Tonight I turned this:
Under that delicious pile of roasted tomatoes and zucchini is an equally delicious pile of wholemeal pasta with kale and walnut pesto.
Mix it all up for a hearty meal with plenty of greens and bursts of sweet roasted tomatoes and zucchini chunks, and the taste of garlic bringing it all together.
home grown ingredients:
Mixed tomatoes (tiny red ones, yellow cherry, mini Roma, standard cherry – there’s a green zebra tomato in the picture but I saved that one for another dish)
store brought ingredients:
Extra virgin olive oil
It was quite literally thrown together – no idea about quantities. I can try and guess some if anyone really desperately needs a recipe but I’m confident there’s probably plenty of kale walnut pesto recipes to be googled and the tomatoes/zucchini were just veggies tossed with olive oil, garlic, salt and pepper and roasted.
You know what else was delicious? These babies:
I made these cookies and cream cupcakes for a work meeting using a recipe from Vegan cupcakes take over the world . It’s the basic chocolate cake recipe with the variation of adding chopped Oreos to the cake batter and also to the vanilla buttercream. Absolutely superb.
They were a big hit with everybody. I’ve kind of made it my mission to keep feeding my work mates vegan food just to show them how delicious and interesting it is.
I’ve also found that vegan cakes seem to be ridiculously simple. Maybe that’s just because I’ve been practicing but I am really enjoying baking now.
I made this cake for a work mates farewell a few weeks ago.
It’s a chocolate mud cake I’ve made a couple of times from Not Quite Nigella that I came across a while ago. I’ve found it turns out best when I be a bit liberal with the chocolate in the batter (75grams… 100grams… Close enough). I also take it from the tin while still warm and plate it, pouring the ganache over before it’s cool.
This recipe makes a chocolate syrup – I’ve been adding coconut milk or almond milk to make more of a ganache. Either way will be great.
Moving off the chocolate cake theme, I also tried my hand at a vegan agedashi tofu. I used shiitake for the broth and let plenty of them soak for a long time to get the flavour. I also used some wakame to get that “sea” flavour since I’m unable to buy kombu at the moment.
I kept all the wakame and shiitake in the end so it wasn’t the traditional clear broth but it was delicious and hearty. I used cornflour for the tofu coating and fried it in a mix of peanut and sunflower oils. It was dished up with edamame and plain medium grain rice.
So there are some of my latest food achievements. I’m pretty proud of my efforts – still learning new recipes and methods of cooking and still keeping it vegan.
And by the way, what do you do with leftover Oreos and extra icing?