It's been a while since I've bought a new cookbook, I've been focusing on getting some good use out of my existing ones. However I knew I had to get a copy of Epic Vegan ASAP, so I did! Written by Dustin Harder (aka The Vegan Roadie) this book is full of totally indulgent and delicious food. I'd been following a friend on IG who had tested for this book, so I already knew I was excited for it. And it didn't disappoint. The main problem is deciding what to make! I only got it very recently, so I made sure to make these recipes for MoFo, but I have loads more bookmarked to make in the future as well.
Breakfast Platter Dog: This is based on a creation from Cycle Dogs, a vegan Hot Dog place in Seattle that sadly I have never been to. But now I can bring some Seattle into my kitchen! A hot dog bun piled with hashbrown (there is a recipe in the book, but I used store bought patties), a hot dog (I used Tofurky), scrambled Eggsellent Eggs, and a mayo dressing. The original recipe called for sriracha and mayo, but too spicy for me so I used a touch of ketchup instead. The egg recipe is really good. A bit more work than regular scramble recipes, but still very easy and very eggy! I made three dogs, so scaled down the egg recipe accordingly, but I still had heaps of scramble leftover. I left out the capsicum in the scramble, as well as the optional sausage as I figured with tofu and a hot dog it would be more than filling. This was such a fun combination, and so filling!
Rating: Dog :), Eggs :)
David's Carby Carbonara: Creamy, smoky, carby! I made a half recipe of this, and it made two big serves with some steamed broccoli on the side. The sauce is creamy thanks to silken tofu, and nicely flavoured with smoked paprika and a hint of kala namak. The recipe called for olive oil in the sauce, but I replaced it with oat milk as too much oil in things makes me feel sick. I also used some garlic powder in the sauce instead of fresh garlic, as it isn't cooked and raw garlic upsets my tummy. These changes made for a delicious sauce. There are some Quinoa Bacon Bits mixed in. Made with cooked quinoa and some spices and sauces, these are quick to make and very yummy. They don't go crispy, but that was fine in this case. I had made a whole recipe of the bacon bits, using what I had measured out after cooking as one cup of cooked quinoa. But that must have been a bit fluffed up as when I made the recipe it only ended up being 3/4 cup. I was going to use the leftovers in another recipe, but I just put the whole 3/4 cup in (rather than 1/2 cup), and it worked well.
Rating: Carbonara :), Bacon Bits :)
(Wonton Bowls with) Garlic-Fried Quinoa: So... I didn't make the wonton bowls for these. I took to option of making them without, and making things easier. This recipe had a lovely mix of veggies in it, with broccoli, peas, carrots, and red cabbage. I also added some leftover scrambled Eggsellent Eggs. I could have done with a touch more soy in the sauce, but it was nice and garlicky. This makes six servings if you use the wonton bowls (made in a jumbo muffin tin), but just using regular bowls I got three servings.
Rating: :)
Cute Kitty Photo of the Post
I bought this sweet pink bed for Dim Sim one year, but she hardly ever used it. This is a rare photo of her trying it out. She looks comfortable and snug, so I don't know why she now shuns it!
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