Monday, September 30, 2013

VeganMoFo2013 Day 30: Roasted Capsicum Mac n Cheese


My theme for VeganMoFo this year is: MoFo Mimic! Each year I bookmark a bunch of posts intending to try out the amazing recipes fellow vegan food bloggers come up with and I don't often get around to trying them. So, this year I have made a list and I will be highlighting some of my favourite vegan food bloggers!

Erin from Olives for Dinner has creative recipes and gorgeous photography on her blog. When I saw this recipe I knew I wanted to give it a go!

I don't make mac n cheese often but this one sounded so different. I used the same brown rice macaroni that I used yesterday in the pasta salad and didn't have to make any other changes.



This was so easy to put together and absolutely delicious! It was creamy and the capsicum gave it such a nice flavour.


It's the last day of VeganMoFo2013 - what what! Congrats to everyone!

Sunday, September 29, 2013

VeganMoFo2013 Day 29: Buffalo Mac Salad


My theme for VeganMoFo this year is: MoFo Mimic! Each year I bookmark a bunch of posts intending to try out the amazing recipes fellow vegan food bloggers come up with and I don't often get around to trying them. So, this year I have made a list and I will be highlighting some of my favourite vegan food bloggers!

Second last day of VeganMoFo 2013 - yeah!

This recipe comes from Joni at Just the Food. I recently found brown rice macaroni in my local supermarket and wanted to try it out since I can never find macaroni shaped gluten free pasta. I also used cashews in place of tofu and left out the garlic powder.


The pasta held up really well while boiled and I liked the taste and texture. The dressing was easy to whip up and the cashews made it nice and creamy.


I went to the beach today and I took a container of this with me so my friend and I had some lunch, plus a bottle of homemade strawberry lemonade - perfect beach snacks!


One more day, one more day, one more day!!

Saturday, September 28, 2013

VeganMoFo2013 Day 28: Chipotle Cauliflower Tacos



My theme for VeganMoFo this year is: MoFo Mimic! Each year I bookmark a bunch of posts intending to try out the amazing recipes fellow vegan food bloggers come up with and I don't often get around to trying them. So, this year I have made a list and I will be highlighting some of my favourite vegan food bloggers!

Chipotle Cauliflower Tacos
Last year Steph from LazySmurf made chipotle tacos inspired by Terry's recipe. They looked so good and I've never made tacos with this sort of filling so I gave it a go!


This recipe was easy to put together as while the cauli and carrots were in the oven I made the mango salsa. I've been waiting to make this because I hadn't seen mangoes in stores yet but I found one yesterday and knew it was finally time to make this meal.


The taste of these tacos is, to quote Laurie, BUH-BAM! There are so many flavours and they worked so well together. I loved the sweetness of the mango salsa and the spiciness of the veggies. 


Friday, September 27, 2013

VeganMoFo2013 Day 27: Banana Muffins


Evening all! I'm having another day off from my MoFo Mimic theme as I had two overripe bananas and decided to bake instead!

Banana Muffins - gluten & soy free

I used the recipe in V'Con for Banana Wheatgerm Muffins. To make them gluten free I used 1 cup of brown rice flour, a 1/4 cup of arrowroot, and instead of wheatgerm I used quinoa flakes. I also used rice milk in place of soy.




These were lovely, soft, and very banana-y. And I bought a new plate today so I had to use it here :)

Thursday, September 26, 2013

VeganMoFo2013 Day 26: Nut and seed spreads


I'm taking another break from Mofo Mimic theme as I thought I had to be somewhere this arvo but then it turned out I didn't. Anyway, here's the post I had prepared!

I don't make nut butters at home very often, although I did make some during MoFo this year. Earlier this year I gave my parents my old food processor and since then dad has been making different kinds. My absolute fave is pistachio, it's a pretty shade of green and delish!

So, these new nut and seed spreads caught my eye in the supermarket yesterday - I adore the new packaging and I was keen to try more of their range as usually I only buy the tahini. I chose Hazelnut & Cacao, Pepita, and Peanut Cacao.



I spread them on some corn thins for a snack. The pepita spread is really smooth and it was quite unusual tasting the flavour of pepitas but not getting the crunch. I think it would be great over veggies or in a dressing.

The hazelnut cacao spread is lovely, I think it's my favourite hazelnut spread out of all the ones I've tried. Unlike other versions, this one is just hazelnuts and cacao, no coconut oil so it was easily spreadable vs. being rock hard.

