15

Recipes from Dreena Burton’s Let Them Eat Vegan! and Eat, Drink & Be Vegan!

Dreena Burton’s cookbooks rate highly among my favourites.  Dreena’s recipes are easy and delicious and I’m determined to use them more than ever.  See, I have an over abundance of vegan cookbooks because I have a slight vegan cookbook addiction problem.  This means that whenever I get a new book, the older ones get ignored. Not so with Dreena’s books, I still leaf through them regularly.

This past fortnight I made batches of muffins to freeze.  Arthur in particular is ALWAYS sniffing around the kitchen for snacks and often makes himself a peanut butter sandwich, which is what I want to move him away from.  So I decided to make a bunch of muffins for the freezer and defrost some overnight so there’s always a muffin kind of snack for him every few days.

First up were the BF Blueberry Muffins from Let Them Eat Vegan! (LTEV):

Let Them Eat Vegan! book cover

The BF stands for blueberry-free.  These can be made with or without the blueberries (just add blueberries to some of the batter). They turned out great, perfect for freezing and for keeping the “I’m hungreeeeeee” monster kiddies at bay:

bfblueberrymuffins

Next up, also from Let Them Eat Vegan! were the Coconut Banana Muffins.  These also turned out fab.  I made them in a mini size because my muffin cups had been used for the blueberry muffins, which I cooked immediately before:

coconutbananamuffins

Of course, even though the intention was to freeze the muffins, a few got eaten just to make sure they were okay…

Every now and then I like to make something a bit more fancy for breakfast.  This week I made the Banana Pecan Rice Pudding Pie from Eat, Drink & Be Vegan (ED&BV):

Eat, Drink & Be Vegan book cover

This is made with pre-cooked brown rice and I had a batch in the freezer.  Other main ingredients include banana, coconut milk, brown rice syrup.  There’s a topping involving pecans but I chose not to make it. I also used a little less rice syrup.  I had the exact 2/3 cup of coconut milk that the recipe calls for but it was a carton of a coconut-rice milk.  I was all out of plant milk after that, otherwise I would have put a little more because I don’t think there was enough.  Still, it tasted pretty good and the bananas provided enough sweetness.  Next time I’ll make it without the rice syrup but with more banana and see how we go.  DeeW didn’t want any as she likes her rice plain. Preferably from Loving Hut. Surprisingly though, my rice-hating son ate it and said it was good:

bananabrownricepudding

I FINALLY made the Festive Chickpea Tart from LTEV.  I can see why this is often considered a favourite among Dreena fans. I chose to make it without the crust.  I thought about leaving out the cranberries, as I don’t go for sweetness in savoury recipes but I guess the cranberries add the festive touch so I put them in. I brushed the top with the oil-tamari mix but chose not to put walnuts on top as there were enough in the tart.  This is so simple to make, the hardest part is chopping the onions (I left out the celery) and cooking them first.  Everything goes in the food processor and you press it in to the pie base/dish. This is now one of my favourite savoury tarts, along with the rosemary gravy (which had thickened heaps the next day, as you can probably tell):

festivechickpeatart1

festivechickpeatart2

Next up is the Cashew Chive Spread from LTEV.  I halved this recipe as I am watching my fats and I knew I’d be the only one eating this.  I halved the cashews but forgot to halve the amount of fresh dill and lemon juice.  Not to worry, because I love the taste of lemon juice and dill! I had it on some Turkish bread with maple-balsamic tempeh, all squished in my sandwich press.  The sandwich looks terrible but tasted good:

cashewchivespread

Here’s the Moroccan Black Bean and Sweet Potato Stew from LTEV.  Initially I wasn’t going to make the topping, which is dried figs drizzled with a little EVOO and roasted.  I’m glad I changed my mind!  The stew itself was full of flavour and proteiny goodness with the black beans, chickpeas and lentils.  I discovered I was all out of red lentils so I used green instead.  Red lentils would have been nicer but I was happy with the stew and the fig topping added a nice sweet touch.  I would probably leave the figs off next time, as I’m fine with the stew on its own:

morroccanbeanstew

From ED&BV I made the Peanut Butter Banana Tortillas.  I used sunflower seed butter instead of peanut butter (this is a suggestion in the recipe and Arthur eats too much peanut butter as it is!). I used wholegrain wraps instead of tortillas and used my sandwich press instead of cooking in a frying pan.  Arthur liked these but DeeW didn’t.  If oooonly I could find recipes both children like that don’t involve the word Fry’s before it… anyway, I can see these nut/seed butter + banana tortillas being a bit of a dangerous thing when I have chocolate chips about.  I miiight have put choc chips inside the leftover piece and heated it up…

pbbananatortillas

I tried the Veggie Sizzle Burritos from ED&BV.  Easy to make  but unfortunately I was the only one who liked them (the family don’t go for wrapy-burrito-type things.  I KNOW, right?) I took this photo before serving it up nicely with some salad.  That’s a bit of Cheezly on top, I had to be careful with the cheeze sprinkling because the family wouldn’t touch one with cheeze.  Without it, they at least took a bite:

veggiesizzleburrito

Finally, here is the Cashew Ginger Tofu from ED&BV.  This tofu was fantastic.  I served mine on soba noodles with some salady stuff, stir fried zucchini and carrot and lots of fresh mint and coriander:

gingercashewtofu

There are so many more of Dreena’s recipes that I have bookmarked so I will definitely be blogging about those in the future!

