Cookbook challenge

20 Jul

My vegan challenge has ended but my quest to cook every recipe from a cookbook continues. Over the past few weeks, these are the recipes that I have cooked.

Carrot heart Sushi

I have made sushi before but never before with a heart made out of carrot running down the middle. It was a bit fiddly to “carve” the heart into the carrot and at one end it looked more like a heart than the other end. It was quite a nice idea and something a little bit different to do.

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Smoked Tofu and Crunchy Veg Sushi

This was a straight forward recipe to do. I could see me making this again in the future as an alternative to using salmon in the sushi. All in all, both of the sushi recipes were good and easy to make. But is it only me who ends up making misshapen sushi?

Squash Soup with Caramelized Ginger

I’m not sure how I managed to find a squash in July because I always thought that squashes were in season during autumn. As soon as I saw it, I knew that I had to buy it so that I could tick this one off the list. It wasn’t very hard to make but the squash that I bought was about five times the amount that the recipe required so I ended up making some soup to freeze as well as roasting some of the squash to have as a side dish for a evening meal.

Indian Chickpea and Pomegranate Salad

The hardest part of this recipe was getting the seed out of the pomegranate. I have never bought a pomegranate before and there must be a simpler way to cut into it than the way that I did because it ended with the red juice of the pomegranate being sprayed all over the kitchen counters and all over me. Nevertheless, it was a tasty and filling lunch. If I made it again, I would make sure that I bought the pomegranate pre-prepared.

Courgette Cake

I have never made a cake without eggs before but this recipe, obviously, didn’t contain any eggs. I had to proof the mixture and I am not sure if I left it for long enough because it didn’t look like it had risen as much as it should have. This cake was described in the book as being “perfect for a snack during the day” and I thought it would be a nice alternative to eating fruit during the working day. Unfortunately, my boyfriend tried a piece and the cake was gone before the end of Sunday evening.

Baked Sweet Potato with Lentil and Avocado Salad and a Grapefruit Dip

This was the recipe that helped me perfect my lentil cooking skills (finally!). The salad was really easy to make once the lentils were cooked and cools. I am not sure I have had a baked sweet potato before (I definitely haven’t done it myself before). This was a nice change from salads for lunch. I didn’t add the grapefruit to the dip because I couldn’t find any grapefruits in our local supermarket when I went, so I added some chives to the dip inside which complimented the lentils.

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Grilled Mini Peppers with Rainbow Bulgur

This was another new option that I tried out for lunch. Before changing to a vegan diet, I haven’t eaten bulgur wheat before but I am definitely a convert! The thing that took the most amount of time was cooking the bulgur and waiting for the mini peppers to cook in the oven.

Chia and Cashew Pudding with Apricot Purée

I haven’t ventured into cooking many of the dessert options in the book. But it just so happened that I had all of the ingredients in the cupboard so I thought that I would do it. It was a bit messy because most of the ingredients need to be put into a blender and it was a bit of a pain to get it out. Waiting for the chia seeds to swell up took the longest amount of time for the whole recipe. Because the pots that I had were small, I ended up making four so that we could have it for dessert for two nights in a row.

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Peanut Butter and Puffed Rice Crispies

I wanted to take these on a hike that I went on but I made the mixture slightly too wet and they hadn’t set overnight so I couldn’t take them with me. They weren’t hard to make but I am not sure that I would make them again – they tasted okay but they weren’t so special.

That makes 47 out of a possible 100. Almost half-way there!

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