But back to business. I have a lot of photos to share. Masses. It's ridiculous. Here are some more recipes that I have made from 1000 Vegan Recipes by Robin Robertson.
Sesame Baked Vegetables is a delicious, amazing and wonderful recipe, I strongly suggest you go and make it! Think chopped veggies in a rich tomato-soy-tahini gravy topped off with puff pastry. Nom. I used the full 3 tablespoons of soy sauce suggested in the recipe. I served this with Italian Marinated Tofu (from Vcon/VWAV), salad and a bread roll.
I was not so wild about the Spinach Soufflé, which never seemed to quite set into any texture other than a bit smooshy. However, the side dish of Asparagus Dijon was delicious. I roasted the asparagus instead of steaming it, because that's what floats my boat. I also served it with some roasted potatoes with rosemary.
I really enjoyed the Ginger-Peanut Tempeh, which was delicious served with brown long-grain rice and Sherry-Braised Baby Bok Choy.
Tofu Pizzaiola is fried tofu slices topped with a delicious tomato, garlic, oregano, kalamata and caper sauce. I served this with a very simple recipe, Spaghetti with Olive Oil, which is from Vegan Italiano. And lots of salad greens.
A similar recipe and combination was Sicilian-Style Tofu served over Angel Hair Pasta with Olive Oil and Garlic, a pasta recipe I have come back to a few times. For the pasta I only used half the amount of oil and pasta but I doubled the amount of garlic in the recipe, which was delicious and provided more than enough infused oil for the recipe and more than enough pasta for four people. The tofu recipe suggests chopping it up if serving over pasta, but I really liked the pasta slices over the pasta instead.
Tempeh with Lemon and Capers served with Fennel and Garlic Mashed Potatoes The tempeh is delicious, I am really into capers, white wine and lemon juice as a combination at the moment. Very nommish! The potatoes were also incredibly smooth and wonderful.
My mother and I loved this combination one evening. Tempeh with Maple, Mustard, and Balsamic Glaze is absolutely delicious! Served along with Corn Fritters (which are so good you could marry them, or at least at them with anything, or on their own) and some broccolini stir-fried in some bottled garlic sauce. With regards to the tempeh, the recipe really made closer to three serves than four serves I thought, though maybe that is just my hungry belly!
Tempting Tempeh Chili was a really nice, filling dinner. I added some defrosted frozen peas in the last 10 minutes of cooking and left out the green capsicum at the beginning. I served it with Cornbread.
The star of this meal was the Shiitake Snow Pea Stir-Fry, which is so delicious. I made a double batch of the recipe to have enough to feed four people. I also added in some thinly sliced carrots in place of the red capsicum, which gave the dish the colour it needed and was a delicious substitution to boot. I served it with Soy-Glazed Tofu, which has become my go-to quick and tasty tofu recipe (I will give it its own post soon) and some long-grain brown rice.
Well, that is a few recipes and photos blogged about now... still so many to go!
Cute Kitty Photo of the Post
Part of being a vet is constant studying. Sometimes it is reading up on new journal articles and techniques, sometimes it is reading up on my old notes or textbooks to brush up on some physiology or the like. Every vet knows that the most important study aid one can have is a cat. Here, Gizmo demonstrates how helpful she can be, by sitting on half of my notes and thoughtfully pointing out some of the finer points of liver disease.
(% '1000 Vegan Recipes' Blogged: 5.8%)
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