Stollen rolls

To anyone still reading this: Hi! It’s been a while. VeganMoFo always seems to both renew and then completely destroy my enthusiasm for blogging and if I ever want to make it through the whole month again I’ll have to get better at planning! Anyway, I’ve been doing some holiday baking and made this cinnamon roll/Christmas stollen hybrid:

Stollen roll

I love stollen but mine always come out a bit oddly shaped and some people in my family don’t appreciate the big chunk of almond paste in the middle, so sometimes I prefer to make smaller rolls instead. If you’d like to make something like this, just take your favourite cinnamon roll recipe (I like the one from Vegan Brunch) and replace part of the sugar in the filling with cubes of almond paste. Add raisins if you like them (I do) and flaked almonds if you have them (I didn’t), then bake as instructed in the recipe. I left off the glaze because I’m not a fan but I did add powdered sugar for christmassyness!

I’m spending all day cooking and baking while watching a Doctor Who marathon – maybe I’ll update again later with more Christmas treats. Happy holidays! :)


It’s brown food time! (I also made some simmered seitan, but decided to spare you the photos – it looked like brains)

I had planned to spend the first few days of MoFo cooking basic recipes to stock my freezer for the rest of the month, but after this weekend’s bean cooking spree there’s almost no room left! I did make a few seitan recipes today that I’ll be using throughout the month.

On the left are the Gobbler Slices from Vegan Sandwiches Save the Day. I’d already posted about these on Saturday, but I made them more budget-friendly this time by replacing the wine with water, using sunflower seed oil instead of olive oil and replacing the nutritional yeast with more chickpea flour. These changes obviously impacted the flavour a little, but they also cut the cost of the recipe almost in half! With the wine and nutritional yeast, the recipe costs over €2, but without them it’s about €1. Of course this depends on where you get your ingredients and I can’t be bothered to calculate the exact price of all the herbs, but it’s pretty cheap! You can get a lot of sandwiches out of one of these loaves.

The Soy-tan Dream Cutlets from 1000 Vegan Recipes in the middle picture are a little more expensive because they’re made with tofu rather than beans, but at about €0,15 a cutlet they’re still quite budget-friendly. I always like the texture of blended tofu in seitan recipes, but I think the tofu I used this time was a little too firm because I could only add half a cup of gluten flour before the dough got too dry. Apart from that, these were very easy to prepare, as there’s no boiling or steaming—you just roll the dough into cutlets and fry them in a pan! They were a bit bland on their own but I think they’ll be great to use in other recipes. I don’t have this cookbook (yet?), but I was able to find the recipe through the Amazon preview.

On the right are the Chorizo Sausages from Vegan Brunch, which cost about €0,30 per sausage. This recipe calls for a few pricier ingredients like smoked paprika and lemon zest (I used some preserved lemon that I had in the fridge), but these do provide a lot of the flavour and I happened to have them on hand so I think they were worth it. The flavour possibilities for these sausages are endless, though, so you could definitely make them cheaper by using whatever herbs and spices you have on hand. If you don’t have the book (I highly recommend it!), you can find the recipe in the Google Books preview (page 139).

Grilled yuca tortillas, baked falafel, and more summer meals

Grilled Yuca TortillasFor years I always skipped over the recipe for Grilled Yuca Tortillas in Veganomicon because I had never heard of yuca and I was sure that whatever it was, I had certainly never seen one at my local supermarket. This changed when I moved and started shopping at more different shops and markets, and sure enough, I’ve encountered this vegetable at a few different places now – it’s usually sold under the name cassava here – and I decided to finally give the recipe a try. Once I had picked up a package of frozen yuca pieces at Amazing Oriental, the dish was actually very easy to assemble: just boil and mash the yuca, add some sautéed vegetables and other ingredients, spread the filling onto a tortilla and grill until browned and crispy. I added roasted red peppers and black olives to the filling, both of which paired wonderfully with the creamy garlicky filling and provided a pretty colour contrast as well.

Now that I’ve tried this vegetable, I’d really like to make more dishes that feature yuca – I’d love to hear recipe recommendations if anyone has them!

These are a few other meals I’ve cooked this summer (I never got around to posting them so I figured I’d add them all to one post):

Falafel & sidesPictured above is the baked falafel from Appetite for Reduction served with flatbread, salad, garlic sauce, aubergine dip, and roasted red pepper spread. By the time I was done cooking, the meal was more about the sides than the falafel itself, which was fine by me – I love meals with loads of different salads and toppings. The bread is the 50/50 flatbread from The Best Veggie Burgers on the Planet, which was very simple and perfect as a quick side dish. I made it in a few different sizes but the large crispy ones were my favourite.

Quinoa & black bean saladThis is a bowl of the quinoa & black bean salad with toasted cumin seeds (also a recipe from AFR) that I made to keep in the fridge for quick healthy lunches. I did think it could use a few extra add-ins so I topped it with roasted red pepper slices here. This would be amazing with avocado on top, as well. The salad seems to be packed with nutritious things and it’s pretty filling so it would be great as a healthy meal on the go!

Roasted red pepper soupI had a big bag of red peppers to use up (I got 16 at the market for €1!), so after using some in the spread and on my salads I roasted a few of them to make this soup. It was simple (mostly just peppers blended with a little stock) but so full of flavour and colour.

Baby quiche!Finally, I modified the broccoli quiche recipe from Vegan Brunch (which is also online here) to make these muffin-sized spinach tomato quiches. This dish is one of my favourites from the book because it’s so easy to adapt using whatever vegetables you have on hand. It’s also really good cold or at room temperature so this recipe is perfect for picnics, especially if you make it into mini quiches like I did! Just bake them in a muffin tin (you could probably even make them crustless, though I haven’t tried that) and reduce the cooking time a bit (mine were in the oven for about 20-25 minutes). I didn’t want to spend too much time making the crusts look perfect, but I kind of like the way they turned out – lots of crispy edges!

Hope everyone’s having a lovely weekend!