Go green! (March MiniMoFo)

[EN/NL]

Hi there. It’s been a while, hasn’t it? I miss blogging! There are a few half-finished posts in my drafts that I’m hoping to get to at some point, but in the meantime, I wanted to show you what I’ve been cooking lately. I incorporated this month’s MiniMoFo theme*, Go green, into my most recent market haul:

P1270726g
I got fennel, leeks, fresh parsley and coriander, bok choy, spring onions, Brussels sprouts, baby courgettes, and mangoes (I needed some fruit so I chose green ones to match the colour scheme, ha). I bought this at the Haagse Markt, where produce is generally very affordable (this was €8.00 total).

venkelrisotto, paksoisoep b
The courgettes were a bit past their prime already, so I wanted to use those ASAP. I roasted them in the oven with olive oil and salt, and had them with a fennel risotto topped with Vivera’s vegan bacon pieces. I adore anything with fennel – this risotto was no exception and the bacon pieces made a great addition.

It hasn’t quite felt like spring yet, so I’ve been making a lot of soup. The one pictured above, with bok choy, tofu, sweet potato, spring onions and sambal, is perfect for cold spring days: a spicy broth to warm you up, and plenty of crunchy vegetables in case you’re already craving fresh, summery food.

green soup and parsley bread d
I accidentally stored half the bok choy in the wrong spot in my refrigerator, and it came out partially frozen and limp. Not ideal for a crunchy stir-fry, but fine for a creamy soup. I paired it with leeks and basil, then stirred in some soya yoghurt and spring onions at the end.

The bread is Isa Chandra’s olive oil bread (one of my favourites). I added a parsley pesto swirl this time, because green!

fennel spread and leek pasta b
I try to always have some kind of savoury spread or dip in the fridge. This time I made one using sunflower seeds and sautéed fennel. It was pretty good – especially on crackers with sliced tomatoes and gherkins – but not quite fennel-y enough for my taste. Next time, I think I’ll caramelise the fennel for a while to really concentrate the flavour.

Looking for a way to use up all those leeks (I think I bought about ten), I realised I rarely use them as the main ingredient of a dish. This recipe from The Kitchn has you cook them in the oven with white wine, garlic, and stock (I used Bio Today’s vegan chicken flavour stock) and then serve them over pasta. This was surprisingly tasty for such a simple dish, so if you find yourself with a surplus of leeks, this would be a good recipe to make and freeze for later.

P1280159cThe Brussels sprouts started out as a salad. I made a big bowl of it – thinly sliced Brussels, sweet potato cubes, spring onions, toasted sunflower seeds and a fresh coriander dressing – thinking I would be eating this salad all week and feeling very healthy as a result. Unfortunately, it just wasn’t very good. I’m sure Brussels sprout salads can be delicious and I’d like to try a different recipe, but this one – meh. After a few days of it sitting there untouched, I decided to turn it into something else.

The new dish was a savoury galette with a crunchy whole wheat crust, a creamy filling made with sunflower seeds and soya yoghurt, and the Brussels sprouts on top. This was actually really good. I’d like to write down the full recipe because I definitely want to make it again. It may not have been quite as healthy as the original salad – but hey, food can only be healthy if you’re actually going to eat it, and this was so much more delicious.

* MiniMoFos are monthly blogging challenges from the organiser of the Vegan Month of Food. I haven’t managed to do VeganMoFo (i.e. blog every day for a month) for the past few years, but the monthly themes seem like a great way to participate whenever inspiration strikes. If you’d like to join in too, visit VeganMoFo.com for monthly themes and round-up posts!

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Five bento lunches

(Nederlandstalige versie)

It’s day 19 of VeganMoFo! Today’s topic is “lunch on the go”. I have this adorable bento box with rabbits on it that I love, but I don’t eat from it very often, so I went through some old bento photos in an attempt to motivate myself to use it more. They’re over a year old, but I’ve never posted them on here, so I hope you still like them!

Bento: orange and rocket salad, stuffed potatoes
On the left: orange and rocket salad with poppy seed dressing.
On the right: small twice-baked potatoes stuffed with peas, leeks, and Proviand bacon cubes; carrot sticks.

Bento: pizza leftovers and roasted chickpeas
On the left: cucumber, radishes, carrot.
On the right: pizza leftovers (vegetables, tomatoes, rocket, tofu ricotta) and roasted chickpeas.

