Tag Archives: cooking

Challenge #25

16 May

Challenge #25 is currently under way. This challenge was to cook every recipe from one cookbook. The inspiration for this came from a film called Julie and Julia, that I saw and is based on a true story. A bored New Yorker (Julie) decides to cook all 524 recipes from Julia Childs’ “Mastering the Art of French Cooking” in a year.

My challenge is not so daring. There was no way that I was going to choose such a long and complex book to cook but I thought it was an interesting challenge because: don’t we all have at least one cookbook at home that we have tried only a handful of recipes from?

Because I was new to being a vegan, I decided (with the persuasion of my friend, Stefan) that a vegan cookbook would be a book to chose. Then I could use recipes from book during my three months of being vegan. The book I chose is called Vegan on the Go. I don’t consider this cheating – I still have to cook all of the 100 plus dishes.

If you make a quick calculation, 100 dishes into 90-ish days means that I should be able to complete this easily in the time that my other challenge is running.

In practice, this hasn’t really happened. If I make a salad for lunch, I will make it to have for a couple of days. To cook 100 dishes while I am working full-time is also difficult because some of the recipes take a while to prepare. 14 of the dishes are desserts so these can’t be eaten for breakfast or lunch, even if I want to.

So, I will be cooking as many of the recipes in the coming months and then finishing off with the rest later.

Here is my progress so far:

Spinach and Banana Smoothie – I have had a lot of smoothies and this one was very similar to what I normally make. I did substitute the orange for grapefruit as we had this ingredient at home and needed to use it.

Guacamole – this is one of my favourites and the recipe was very similar to the one that I normally use.

Hummus – again I have made this a lot in the past and the recipe was almost the same as what I normally use.

Brocolli cakes with Mango and Avocado Salsa – I made these and put them on the grill and they were really easy to make. I was a bit worried that they would disintegrate during cooking but they didn’t. The salsa was delicious and I have made that again to have with grilled vegetables.

Gazpacho –  this took ages to make. I had to peel fresh tomatoes, deseed and core them. It took a long time and the kitchen looked like a bomb had gone off after I had finished. The result was good. It was the first time that I had even eaten Gazpacho. I enjoyed it, especially as we ate it on the balony in the sunshine.

Brocolli Cream Soup – in case you are wondering the cream in the soup was coconut milk, which does not come from a cow. Brocolli and Stilton is one of my favourite soups but this was a nice alternative. I would happily make this again and again.

Creamed Carrot Soup – again this was made with coconut milk. The recipe also had ginger in it which gave the soup a refreshing kick to it. Delicious!

Spicy Quinoa Chilli – I made this back in November last year. The recipe is basically the same as a chilli with meat but the meat is substituted with Quinoa. I made far too much of it and was eating it for about four days. It was a good job that it was nice or it would have ended up in the bin!

Panzanella (Italian Bread Salad) – I’ve made this a couple of times to take into work with me. It is so easy to make and so tasty as well. The receipe says to take the dressing in a bottle and then add it to the salad. I had to take an unused travel shampoo bottle with me because we didn’t have any small bottles to transport the dressing. Putting the bottle in the dishwasher was a mistake because it was too hot and the bottle melted a bit.

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Sweet Potato Burgers with BBQ sauce – as I am yet to find a vegan BBQ sauce in Switzerland and I am not a huge fan of it anyway, I missed this bit of the recipe out. The burger was easy to make. The main ingredients were sweet potato, courgette and breadcrumbs. It really didn’t take too long to make. I now have to convinced my boyfriend that these are worthy of a regular place on our BBQ.

Sweetcorn frittatas with Mango Chutney –  this was a bit messy to make. You have to salt and then squeeze water out of the courgettes which takes time. The actual making of the mixture was pretty straight forward and they were cooked quickly. I made a jar of the chutney because we had two large mangoes to use and I thought it would be nice to have with other dishes like a curry or on the side of a salad. I think I was heavy-handed with the curry powder but apart from that it was delicious. I served it with salad as well.

