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.


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.

Three budget dinners

For this budget-themed Month of Food, I’ve been trying to keep track of the cost of my meals. It’s harder than I’d expected, though, especially when I cook recipes with a lot of different ingredients! Still, it’s interesting to compare recipes in terms of cost, and sometimes I’m surprised to find that certain ingredients can make a dish much more expensive than I’d thought. Below are a few meals I made this week.

Morroccan chickpeas & veggiesOn the left is a plate of the Morroccan chickpeas and zucchini from Appetite for Reduction with a few extra veggies thrown in. This type of recipe recipe is great for budget eating because you can use whatever cheap vegetables you have on hand—I made it to use up some spinach and cauliflower I still had in the freezer. The stew itself was around €0,50 per serving, and we had bread and hummus on the side.

PizzaOn the right: Pizza! I always use a mix of plain and wholemeal flour and make the dough from Nonna’s Italian Kitchen, which costs €0,35 for two large pizzas (we always make a few smaller ones). My toppings weren’t the cheapest, though, so my entire pizza was about €0,70. It was mostly the spinach that made it expensive – a big bag of it seems cheap, but when it all wilts down there’s not much of it left.

I topped the pizza with a sprinkle of the chickpea parmigiana topping from Vegan Eats World, a clever recipe that uses mainly chickpea flour, olive oil, and lemon juice. It costs around €0,35-€0,45 depending on the type of oil you use, but you’ll only use a little at a time so one batch will probably last a long time. This topping doesn’t taste very cheesy to me (mostly just salty and lemony) but it could work as a budget-friendly alternative to nut cheeses or nutritional yeast for sprinkling on top of soups and pastas. Maybe next time I’ll try to add some miso or herbs for a bit more flavour. For this pizza I added the topping just before serving, but I prefer to add it before baking.

Broccoli & potato mash with soy-tan cutlets and chickpea gravyMy boyfriend loooves potatoes, and I got 2,5 kilos of them for €1 so we made ourselves some mash. This plate has mashed potatoes & broccoli with the silky chickpea gravy from Appetite for Reduction and a soy-tan dream cutlet from 1000 Vegan Recipes. Cost: €0,55. Not bad!

Carrot Soup from Graasland and Naan from Vegan Eats World

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…
Roasted Carrot Soup

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.