Bento: pancakes, vegetables and fruit
On the left: cucumber; cinnamon apple pancakes; chickpea flour pancakes with tofu ricotta, sweet potato, and parsley pesto; seitan nuggets; radishes; tofu ricotta in a cucumber cup; tiny carrot sticks; courgette; yellow pepper; tomato.
On the right: some kind of curry that I don’t really remember the ingredients of; apple pieces with cinnamon.

(If you’re wondering why this lunch seems more elaborate than the others, I was participating in the Dutch ritual of gourmetten, so when I’d eaten enough I just kept making little dishes to add to my bento.) :)

Bento: orange quinoa salad + veggies & dip
On the left: tofu and parsley dip with cucumber, radishes, and yellow peppers; seitan bits to add to the salad on the right.
On the right: quinoa salad with rocket, fennel, orange segments, and pomegranate seeds.

Bento: salad and samosas
On the left: dill hummus with purple carrots; lentil samosas with pineapple chutney.
On the right: fennel, carrot, and chickpea salad.

Just a note in case you’re curious: I actually ate all of these at home, so I didn’t really worry about the calorie content or how filling these meals would be. They were just a fun way to get a few extra vegetables into my day.

Edit: here’s a picture of the outside of the bento box:
Bento box

Links of the day

More lunches on the go! I wish I could try this vegan ploughman’s lunch with Tyne Chease nut cheese by Joey from Flicking the Vs. These two lunches on Instagram come with beautiful views: piri piri falafel and hummus by Amy and spring rolls and sushi by Pepa Jobo.

Vegan bitterballen with mushroom filling

(Nederlandstalige versie)

Vegan bitterballen

The 17th topic for this year’s Vegan Month of Food is traditional local dishes! This seems like the perfect occasion to post my vegan recipe for Dutch bitterballen. These crispy fried snacks are usually filled with a thick meat-based sauce, and you’ll often see them served as snacks alongside a drink (hence the name: they’re balls that you serve with bitters).

If you’ve never had a bitterbal before, here’s what they look like on the inside:

Vegan bitterballen

Standard recipes for bitterballen (I’ve used this one as a reference) are actually surprisingly easy to veganise. I make my roux with oil instead of butter, I use cornstarch slurry instead of eggs in the breading, and I fill my bitterballen with mushrooms instead of meat. I’m sure this recipe would also work with seitan, TVP, or certain vegetables, but I like the mushroom version so much that I haven’t gotten to other variations yet.

I’ve got a full recipe at the end of this post, but it may look more complicated than it is, so I’ll talk you through it first.

Chopped mushrooms, garlic, dried thyme, fresh parsley

Start by chopping the mushrooms. The pieces should be relatively small so the filling is easy to roll into balls and the mushrooms won’t try to poke through the breading.

Homemade bitterballen: sautéed mushrooms and roux

Fry the mushrooms with garlic, thyme, salt, and pepper. Adding a splash of white wine and letting it evaporate near the end of the cooking time would probably make these even more delicious, but I haven’t had the chance to try that yet.

When the mushrooms are nicely browned, transfer them to a bowl, and use the same pan to make a roux: melt the oil, stir in the flour, and let them cook until bubbly. Mix in the vegetable stock.

Homemade bitterballen: mushroom filling

Once the sauce is smooth and glossy, mix in the mushrooms, parsley, and nutmeg.

Homemade bitterballen: mushroom filling

Now you have your filling! Chill the mixture before you shape it into balls. You can speed up the cooling process by spreading the sauce out over a baking sheet lined with baking paper.

When the mixture has cooled completely, you can start shaping and breading the bitterballen. Take three shallow bowls (I used small bowls in some of the photos, but bigger ones are better if you don’t want to make a complete mess) and fill them with flour, breadcrumbs, and a cornflour/cornstarch slurry.

Homemade bitterballen

Take a tablespoon-sized portion of the filling, coat it in flour, and roll it into a ball.

Homemade bitterballen: slurry and breadcrumbs

Submerge the ball in the slurry and cover it in breadcrumbs. Do this twice to ensure a good, sturdy crust. Repeat these steps until you run out of filling; then you can freeze the balls to fry them later.

Here’s a quick (and rather messy) video of the breading steps:

I’ve found the filling to be really easy to work with when I’ve made it with coconut oil or margarine. When I used sunflower oil, however, the roux would soften and I’d end up with flat-bottomed bitterballen. That’s why I started storing them in this ice cube tray I bought at the market for €1:

Ice cube moulds (that also work for bitterballen!)

