Cauliflower & Tofu Red Curry from The Australian Women's Weekly Vegan In 30 Minutes: Dad requested some sort of Thai curry, with the understanding that any sort of curry I make will be extremely mild. This was a very simple dinner to make! I still used some Thai red curry paste, but waaaayyyy less than the 1/3 cup called for, I used more like a dollop. I also used a mix of light coconut milk and oat milk rather than full fat coconut milk so I didn't get sick. This curry was full of tofu puffs, cauliflower, zucchini, and green beans, and I also added some baby spinach. Served over some jasmine rice, I got almost 6 serves from this.
Rating: :)
Mandarin Orange Upside-Down Cake from Celebrate Vegan by Dynise Balcavage: This cake uses tinned mandarins, drained very well, in a dark-sugar glaze as a fun twist on an upside down cake. The batter contains orange blossom water, which gives a lovely flavour. I did find that my glaze hardened up a bit as it cooled, but it thankfully didn't turn into a thick unbreakable toffe. I lovely flavoured cake.
Rating: :)
Cute Kitty Photo of the Post
Boo is not very good at staying still for the camera!
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