One day, hopefully, we will all be living in a vegan planet. VeganMoFo kind of helps me dream a little, my days a full of amazing blog posts of amazing vegan food. But until we can make this our reality, let us return to the original edition of the book Vegan Planet to look at some more recipes.
Tofu Vindaloo is packed full of vegetables (onions, carrots, tomatoes, peas and zucchini in place of capsicum) as well as tofu, of course. Lots of spices make for a flavourful sauce, which is just made for basmati rice.
This recipe appears in the revised edition altered into a 'Chickpeas Vindaloo'.
Very Veggie Chili has a bunch of different vegetables, chickpeas and a great sauce that includes molasses. I used zucchini and carrot in place of capsicum, joining celery, onion, eggplant and tomatoes. I downgraded the 2 tablespoons of chili powder to a sprinkle to get my preferred mild heat (as I do for all chili recipes). Great served over quinoa.
An updated version of this recipe appears in the revised edition.
Roasted Root Vegetable Chili is a delight, roasted root vegetables make everything better! Onion, carrots, parsnips and potato are roasted before being added to pinto beans and sauce. Served over a grain with some steamed broccoli.
An updated version of this recipe (more garlic, different sauce) appears in the revised edition.
Sweet and Spicy Chili is sweetened with some light brown sugar and some apple juice. Ready made vegetarian burger crumbles can be a little tricky to come by, so I used reconstituted TVP instead. The crunchy almonds are a nice topping.
This recipe does not appear in the revised edition.
West Coast Chili gets its name from the olives and avocado that top it (though I think avocado belongs on all chili, and on almost all things really). It is great served over rice with a bigh green salad. The recipe calls for two different colours of capsicum, but I used carrots instead.
This recipe appears in the revised edition as 'California Chili'.
Tempeh Simmered with Tomatoes and Sauerkraut is lovely served over some spinach fettuccine and comes together very quickly. Tempeh, sauerkraut, tomatoes and some seasoning are all that stand between you and a great dinner.
An altered version of this recipe appears in the revised edition as 'Tempeh and White Beans with Tomatoes and Sauerkraut.
Pan-Seared Seitan with Cremini Mushrooms and Red Wine may not look the prettiest, but it was nice and tasty. Served over pasta with a side of steamed broccoli.
A slightly altered version of this recipe (some more seasoning in the sauce) appears in the revised edition.
Basil-Scented Fennel and Tomato Gratin is a light casserole, which was nicely complimented by a baked potato, green salad and some Italian tofu (recipe from VWAV). This pesto accented casserole is a beautiful summer dish that is topped with crunchy breadcrumbs and pine nuts.
This recipe appears in the revised edition using onion instead of leek and walnuts instead of pine nuts.
Parmesan-Style Eggplant is not the prettiest but sure is tasty. I tried out some Sanitarium mince in place of the burger crumbles, which was quite nice. It includes a recipe for easy Gomasio, which I mixed with some nooch for an extra cheesy topping. Served with some toasted bread and salad.
This recipe appears as Italian Baked Eggplant in the revised edition and uses mushroom instead of crumbles.
Cute Kitty Photo of the Post
This is another old photo of some adoption kittens that are all now in there forever homes. You can see our beautiful clinic girl Abbey at the back snuggling up and keeping an eye on everyone. Pile o' kittens!