It keeps the bottoms of the bitterballen round and it also makes sure that they don’t stick together in the freezer. I imagine a cake pop mould would work as well. You don’t really need one, though — my ice cube tray only holds 13 ballen so I put the rest in a regular container and they’re fine, especially when I make the recipe with a solid fat.

Now, on to the recipe! Wait, just a few more notes:
– The worst thing a bitterbal can do, in my opinion, is to burst open and leak filling into your deep fryer. I haven’t had that happen with this recipe, as long as I 1. freeze the balls first so they’re firm when I go to fry them; 2. apply a double layer of breading; and 3. chop the mushrooms small enough that they don’t poke through.
– As I said, the filling is much easier to work with if you use fat that solidifies as it cools, like coconut oil or margarine. I’ve also made these with sunflower oil, though, and they were delicious, just a bit harder to shape.
– Deep frying is really the best way to cook these. I’ve also had good results cooking them in a frying pan (more tips at the end of the recipe). I’ve tried baking them too, but the results weren’t pretty.

Vegan bitterballen with mushroom filling (makes 26)
Adapted from the Van Dobben recipe

Ingredients

For the mushrooms:
1 tablespoon oil
400 g white mushrooms, chopped into cubes no larger than 1 cm (1/2 inch) (about 5 cups after chopping)
3 cloves garlic, minced
1 teaspoon dried thyme
a pinch of salt
a pinch of black pepper

For the filling:
4 tablespoons oil (preferably coconut oil) or margarine
60 g (1/2 cup) plain flour
500 ml (2 generous cups) salted vegetable stock
1 tablespoon finely chopped fresh parsley
a pinch of nutmeg

For the breading:
120 g (1 cup) plain flour
120 g (1 cup) breadcrumbs
50 g (6 tablespoons) cornflour (cornstarch) or chickpea flour
180 ml (3/4 cup) water

Oil for frying
Mustard for serving

Instructions

1. Over medium heat, preheat a wok or frying pan with the 1 tablespoon of oil. Add the mushrooms and fry them for 5 minutes, stirring often. Add the garlic, thyme, salt, and pepper, and continue to cook until the liquid has evaporated and the mushrooms are lightly browned — 10-15 minutes. Transfer the mushrooms to a bowl and put the pan back on the heat.

2. Turn the heat down to low. Add the 4 tablespoons of oil or margarine to the pan, let them melt, then stir in the flour a tablespoon at a time to make a roux. Let the roux bubble for a few minutes, then gradually add in the vegetable stock. It may be lumpy at first, but keep stirring until you have a smooth and glossy sauce — 5 minutes or so.

3. Take the pan off the heat and mix in the mushrooms, parsley, and nutmeg into the roux. Taste for salt and pepper. Now let the mixture cool completely: either transfer it to a sealed container to refrigerate for later, or spread it out on a baking sheet lined with baking paper and cool for 10 minutes, then transfer to the fridge to chill for at least an hour.

4. Once the filling has chilled completely, set out your breading ingredients. Take three shallow bowls. Place the flour and breadcrumbs in two separate bowls, then mix together the cornstarch and water in the third. You may want to start with a smaller amount of flour and breadcrumbs and add more as needed. Get a flat container ready (or a mould with round indentations) for your finished bitterballen.

5. Now it’s time to shape the bitterballen! Use two spoons to scoop up a tablespoon-sized blob of the filling and drop it into the bowl of flour. Dust it with flour, then use your hands to shape it into a ball. Submerge the ball in the cornstarch slurry and transfer it to the breadcrumbs, using a spoon to coat it completely. Cover it in cornstarch slurry once more, then give it a final coating of breadcrumbs. Place it in the container or in the ice cube tray while you prepare the rest of the bitterballen.

7. Repeat step 5 until you’ve used up all the filling: flour, cornflour slurry, breadcrumbs, slurry, breadcrumbs. Freeze the bitterballen until solid — at least a few hours. If you don’t want to cook them all right away, store them in a sealed container in the freezer.

8. To fry the bitterballen in a deep-fryer, heat the oil to 180°C (350°F). Add them to the oil a few at a time (depending on the size of your fryer), and fry them for 6-10 minutes, or until they’re nicely browned and hot all the way through to the middle. You definitely don’t want them to have frozen centres, so take one out and cut it in half if you want to make sure.

