As a quick sweet dish, I sliced a peeled granny smith apple, sweetened it with agave and stevia, and put it in some store-bought puff pastry. I topped it with a little sugar and cinnamon and baked it for 20 minutes in a moderate oven.
They look suspiciously like apple pies from a fast-food outlet, but taste a lot better!
I have a sweet tooth. I decided to use it for good, rather than evil, when it came to using up some leftover mushrooms and Brussels sprouts. This dish is delicious! I didn’t include the cashews and made a much smaller portion.
Did I mention how delicious the creamy garlic sauce was with the cabbage? Even though I halved the cabbage, I still made the full recipe for the garlic sauce because I knew I would love it. I made it using cashew cream.
I used some of the leftover creamy garlic sauce as a dipping sauce for carrots, sweet peppers and crackers. The rest I used to season this pasta, which I cooked with carrots. Some stir-fried mushrooms and Brussels sprouts completed the dish.
Kimchi fried rice is simple but tasty. If you make your own kimchi, or are able to find a vegetarian version without fish sauce, the recipe can easily be made vegan. I used this recipe.
If you have tried kimchi in the past and didn’t like it, I’d suggest trying it this way or in dumplings. I don’t care for kimchi plain as a side dish, but once it is cooked further I find it delicious.
I decided to make this recipe vegan by replacing the cream with cashew cream. I used half cashews and half hot water to make the cream. I also changed the order of ingredients, opting to sprinkle parsley on top and mix the paprika with the shallots.
The garlic sauce in particular was delicious, although it is easy to burn it when reheating for the last time, so take care.
Here’s the recipe I used for this Italian dish. The basic recipe is vegan, although the author recommends adding meat, cheese or eggs to serve, which did not seem necessary to me, given that chickpeas already provide protein. I also used three larger tomatoes which I peeled and chopped, rather than the cherry tomatoes.
After watching a friend make this, I tried it myself. It is quite simple and good. I cooked the potatoes until completely soft, which was longer than she did, because I had some stomach problems when I did not cook them fully.
Take some potatoes and peel them. Slice them into matchstick-sized pieces, then boil them until just barely cooked. Drain, rinse with cold water and set aside.
Mince some garlic and put it in a bowl, along with spices such as: chilli peppers, cayenne pepper, cumin powder, and five-spice powder. Heat some oil to just below bubbling, then pour it over the spices. While it is still cooking the spices, add in a pinch of sugar.
Next add some soy sauce, salt, and vinegar to the spice mixture. Add the spiced oil to the cooked potatoes and mix. Add some spring onion. You can also add boiled and cooled mu-err mushroom (black fungus) for a little variety.
To make this, I took about half a package of (previously frozen) tofu and squeezed out the water before crumbling it and mixing it with two heaping spoonfuls of gochujang (Korean chilli paste). I took a handful of chard leaves and stems, chopped them roughly and blanched them, then squeezed the water out of them, too, before dicing them. There are also three diced spring onions in the mix.
After mixing the filling, I put it in ready-made wrappers. The wrappers had egg in them, which is why this dish isn’t vegan, but it would be easy to make or buy ones without egg, as I sealed them with water. I fried them on each side in a bit of oil, then added some water and a lid and let them steam until the water was gone. I served them with soy sauce and chilli oil, and turned out even tastier than I expected!
I used a sweetheart cabbage in this cabbage fried rice, which I consider one of the nicer ways to eat cabbage.
This curry is made with tamarind and sesame seeds. It is not my favourite aubergine/eggplant dish.
TMI Food 