasted asparagus.
Cute Kitty Photo of the Post
This gorgeous girl was a kitten we were rehoming. Believe it or not, we were having no luck finding a home for this beauty, so we took some glamour shots and put up some posters for her and her brothers. Needless to say, someone came along soon after to give her the home and love she deserves.
(% '1000 Vegan Recipes' Blogged: 8.1%)
And for those who didn't see them on my last post, here are the links if you would like to donate to help people and animals affected by the Queensland flood disasters.
Premier's Flood Relief Appeal
RSPCA Flood Appeal
I spent some time yesterday helping clean out someone's ruined house that had been completely flooded, it was a heartbreaking (and muddy) experience. The amazing spirit of Brisbane's community is showing though, with so many people volunteering to help out that they are even having to turn people away! I am also very happy to learn that the clinic I work at will be one of the clinics helping the RSPCA out by providing free veterinary care to shelter animals while they are rebuilding their own facilities.
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