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Asparagus Quiche – rather than make a one large quiche, I made four smaller ones so that I could take them into work. I cheated slightly because I didn’t make the pasty myself but used shop-bought vegan pastry instead. I should have added chillis to the filling but there weren’t any in the shop, so I used chilli flakes instead. I think the fresh chilli would have enhanced the flavour but it still tasted good.

Fruity Macadamia Cream – I made this back in November as well. I didn’t like the texture of it. Maybe I hadn’t blitzed the macadamica nuts enough but the others said that they liked it. I wouldn’t make this again, unless I had to.

12 recipes from just over 100 done!

 

Vegan dinner

7 Feb

I seem to be obsessed at the moment about doing research into finding vegan-friendly alternatives for when I start my #40Before40: Challenge #14, when I will attempt to eat vegan for three months. This challenge is enough to make even the most determined person weak at the knees – hopefully not literally though. However, the more research I do, the more confident I am that this is more achievable than I thought it was and the more inclined I am to think that I could actually remain eating a vegan diet long after my little experiment is done and dusted.

There are plenty of websites and information about there about eating a vegan diet. Obviously some of the claims that are made are probably coming from a biased angle, so it is not always easy to sort fact from fiction. But, if even half of the claims are true, the health benefits alone are a reason to cut dairy and meat  products from your diet. I was also surprised that lots of athletes are switching to vegan eating and are actually performing much better than previously, which goes against the stereotype that all vegans are puny things that lack nutrients.

As part of my planning and research before I jump head first into the world of veganism, I decided to cook a three course meal for three of my friends at the weekend. My definition of friendship is that if I am suffering then you should feel my pain too. After assuring them that the beer and wine I had was also vegan and, therefore, we would not be drinking tap water for the whole evening, they accepted my invitation.

Here is what I made for them.

First course was a roasted red pepper and sweet potato soup with a hint of chilli, which I was assured was the “right amount of spice”. I served this with bread and some homemade houmous.

The main course was a vegan moussaka. I love moussaka and, although I don’t eat it all that often, I was keen to try it out to see if it was any good or not. It took a while to make it and I managed to make enough for about 8 people. I was worried that we wouldn’t be full from a dish made from aubergine, tomatoes, mushrooms and walnuts. It was so tasty that I was more than happy to finish off the leftovers for dinner the following night.

The dessert was a bit of a disaster. I decided to make a macadamia nut cream from a vegan cookbook and an egg free meringue recipe that I found online. The macadamia nut cream went down well but I wasn’t so convinced about the texture as I thought it would have been better if it was smoother. But everyone ate it. The meringues just didn’t work and I’m not sure why. I make a lot of meringues and pavlovas and the mixture itself was identifical to the mixture that I have made with eggs. I think that the temperature for the oven in the recipe was wrong because the meringues came out flat and it came out a bit more like honeycombe than anything else. As I had vegan sorbet in the freezer, I served the sorbet with some of the meringues/honeycombe stuff sprinkled on the top. I will try the egg free meringue mixture once again though and see if the oven temperature was the problem.

All in all, I think we all enjoyed the meal. So a BIG thank you to Stefan, Mark and Araz, who suffered in the name of friendship and who, I am sure, will have to endure some more vegan meals in the near future!

One question that still remains about the diet is about the use of ingredients that technically are vegan (i.e. contain no direct animal products) but come with the warning may contain milk, because they were produced in a factory where milk products are made. On the one hand, you could argue that because the products will possibly only contain traces of animal products that I should be able to eat them. But, if you had a nut allergy, there is no way you would eat something which said it may contain nuts. I have also found a product which has an official vegan label on it but the small print for the ingredients says it may contain milk. So how can that be vegan?

Do you see my dilemma? I have asked several people what they think and I still haven’t found a general consensus. Do any of you have the answer? Please let me know your thoughts?