 

This post contains Book Depository affiliate links.

15

Recipes from Dreena Burton’s Let Them Eat Vegan! and Eat, Drink & Be Vegan!

Dreena Burton’s cookbooks rate highly among my favourites.  Dreena’s recipes are easy and delicious and I’m determined to use them more than ever.  See, I have an over abundance of vegan cookbooks because I have a slight vegan cookbook addiction problem.  This means that whenever I get a new book, the older ones get ignored. Not so with Dreena’s books, I still leaf through them regularly.

This past fortnight I made batches of muffins to freeze.  Arthur in particular is ALWAYS sniffing around the kitchen for snacks and often makes himself a peanut butter sandwich, which is what I want to move him away from.  So I decided to make a bunch of muffins for the freezer and defrost some overnight so there’s always a muffin kind of snack for him every few days.

First up were the BF Blueberry Muffins from Let Them Eat Vegan! (LTEV) where the BF stands for blueberry-free.  These can be made with or without the blueberries (just add blueberries to some of the batter). They turned out great, perfect for freezing and for keeping the “I’m hungreeeeeee” monster kiddies at bay:

bfblueberrymuffins

Next up, also from Let Them Eat Vegan! were the Coconut Banana Muffins.  These also turned out fab.  I made them in a mini size because my muffin cups had been used for the blueberry muffins, which I cooked immediately before:

coconutbananamuffins

Of course, even though the intention was to freeze the muffins, a few got eaten just to make sure they were okay…

Every now and then I like to make something a bit more fancy for breakfast.  This week I made the Banana Pecan Rice Pudding Pie from (ED&BV).  This is made with pre-cooked brown rice and I had a batch in the freezer.  Other main ingredients include banana, coconut milk, brown rice syrup.  There’s a topping involving pecans but I chose not to make it. I also used a little less rice syrup.  I had the exact 2/3 cup of coconut milk that the recipe calls for but it was a carton of a coconut-rice milk.  I was all out of plant milk after that, otherwise I would have put a little more because I don’t think there was enough.  Still, it tasted pretty good and the bananas provided enough sweetness.  Next time I’ll make it without the rice syrup but with more banana and see how we go.  DeeW didn’t want any as she likes her rice plain. Preferably from Loving Hut. Surprisingly though, my rice-hating son ate it and said it was good:

bananabrownricepudding

I FINALLY made the Festive Chickpea Tart from LTEV.  I can see why this is often considered a favourite among Dreena fans. I chose to make it without the crust.  I thought about leaving out the cranberries, as I don’t go for sweetness in savoury recipes but I guess the cranberries add the festive touch so I put them in. I brushed the top with the oil-tamari mix but chose not to put walnuts on top as there were enough in the tart.  This is so simple to make, the hardest part is chopping the onions (I left out the celery) and cooking them first.  Everything goes in the food processor and you press it in to the pie base/dish. This is now one of my favourite savoury tarts, along with the rosemary gravy (which had thickened heaps the next day, as you can probably tell):

festivechickpeatart1

festivechickpeatart2

Next up is the Cashew Chive Spread from LTEV.  I halved this recipe as I am watching my fats and I knew I’d be the only one eating this.  I halved the cashews but forgot to halve the amount of fresh dill and lemon juice.  Not to worry, because I love the taste of lemon juice and dill! I had it on some Turkish bread with maple-balsamic tempeh, all squished in my sandwich press.  The sandwich looks terrible but tasted good:

cashewchivespread

Here’s the Moroccan Black Bean and Sweet Potato Stew from LTEV.  Initially I wasn’t going to make the topping, which is dried figs drizzled with a little EVOO and roasted.  I’m glad I changed my mind!  The stew itself was full of flavour and proteiny goodness with the black beans, chickpeas and lentils.  I discovered I was all out of red lentils so I used green instead.  Red lentils would have been nicer but I was happy with the stew and the fig topping added a nice sweet touch.  I would probably leave the figs off next time, as I’m fine with the stew on its own:

morroccanbeanstew

From ED&BV I made the Peanut Butter Banana Tortillas.  I used sunflower seed butter instead of peanut butter (this is a suggestion in the recipe and Arthur eats too much peanut butter as it is!). I used wholegrain wraps instead of tortillas and used my sandwich press instead of cooking in a frying pan.  Arthur liked these but DeeW didn’t.  If oooonly I could find recipes both children like that don’t involve the word Fry’s before it… anyway, I can see these nut/seed butter + banana tortillas being a bit of a dangerous thing when I have chocolate chips about.  I miiight have put choc chips inside the leftover piece and heated it up…

pbbananatortillas

I tried the Veggie Sizzle Burritos from ED&BV.  Easy to make  but unfortunately I was the only one who liked them (the family don’t go for wrapy-burrito-type things.  I KNOW, right?) I took this photo before serving it up nicely with some salad.  That’s a bit of Cheezly on top, I had to be careful with the cheeze sprinkling because the family wouldn’t touch one with cheeze.  Without it, they at least took a bite:

veggiesizzleburrito

Finally, here is the Cashew Ginger Tofu from ED&BV.  This tofu was fantastic.  I served mine on soba noodles with some salady stuff, stir fried zucchini and carrot and lots of fresh mint and coriander:

gingercashewtofu

There are so many more of Dreena’s recipes that I have bookmarked so I will definitely be blogging about those in the future!

11

Vegan MoFo 2013: Day 3’s Smoothie and Finally, MoFo Themed Meals

veganmofo2013banner

Another smoothie for breakfast today, this time an old favourite made with brazil nuts, pumpkin seeds, hemp protein, frozen banana, a date and some cacao nibs (and water):

brazilnutetcsmoothieLunch was a salad wrap.  I visited my mum a couple of days ago and she’d chopped up some ingredients to make a coleslaw (cabbage, celery, red capsicum, parsley, dill) and I took a small container home with me.  For the wrap bit, I used lettuce leaves.  The non-raw element is the eggplant dip I also scored from my mum’s house, she and my sister had roasted some eggplant and made a delicious garlicky dip so I plopped that on to give the whole thing some flavour (and I had to use up the dip, nobody else in my house eats it):

saladwrap

Fortunately my appetite is returning  because I decided to also have a vegan stuffed capsicum that my mum prepared.  In Greek we call this dish “yemista” and they’re traditionally made with a combination of mince meat and rice but during Lent, many people make vegan versions.  My mum’s version is delicious and hopefully I can blog the recipe one day:

yemista

Before leaving for Sydney last week, I made some meals to freeze so that I wouldn’t have to run around wondering what to cook for MoFo the day after returning home.  I made the Pumpkin Chickpea Cauliflower Curry from Dreena Burton’s ‘Let Them Eat Vegan!’, using the oil free option (which is just omitting the oil when you fry stuff and use a splash of water instead).  Dreena recommends serving this with her Fresh Cream Sauce, made with raw cashews but I discovered I was all out of raw cashews and tried macadamias instead.  I added more lemon juice to the macadamia cream than the recipe called for, so mine was more a Fresh Macadamia Lemony Cream Sauce.  Still, it was fine spooned on top of the stew (though I think the cashew version would be much nicer) which I served with some red quinoa I’d cooked and frozen a long, long time ago (as in, I was surprised to find it in the freezer and decided I better use it):

pumpkinchickpeacaulicurry

Dreena’s recipe calls for a can of pumpkin puree but I just cooked and pureed some butternut pumpkin I had in the fridge.  It made about half a can’s worth, so with the full amount it would have turned out better.  Still, it was loaded with veggies and chickpeas, was oil free and gluten free so I kept with my MoFo theme there when it comes to cooking my own meals  😉

5

Thank You to Mister Nice Guy And a Few What I Ates

We haven’t visited Mister Nice Guy’s Bake Shop in quite a while.  Well, to be fair Husband did take the kids recently but he forgot that the Bake Shop is closed on a Monday, doh.  After the kids beat him up for it, they took it well.

Arthur’s birthday is this week and it appears he has refused my order to stop growing up.  I don’t think that will stop him writing stories for me on my birthday with titles such as “how to cook a butt” (actually that one was a graphic novel complete with recipe instructions).

For a pre-birthday treat, Husband took Arthur and DeeW to Mister Nice Guy’s today and he came home bouncing around in excitement, because of this lovely thoughtful gesture:

bun2

Arthur was given a cinnamon bun for his birthday-in-advance and declares it one of the best presents he’s ever received.  I haven’t had a cinnamon bun myself in ages so asked Husband to get one for me and it was every bit as delicious as always:

bun1

A very mega thank you to Mister Nice Guy and the Bake Shop crew!  Best customer service ever!

Okay, here are a few “What I ate this week” tidbits.  There aren’t many because I’ve been sick with no appetite and when I felt okay to eat all I wanted were the oranges and strawberries and bananas.