If you don’t want to deep-fry, I’ve actually had pretty good results cooking these in a frying pan as well. You probably won’t be able to keep them perfectly spherical, but you can still get them nice and crispy. Use a good layer of oil, add a few bitterballen and tilt the pan to coat them in the oil, then turn them often enough to get the outside nice and browned. I like to cover the pan with a lid to make sure the insides thaw completely, but make sure you finish cooking them uncovered to ensure maximum crispiness.

If you know in advance that you’re going to cook them in a frying pan, though, I actually recommend making burger shapes instead of balls:

Bitterballen, burgers, kroketten

The flat patties are easier to cook all the way through and easier to manage with a spatula. I’ve also used this recipe to make kroketten (the sausage-shaped versions pictured above), but I’ve found that to be the hardest shape to work with, so I wouldn’t recommend those if you’re making the filling with a liquid oil.

Links of the day

Long post, I know, but I have to tell you about a few dishes from other parts of the world that MoFo bloggers have veganised! I loved this Bakewell tart from Derbyshire by Emma from Walks, Talks and Eats; this Bavarian plum cake by Sonja from Tartes and Recreation, and these Chicago-style deep dish pizzas by Kelly from Seitan Beats your Meat.

Vegan bitterballen

Apple tarte tatin, beer-glazed carrots, salads, and soup with leftovers

(Nederlandstalige versie)

I missed a few days of VeganMoFo, and I still have photos of market finds & meals that I hadn’t posted yet, so I’m going to combine them in an attempt to catch up. :)
Market haul
I bought this back in July so I’m not sure what everything cost, but we’ve got rainbow carrots, courgettes, fennel, turnips, daikon, fresh herbs, lettuce, apples, strawberries, and cherries …

… which brings me to Wednesday’s prompt: favourite late summer foods. Stone fruits are definitely one of my favourite things about summer! In July it was cherries, recently it’s been nectarines; I love them all, and I hope I’ll get to eat a few more before summer is truly over.

Beer-glazed carrots

On the other hand, it’s been raining for days and I’m also starting to crave cold-weather foods. Like roast potatoes. In this picture I served them with tempeh, a salad of lamb’s lettuce with apples and walnuts, and beer-glazed purple carrots and turnips.

Salad

Let’s talk about omega-3s for a minute! (Day 11: specific nutrient.) You can get your alpha-linolenic acid by eating foods like flax seeds, chia seeds, or my favourite: walnuts. The walnuts in the salad pictured above were extra delicious because they’re from my aunt and uncle’s garden. (They gave me a big bag of them for my birthday. Aren’t edible gifts the best?) For more on omega-3s in a vegan diet (It’s also in full-fat soy products! But do you need a supplement?), read this post from The Vegan RD.

Fennel soup and leftovers

Day 14 was about sharing something vegan with a non-vegan, so here are some leftovers I shared with my boyfriend. We had flatbread, chickpea flour scramble, hummus, some kind of fresh coriander sauce, harissa, falafel, shaved fennel and courgette salad, pan-fried courgette, rocket, and fennel soup. (His plate probably had less salad and more bread, scramble, and falafel, but it still counts as sharing!) I imagine this plate would be a nightmare for people who don’t like their foods to touch, but I kind of love meals like these.

Tarte tatin

Finally, if you haven’t tried the tarte tatin recipe from Vegan Eats World, you absolutely should. (It’s also on Terry’s blog.) I mean, I didn’t even follow the recipe properly and it still tasted fantastic. This might even be good enough to serve to Obama (day 15).

Links of the day

Reading the other posts for this prompt, though, maybe I’d better send Obama over to someone else’s home. I’m sure he would love these grilled cheese sandwiches by Lazysmurf, these portobello steaks with parsley basil pesto by Jessica from Sprouts & Chocolate, or this tomato and mushroom pizza from Emily/la.vida.vegana.

Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

(Nederlandstalige versie)

I missed Friday’s MoFo prompt (may make up for it later), but I had to come back to tell you about my favourite cookbook! You probably know about it already because it’s a vegan classic, and it definitely deserves all the love it gets: my favourite is Veganomicon.

Veganomicon

This may be the book that’s taught me the most about cooking. It was one of my first cookbooks when I went vegan back in secondary school, and I’ve cooked from it more than from all my other beloved books. I’ve even used it in my BA thesis! (It was on recipe translation.)

The book

Thankfully, this book was built to last. The pages in mine are stained, and the cover may have accidentally been used as a cutting board (Once. Maybe twice?) – but it’s not even close to falling apart.

