I guess this is based on some type of dish people routinely make with soup mix, but since I have never tasted the original I am evaluating it on its own merits. Of course I used completely different proportions of beans (and used flat beans) and mushrooms. I also made my own fried onions. Perhaps because I ignored proportions there was too much sauce, although the taste was fine. I think it would be nice with some potato added to make a full meal.
I really like how Romanesco cauliflower looks. Just look at the ombre and fractals! Unfortunately it tastes like cauliflower, which I don’t care for, so I’m always looking at ways to perk it up.
I decided to make cauliflower cheese, but using a nut-free cheese substitute. Unfortunately, it was horrible, with a strong taste of raw tofu. Unless you are keen on raw tofu – personally, I only like it fried or with lots of seasoning – I would skip this recipe.
I kind of started with this recipe, but I wasn’t in the mood for sweet potatoes so I used ordinary potatoes. I also didn’t have any shallots, so I substituted red onion. So in the end, it was probably a completely different dish.
This was part of my ongoing attempt to find ways to prepare Brussels sprouts, given my lack of fondness for the vegetable. Sadly, while I found the potato part fine, this was not the recipe to overcome my opinion of Brussels sprouts.
To make this, parsnips are parboiled, then tossed with a maple syrup, butter and honey sauce before being roasted.
This simple dish is made of plantain purée. It has all the nutrients of bananas, but tastes similar to a hot wheat cereal. I used almond milk to make it, and then topped it with almond milk, blueberries, and maple syrup.
The next day I prepared the leftover porridge by blending it with more almond milk, and mixing in leftover pumpkin topping from the baked apples with pumpkin caramel filling.