I am having some logistical problems with posting every day as I ought to by participating in vegan MoFo! Yesterday’s brief was to post a retro recipe. I simply had to go with a classic nut roast. I totally winged this, and the results were pretty good, and I plan to use the leftovers today as a cannelloni stuffing.
1 medium onion diced
2 sticks celery diced
7 mushrooms sliced thinly
75 grams roughly crushed brazil nuts
75 grams roughly crushed cashew nuts
75 grams roughly crushed walnuts
1 mug hot vegetable stock
2 teaspoons dijon mustard
1 tablespoon mixed herbs
sautee vegetables in the olive oil under tender. Add nuts, herbs and mustard. Add half the vegetable stock and stir in well. Add enough breadcrumbs to bind it all together into a paste.
Spread into an oven-proof bowl and cook on 180 degrees celsius for about 30 minutes.
Club sandwich with sliced basil tofu, lettuce, tomato, vegan mayo and dijon mustard.
Vegan Blogger of the Day
First thing that came to mind…… tortilla wraps with tahini, dried dates, agave and banana.
Vegan blogger of the day.
Love Faye from Veganopoulous. She blogs from my hometown of Melbourne and I usually feel slightly homesick.
Usually Pasta Puttanesca has anchovies in it, but this vegan version just has garlic, diced tomatoes, chilli flakes, black olives and capers. The most difficult thing about it is opening a few jars (I used Very Lazy Garlic), and waiting for the pasta to boil. Yum.
Today’s link to another vegan blogger. Kittens Gone Lentil.
Right, so I am a day behind the other Vegan MoFo’ers. In my excitement to join in on the daily vegan blogging challenge I missed that this year there is a theme to follow! So today we will have two posts in one so I can catch up. 🙂
I am not a huge breakfast fan. I keep trying to start the day with a variety of healthy breakfast options (green smoothies, muesli etc… actually I love green smoothies) but I am such a fan of Real Food that more often than not I eat leftovers for dinner or skip breakfast all together in favour of a lunch served around 11 am. A few days ago for example, I woke up and whipped up a quick bowl of minestrone for breakfast. I justified it by telling myself that now I am (nearly) 42 I can eat what I want.
Today however I very unusually had a cereal craving. So breakfast was weetabix, soy milk, cheerios, bran flakes, walnuts and sunflower seeds. Baby-Gusto is also not much of a breakfast eater…… and recently has been a vegetable refuser…… so I made him beans on toast. In time-honored ‘Sneaky Mummy’ mode I spread his toast with a thin layer of mashed avocado and sprinkled in a few crushed sunflower seeds before covering the lots with baked beans. Yum.
For Day 2 of Vegan MoFo we were tasked with recreating a meal from our childhood. I have not been as creative as many other bloggers, so went with a simple pumpkin soup with ‘cheesy’ croutons. I used vegan sliced cheese.
The pumpkin soup was a simple blitz of onion, 2 sticks of celery, 1 clove garlic, 2 carrots, 1 sweet potato and a whole butternut pumpkin. Topped with a sour dough and ‘cheese’ crouton. Gorgeous lunch.
I’ll post a link to other Vegan MoFoers daily. Today, check out JoJo.
JoJo is Vegan In Brighton. Except that she is currently touring Europe, lucky thing. 🙂
It’s VeganMoFo! This is the Month of Vegan Food.
Today,Vegan Chilli. Made with onions, celery, diced carrots,sweet corn, red lentils, teaspoon of cumin, tablespoon of chilli and passata. Simmered for an hour on low and served with rice.