The peanut cacao was also nice, completely different to the dark chocolate peanut butter that I bought back from the USA. Both this and the hazelnut one would be lovely on toast, over ice cream, or with banana slices.



Wednesday, September 25, 2013

VeganMoFo2013 Day 25: Chilaquiles


My theme for VeganMoFo this year is: MoFo Mimic! Each year I bookmark a bunch of posts intending to try out the amazing recipes fellow vegan food bloggers come up with and I don't often get around to trying them. So, this year I have made a list and I will be highlighting some of my favourite vegan food bloggers!

Mo from Mo Betta Vegan is one of my fave bloggers - she loves good tv shows, 90s movies, and her posts are filled with personality. I was so stoked that I finally got to mee my Scrubs-loving friend at VVC this year!

Chilaquiles
Now, I love me some Mexican food but I've never had chilaquiles, so when I saw Mo's post last year I knew I had to give them a go. One year later I made it happen using the recipe Mo suggested.

I used tomatillo salsa in place of salsa verde, kidney beans in place of black, and I forgot to buy corn so that got left out, too! Instead I added some mushrooms and capsicum.



I loved this! The tortilla strips softened thanks to the salsa and the time in the pan and the avocado and pumpkin seeds were such a delicious topping.


I'm counting down the hours until lunch tomorrow so that I can make some more!

Tuesday, September 24, 2013

VeganMoFo2013 Day 24: Gluten Free Sweet Potato Gnocchi


My theme for VeganMoFo this year is: MoFo Mimic! Each year I bookmark a bunch of posts intending to try out the amazing recipes fellow vegan food bloggers come up with and I don't often get around to trying them. So, this year I have made a list and I will be highlighting some of my favourite vegan food bloggers!

A couple of weeks ago I made chai spiced snickerdoodles inspired by Michelle from My Zoetrope and today I've made another meal inspired by her blog.

Last year Michelle made the sweet potato gnocchi from Chloe's Kitchen which is a cookbook I love. Two days ago I made sweet potato chocolate muffins and I had a spare sweet potato left over from that so I decided to make up my own recipe.


Gluten Free Sweet Potato Gnocchi
1 sweet potato (350g)
50g brown rice flour
50g chickpea flour
1 egg replacer 
salt

I peeled and chopped the sweet potato into small cubes and steamed for 20 minutes. Once cooked I mashed it and set it aside to cool. I filled a medium-sized saucepan with water and placed it on the stove, over high heat. Into a bowl I added the flours and a pinch of salt. I mixed up 1 teaspoon of Orgran Egg Replacer with 2 tablespoons of water. I added that and the sweet potato mash to the flour and mixed well.

Once the water was boiling I took small amounts of the mixture, rolled them into balls and then over the tines of a fork. Once I had 8-10, I threw them all in and waited until they floated to the top (1 minute or so) and then removed them with a slotted spoon. I put them on a baking tray lined with baking paper while I made the rest.
Here they are after being boiled

Last time I made gnocchi (way back in 2009) I pan fried them because I didn't know if gluten free gnocchi would hold up in water, but these did! I tried one first and when that one held together, I continued with the rest. I liked the texture and flavour that came with pan frying, so once I was ready to serve, I threw a portion into a hot pan with some olive oil and cooked them until golden, flipping once.

Basil dressing - make to your liking
1 bunch of basil
olive oil
lemon zest & juice
salt

Pick off basil leaves, wash then drain them. Add leaves to a small food processor with olive oil, lemon zest, lemon juice, and salt. Blitz until you have your desired consistency, add more liquid if needed.


I drizzled the dressing over the top and it went so well with the gnocchi. The gnocchi were soft and warm, the basil dressing was, well, basil-y.


I'm not going to leave it this long between gnocchi-making again, these are definitely going on regular rotation from now on!

VeganMoFo 2013

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Vida Vegan Con 2013

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Mandee
Sydney, NSW, Australia
I went vegan in 2006 and it was one of the best decisions I’ve ever made. I love baking cupcakes and reading books and often wish I could combine both activities without disastrous results. If I’m not in the kitchen you’ll find me photographing food, cuddling my three kittehs or re-watching my favourite tv shows over and over again with my boyfriend. Due to food sensitivities I don't eat gluten or soy and yes, vegan, gluten free and soy free food is still delicious! Twitter: CupcakeKitteh
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