Recipe Round-Up: 1000 Vegan Recipes

And we have circled back around to the start of the alphabet again! There is no larger book in my collection than the mammoth 1000 Vegan Recipes by Robin Robertson. I have been distracted away from it lately with all of my new cookbooks, but I still have the goal to cook through the entire thing at some point in my life. Also, to blog through it all. I still have over 100 photos to blog sitting on my computer! So, let's get to it!

Spicy Southwestern-Style Pizza and Creamy Cucumber Dressing: This pizza has chili beans, tomato salsa, chiles, olives and coriander. This was back when I could still handle a bit of heat... or was trying to handle a bit of heat. I also added some grated Cheezly, which was nice. And served with some sour cream on the side. I also served a salad made with some wonderfully refreshing Creamy Cucumber Dressing. This was based on yoghurt and cucumber.
Rating: Pizza :), Dressing :)



Ginger-Lime-Glazed Bean Curd: This recipe is meant to be made as grilled skewers. To be honest, unless I am out and about and it is a portable thing, I am not a big fan of making things with skewers at home. I always just pull them off. Though it is handy for grilling, but I couldn't be bothered. So I just left these as cubes and baked them. They were nice! I served them as a bowl with rice and broccoli, the extra glaze, and some crushed peanuts.
Rating: :)





Garden Variety Couscous Tabbouleh: I only used 3/4 cup of couscous here (rather than one cup) to increase the vegetable ratio. This includes chickpeas, scallions, cucumber and tomato... I left out the capsicum. I used some veggie broth thickened with a little guar gum in place or most of the oil for the salad, which I typically do. This is nothing against oil, I don't think oil is evil. I just have a low tolerance for oil so it is easy for me to find things too oily, especially in dressings. But oil away!
Rating: :)



Pasta Salad with Grilled Summer Vegetables: This is delicious! It took me awhile to grill all the vegetables, as I only have a little George Forman Grill, but it was worth the effort. Zucchini, squash, tomatoes, onion, mushrooms... no capsicum, of course. A nice cider vinegar mustard dressing (again with my oil sub). Make this!
Rating: :D



Winter Pasta Salad with Creamy Mustard Vinaigrette: I added some kidney beans to this to bulk it up and got four large servings, and it was great for taking for lunches! It has a good vegetable to pasta ratio as well. I found the dressing very tart, and ended up having to mix in a little bit of agave.
Rating: :)



Farfalle with Crunchy Crucifers and Creamy Poppy Seed Dressing: If you haven't guessed, I have uploaded the salad portion of my photos awaiting blogging. Cauliflower and broccoli is lightly blanched in the pasta water, to keep things crisp. I always enjoy poppy seeds in things, they just make things fun with their little spots everywhere.
Rating: :)



Rotini Remoulade: This salad has a creamy dressing of mayo, pickle relish, capers, ketchup and others. I used peas instead of capsicum and increased the amount of capsicum used, as well as adding kidney beans to bulk it up a bit.
Rating: :)



Creamy Artichoke Dressing: This is tangy but creamy dressing. It uses a jar of marinated artichokes, which you are meant to leave undrained, but I accidentally drained them. So I used a bit of veggie broth instead.
Rating: :)



Creamy Avocado Dressing: Another great, refreshing salad dressing. I love everything with avocado, and this was delightful.
Rating: :)



Lime-Cilantro Dressing: This is a yoghurt based dressing. I found that the lime taste was very subtle, and I also added some coriander. Very nice on some crunchy cos lettuce.
Rating: :)



(% 1000 Vegan Recipes blogged: 27.3%)

Cute Kitty Photo of the Post



Today would have been Possum's 22nd birthday, if he was still with us. Happy Birthday my handsome angel cat boy.