Recipe Round-Up: Viva Vegan

Still hanging out with Viva Vegan by Terry Hope Romero for this week's cookbook post. Last week I shared a menu, this week it is a few of the smaller meal suggestions plus a couple of other random things I have made. See my previous posts from Viva Vegan here.

Soy Free Latin Baked Mushrooms: This isn't an actual recipe in the book, but a variation of the Latin Baked Tofu. Back ages ago when I used to do fund raising picnics, someone RSVPed who said they were gluten free and soy free. I was taking some baked tamari tofu for everyone else, but for this person I made a big mushroom, and tried one myself. I used two large portobello mushrooms (instead of the tofu), used water instead of tamari and added some salt. It was pretty good and I felt pretty proud. The person are the mushroom happily, but then said that they weren't too strict about things and proceded to eat all the gluten and soy, which was rude. But not the mushroom's fault.
Rating: :)



Columbian Grilled Arepas with Corn and Vegan Cheese: These are really simple to make. Make the basic arepa dough,and then knead in corn and vegan cheese. I made a half recipe, which was a very filling lunch! Sliced into quarters and served with some mashed avocado. They weren't super cheesy though, so next time I'd add more cheese (and maybe a but of nutritional yeast).
Rating: :)



Peruvian Potatoes with Spicy 'Cheezy' Sauce and salad with Fresh Gazpacho Salsa Dressing: The recipe suggests purple potatoes for a fun colour contrast, but I just had your regular white potatoes. But nothing wrong with those!The sauce gets the cheesiness from nutritional yeast, and has a bit of spice from aji amirillo paste. I just used a small tsp instead of a whole TBS for a gentle warmth. I did find the sauce a bit thin, but I did use oat milk instead of a cream subsitute so that would explain it. Meanwhile, that dressing for the salad... AMAZING! I changed it up a bit, using celery instead of capsicum, onion and garlic powders instead of the raw vegetables, and leaving out the chili. But it was delicious! I served it with some chopped cos, cucumber, and chickpeas for a great salad.
Rating: Potatoes :), Dressing :D



Costa Rican Refried Rice and Beans and Fruity Chile Slaw: This was a delightful meal! First up, the rice and beans. So simple but SO GOOD! Also so quick and easy, as it uses precooked rice and I used tinned beans (I used borlotti). I left out the chile and the capsicum. This says it serves 4 generously or 6 as a side, but I got three serves from it served with the slaw. My slaw was not chile. The dressing is a creamy ancho chile dressing, but I left out the chile and used some paprika because I am quirky like that. I used 1/2 TBS of regular paprika in a 1/2 batch of the recipe. This is then mixed into shredded purple cabbage, toasted almonds, and oranges for a great version of a slaw. I left out the raw onions. I topped everything off with some sliced avocado.
Rating: Rice and Beans :D, Slaw :)



Yellow Chile Grilled Tempeh and Calabacitas: Why do I insist on using up my aji amarillo paste? I know it is chili, which I abhor, but I spent a lot of money on a jar some time ago and I feel like I should use it up. Plus in small smidges it does add just a very simple warmth if I am careful. In this case, I just used a scant tsp. The tempeh is marinated lime, soy, aji, and spices before being grilled (or in my case pan-fried). It is served with a sweet and juicy squash saute, with zucchini, tomatoes, butternut, and corn. I also tossed through some coriander because I had some.
Rating: Tempeh :), Calbacitas :)



Cute Kitty Photo of the Post



My sweet girl has had another UTI and had a rought couple of days. Thankfully she seems to be on the mend thanks to antibiotics.