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!

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!

 

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6

Isa Does It, VCIYCJ and Vegan with a Vengeance recipes

I’ve made a few more recipes by Isa Chandra M. over the past month but have been a bit slack with posting, so here they are all in one go.

Peanut Butter Criss Crosses from Vegan Cookies Invade Your Cookie Jar. I won’t ever eat peanut butter on bread or toast but in biscuits I love it:

pbcrisscrosses
The Curried Peanut Sauce Bowl from Isa Does It. Yummm:

peanutkaletofubowl

After trying the roast veg soba bowl at the Corner Hotel back in March, I had to make it at home.  This time I followed the Isa Does It instructions to the letter and I was rewarded with the same delicious meal.  I used both the lentils in the actual recipe but the next day I went for marinated tofu instead.  I’ve also made this with more veggies added in:

misotahinisobacauli

Isa’s Vegan With a Vengeance is a great book but admittedly, not one I have used all that much.  Not because there’s something wrong with it, more because I tend to stick with the latest cookbook purchases.  You know, shiny new toys and stuff.  Last week I decided to break out VWaV and I made the Ginger Macadamia Coconut Carrot Cake.  Deeeelicious!

gingermaccococarrotcake

Some weeks ago I made the Marbled Banana Bread from Isa Does It.  Clearly, my family need more practise with the marbling bit:

marbledcake

marbledcake2

 

As I’ve cleaned up my eating (again) I won’t be doing much baking and I will be adapting recipes I use to be lower in fat, or making substitutions outright.  I like that I can still use Isa’s recipes as a base and end up with something that is still super tasty!

 

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13

Recipe Reviews from The Oh She Glows Cookbook by Angela Liddon

Oh She Glows is a blog I very much enjoy, so I was happy to hear that Angela was developing a cookbook.  My copy arrived a couple of weeks ago and I love reading through it.  It’s a beautiful book with lovely photos and a picture accompanying each recipe.  The Oh She Glows Cookbook has made the New York Times Bestseller List and with good reason: this is simply a gorgeous piece of work!

ohsheglowscookbook

You can find ten of Angela’s recipes from her book over at Prevention.com.

I feel incredibly guilty about my photos here.  One of the hallmarks of blog Veganopoulous is the cringey food photography.  And I am so very conscious of making the recipes look unappetising because my snaps are bad.  Please believe me when I say these are fantastic recipes and I absolutely recommend you grab a copy of the Oh She Glows Cookbook yourself and take a look through it, or browse the recipes on the Oh She Glows site.

I’ve made Angela’s overnight oats before from recipes on her blog but I tried the cookbook version, knowing I’d enjoy it.  See what I mean about awful photography?  Try to ignore it and focus on this being a simple, healthy, super recipe and very popular.  I first discovered Oh She Glows because I was reading blogs where people were talking about Angela’s overnight oats, in a manner that made me feel I was waaaay behind the times.  Once I tried the overnight oats I understood why people get hooked:

Oh She Glows overnight oats

The water in the jug is actually fresh.

Arthur sat down with me to flip through the pages.  He noted some good looking breakfast recipes then asked to see the desserts section.  He (we) pretty much drooled over everything and he was mighty excited to see the Peanut Butter Cookie Dough Bites in the Power Snacks section.  We had all the ingredients so we (he) decided to make them.  I used one tablespoon of coconut oil instead of the stated 2Tbs.  These are great though incredibly difficult in terms of resisting the temptation to eat half of it before you’ve rolled the balls.  I think this chapter should be renamed Willpower Snacks, because it took all of my willpower not to shove many of these in my gob.  I can’t find my photos anywhere and must have deleted them by mistake, argh.  Fortunately I found an image from the Oh She Glows Cookbook as well as the recipe.  So now there is no excuse for you not to make it!

http://www.prevention.com/food/cook/vegan-recipes-oh-she-glows?s=10

Photo by Angela Liddon, taken from the Oh She Glows Cookbook

I also made the Out-the-Door Chia Power Doughnuts.  First I had to buy some doughnut oven pans because really, they’re so cute.  Anyway, I doubled the recipe so I could share some with my sister and I used a combo of black and white chia seed.  For my first attempt I used buckwheat flour (I loooove buckwheat flour) instead of oat flour, only because I hadn’t washed the blender so I couldn’t make oat flour.  The batter was quite thick with the buckwheat flour and Angela’s recipe with the oat flour says the batter is very runny.  So I added a considerable amount of extra non dairy milk.  I had to work quickly when spooning the batter in to the doughnut pans because it started thickening up with all that lovely chia.  As this was my first time filling doughnut pans, I did it all messy and the holey bits were covered in the final product and I had to cut holes with a sharp knife.  The doughnuts were great, not too sweet which I looooove and I served them with the suggested Coconut Lemon Whipped Cream… which I turned in to Coconut Lime Whipped Cream, cos I was out of lemons.  Which really wasn’t whipped cream at all because I accidentally used a can of low fat coconut cream which I ended up using as a dipping sauce:
chiadoughnutsbuckwheat

