I make tofu scramble all the time, but this recipe from Magic Jelly uses a technique I hadn’t tried before: Karena fries the tofu in some oil or margarine as you normally would, but then she adds a chickpea flour batter to coat the tofu and to add a different texture to the scramble. I really love this idea, though I was clearly a little too tired when I made it this morning – I spilled chickpea flour and nutritional yeast all over the floor and probably messed up the measurements in the recipe as a result. Oops. I also forgot to pick up spring onions so I used some finely chopped yellow onion instead. It was still good, though, and I’m definitely going to use this technique again! I used dried dill this time but I’d love to try it with other (fresh) herbs as well.
We had these smokey tempeh cubes a few days ago with some mashed potatoes and kale. I found the tempeh recipe here on Vegetus, a Dutch website with lots of recipes and helpful tips on vegan cooking in the Netherlands. I love tempeh bacon (especially the one from Vegan Brunch) and I make it every once in a while by steaming, marinating, and frying slices of tempeh, but that can be a little time-consuming. This recipe is much less elaborate (just mix the tempeh and marinade in a frying pan and cook until browned!) but the result still tastes great. I just love smoked paprika. The tempeh went really well with the kale & potato mash and I also loved the leftover cubes in a sandwich the next day.
Can you believe tomorrow’s the last day of VeganMoFo already? I didn’t get to write (or read) as many posts as I would’ve liked for various reasons, but I still want to post as much as I can before October’s over! I’d intended to spend my afternoon and evening making all kinds of baked goods to freeze for later: pumpkin bagels, earl grey-scented bread rolls, cranberry muffins, maybe a loaf or two of bread… so many wonderful plans. Sadly, though, my beloved little oven decided to stop working just as I wanted to begin (noooo!), so I’ve been trying to think of other ways to satisfy my need for breads and sweet treats. So far I’ve come up with waffles, pancakes, crepes, flatbreads…
Speaking of flatbreads! Pictured above is some fresh cumin seed naan served with a bowl of curried carrot soup. The naan bread is a recipe from Terry Hope Romero’s new book Vegan Eats World, which I picked up last week when I attended her book launch & cooking demo in Amsterdam! The book is full of inspiring recipes but my boyfriend and I both love naan so this bread was a great place to start. I’ve made other naan recipes before that were pretty similar to this one, but it worked really well and I’d really like to try some of the variations as well (coriander & garlic naan!). It’s the only thing I’ve made from the book so far but the other recipes sound very promising as well so I can’t wait to try more. We had the chance to try her olive seitan after the cooking demo and I liked that a lot, so I’m planning on making that as soon as possible.
To go with the bread, I made this roasted carrot soup from Gnoe’s blog Graasland. I love roasted carrots (how I miss my oven already…) but I hadn’t tried them in a soup yet, so this was a lovely recipe to try. I did make the small change of using an Indian curry paste rather than a Thai one, which really changes the whole flavour of the soup, but it went very well with the naan bread! Oh, and I had to estimate the amount of carrots I used as my kitchen scales decided to stop working, too. I need to take better care of my kitchen!
Has anyone else gotten Vegan Eats World yet? Have you tried any recipes? I’d love to hear recommendations! Gnoe also posted pictures of the samples we got to try at the demo – olive chickpea seitan with lemony cashew sauce and banana chocolate cheesecake with a speculoos biscuit crust. Amazing.