The book isn’t picture-heavy (the only photos are inserted in the middle), but I still find myself wanting to try every single recipe when I leaf through it. Isa and Terry’s writing is so entertaining that I’m inspired just reading their descriptions, and I can always find pictures of the final dishes on forums and blogs.

The recipes

Veganomicon has been so useful to me while learning how to cook. It starts with basic techniques and cooking times for vegetables, grains, and beans. The mix-and-match chapter provides simple ways to flavour those foods and to pair them with vegan proteins like tofu, tempeh, and seitan. But this book definitely doesn’t consist of basic recipes only – it provides full menus with everything from spicy tempeh nori rolls and chestnut-lentil pâté to heart-shaped apple galettes and jelly donut cupcakes. To give you an idea, these are some of the recipes I’ve tried.

My favourites: Walnut-mushroom pate (page 64), Quinoa salad with black beans and mango (page 84), Snobby joes (page 98), Marinated Italian tofu (page 128), Chickpea cutlets (page 133), Pumpkin baked ziti with caramelized onions and sage crumb topping (page 194), Tofu ricotta (page 206), Cashew ricotta (page 206), and Fresh rosemary focaccia (page 220).

Others I’ve loved: Grilled yuca tortillas (page 49), Acorn squash and black bean empanadas (page 55), Samosa stuffed baked potatoes (page 60), Curried carrot dip (page 62), Sun-dried tomato dip (page 62), A hummus recipe (page 67), guacamole (page 69), Chocolate chip brownie waffles (page 74), Blueberry corn pancakes (page 76), Black bean burgers (page 98), Cornmeal-masala roasted Brussels sprouts (page 107), Eggplant-potato moussaka with pine nut cream (page 164), Leek and bean cassoulet with biscuits (page 172), Red lentil-cauliflower curry (page 186), Lasagne marinara with spinach (page 196), Almesan (page 207), Backyard BBQ sauce (page 207), Poppy seed-cornmeal roti (page 221), Carrot-pineapple sunshine muffins (page 226), Chewy chocolate-raspberry cookies (page 234), Fudgy wudgy blueberry brownies (page 242), Lower-fat deep chocolate bundt cake (page 256), and Chocolate ice cream (page 261).

Roasted eggplant and spinach muffuletta sandwich

I’ve posted about recipes from this book before, but I wanted to try another one just for this review. The roasted eggplant and spinach muffuletta (page 100) is a huge sandwich stuffed with spinach, roasted aubergine/eggplant and peppers, and olive and sundried tomato relish. I’ve always wanted to try it but I’ve never had exactly the right ingredients, so this time I decided to just make it with what I had.

Muffuletta

I used all green olives instead of half kalamatas and I chopped them by hand instead of using a food processor, I left out the celery seed, and I roasted my own tomatoes and yellow peppers. I also couldn’t find a good round loaf of bread that wasn’t way out of my usual price range, so I made my own – which meant I made two smaller sandwiches instead of a single big one.

Muffuletta

What a sandwich. I was planning on serving it with a soup, but once we’d tried a bite of the muffuletta we decided it would make a fine dinner on its own. I still think it would be nice with a lentil soup for a bit more protein, but I was surprised by how filling the sandwich was with just vegetables and olives.

This muffuletta works best if you make it well in advance so the olive relish has plenty of time to soak into the bread. I took mine out a little early so I could take a picture, but I have leftovers steeping in the fridge so I can’t wait to go and eat them.

Sample recipes

If you don’t have Veganomicon and you’d like to try a few dishes before buying it, these are recipes from the book (some slightly modified) that are available on the PPK blog.
Potato latkes
Seitan piccata
Eggplant potato moussaka with pine nut cream
Quinoa salad with black beans and mango
Chickpea cutlets

Links of the day

Picking a favourite cookbook is hard! I was happy to see fellow MoFo bloggers highlighting some of my other favourites, including Appetite for Reduction (on Vegan Eats & Treats) and Vegan Brunch (on Kelli’s Vegan Kitchen). I also loved seeing recipe recommendations for books I want to use more often, like Authentic Chinese Cuisine (on Dandelion Vegan Blog), Isa Does It (on Vegan Crunk), and Vegan Eats World (on Vegan à Montréal).

And of course I’ve read many reviews of wonderful cookbooks I don’t currently own – but I expect everyone’s added lots of cookbooks to their wishlists after today, so I’m not going to tempt you by linking to more of them. :) Instead, check out Zsu’s round-up of the second week of VeganMoFo!

