Tag Archives: recipes

Cookbook challenge

16 Jun

Thanks to my vegan diet challenge, my Challenge #25 of cooking every recipe from one cookbook is going well because I chose a vegan cookbook!

Here are the latest recipes I have made:

Almond and Cinnamon Drink

This was basically a smoothie and easy to make. It wasn’t all that special and I didn’t include the star anise in the recipe because I don’t like the flavour of aniseed.

Little Potato Cakes with Yogurt Dip

This was so easy to make and so tasty. I somehow managed to make about 3 times as many as the recipe said it would make and I though that we might be able to freeze some for another day. But nope, we ate them all in one sitting!

Roasted Chickpeas

This was a spicy snack and only took 20 minutes to bake in the oven. It was my idea to take these into work as a alternative to snacking on fruit and nuts in the office. However, they were so moreish that I ate them all soon after they had cooled down in the oven.

Soba Noodle Summer Rolls with Tofu and Coriander

I have only made spring noodles once before and that was on a Vietnamese cooking course that I went on last year. These are called summer rolls and not spring rolls because they are not deep-fried so they are a bit healthier. They were easy to make but a bit fiddly to get all of the ingredients in the wraps and wrap them up neatly. The recipe also suggested making a peanut butter dip made with soya sauce and agave syrup and was a nice accompaniment to the summer rolls.

Asian Noodle Salad

Making good on my promise to make and bring more of my lunches into work with me to save money, I made this Asian Noodle Salad. I didn’t use the specific noodles that the recipe stated. I used the soba noddles that I used for the summer rolls above. Our cupboards are so full of ingredients that I have had to buy to make one dish from this book that I am running out of space to put things. The salad itself was a nice alternative to a salad with lettuce and tomato and didn’t take long at all to make. The peanut butter dressing was ok but it turned a bit solid by the time I was able to pour it over the salad. I would definitely make this again.

Mexican Pepper Salad

Another lunchtime option (and we also had a portion of it with dinner one evening as well) that was very easy to make. Because the weather has been recently good in the last few weeks I was able to eat this outside in the sunshine. I’m not sure why this was a Mexican salad because I always associate Mexican food with spicy, hot food.

Quick Ajvar

This a Serbian roasted red pepper and aubergine relish. It’s really nice and spicy and goes well with toast or just on the side with vegetables. It really was quick to make – the vegetables are roasted and then puréed with oil and seasoning.

Colourful Little Toast Spirals

The quick ajvar was a main component of these. The ajvar is spread onto wholemeal bread that has been squashed flat by a rolling pin. The bread is then rolled up and baked in the oven for 15 minutes. It was a quick and easy snack to make and delicious too.

Sandwich spread

I was slightly nervous about this recipe. The ingredients (vegetable stock, rice cakes, onions and tomato purée) seemed a bit unusual to put together to make anything that would taste nice. However, I made some sandwiches with this spread and grilled vegetables. The mixture also kept well in the fridge so I could have it a few days later on bread or with vegan crackers.

Little Quinoa Balls with Mint Sauce

Like many of the things that I have made from this book, my creation looks nothing like the pictures in the book. In this case, I used multi-coloured quinoa whereas the book used the normal variety. The next problem with this recipe was that it said that the quinoa needed to be made into balls the size of tennis balls – I’m not sure then were the “little” part comes from. When I tried to move the balls around in the pan while frying them, they are started to disintegrate. I decided to make small burger-like patties so that they would definitely be cooked in the middle. It meant that I ended up with about 20 of these quinoa “burgers” which didn’t last for very long!

That’s 34 recipes out of a total of 100 already finished!

My week of vegan eating

10 Jun

Another week has again flown by and my vegan challenge is one week closer to completion.

Here are some of the highlights of my vegan eating this week:

More Supermarket Offerings

This week I tried a soya substitute on the grill that really did look exactly like a marinated chicken breast. I’m pretty sure that someone could pick it off the shelf without realise that it was vegan (apart from the huge Vegan symbol on the packaging!)

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I’ve had hardly any sweet treats in the past 7 weeks but I spotted these in the supermarket this week, so I thought I would try them. They were surprisingly good, although the taste of the cola bottles wasn’t quite like the Haribo ones but I could certainly have these as a substitute and not miss the “real” ones.

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Vegan-ising Recipes

I found a recipe for red lentils burgers but the recipe contained eggs to bind the mixture together. I had read that 4 tbsp of chickpea flour and 4tbsp of water is a substitute for one egg in baking so I replaced the egg and I made the burgers. The mixture made more burgers than I thought and I ended up freezing a few for another day. Here are the burgers before I cooked them:

Eating Out

As it was my turn to choose the restaurant for our Team Lunch this week so I took us back to Stripped Pizza where I went a couple of weeks ago with Araz and Mark. Everyone seemed to like the place, even though I was the only one of us to enjoy a vegan option.

