Sunday, September 28, 2014

Vegan MoFo 2014 #21: Robin Robertson Rocks - One Dish Vegan


I went out for lunch today at a newish vegan restaurant up in North Lakes (I will review it on the blog once MoFo is over). I ate quite a bit, so now I am in a slight afternoon food coma state. Zzzzz... So now I am reading through MoFo posts, wishing I could put myself into even a great food coma by eating all of the magical foods on all the blogs. Here is some more One Dish Vegan.

Spicy Peanut Soup is a rich, delicious filling soup. I made this for a lunch, foolishly thinking it would be a pretty light meal. Nope, this will fill you up and keep you full for a longtime, with a smile on your face. I fried the tofu in a little bit of peanut oil first before adding it to the stew at the end. This is full of onion, carrots (in lieu of red capsicum), tomatoes, rice, bok choy and tofu. I drizzled this with some sriracha.
Rating: :)

Spicy Peanut Soup


Quinoa and Lentis with Butternut Squash and Rapini came about after I finally found some real rapini for the first time. I had never seen it here before, but I had read at some point in the past that you could substitute broccolini for it (even though they really aren't the same at all now that I see rapini). But one day at the supermarket there were some big bunches of fresh rapini! Score! This is a great, earthy dish. I used pecans instead of walnuts for the topping.
Rating: :)

Quinoa and Lentils with Butternut Squash and Rapini


Chickpea and Kale Stew is a great winter stew, packed full of potatoes as well as the chickpeas and kale. I served this over some baby spinach leaves for even more greens. There is the option of blending a bit of the stew for some extra thickness, which I did.
Rating: :)

Chickpea and Kale Stew


Winter Vegetable Hash is a satisfying brinner. For the vegetables I used red onion, carrot, potato, zucchini (instead of capscium), mushrooms and I also added some kale for extra greens. I had to cook this a fair bit to get it lightly browned and crispy. I got three servings out of this, rather than four, and that was served with some baked beans (just from a tin) and some toast.
Rating: :)

Winter Vegetable Hash


Couscous with Edamame and Chickpeas is a fun pilaf with carrot, scallions and tomatoes also included. Topped with cilantro. This made about 3.5 serves rather than 4, and was maybe a little bit dry. But it is great when topped with lots of nooch.
Rating: :)

Couscous with Edamame and Chickpeas


Frittata Puttanesca caught my eye because... putanesca! This frittata is based on firm tofu mixed up with lots of herbs, spices, nooch, olives, mushrooms and tomatoes. I topped this with some Cheezly cheese for melty goodness. The recipe says to take out of the oven, sprinkle with fresh basil, cut into wedges and serve hot. You can see from the second photo down that when I did this it was very crumbly. It was still super yummy, especially served with some garlic bread and salad. I chilled the leftovers in the fridge, and you can see in the third photo down that after chilling it slices much better, and keeps the shape when you reheat it.
Rating: :)

Frittata Puttanesca


Frittata Puttanesca


Frittata Puttanesca


Japanese Eggplant and Tofu may not look the prettiest, but teriyaki doesn't need to look pretty! I totally screwed this up when I first made it, I couldn't work out why the sauce was so vinegary, then realised afterwards that I had left out the agave. Ooops! But then I added some agave to the leftovers and that balanced out the teriyaki beautifully. I used some portobello caps instead of the capsicum. I needed to make a triple batch of the marinade to coat everything properly. Don't be a dope! Rememeber the agave.
Rating: :)

Japanese Eggplant and Tofu Teriyaki


Oven-Baked Indian Vegetables with Chickpeas is lovely. The baked flavour of the vegetables blends beautifully with the precious fire-roasted tomatoes. Every part of this recipe is roasted in the oven, including the chickpeas. Yum!
Rating: :)

Oven-Baked Indian Vegetables with Chickpeas


Cute Kitty Photos of the Post

Possum with violet


Today (the 28th of September) would have been Possum's 20th birthday. Our beautiful old man left this world in February this year, and is very much missed. I have posted this photo of him on my blog before, but it is one of my very favourites. Love you my little stripey boy. <3

3 comments:

  1. Ooh that all looks great, the peanut stew and the baked Indian vegetables particularly catch my eye! And that is such a cute kitty photo - I love how it looks like a little flower bindi :)

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  2. The Frittata Puttanesca looks really good! What a lovely photo of Possum!

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  3. I really wish you could email me a slice of that frittata! I like the messy look of the hot, crumbly slice actually.

    Aw, Possum. He was such a beautiful kitteh.

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