I saw this recipe from Ambitious Kitchen - thought these pancakes looked delicious!
Well, my pancakes did not turn out as fluffy looking as the author, but they tasted quite nice! Perhaps it could have been due to the fact I substituted in rolled oats processed into a coarse "flour" rather than whole wheat flour that the recipe called for! Maybe I should try making the recipe according to the original ingredients first before attempting substitutions, especially since I really know nothing about the properties of flour.
Back to the pancakes, I had to make sure that they were quite thin for them to cook all the way. I also had to cook them on each side for about 4 minutes. Also, due to my brilliant rolled oats substitution, the batter kept getting thicker as it sat so I kept on having to add milk to thin it!
Yes, I will make these pancakes again, but try them with plain old whole wheat flour!
 |
| Topped with maple syrup! |
This recipe is from Ruffles & Truffles. Only a few ingredients, and minimal prep work to assemble this dish. I especially enjoyed the vinaigrette, more than I thought I would!
A few notes:
- After I prepared the zucchini noodles, I let them sit in a bowl while the sweet potatoes were baking. Before tossing in the vinaigrette I drained off the accumulated water.
- I used this julienne peeler
 |
| Basil Vinaigrette |
This recipe is from Oh My Veggies and was a great combination of flavours. I ended up eating the "nachos" with a knife and fork as they probably didn't turn out as crispy as intended. But, I still enjoyed this dish nonetheless!
A few notes:
- While I don't mind ginger in small amounts, I probably put a bit too much in the peanut sauce. Next time, I would probably reduce the amount. I finely minced the ginger rather than grating it so maybe I was getting strong bursts of it!
- I excluded the sugar in the peanut sauce
- I didn't have an "oil mister" and just tossed the potatoes in a touch of olive oil
- Instead of sriracha or red pepper flakes, I used chili paste I happened to have in the fridge
- I found this recipe in the "30 minutes or less" section and am happy to report this dish was quick to prepare!
Today I tried this recipe from Oh My Veggies. I really enjoyed this wrap. And, contrary to a lot of things I seem to post on this blog, this didn't take too long to make! I'll definitely be making these wraps again.
A few notes:
- I made my own guacamole. Diced avocado, splash of lemon juice, minced garlic clove, diced tomato, and garlic salt. I'm currently growing basil so I threw in a bit as well!
- I didn't have smoked paprika so I used regular paprika instead for the bean mixture
- I used pesto wraps
This recipe from In Sonnet's Kitchen caught my eye. This dish was delicious! I've tried this recipe twice now. The first time I used the "gravy" just for the yams, but the second time I used the "gravy" for both the yams and a roasted turkey (This "gravy" was a great substitute for traditional gravy!)
A few notes:
- I excluded the red pepper flakes
- Instead of the 1.5 cups vegetable stock in the cauliflower-cashew mixture, I used 1 cup water instead. I stopped adding water after 1 cup as the mixture seemed to be getting quite runny.
- I have to admit, I was a bit skeptical after I blended the cauliflower-cashew mixture - I wasn't sure about adding it to the lovely smelling (and tasting!) mushroom mixture that I had sautéing on the stove. But, it worked out well.
- For the "protein" part of the recipe, I used lentils (red split lentils the first time, green lentils the second time)
- In the recipe, I didn't notice mention of the green garnish in the pictures - looked like parsley to me so that is what I added for garnish
This soup from Oh My Veggies looked delicious. Plus, I was curious as to what a dairy free "creamy" soup would taste like!
I really enjoyed this soup - I can't quite describe the flavour but I know the hint of red wine had something to do with it! I hadn't made cashew cream before - it really does look like cream once it's blended! This soup wasn't too time consuming to prepare and could be eaten alone as a meal.
A few notes:
- Instead of 4 cups of white potatoes, I used 3 cups and substituted the 4th cup with chopped carrots. I made things even easier on myself by using mini potatoes which were quickly chopped into quarters (I left the peels on)
- Instead of 6 cups of vegetable broth, I used 4 cups broth and 2 cups water
- I excluded the garlic granules (which I didn't have) and included a minced garlic clove instead
- I used tap water instead of filtered
- My soup didn't turn out as creamy looking as the photographs by the author - not sure why
 |
| Cashew cream |
Thought I would try out this dish from Ambitious Kitchen. The original recipe used butternut squash but the author suggested that sweet potato could be used as a substitute so that is what I tried.
I liked this stew - very filling and I enjoyed the subtle hint of cinnamon.
A few notes:
- I didn't have saffron but I would love to try this recipe including that spice
- I also didn't add fresh basil (I think skipping this ingredient was fine but I don't think that the cilantro should be omitted!)
This recipe is from the cookbook The 30-Minute Vegan: Soup's On! but you can find the recipe at Oh My Veggies.
I enjoyed this soup - it was nice and creamy and was extremely filling. This soup was easy to make and I liked that I didn't have to transfer the contents into a processor to blend. Although my pictures don't show it, there are lots of sweet potato chunks in it!
A few notes:
- I used natural peanut butter
- I omitted the optional Berbere spice
A brownie made out of sweet potatoes? This recipe from Gluten-Free-Vegan-Girl looked delicious so I decided to try it! Glad I did. This brownie had a lovely, chewy, moist texture. It wasn't overly sweet like "regular" brownies can be.
A few notes:
- I didn't have sugar-free dark chocolate so I just used dark chocolate chips instead (and slightly reduced the quantity to 1/2 cup).
- I skipped out on the walnuts
The next time I make these, I will probably try making the coconut whipped cream to go with it (shown to accompany these brownies on the author's site).