Last weekend we had a Christening to go to because my boyfriend became a godfather. I was a bit worried about the meal to celebrate afterwards but I was delighted to find out it was a buffet. It meant that I was able to enjoy a lot of vegan options. Unfortunately all of the sushi wasn’t vegan and there was some amazing roast beef which was extremely tempting! However there was plenty of options for me and I didn’t go home hungry.

Weight Loss

This week my weight dipped under a certain number (which I can’t reveal as women don’t like to make their weight public) that I have been trying to dip under for about the last 4 years. Although this number isn’t my goal weight, I’ve been surprised by how easily I’ve lost week considering I haven’t been regularly exercising for the last 5 or more weeks due to a knee injury. In the past I have always tried to manage my weight through exercise and largely failed. It just goes to prove that you can’t out-train a bad diet.

Only 5 more weeks to go!

Cookbook challenge

27 May

I have been busying myself with cooking in recent weeks in order to get nearer to my goal of cooking every recipe from one cookbook. There have been some interesting and surprising results. Here are the latest dishes to be ticked off my list.

Museli bars

These were surprisingly easy to make but I had to find some vegan butter to add to the recipe which wasn’t hard to find at all. I would definitely make these again and the boyfriend also approved! Next time I will make them a bit fatter because they ended up being really crumbly because they were a bit too thin.

Pesto and “Ricotta” Balls

When it come to eating, beware of anything in quotation marks. It normally means that the substitute that you are making is a poor substitute for the thing you are trying to replicate. The recipe was easy enough to make and the consistency was similar to ricotta cheese in fairness. But it just wasn’t *quite* the same.

Spicy Oven-Roasted Cauliflower

This was another super easy recipe. I added some vegan Thai curry paste as well to the spicy mixture to give it a bit more of a kick. And kick it did!

Aubergine Rollmops

For this recipe I needed to find juniper berries. I thought that in Switzerland that this would be a mission impossible but, as ever, an expensive department came to my rescue. I should have sliced the rollmops a bit thicker because during boiling they did become quite flimsy and it was difficult to put the onions, gherkins and mustard inside and roll them up before they disintegrated. It looked a bit like a (vegan) dog’s dinner but it tasted great.

Greek Farmer’s Salad

The idea of this recipe is that the feta cheese is replaced with marinated tofu. It was absolutely delicious and we ate it with some grilled vegetables from the grill. I also made extra so I could take a portion into work for my lunch. I would happy eat this again and again.

Andalucian Asparagus Salad

At the moment in German-speaking countries, it is Sparagelzeit (Asparagus time) everywhere. You can’t move in the supermarkets without bumping into asparagus and there are lots of stalls on the side of the road selling them, so this recipe is perfectly seasonal. It needed white and green asparagus and also some dates. I was skeptical about the using the dates but it worked well with the other flavours.

Courgette “Spaghetti” with Wild Garlic Pesto

There is also a lot of wild garlic around at the moment as well. This was another easy-to-make recipe and another one that I took into work for lunch. The main problem was that the garlic is so strong that my breath smelt for the rest of the day. Plus, as I said before, courgette made out of spaghetti isn’t like the real thing.

Cauliflower and Potato Salad

This is one of my favourite dishes that I have made so far. It was delicious and served warm. It had a spicy flavour and was filling.

Spicy Tomato Tartare on Ciabatta 

I am not sure why it was called spicy as there was no chilli in it but I have no complains on the taste side. It is very similar to a dish that we normally make anyway but with olives and onion added. When I toasted the bread I also rubbed garlic onto it to keep the vampires away.

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cy red lentil spread

The final product, after cooking the lentils and adding the spices, was too wet so I tried to reduce it in the pan to thicken it up. I was able to keep in the fridge for a few days and then use it as a substitute for butter with bread and also on crackers. I need to make this again and again because we bulk-bought a huge 5 kilo bag of lentils and they need to be eaten.

Aubergine Schnitzel with Garlic Cream

Although I can’t deny that this was delicious, I made a horrendous mess in the kitchen. What didn’t help was that I think I bought the “wrong” vegan cream. The recipe said you needed to “draw the aubergine through the cream” but the cream was too thick and I ended up having to paste the cream on with a pastry brush.

The result was tasty but if I was to do it again I would make sure I bought the right cream and do it in a bigger kitchen because ours was too small for all the different “stations” that you need to construct this – flouring station, breadcrumb-ing station etc.

And that is 24 of the recipes completed! I’m off to get started on my next batch of cooking now!