I'm not at work today, instead I am at home feeling crappy. However reading through MoFo posts is certainly giving me something to pass the time. And speaking of time, it is time for some more fun from Vegan Planet (original edition)!
Savoury Amaranth Porridge is a recipe I made for breakfast, I love savoury for breakfast! The recipe says it serves four, but I only got two small bowls out of it. It was a bit gluggy, but very satisfying.
This recipe is the same in the revised edition.
Saffron Couscous Cake with Spring Vegetable Saute is a pretty looking dish. The list of ingredients may look long, but it comes together very quickly. I found that it could do with a bit more flavour with the vegetables, so perhaps a splash of soy. I left out the capsicum.
This recipe appears in the revised edition with some slight increase in some vegetable quantities.
Three-Flavour Pancit is based on a Filipino noodle dish, with seitan, tofu and tempeh making it beautifully vegan. I used carrot instead of red capsicum. So, where do we get our protein from?
This recipe appears in the revised addition with some changes to the vegetables, including the addition of cabbage and carrots and the removal of capsicum. Wise.
Chickpea and Green Bean Tagine is full of great flavours, including fruit, vegetables and nuts. I served this over brown rice. For the dried fruit mix, I used dates, apricots, raisins and currants. Yum.
The recipe appears in the revised edition with slightly less sugar.
Red Bean and Sweet Potato Curry is a satisfying curry that I served over rice, with salad and with some mango and date chutney. I used zucchini in place of green capsicum.
This recipe appears in the revised edition with slightly less ginger.
Mediterranean Bean Ragout includes fennel, one of my favourite vegetables. It suggests serving over noodles, but I served over some brown rice. There is also an option to puree a bit to give a thicker ragout if you wish, but I did not.
This recipe appears in the revised edition with some alternations to vegetables and herbs.
Autumn Vegetable Stew is packed full of greens, beans and veggies to make a great dinner. We just don't have collard greens here, so I subbed in a bag of baby spinach, rocket and kale which was great.
This recipe appears in the revised edition with the addition of some white wine.
Tuscan White Bean and Fennel Stew with Orange and Rosemary had a very strong flavour from the orange zest that was added. It has lots of different vegetables as well as beans, and I served it with some grilled bread.
This recipe appears in the revised edition almost the same, just a minor decrease in oil.
Indonesian-Inspired Tempeh Stew has a lovely flavour, full of ginger, tomatoes and coconut milk. As well as tempeh there are also some sweet potatoes in there, making it extra delightful. I served this with steamed broccoli.
This recipe appears in the revised edition with 8oz tempeh instead of 12oz.
Tempeh and Red Bean Jambalaya with Chipotle Chiles uses dried chipotles that have been soaked for its heat kick. I used some zucchini in place of the green capsicum and served it over brown rice.
This recipe appears in the revised edition but uses tinned chipotles in adobo rather than dried chiles.
Cute Kitty Photo of the Post
Yesterday I introduced you to our adoption cat Byron, and mentioned he had a special friend. This is Maple. She is also up for adoption, but they are very bonded so we are trying to find a home for them together. Here she is modeling her little cat chair.