Recipe Round-Up: World Vegan Feast

World Vegan Feast by Bryanna Clark Grogan is one of those books that I bought and then it languished on my shelf for years, unused. In fact, I have only blogged about one recipe from it before! Why? Possibly in part because some of the recipes are fairly involved? But since I dusted it off last year and challenged myself to cook from it, I don't know what took me so long. There are loads of amazing recipes! Here's some of what I have been enjoying.

Multi-Grain Sushi Salad: This uses a blend of short grain rice (it said brown rice, I just used regular white sushi rice) and toasted millet as the grains. I cooked these int he rice cooker for ease. The rice is tossed in a mix of vinegar, salt,and sugar (I left out the optional vinegar), and the book gives a huge suggestions for additions. I added some grated carrot, chopped cucumber and celeray, and some Japanese marinated tofu. Topped off with some pickled ginger, soy sauce, and nori strips. Served over chopped cos, this was a lovely and refreshing dinner.
Rating: :D



Fresh Pineapple-Noodle Stir-Fry: This is a mix of portabello mushrooms, seitan or tofu (I used a 200g pack of Japanese marinated tofu), silverbeet, and of course pineapple. The noodles in question are spaghetti. I left out the sriracha from the sauce, which also had a lot of ginger and some molasses and lime. The sauce was a bit of the too sour side, and needed some sweetness added to it.
Rating: :|



Singapore Noodles: I love Singapore Noodles, but a lot of places make it too hot with the curry powder for me to eat it. At home I can control it myself. This recipe is based on vermicelli rice noodles, and has broccoli, carrot, zucchini, celery (which I used in place of capsicum), and green onions in it. It also calls for seitan/tofu/soy curls and also some smoked tofu/vegan seafood. I used a 200g packet of Japanese marinated tofu and some thick slices of Just Add... Vegan Ham. I changed the order of stir-frying to go sliced spring onions, then I added ginger and garlic, then I added all the veggies, then I added tofu. I also decreased the curry powder from 2 tsps to 1/2 tsp of mild curry powder. Served over baby spinach, I got three serves.
Rating: :)



Japanese Pan-Fried Noodles: Yes I like noodles! This is a version of yakisoba, the fried Japanese noodle dish. It uses soba noodles, carrot, cabbage, and seitan/tofu/soy curls. Can you guess what I used? Yes, a 200g packet of Japanese marinated tofu. I love that stuff. The sauce uses vegan worcestershire sauce, and there is a recipe in the book for it, but I just used some I had bought. I found it a bit bland overall, some added soy sauce certainly perked it up.
Rating: :)



Peruvian Squash and Vegetable Stew: I made a half recipe of this, which gave me 2-3 serves, and only needed a shorter 15 minute simmer to be ready compared to the full amount. I used butternut squash, and the stew is also filled with tomatoes, corn, and peas. I took the option of adding some shredded cheese (I used FYH mozzarella), and topped it with some black olives. I also added some baby spinach into the stew itself, because greens. Served over some rice. It has a really lovely flavour. I am just a bit confused by its inclusion in the Beans Around The World chapter, because there are no beans in it!
Rating: :)



General Tso's Stir-Fry: I made a half recipe of this to serve two people, but really it was more like one serve. I'd say a full recipe would serve two, not four. I used some of my precious soy curls stash in my freezer for this. Once reconstituted (I used some chicken style stock for that), they are marinaded in a mix of cornstarch, sherry and mushroom oyster sauce (there is a recipe for this in the book, I used bottled). They are stir-fried with some ginger and garlic (I left out the chile), and then soy and vinegar based sauce is added. I served this over some rice and spinach. The taste was good, though I would have preferred a bigger serve!
Rating: :)



Crispy Tofu with Olives and Corn-Tomato Relish: This takes one of the base recipes for the book - crispy marinated tofu slices - and turns it into a lovely summery meal.The tofu is marinated, coated with seasoned flour, and fried until crispy. It is topped with a lovely summery relish, which includes a lovely dose of fresh basil and salty olives. The corn and tomatoes are broiled/grilled to give a great flavour. I made a half recipe for this, which gave two small serves. It says you can serve it hot, room temp, or cold, I went with hot and served it with some smashed baked potatoes and roasted zucchini.
Rating: :)



Braised Baby Bok Choy and Shiitake Mushrooms: I turned this side dish into a main dish by adding, you know that I love it, a Japanese marinated tofu. This uses dried shiitakes that you reconstitute, which is nice if you can't get fresh ones. I chopped my baby bok choy rather than slicing it, and I cooked the stems with the mushrooms and added the greens at the end. This is a simple dish, but very tasty. Served over rice.
Rating: :)



Cute Kitty Photo of the Post



Several weeks ago, I shared a photo on here of two sweet little grey and white adoption kittens, sleeping angelically. I wanted to get a photo of them a bit more grown up for you. Hahahahaha. They say they do not sit still for the camera! I would try and sneak up on them sleeping, but as soon as they caught wind, hello! Please enjoy a blurry photo of Harriet (white and grey) and Billy Bob (grey and white).