Recipe Round-Up: 350 Best Vegan Recipes

Hello and welcome to THE START OF THE ALPHABET AGAIN! You might not notice, but I generally do my recipe round-ups by working through my books in alphabetical order, based on how their folders are saved on my computer. So here we are, a fresh go around! Do you know that I have almost 150 damn cookbooks? So working at once post a week, it would take almost three years to get through it, and that is not even sharing all the photos I have taken for some of them. So I am good for blog material forever, basically.

Anyway, 350 Best Vegan Recipes by Deb Roussou. This is a misnomer, as they are definitely not the best recipes. I don't remember when I bought this book, but it took me a while to be inspired to make anything from it. But I have been trying to make stuff from it, and some of it has been good. Some of it has been meh. Honestly, this isn't a book I'd recommend. But as I have it, I am making the best use of it. I have only posted about a couple of recipes from it before, which you can see here, but this is the first round-up from it.

Light Savoury Baked Tofu with Parsley, Lemon, and Potato Risotto: I love a baked tofu, but this one needed more salt. The tofu is marinated in a mix of water, white wine, stock powder, and a home-made sage seasoning blend. The blend is a nice little mix, but has no salt in it, so didn't add much more than a hint to the marinade. I also had to bake the tofu for higher and longer to get it nice and firm. I served it with a Parsley, Lemon, and Potato Risotto, which also was a fairly bland flavour. This risotto is not really a risotto, made with jasmine rice, and ended up being very soupy, I had to simmer it for a bit uncovered at the end of thicken it up a bit. So both were fine, but just a bit bland.
Rating: Tofu :|, Risotto :|



Moroccan-Spiced Oatmeal: This had some good flavours, thanks to a mix of different spices and dried fruit. I made a half recipe, which made a decent breakfast, and I used a small drizzle of dark agave in place of a larger amount of brown rice syrup. This made it just sweet enough for me.
Rating: :)



New Mexican Home-Fried Potatoes: Sadly, I don't have a cast-iron skillet, but I can still make a decent hash in my non-stick. No doubt it doesn't get quite as brown, but it is still tasty. This is a mix of potatoes (that have been pre-steamed and chopped), onions, some gross capsicum and chilles, and some seasoning. I left out the capsicum and chiles and added some peas instead. I chopped and then steamed my potatoes, which I think was a mistake as it was quite soft and smooshy, I think steaming and then chopping as said in the recipe would have firmer texture. I also didn't peel my potatoes, because who has time for that.
Rating: :)



Chestnut and Cranberry Holiday Non-Stuffed Stuffing: I made a half batch of this to use up some chestnuts I had picked up from Daiso, and it also used some more of that Sage Seasoning Blend. This has a nice blend of onion, mushrooms, celery (it calls for stalks and root, I only had stalks so I added more of those), and cranberries. I didn't have quite enough bread, so it ended up a bit soggy. But it was still a fun mean, served with some sausages and gravy.
Rating: :)



Baked Ginger-Lime Tofu with Caramelised Onions: I am sad to say that this was not good. The marinade itself was OK on the tofu, but as it reduces down to a sauce it became far to salty, sour, and just unpleasant. Also the ginger didn't really come through. The onions are caramelised in the oven, which was nice at least!
Rating: :( (behold, a rare sad face rating)



Tofu Tikka Masala: I made a half recipe of this, which gave me a dinner and a lunch serving. It had a nice flavour, but is a recipe that takes a bit of time as tofu needs to be marinated. I left out the chile powder and thinned out the coconut milk with water, and had a very nice sauce, and I also added some peas. Served over a mix of brown basmati and quinoa.
Rating: :)



Roasted Potatoes and Tofu: This is a simple meal, but very tasty. Tofu and potatoes are literally roasted, I roasted a bit longer to get things really nice and toasty. But the magic comes from mixing them up with Caper and Pine Nut Vinaigrette. I only made a third of the recipe of the vinaigrette for the amount of potatoes and tofu, but it is wonderfully nice and tangy and went perfectly. I served it all over some baby spinach.
Rating: Potatoes and Tofu :), Vinaigrette :)



Pad Thai with Crispy Tofu: This recipe calls for tamarind pulp to be soaked and strained, but I just used tamarind paste mixed with water for ease. It is blended up with cooked and cooled shallots, sugar, and lime into a paste (though it was more a sauce). This mix also called for soaked chiles, but obviously I left them out. Tofu is pressed and then fried until crispy, and then added into the noodles and sauce at the end. This had a nice flavour, but was a bit oily. I also used coriander instead of green onions for the garnish.
Rating: :)



Cute Kitty Photo of the Post



I went to take a photo of Dim Sim sleeping, but caught her mid sleepy stretch instead. Biiiiiiiiig streeeeeeeech.