Dumpling stew with chickpeas and fennel

(Nederlandstalige versie)

I’m seeing a bunch of beautiful things for the “something blue” prompt today! Me, I’ve got a recipe for days when you’re the one feeling blue. It’s nothing special, but it’s not supposed to be. It’s the kind of meal I like when I’m ill, or sad, or cold, or just craving chickpeas and dumplings. I first discovered dumplings like these in the Don’t Eat Off the Sidewalk zine, so that’s what my recipe is based on as well.

Dumpling stew

Ingredients
Serves two (with leftovers, which taste even better)

For the stew:
1 tablespoon sunflower oil
3 medium-sized leeks, halved and thinly sliced
2 fennel bulbs, halved and thinly sliced
3 medium-sized carrots, halved and thinly sliced
3 cloves garlic, minced
1 1/2 cups chickpeas
1 litre (about 4 cups) salted vegetable stock
a few sprigs of fresh parsley, minced
freshly ground black pepper

For the dumplings:
1/2 cup wholemeal flour
1/2 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon dried basil
2 tablespoons sunflower oil
120 ml (1/2 cup) plain unsweetened soya yoghurt

Preparation

1. Add the 1 tablespoon of sunflower oil to a pot or large sauté pan over medium heat. Add the leeks and fry them for about 10 minutes, stirring occasionally. Add the fennel and carrots as you chop them.

2. Stir the minced garlic into the vegetables and cook for a minute or so, then add the chickpeas, stock, parsley, and black pepper. Turn the heat up to high and cover the pan with a lid while the stock comes to the boil.

3. Meanwhile, make the dumpling dough. In a medium-sized bowl, stir together the flours, the baking powder, the salt, and the dried basil. Pour over the oil and soya yoghurt and stir to form a relatively firm dough — but try not to overwork it.

4. Turn the heat down once the stock has come to the boil. Take tablespoon-sized pieces of the dumpling dough, roll them into balls, and place them on top of the stew. I got 13 dumplings out of this recipe. Cover the pan with a lid again and let the stew simmer for 15 minutes or until the vegetables are soft and the dumplings are firm to the touch.

5. Garnish with more fresh parsley and fennel fronds if you like (or if you’re taking a picture). Serve hot.

Links of the day

I know my post for this prompt is a little late, but there are so many other blogs to read! Here are some of my favourite blue things from today/yesterday:
Vegan gorgonzola (available in Barcelona — so no, not a recipe, but still really cool to see!) posted by Caitlin from The Vegan Word
Homemade blue food colouring made with red cabbage and baking soda by Kuri the Vegan
Blue cookbooks (with quick reviews) by Susan from Kittens Gone Lentil

Chocolate fondue and biscotti

(Nederlandstalige versie)

It’s retro day! I’ve been looking forward to reading the entries for this VeganMoFo prompt, but I didn’t have a solid plan myself. I wanted to make something in my Mum’s old Wonder Pot, but we didn’t have all the parts. Then I started to look through old cookbooks, and while I found a few amusing recipes, I didn’t see anything I would actually like to eat. I thought I might skip this prompt until I saw this post by Jo from Hello Seedling: fondue! Even if I couldn’t make a full savoury fondue spread, I figured I could at least do chocolate fondue for dessert.

Chocolate fondue

Fresh berries are probably my favourite for chocolate fondue, but we had bananas and those were nice too. I also made a batch of vanilla and almond-flavoured biscotti. They were basically one of the recipes from Vegan Cookies Invade Your Cookie Jar with all the mix-ins left out because we’d be dipping them in chocolate anyway.

This was fun! Not too much work, not overwhelmingly sweet, and I still got a retro-ish meal into my day.

Pasta with mushroom stroganoff and broccoli

Our actual dinner was mushroom stroganoff with pasta and broccoli. Stroganoff was on my to do list, I had mushrooms I needed to use up, and I saw that Sal from Alien on Toast had posted this as her retro recipe, so it must have been meant to be. My version was somewhere in between Sal’s recipe and the one in Vegan with a Vengeance, both adapted to what I had in the fridge. My fresh pasta skills still need improving, but I loved the stroganoff!

Links of the day

– Hannah from House Vegan wrote about malt shop hamburgers, milkshakes, and her love of the 1950s.
– I’ve never had a prawn cocktail, but Amy/nos.da made one with Fry’s prawns that actually sounds good! Emil from Hasta La Vegan took it one step further and made prawn cocktail waffles.
Sandwich cake!