First up, the Mushroom Pecan Burgers from Dreena Burton’s ‘The Everyday Vegan’. I’ve never been lucky with things made from mushroom.  I like whole or sliced mushrooms but if it doesn’t look like a button shape to begin with, I won’t eat it.  I can’t bring myself to eat enoki, it falls too much in to the category of alien space food.  I’ve never been interested in turning mushrooms in to something else (like a burger), instead just preferring them sliced and tossed through pasta or on a pizza.  And that’s really about it. Arthur and DeeW won’t go near mushrooms so I thought I’d be sneaky and whiz them up and put them in burger form.  The recipe was very easy and contains tahini and hoisin sauce.  I used oats instead of the breadcrumbs:

mushroompecanburgers

I liked them but the kids weren’t keen which was pretty frustrating as this is a really good recipe.  I suppose they may have eaten them in a bread bun but I want to avoid giving them bread (or gluten, specifically) wherever possible.  It’s worth noting Dreena includes a ‘version 2’ recipe in her book Let Them Eat Vegan and you can see those burgers here.

Still, it means I got to have the leftovers to myself, this time in corn tortillas with salsa and vegan sour cream with coriander:

mushroompecanburgers2

 

For the first time ever, I made myself tofu scramble.  Up until now I was never truly convinced that ‘tofu’ and ‘scramble’ belong in the same sentence.  Kind of like apricot chicken.  Or any of those ‘fruit’ flavours in the Cadburys family block.  I had some tofu that had been defrosted and pressed (I think it was firm tofu) so I just crumbled it and fried it up with a pinch of curry powder and black salt.  I haven’t used my black salt much and boy when I added it to the tofu scramble, could you smell egg!  It smelt and looked so much like scrambled eggs that I had to sit there for a few minutes trying to will myself to eat it.  I added some of the coconut bacon I’d make and some rocket (I love rocket, yeah-eh) along with a little bit of vegan mayo. Delicious!

tofuscramblewrap

More burgers from Let Them Eat Vegan!, this time the Lentil Walnut Burgers.  The recipe calls for green lentils but I only had brown and they still tasted great.  There’s also diced apple (though I grated it) which adds a little sweetness without being too sweet.  I really liked these:

lentilwalnutburgers

I saw these green curry soups at Aldi.  I love green curry but not as a soup so I put most of it (but not all the liquid) on brown rice.  It wasn’t very good, a bit too sweet and the vegies too blergh looking and I gave up after a few spoonfuls.  Then felt a bit crappy because I’d put a couple of these soups (the red curry variety as well) in a bag of goodies for my sister’s birthday:

aldisoup
Woolworths sell these pakoras in their freezer section and they were over a dollar off so I grabbed some as a snack to have back at my mum’s house.  They tasted fine enough but were too dry when reheated:

pakora

I made the Pecan Date Nibblers from Let Them Eat Vegan! as an experiment for a short family holiday we have coming up.  The sweetness comes from the dates and maple syrup though next time I will cut the maple syrup way down as they were pretty sweet.  Arthur loved them, DeeW not really.  I added pumpkin seeds to the mix:

pecandatenibblers

I made my sister a lemon slice using Mel’s recipe but because I was plain old lazy I didn’t include the dairy free margarine and instead just dumped the condensed soy milk in without heating it.  I’ve never used the vegan version of condsensed milk and like the dairy version it’s basically massive sugar overload in canned form.  Does it stop one from having a big spoonful?  Not usually:

soymilke

I’m hoping that my food blog posts (well, my cooking I should say) for September will be far more interesting because of Vegan MoFo.  I’m looking forward to trying lots of recipes from my cookbooks, especially raw recipes.  See you then!

Rocket, YEAH-EHH!

Rocket, YEAH-EHH!

2

BBQ Sunflower Tofu From Let Them Eat Vegan!

This is one of my favourite tofu recipes for two reasons: 1) it is both easy to prepare and delicious and 2) ARTHUR LIKES IT. In my kitchen, that’s all I need for a recipe to be on regular rotation.  It also helps when I’ve been struck down with a nasty tummy/nausea bug (like right now) and I don’t have the energy to cook!  And it also helps me finish off the sunflower seed butter.

The Dreena Burton recipe for this baked tofu is simply a case of mixing the ingredients together (easy, just measure out in to a baking dish), put your sliced firm tofu in (I leave mine to marinate a few hours at least) and bake.  Serve to very food fussy child and marvel at how he is actually eating tofu.

The only thing I do differently to the recipe is add a splash of water to the baking tray before baking, just to prevent things drying out too much.

In the past I’ve sliced the leftovers and put them in wraps and have also made rice paper rolls with the tofu strips.  Arthur prefers his plain with swirly sauce:

bbqsunflowertofu