For my second attempt, the blender was washed and dry (ha!) so I ground up some oat flour.  Boy do I love my Blendtec blender.  Anyway, the oat flour version produced lighter doughnuts.  This time I used a can of full fat coconut milk in the fridge overnight but I didn’t have lemon juice so I just sweetened it with maple syrup and added some maple extract:

chiadoughnutsoats

More sweet treats: the Gluten-Free Almond-Chocolate Brownies.  Made with almond meal and brown rice flour, these are easily the best brownies I have ever tasted.  I don’t usually like brownies as I’m not much of a chocolate fan, but I am so embarrassed about how much of this I ate in twenty four hours.  I even took a plate outside for walkies:

ohsheglowsbrownies

Arthur liked the look of the Maple-Cinnamon Apple & Pear Baked Oatmeal.  I’m always up for a baked porridge!  The recipe calls for half a cup of unsweetened applesauce which I didn’t have.  Usually I make my own in the blender but it was late at night and I couldn’t switch the blender on.  I decided to leave it out but as I had an open can of coconut cream in the fridge, I used the leftovers along with some soy milk.  I definitely should have added more liquid, or perhaps took it out of the oven sooner as it dried out a little.  I really liked it regardless but when it comes to porridge, Arthur and DeeW prefer the usual sort I make.  I think I will incorporate the flavourings and apple-pear in to their regular porridge, as this is such a good recipe and I’d hate to see it go unused because my family don’t go for baked oats:

Oh She Glows Baked Oatmeal

 

The first recipe I made from the book was a soup, because I had loads of veggies to use up.  I confess that I always skip over Soup chapters and come back to them last.  Not this time.  The Soul Soothing African Peanut Stew was made first, though I added in more veggies and also a cup of leftover cooked burghul because they all had to be used up.  Delicious!  I’m looking forward to trying more of the soup recipes, usually unheard of for me.  No photo, it seems to have disappeared  🙁  But I’ll be making this again asap and will be posting more recipe reviews so come baaaaack.

From the Oh She Glows blog, I made the Homemade Mocha Nutella spread, minus the mocha/coffee.  Angela’s recipe mentions the (food) processing time and I definitely think you should stick to it.  I didn’t, because it was evening and I had to hurry up and get DeeW ready for bed so I cut corners here.  I don’t think my coconut sugar blended enough as a result because you can feel the grittyness, though perhaps I should have used the smaller bowl of my food processor to really moosh things up.  I also began with using only half the coconut sugar stated as that’s just a thing I do in case a recipe is too sweet for me, but in the end I added the whole amount which was exactly what I had left of coconut sugar.  I would make this again to give out as a gift, with more care and time spent on the processing part.  Patience, grasshopper:

ohsheglowshazelnutbutter

 

So far I have loved every Oh She Glows recipe I’ve tried.  I started bookmarking pages with little scraps of paper then gave up because I was bookmarking every page.  I now have the very painful task of selecting which two recipes I will make next.  I’m limiting myself to selecting two only, because otherwise I will do a mega blowout and bookmark everything again!

 

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4

Lemon Blueberry Cake from Isa Does It plus some Isa+Terry PB cookies

We had some company over last week so I decided to make a cake and some biscuits.  The Lemon Blueberry Cake from Isa Does It was the logical choice because the photo looks so scrumptious. Of course, once I started mixing things together I discovered I had no applesauce.  I’m guessing this is why the cake turned out a little too dry but taste wise it was great.  Lovely and lemony!  I didn’t bother with the lemon glaze drizzle because there was enough sugar as it was:

lemon blueberry cake1

Arthur has been nagging me forever to make the Peanut Butter Crisscrosses from Vegan Cookies Invade Your Cookie Jar.  I was in a peanut butter kind of baking mood so I was happy to oblige.  These certainly satisfy a peanut butter cookie craving:

pb criss crosses

As a bit of an indulgence (I consider using white flour and sugars an indulgence!) these were great.  The problem with the biscuits was stopping at one… dozen.

cake and biscuits

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